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Rotisserie Chicken Pho
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Rotisserie Chicken Pho

2 h 30 minServes 4Nutri-Score B€€
from @madelinemehria26 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • rotisserie chicken carcass (meat picked off and reserved)Meat1 piece
  • shallot (halved, charred)Produce2 pieces
  • yellow onion (halved, charred)Produce1 piece
  • garlic (cloves, charred)Produce5 pieces
  • ginger (sliced thick, charred)Produce60 g
  • daikon (cut into large chunks)Produce300 g
  • waterOther3 litres
  • pho spice pack (star anise, cinnamon, fennel seeds, clove, coriander seeds)Spices1 piece
  • salt (to taste)Spices10 g
  • chicken bouillonPantry15 g
  • fish saucePantry30 ml
  • rock sugarPantry15 g
  • pho noodles (dried rice noodles)Grains400 g
  • bean sproutsProduce150 g
  • shredded rotisserie chicken (shredded)Meat300 g
  • onion (thinly sliced)Produce1 piece
  • green onion (sliced)Produce3 pieces
  • cilantro (chopped)Produce20 g
  • hoisin sauce (for serving)Pantry60 ml
  • sriracha (for serving)Pantry40 ml
  • lime (cut into wedges)Produce2 pieces

per serving

Nutrition

536kcal

Carbs
85 g
Proteins
24 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Frying pan
  • Colander
  • Saucepan

step by step

Method

  1. 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.
    Step 1

  2. 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.
    Step 2

  3. Add the spices

    • Add the pho spice pack to the pot.
    • Keep simmering and skim as needed.
    Step 3

  4. 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.
    Step 4

  5. Cook the noodles

    • Cook the pho noodles according to the package instructions.
    • Drain and divide among bowls.
    Step 5

  6. 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.
    Step 6
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