Ingredients:

  • 1 store-bought rotisserie chicken (approx. 2 lbs)
  • 8 cups low-sodium chicken stock
  • 3-inch piece of fresh ginger, halved lengthwise
  • 1 large yellow onion, peeled and halved
  • 2 tbsp fish sauce
  • 1 tbsp rock sugar
  • 4 star anise pods
  • 1 cinnamon stick
  • 1 tsp fennel seeds
  • 3 whole cloves
  • 1 tsp coriander seeds
  • 16 oz flat rice noodles (Banh Pho)
  • 2 cups fresh bean sprouts
  • 1 cup fresh Thai basil, cilantro, and mint leaves
  • 1 jalapeño, sliced
  • 1 lime, cut into wedges
  • 2 tbsp hoisin sauce
  • 1 tbsp sriracha

Instructions:

  1. Char the onion and ginger: Place halved onion and ginger directly over a gas flame or under a high broiler until blackened and fragrant.
  2. Prepare the chicken: Remove the meat from the rotisserie chicken and set aside. Break the carcass into 3 or 4 large pieces.
  3. Simmer the base: In a large stockpot, combine the chicken carcass, charred onion, ginger, and chicken stock. Bring to a boil, then reduce to a simmer.
  4. Toast spices: In a dry skillet over medium heat, toast star anise, cinnamon, fennel, cloves, and coriander for 2-3 minutes until fragrant. Add them to the stockpot.
  5. Season and strain: Simmer for 30 minutes. Strain the broth through a fine-mesh strainer into a clean pot, discarding solids. Stir in fish sauce and rock sugar.
  6. Assemble: Cook rice noodles according to package instructions. Divide noodles and shredded chicken into four bowls. Ladle hot broth over the top and serve with bean sprouts, herbs, chili, lime, and sauces.