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Pho
Rated 5.0 stars by 1 users
Category
soups
Cuisine
Vietnamese
This easy pho brings all the cozy, aromatic flavors of the classic dish with a fraction of the effort. Using rotisserie chicken as the base, the broth is simmered with toasted spices, charred onion, ginger, and Red Boat Fish Sauce for deep, authentic flavor. Ladled over tender rice noodles and topped with fresh herbs, pickled onions, and your favorite condiments, it’s a customizable bowl that’s equal parts comforting and refreshing. Perfect for weeknights when you want homemade pho without the all-day simmer.
Ingredients
- Rice Noodles
- Rotisserie Chicken
- Pho Spices
- ½ Onion
- Ginger
- 2-3 pieces of rock sugar
-
¼ cup of Red Boat Fish Sauce
- 1 tbsp of chicken bouillon powder
- Cilantro
- Scallion
- Srircha
- Hoisin Sauce
- Lime
Directions
Grab your rotisserie chicken and remove the meat to separate the bones and meat.
- Toast the spices on a dry skillet: star anise, cinnamon stick, cardamom pod, fennel seeds, cloves, and coriander seeds. After it’s toasted, pour the spices into a spice bag.
- In the same dry skillet, char ½ an onion and ginger. (You can also do this on an open fire or with the oven’s broil function.) Turn off the fire once it is charred.
- In a large pot, add the rotisserie chicken bones, onion, ginger, spice bag, 3 liters of water, 2-3 pieces of rock sugar, ¼ cup of Red Boat Fish Sauce, and 1 tbsp of chicken bouillon powder. Let this cook on medium heat for 45 minutes.
- While this is cooking, prepare your rice noodles and the toppings. Cook the noodles as instructed on the packaging. Chop your preferred toppings.
- Put the noodles into your bowl and assemble the toppings before adding the soup. My must have toppings are scallion, cilantro, pickled onions, fried shallot, chicken, lime, sriracha, and hoisin sauce. Lastly, add your broth & enjoy!
