Vietnamese Rotisserie Chicken Pho
- π 1 whole rotisserie chicken, ~440 grams usable meat
- πΊ Rotisserie chicken carcass + skin
- π§ 2 onions, halved, charred
- π« 3-inch piece of ginger, sliced, charred
- πΏ 3 star anise
- π 1 cinnamon stick
- πΏ 3 cloves
- πΏ 1 tablespoon coriander seeds
- π§ 10 cups water
- π² 3 cups chicken bone broth
- π 2 tablespoons fish sauce
- π 1 tablespoon Lee Kum Kee Chicken Flavored Bouillon Powder
- π― 1 tablespoon honey
- π§ Salt to taste
- π 480 grams fresh Lee's thin rice noodles, β 120 grams per serving
- πΏ Fresh herbs, cilantro, basil, mint
- π± Bean sprouts
- π§ Thin onion slices
- π Lime wedges
- πΆοΈ JalapeΓ±o or chili slices
A simplified, hearty bowl of Vietnamese pho made with rotisserie chicken, perfect for a quick and nutritious meal.
Indulge in a hearty and nutritious bowl of Vietnamese-inspired Rotisserie Chicken Pho. This recipe simplifies the traditional pho preparation by using a store-bought rotisserie chicken, providing both the savory base of the broth and the succulent meat. Perfect for a quick yet comforting meal, this pho dish will warm your heart and sustain your protein needs.
Ingredients
For the Broth:
π 1 whole rotisserie chicken, ~440 grams usable meat
πΊ Rotisserie chicken carcass + skin
π§ 2 onions, halved, charred
π« 3-inch piece of ginger, sliced, charred
πΏ 3 star anise
π 1 cinnamon stick
πΏ 3 cloves
πΏ 1 tablespoon coriander seeds
π§ 10 cups water
π² 3 cups chicken bone broth
π 2 tablespoons fish sauce
π 1 tablespoon Lee Kum Kee Chicken Flavored Bouillon Powder
π― 1 tablespoon honey
π§ Salt to taste
Noodles & Toppings:
π 480 grams fresh Lee's thin rice noodles, β 120 grams per serving
πΏ Fresh herbs, cilantro, basil, mint
π± Bean sprouts
π§ Thin onion slices
π Lime wedges
πΆοΈ JalapeΓ±o or chili slices
Instructions
1- Prepare the Broth:
Place the rotisserie chicken carcass and skin, charred onions, ginger, star anise, cinnamon stick, cloves, and coriander seeds into a large stockpot with 10 cups of water and 3 cups of bone broth.
Simmer gently for 30 minutes, skimming the surface to remove foam as needed.
2- Strain the Broth:
Using a fine mesh sieve or cheesecloth, strain the broth into a clean pot.
Discard all solids, retaining a clear broth.
3- Season the Broth:
- Stir in fish sauce, Lee Kum Kee Chicken Flavored Bouillon Powder, honey, and salt to taste.
4- Prepare the Chicken and Noodles:
Pull about 440 grams of meat from the rotisserie chicken.
Weigh 120 grams of fresh rice noodles per serving, 480 grams total.
5- Cook Noodles:
- Blanch the noodles briefly in boiling water or directly warm them in the prepared broth.
6- Assemble the Pho:
Divide the noodles and chicken into 4 serving bowls.
Pour approximately 3 cups of hot broth into each bowl.
7- Garnish and Serve:
- Top with fresh herbs, bean sprouts, thin onion slices, lime wedges, and jalapeΓ±o or chili slices as desired.
Prep Time: 15-20 minutes
Cook Time: 35-65 minutes, including broth simmering
Total Time: 50-85 minutes
Servings: 4
Nutrition Facts per Serving:
- Protein: 50g
(Calories, fats, and carbohydrates not available)
Equipment:
Wood Cutting Board
Standard Chef's Knife
Stainless Steel Large Stockpot
Caraway Small Pan
Metal Tongs
Gas Stove Burner
Metal Ladle
Metal Mesh Strainer
Light Grey/White Ceramic Serving Bowl
Wooden Chopsticks
No-brand Measuring Spoon/Goblet-style Glass Measuring Cup
Cooking Tips
To significantly cut down time, opt for a pre-cooked rotisserie chicken.
Toasting the spices enriches the broth with depth and aroma.
Charring onions and ginger on an open flame injects a smoky traditional flavor into the pho.
#pho #vietnamese #highprotein #quickmeal #comfortfood #easydinner #foodie #homecooking
Stephanie Ho: https://www.youtube.com/@stephaniehho
https://www.waivio.com/object/dfk-vietnamese-rotisserie-chicken-pho/description
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