Vietnamese chicken Pho noodle soup

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🍜✨ Rotisserie Chicken Pho (Quick & Cozy)

📝 Ingredients:

• 2–3 cups shredded rotisserie chicken

• 8 cups low-sodium chicken broth

• 1–2 tablespoons fish sauce

• 1–2 teaspoons soy sauce (optional, for depth)

• 1-inch piece fresh ginger, sliced

• 2–3 whole star anise

• 3–5 whole cloves

• 1 cinnamon stick

• 1 small onion, halved

• 8 oz rice noodles (pho noodles or thin vermicelli)

• Salt + pepper, to taste

🥗 Toppings (customizable):

• Bean sprouts

• Fresh herbs: cilantro, Thai basil, mint

• Lime wedges

• Thin-sliced red onion or green onion

• Thin-sliced jalapeños or chili sauce

• Hoisin + sriracha (for serving)

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👩‍🍳 Instructions:

1. Make the Broth Shortcut Magic:

• In a large pot, add chicken broth, onion halves, ginger, star anise, cloves, and cinnamon stick.

• Bring to a simmer and cook uncovered for 30–40 minutes.

• Add fish sauce and soy sauce to taste. (Strain the broth before serving.)

2. Prep the Noodles:

• Cook rice noodles according to package instructions. Drain and set aside.

3. Assemble Your Bowls:

• Place cooked noodles in a bowl.

• Top with warm shredded rotisserie chicken.

• Ladle hot strained broth over top.

4. Add Toppings:

• Serve with your favorite herbs, lime wedges, bean sprouts, and sauces.

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🧊 Tips:

• Freeze leftover broth for instant comfort food later.

• Want deeper flavor? Roast the onion and ginger under the broiler for 5–10 minutes before simmering.

• Vegetarian version? Use veggie broth + tofu instead of chicken.