A rich and flavorful chicken pho made using leftover rotisserie chicken. The broth is simmered with a variety of spices and served with pho noodles, garnished with onions, cilantro, and scallions. Optional garnishes include sriracha and hoisin sauce, along with a side of ginger fish sauce dip.
1: Shred the chicken off the carcass and set it aside.
2: In a large pot, combine the chicken carcass, toasted spices, roasted onion, roasted ginger, 5 quarts of water, 2 tablespoons of fish sauce, rock sugar, and 1 tablespoon of chicken bouillon. Bring to a boil.
3: Once boiling, reduce heat and simmer for 30 minutes with the lid on.
4: After 30 minutes, the broth is done. Assemble your bowl with pho noodles, onions, cilantro, scallion, shredded chicken, and any additional garnishes such as sriracha or hoisin sauce.
5: For the fish sauce dip, mix together 1/4 cup of fish sauce, 1/4 cup of sugar, 12 ounces of coconut soda or water, and 2 tablespoons of white vinegar until the sugar dissolves.
6: Optionally, add minced ginger to your fish sauce for a ginger fish sauce.
