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Rotisserie Chicken Pho

This rotisserie chicken pho is a quick take on the traditional Vietnamese noodle soup that you can make any day of the week in just 30 minutes. Makes 8 servings.

Rotisserie Chicken Pho in a white bowl topped with fresh herbs and a lime wedge

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 of town 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 how authentic this rotisserie chicken pho 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

overhead shot of rotisserie chicken pho in a blue Dutch oven

 

What is pho broth made of and what makes this chicken pho unique?

The key to achieving the right flavor lies in 4 simple 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 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 chaud this holiday season. Just make sure you store them properly so they don’t lose their flavor.

closeup shot of Rotisserie Chicken Pho topped with fresh herbs and lime wedge

How do you make quick chicken 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 | Easy Pho Recipe | @simplywhisked

Rotisserie Chicken Pho

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8
  • Category: soup
  • Method: stovetop
  • Cuisine: asian

Description

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.


Ingredients

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

  1. In a large stockpot or Dutch oven *affiliate link, heat chicken broth, cinnamon stick, cloves, star anise, garlic, ginger, Sriracha and fish sauce to a boil.
  2. Add noodles and chicken. Cook for time indicated on package.
  3. When noodles are fully cooked, add bean sprouts and green onions. Cook for an additional two minutes.
  4. Before serving, remove star anise, cinnamon stick and cloves. Garnish with toppings of choice.

Nutrition
  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

Looking for more rotisserie chicken recipes? chicken and black bean chilaquiles / sriracha cilantro chicken salad / apple rosemary chicken & dumplings

  • Reply
    Megan
    November 7, 2018 at 10:31 am

    Love how easy this is! I always pick up a rotisserie chicken at the store and wonder how else I can use it! Perfect for my gluten-free and dairy-free house!

  • Reply
    Tayler Ross
    November 7, 2018 at 3:34 pm

    I’ve been looking for a great pho recipe, and it looks like I’ve found it!

  • Reply
    Wilhelmina Wessel
    November 7, 2018 at 4:30 pm

    This looks like a deliciously cozy bowl of comfort!

  • Reply
    Judi
    December 15, 2018 at 8:47 am

    Amazing recipe. Followed exactly, next time would cut back on the star anise.

  • Reply
    Chef
    December 18, 2018 at 2:07 am

    Your “pho” shouldn’t be called such, it looks like complete trash and dried out.

    You are supposed to char&toast your aromatics first.

    And sriracha as an ingredient in your stock? What in the actual f. Don’t do that.

    Shame on you for calling this pho.

    Just call it bland sriracha soup with chicken and overcooked noodles.

    • Reply
      Melissa Belanger
      December 18, 2018 at 11:07 am

      Shame on you for being so rude, especially since you’re using your business email and I can see who you are. I think the whole food blogging community might like to know about how nice you are. I literally wrote in my post that this is supposed to be quick and easy alternative to traditional pho. Did you even make the recipe or are you just being a bully?

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