Char the aromatics

• Halve the shallot and yellow onion, and slice the ginger.
• Char the shallot, onion, garlic and ginger in a dry pan until deeply browned.

Simmer the broth base

• Put the rotisserie chicken carcass in a pot with the charred aromatics, daikon and water.
• Bring to a simmer and skim off the scum as it rises.

Add the spices

• Add the pho spice pack to the pot.
• Keep simmering and skim as needed.

Strain and season

• Strain the broth and return it to the pot with additional water.
• Season with salt, chicken bouillon, fish sauce and rock sugar.

Cook the noodles

• Cook the pho noodles according to the package instructions.
• Drain and divide among bowls.

Assemble the bowls

• Top the noodles with shredded chicken, bean sprouts, sliced onion, green onion and cilantro.
• Ladle the hot broth over the top.
• Serve with hoisin sauce, sriracha and lime wedges.