Shred the chicken

• Shred all the meat off the rotisserie chicken and set it aside.
• Keep the carcass, skin and drippings for the broth.

Toast and bag the pho spices

• Toast the star anise, cinnamon stick, cardamom pod, cloves, fennel seeds and coriander seeds in a dry skillet.
• Transfer the toasted spices into a spice bag or cheesecloth and tie it tightly.

Char the onion and ginger

• In the same skillet, toast the onion and ginger until charred.

Simmer the broth

• Add the chicken carcass and skin, charred onion and ginger, rock sugar, chicken drippings and water to a large pot.
• Bring to a boil, then reduce the heat and simmer.
• Skim off the foam that rises to the top.
• Remove the spice bag at the 30 minute mark.

Strain and season the broth

• Remove the bones, onion, ginger and all solids from the pot.
• Strain the broth through a fine mesh strainer if desired.
• Taste and season with chicken bouillon, fish sauce, salt, sugar and MSG to preference.

Cook the noodles

• Grab a handful of pho noodles and wrap into a ball.
• Drop into boiling water and swirl around.
• Cook for 10 to 45 seconds, then remove and fluff into an even base in the bowl.

Assemble the bowl

• Add the shredded chicken, scallion, cilantro, thinly sliced onion and black pepper over the noodles.
• Ladle the boiling broth on top, pouring through a mesh strainer if not strained earlier.
• Finish with hoisin sauce, sriracha and chili oil to taste.