Pho always felt like one of those dishes you had to get from a restaurant — rich, aromatic broth, fresh herbs, that tangle of noodles. But here’s the thing: once I tried making it at home with rotisserie chicken, it became something I could whip up any night of the week.
The first time I ever had pho, it was in a little family-run spot across town. The broth was light but full of flavor, and the toppings felt like a choose-your-own-adventure for your bowl. I was hooked — but getting a good pho fix at home seemed impossible until I started playing with shortcuts. Using a store-bought rotisserie chicken turned out to be the biggest one. It cuts the cooking time in half without losing the essence of what makes pho so comforting.
What Makes This Pho Special
This recipe is all about getting big flavor in less time. The key players — star anise, cinnamon, clove, fish sauce, ginger, and garlic — give the broth that unmistakable pho aroma. And while traditional pho simmers for hours, this quick version gives you that same layered flavor in just about 30 minutes.
The beauty of using rotisserie chicken is that you can shred it while your broth simmers, making the whole process flow without wasted time. And if you have leftover turkey from a holiday dinner? This works just as well.
Ingredients I Use and Why
- Rotisserie chicken – Juicy, already cooked, and full of flavor. Plus, you get both white and dark meat.
- Rice noodles – I like wide pad-thai style noodles, but thin rice sticks work if you prefer a lighter bite.
- Fish sauce – Red Boat is my favorite for its clean, simple ingredient list.
- Star anise, cinnamon, clove – These give the broth that deep, warm spice note.
- Ginger and garlic – For freshness and balance.
- Sriracha – Optional, but a splash gives the broth a little kick.
- Bean sprouts, green onion, fresh herbs – For freshness and crunch at the end.
How I Make It
- Season the broth – In a large pot, bring broth to a boil with ginger, garlic, star anise, cinnamon, cloves, fish sauce, and a squeeze of Sriracha if you want heat. Let it simmer so the flavors come together.
- Cook the noodles – Add rice noodles and cook according to package directions.
- Add the chicken and veggies – When the noodles are almost done, stir in the shredded chicken, bean sprouts, and green onions. This just warms them through without overcooking.
- Finish with garnishes – Set out fresh cilantro, Thai basil, lime wedges, and chili slices so everyone can customize their bowl.
Tips From My Kitchen
- Toast your spices first – If you have a minute, toss the star anise, cinnamon, and cloves in a dry pan before adding them to the broth. It deepens the flavor.
- Don’t overcook the noodles – They’ll keep softening in the hot broth, so pull them off the heat just before they’re fully done.
- Keep garnishes fresh – Wash and prep herbs and sprouts right before serving so they stay crisp.
- Adjust the spice level – I like to keep the broth mild and let each person add heat at the table.
- Freeze the leftover broth – If you double the broth recipe, you can freeze half for a 15-minute pho night later.
FAQs
Can I make this without fish sauce?
Yes, but it won’t have the same depth. You can add a splash of soy sauce as a backup.
Can I use fresh noodles instead of dried?
Absolutely — just shorten the cooking time according to the package.
What if I don’t like cloves?
You can skip them, but keep the star anise and cinnamon for that pho aroma.
Can this be made vegetarian?
Yes — swap chicken broth for veggie broth and use tofu or mushrooms instead of chicken.
How spicy should pho be?
That’s up to you! Start mild and add heat with fresh chili or Sriracha at the table.
Rotisserie Chicken Pho
Warm, fragrant, and brimming with flavor, this rotisserie chicken pho is a lightning-fast twist on the beloved Vietnamese classic.
Ingredients
For the Soup:
- 2 quarts chicken broth
- ½ rotisserie chicken, meat shredded or chopped
- 8 ounces small or medium rice noodles
- 1 garlic clove, minced
- 2 teaspoons fresh ginger, minced
- ½–1 teaspoon Sriracha sauce (to taste)
- ½ tablespoon fish sauce
- 1 cinnamon stick
- 2 star anise
- 5 whole cloves
- 2 thinly sliced green onions
- 1 (15 oz) can bean sprouts, drained and rinsed
For Garnish:
- Fresh basil leaves, thinly sliced
- Fresh cilantro, chopped
- 2 thinly sliced green onions
- Lime wedges
Instructions
- Pour chicken broth into a large stockpot or Dutch oven. Add cinnamon stick, star anise, cloves, garlic, ginger, Sriracha, and fish sauce. Bring to a boil over medium-high heat.
- Stir in the rice noodles and shredded chicken. Cook according to the noodle package directions until tender.
- Add the bean sprouts and sliced green onions. Simmer for an additional 2 minutes to heat through.
- Remove the cinnamon stick, star anise, and cloves before serving.
- Ladle the hot pho into bowls and garnish with basil, cilantro, green onions, and a squeeze of fresh lime juice. Serve immediately.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 163Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 65mgSodium 1195mgCarbohydrates 9gFiber 1gSugar 2gProtein 16g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This rotisserie chicken pho is my weeknight answer to a restaurant favorite. It’s comforting without being heavy, flavorful without hours of simmering, and endlessly customizable. I love setting out the garnishes so everyone builds their perfect bowl — it turns dinner into a bit of an event. Whether you’re fighting off a chill, needing a quick meal after work, or just craving something cozy, this pho hits the spot every time.