Chicken Pho

Pho is one of Vietnam's most beloved dishes, a beautifully aromatic, clear broth simmered with warm spices and topped with fresh herbs, noodles, and tender chicken. The secret is in two simple techniques: charring the onion and ginger for smoky depth, and toasting the whole spices until they bloom. Using a rotisserie chicken makes this surprisingly easy to achieve at home. 
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IFOR THE BROTH 
1 rotisserie chicken — meat removed and set aside, carcass and bones reserved 
10 cups of water 
1 large onion, halved 
1 large piece of fresh ginger (4 inches), sliced lengthwise
2 cinnamon sticks
3 star anise 
1 tsp coriander seeds
4 whole cloves
1 tsp black peppercorns
2 tbsp fish sauce
1 tbsp sugar or rock sugar
Salt to taste 
​1 tbsp organic roasted chicken base (optional)


Directions:
1 CHAR THE ONION & GINGER 
Place the onion and ginger, cut-side down, in a dry skillet over medium-high heat, or hold directly over a gas flame, until deeply charred, about 5 minutes. This is the step that gives pho its signature smoky, caramelized depth. 

 2. TOAST THE SPICES 
In a dry pan over medium heat, toast cinnamon sticks, star anise, coriander seeds, cloves, and peppercorns for 2–3 minutes, shaking the pan, until deeply fragrant. Watch carefully, fragrant is perfect, burnt is not. 

3 MAKE THE BROTH 
In a large stockpot, combine the chicken carcass, water, charred onion and ginger, and toasted spices. Bring to a gentle boil, then season with fish sauce, sugar, and salt. Taste as you go. The broth should be slightly bold; the noodles and toppings will balance the flavor. Reduce to a low simmer and cook uncovered for ½ –1 hours. Skim foam occasionally for a clear, beautiful broth. The longer it simmers, the more flavor it will have. 

4 SEASON THE BROTH 
Strain the broth through a fine-mesh strainer and discard the solids. Return broth to the pot. 

5 PREPARE THE NOODLES 
Soak or cook rice noodles according to package directions. Rinse with warm water to prevent sticking. Divide into serving bowls. 

FOR SERVING 
8 oz dried rice noodles (banh pho) 
Shredded rotisserie chicken meat 
Bean sprouts
Fresh cilantro
Thai basil 
Thin-sliced white onion
Sliced green onions 
Lime wedges
Jalapeño or Thai chili slices 
Hoisin sauce
Sriracha 

6 BUILD THE BOWLS 
Top noodles with shredded chicken. Ladle the hot broth generously over everything. Arrange bean sprouts, fresh herbs, sliced onion, green onion, lime, and chili. Serve immediately with hoisin and sriracha on the side for guests to customize. 

DIANNE'S TIPS 
​• Save and freeze leftover broth; it is liquid gold for quick meals.
• Add mushrooms, Bok Choy, or spinach for extra vegetables.
• Simmer the broth longer for an even deeper, richer flavor.
• Want a lighter bowl? Use more broth and vegetables with fewer noodles. 
• Make the broth a day ahead; it tastes even better the next day.

SUGGESTED GARNISH 
My favorite combination: 
Thai basil · Fresh lime · Bean sprouts 
Thin jalapeño slices · Small drizzle of sriracha 
Set up a garnish bar and let guests build their own bowl. 
That is the joy of pho; it belongs to whoever is eating it.

💡 Extra Tip: Turn Your Leftover Pho Into “Dry Pho” the Next Day
If you have leftover pho noodles, chicken, and broth, you can transform them into a completely different meal the next day — Dry Pho Style.
Warm the noodles and place them into a serving bowl. Top with shredded chicken and fresh garnishes like Thai basil, mint, bean sprouts, jalapeños, or chili peppers. Drizzle generously with my homemade chili garlic dressing and toss lightly to coat.
Serve with a small bowl of the warm pho broth on the side. You can sip the broth between bites or drizzle a little over the noodles for extra flavor.
🔥 Chili Garlic Dressing Recipe
Ingredients:
• 1/4 cup neutral oil (such as avocado oil)
• 4–5 garlic cloves, minced
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 teaspoons chili flakes
• 2 tablespoons garlic oil
Instructions:

1. Heat the oil in a small pan over medium heat.
2. Add the minced garlic and cook until lightly golden and fragrant. Remove from heat. This becomes your garlic oil.
3. In a small bowl, combine oyster sauce, soy sauce, honey, chili flakes, and 2 tablespoons of the garlic oil.
4. Mix well and drizzle over your noodles before serving.

This is one of my favorite ways to reinvent leftovers into something fresh, flavorful, and satisfying without feeling like you are eating the same meal twice.