Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Servings 8
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.
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
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.
Calories: 209kcal Carbohydrates: 29g Protein: 15g Fat: 4g Cholesterol: 41mg Sodium: 1159mg Fiber: 2g Sugar: 4g Vitamin C: 9mg