Rotisserie Chicken Pho

 This pho is not the full authentic way to make it, but an easy way to make pho when you have left over rotisserie chicken. Don't throw away those bones, there are some delicious flavor that by cooking down to a broth can add a great flavor, plus the added bonus of mineral and collagen. I'll do another post of how I like to make bone broth for pho.

Ingredients

• 1 onion, peeled
• 2 carrots, peeled
  
• 3-4 garlic cloved
• 2 Tbs ginger, peeled and bruised
• 4-5 Tbs fish sauce
• 1 cinnamon stick 
• 3 star anise
• 2 tsp whole black peppercorn
• 2 Tbs mushroom seasoning 
• 2 oz rock sugar
  
• 1 rotisserie chicken carcass (with juice from the container)

 Garnish

• Bean sprout
• Fresh herbs; cilantro, basil and mint leaves
• White onion, thinly sliced
• Green onions, thinly sliced
  
• Lime wedges

 

Directions

1. Optional: To give extra flavor of broth, char the onion, carrots, garlic and ginger in the pot by adding a thin layer of oil and on high let the onion, garlic and ginger char.
   
2. In a tea bag add the cinnamon stick, star anise, peppercorn and place in pot.
3. Add the chicken to the pot
4. Fill the pot with water to cover the chicken.
   
5. Bring broth to a boil and once boil reduce to simmer and let cook for 4-5 hours. The longer the better.
6. When ready to search, remove onion, carrots, garlic, ginger and tea bag. Add fish sauce and mushroom seasoning. 
7. In a another pot cook the noodles (banh pho) as indicated on package. 
8. Meanwhile shred the chicken and prepare garnish.