Happy President’s Day everyone! I’m in a pretty good mood because I got a half day off work on Friday, a full day today, my husband and I started watching Downton Abbey, and I’m having dinner with an old friend tonight.
Oh, and did I mention that my poor husband is finally done having to eat chicken pho three days a week because I finally figured out the key to this recipe. Woot woot!
I didn’t know so many people would be interested in this recipe until I posted one of my failed attempts on Instagram and I got a ton of requests for a recipe. So I’ve been trying for about a month now and I’ve finally found a recipe that I really like! I’m going to go ahead and get us started with a step-by-step process, but if you’re ready to rock and roll, go ahead and scroll to the bottom.
Rotisserie Chicken Pho Recipe
Pull Apart the Chicken
I’ve tried chicken pho a number of times now and I’ve found that it’s definitely most practical to start with a rotisserie chicken. This ensures that you have tasty chicken that doesn’t take forever to make. Also, I usually leave the chicken in the refrigerator prior to pulling it apart so that it’s not too hot for me to use my fingers if I need to.
You’ll cut/pull apart your chicken until you have one bowl of chicken and one bowl of scraps. Then, set aside the bowl of chicken.
Making the Broth
The ingredients you’ll need to make the broth are the chicken scraps, fish sauce, coriander seeds, whole cloves, half a cinnamon stick, salt, and water. If you can’t find them you can go without the cloves and cardamom, but if they’re available be sure to use them!
Add all of these to a large pot! Bring the pot to a boil and then allow to simmer for 45 minutes. Afterwards, use a strainer to remove all of the chicken, cinnamon stick, etc.
FYI if you use that link to buy a strainer I get a few cents. Thanks! Now carry on.
Prepare Your Toppings
While you wait for your broth, start preparing your toppings. Some toppings that are great on chicken pho include:
- green onions
- thai basil
- bean sprouts
- yellow or red onions sliced thin
For this recipe I’m going to use cilantro, green onions, and lime since they’re my favorites and are readily available at my grocery store.
- Keep your cilantro bundled at the end.
- Rinse your bunch and pat dry with a paper towel.
- Hold onto the bundled end and slice away from your hand to remove the stems from the leaves.
- You’ll still have a bunch of stems in your leaves. That’s totally fine and will still taste great. Just pile up the leaves and stems and chop.
Prepare Your Chicken
This step is simple since you’ve already done most of the work, but cut up your chicken into bite-sized pieces. You can either chop it with a knife, or use two forks and shred your chicken.
Prepare Your Noodles
About 20 minutes before the broth would be done I started on my noodles. I picked these flat rice noodles and followed the package directions!
It will be easier on you to make these right before serving so you don’t have to worry about the noodles sticking together too much. If you can’t prep right before serving, then let the noodles sit in cold water until you’re ready.
Prepare Your Bowls
Now, the part we’ve all been waiting for!!
Start out with your noodles.
Add some chicken.
Pour in your yummy broth.
Sprinkle your toppings and give your lime a squeeze!
Now get your nom on!
I hope you enjoy this recipe! Let me know if you have any questions in the comments below.
Rotisserie Chicken Pho
Prep Time: 40 minutes
Cooking Time: 1 hour
Total Time: 1 hour, 15 minutes
1 Rotisserie Chicken
12 c Water
1/2 Cinnamon Stick
4 Coriander Seeds
2 Whole Cloves
2 tsp Salt
3 Tbsp Fish Sauce
1 box Flat Rice Noodles
Yellow or red onions
- Cut chicken off of the bone and place into a separate bowl. Set the chicken bowl aside.
- To make broth: add chicken scraps, water, 1/2 cinnamon stick, coriander seeds, cloves, salt, and fish sauce into a large pot. Bring to a boil then allow to simmer for 45 minutes.
- While waiting for the broth, slice your chosen toppings (cilantro, green onions, etc.) and set aside.
- Get your chicken bowl and cut the chicken or pull it apart with two forks until it’s in bite-sized pieces.
- 20 minutes before the broth will be done, begin preparing the flat rice noodles according to package directions.
- Place prepared rice noodles in serving bowls and add chicken on top.
- Strain the broth and then pour into bowls.
- Sprinkle toppings on each bowl as desired. Serve immediately.
If you loved this recipe, please help spread the word by posting to Pinterest! Thanks, friends!