This recipe is: dairy freeegg freegluten freenut free
Thisrotisserie chicken pho recipe is a quick takeon the traditional Vietnamese noodle soup that you can make any day of the week in just 30 minutes.Makes 8 servings.
Jump to Recipe
I’ve only had a few experiences with pho in my life. My mom and I try out a pho restaurant here on the other side oftown that was pretty decent, and my sister and I got takeout from a place down the street that was great, had some crazy meatballs that were a bit too exotic for me. For all I know, it could have been the most authentic pho in the world, but we just weren’t expecting what we got.The worst part is, the pho was the best thing we ordered that night.
But, I still found myself intrigued by pho and it’s potential. Since takeout isn’t really an option around here, I decided to try making some myself at home. Of course, I can’t verify howauthentic this rotisserie chicken pho recipe actually is – I mean it uses rotisserie chicken – but the flavors ended up very similar to the first pho I tried, and I was really satisfied with the outcome.
More Asian-inspired takeout recipes:easy Thai basil chicken/ Asian pork wonton tacos / quick peanut noodles
Start the new year off right! Sign up to get a full month of easy, dairy free dinner recipes you and your family will love.
What is pho broth made of and what makes this chicken pho recipe unique?
The key to achieving the right flavor lies in 4 simple pho ingredients – anise, cinnamon, clove and fish sauce. They’re also ginger and garlic in there, but I consider them fairly common ingredients, so I wouldn’t say that they contribute to the uniqueness of the soup.
When I’m making something new like this, I try to take some small shortcuts to make it more manageable, and by using rotisserie chicken, we cut the cook time of the soup in half. In fact, you can chop up the chicken while the broth and noodles are cooking.This easy pho recipe is also a great option for using leftover Thanksgiving turkey.
Don’t let the crazy ingredients scare you off. It’s really a simple soup, and the remaining spices you have can be used to make some vin chaudthis holiday season. Just make sure you store them properly so they don’t lose their flavor.
How to make pho
Season your broth.Start by bringing your broth to a boil with all the ginger, garlic, anise, cinnamon, cloves, Sriracha and fish sauce. This gets all the flavor into your pho. If you want your soup to be spicy, add extra Sriracha.
Cook the rice noodles.Add your rice noodles and cook them for the length of time indicated on the package.
Add the chicken, bean sprouts and green onion.When you have about 2 minutes left in the cooking time, add the chicken and bean sprouts. This will get them to the proper temperature and ready to eat when the noodles are ready.
Customize with garnishes.Pho is traditionally served with all the fixings, and can be customized to each individual’s taste. Try fresh cilantro, basil, lime wedges, and thinly sliced chili peppers (if you can handle it).
Print
Rotisserie Chicken Pho
★★★★★5 from 8 reviews
Print Recipe
This easy, rotisserie chicken pho recipe is a quick version of the authentic Vietnamese soup. You can make the homemade broth as spicy as you want, and it can easily be made gluten free.
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:81x
Ingredients
Scale
For the soup:
2 quarts chicken broth
1 cinnamon stick
5 cloves
2 star anise
1 garlic clove, minced
2 teaspoons fresh minced ginger
½ – 1 teaspoon Sriracha sauce
½ tablespoon fish sauce
8 ounces rice noodles, small or medium size
½ rotisserie chicken, meat only, chopped or shredded
2 thinly sliced green onions
1 15-ounce can bean sprouts, drained and rinsed
For garnish:
Fresh basil leaves, thinly sliced
Fresh cilantro leaves, chopped
2 thinly sliced green onions
Lime wedges
Instructions
In a large stockpot or Dutch oven, heat chicken broth, cinnamon stick, cloves, star anise, garlic, ginger, Sriracha and fish sauce to a boil.
Add noodles and chicken. Cook for time indicated on package.
When noodles are fully cooked, add bean sprouts and green onions. Cook for an additional two minutes.
Before serving, remove star anise, cinnamon stick and cloves. Garnish with toppings of choice.
Published: November 28, 2016. Updated: April 2, 2022.
This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don’t use or trust.
Broth - the soul of Pho. Beef bones play a crucial role in influencing the quality of the broth. Combined with spices such as ginger, charred onions, star anise, cinnamon, cloves, cardamom, and coriander seeds, the broth gains a distinct aroma.
Pho is nutritious and is high in protein, but does have high sodium and calories. It may help reduce inflammation and improve joint health. Pho (pronounced “fuh”) is a hearty Vietnamese soup usually made with a meaty broth, rice noodles, various herbs, and either beef, chicken, or tofu.
Vietnamese pho is all about the broth! In this authentic recipe, beef bones, fish sauce, star anise, and ginger simmer for at least 6 hours, creating a complex, aromatic broth that may not be quick, but it's certainly delicious.
What are Sá Sùng (peanut worms)? They're marine (sea) worms that were first described in 1827 by a French zoologist. There are over 140 different kinds of these delicious flavor bombs, and some are teeny tiny (2 millimeters long) while others can be as long as 28 inches.
Pho is very nutritious. From its ingredients, it's been shown to reduce inflammation and improve joint health. If you suffer from something like chronic pain or arthritis, you may want to entertain the idea of enjoying more pho. The broth particularly can be very anti-inflammation.
Making a good pho broth will feel familiar to anyone who has ever made their own chicken stock or beef stock. The process is almost exactly the same, except for the addition of a few uniquely Vietnamese ingredients like star anise, cinnamon, ginger, soy sauce, and fish sauce.
I am Vietnamese who know about Pho. Each Vietnamese Pho restaurant makes their own broth. The ingredient contains beef bones as a must, pork bones, chicken bones as alternatives, table sugar, Mono Glutamate Sodium as substitute, salt and herbs. The more beef bones, the better, the tastier, and the more costly.
Adding sriracha and hoisin sauce can enhance the flavor of your pho. The spicy kick from the sriracha and the sweet and salty flavors add hoisin add an extra layer of complexity to your meal. The key is to add in moderation so that you don't overpower the delicate flavors of the broth and noodles.
Experts also suggest that if pho is used for breakfast, then you should avoid salt for the rest of the day. To avoid imbalanced nutrition, you should not eat pho too often, and you should switch up diet with other food products. Any food, no matter how good it is, won't be good for your body if consumed too much.
Even though Vietnamese people do not eat Pho everyday, this is the favorite breakfast of many people every morning. Many people prefer to eat pho in the morning rather than other foods such as rice and bread.
Probably because the broth is made with beef bones and marrow, which are high in vitamins and minerals. Some of the herbs and spices are also medicinal. Why is pho such a good hangover meal? Pho is an awesome aftereffect food.
Pho is a type of Vietnamese soup that usually consists of bone broth, rice noodles, spices, and thinly sliced meat (usually beef). Though “pho” technically refers to the noodles and not the soup itself, most people consider the dish a singular unit.
You can make this delicious Vietnamese-style beef pho recipe in under 30 minutes - the secret is to use high quality beef broth, either homemade or a high-quality store bought bone broth will work.
Blood is actually Tiet Canh, which is made beforehand, not by putting fresh blood into the broth pot or bowl. Tiet Canh is entirely optional side dish, put in only by eater's request. And eaters have many reason to eat Tiet Canh, one of them being they like Tiet Canh.
Pho broth is traditionally made with beef or chicken bones and a variety of spices and aromatics, including star anise, cloves, cinnamon, ginger, and onions. This gives Pho broth its unique flavor and aroma, which sets it apart from other types of broth.
The spices are toasted to bring out the flavour before adding into the pot. And the ginger and onion are charred to add a subtle smokey flavour into the broth – a secret little step that adds that extra something-something to make this pho recipe authentic and traditional!
For the most flavorful and clear broth, your pot needs to be in a constant simmer. Take your time in the first 15 minutes or so to make adjustments to your temperature. This ensures that you have true simmering in the next 3-5 hours; no rolling boiling water, no dead still water either.
Spice up store-bought stock with whole peppercorns, bay leaves, star anise, or a cinnamon stick. Whole spices can add tremendous flavor to a stock. You might not think that bay leaves do much, but those dried leaves add an herbal flavor that helps make your stock more complex.
Address: 2033 Gerhold Pine, Port Jocelyn, VA 12101-5654
Phone: +8524399971620
Job: Central Manufacturing Supervisor
Hobby: Jogging, Metalworking, Tai chi, Shopping, Puzzles, Rock climbing, Crocheting
Introduction: My name is Edmund Hettinger DC, I am a adventurous, colorful, gifted, determined, precious, open, colorful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.