Description
This delicious homemade pho soup combines fragrant spices and tender rotisserie chicken in a flavorful broth, served over perfectly cooked rice noodles. It’s a comforting and easy-to-make Vietnamese-inspired dish that promises to wow your taste buds with its balance of savory, tangy, and spicy flavors.
Ingredients
Scale
Broth and Seasonings
- 0.5 tablespoon salt
- 3 whole star anise pods
- 2 cloves garlic, minced
- 1 teaspoon fish sauce
- 6 cups chicken broth
- 3 tablespoons soy sauce
- 2-3 tablespoons ginger or chili paste
- 1 teaspoon sugar
Soup Add-ins
- 1 whole jalapeño pepper, sliced
- 1 whole rotisserie chicken, thinly sliced or shredded
- 8 ounces rice noodles (cooked al dente)
Optional Toppings
- Lime wedges
- Cilantro
- Thai basil
- Bean sprouts (for additional crunch and flavor)
Instructions
- Prepare the broth: In a large pot, combine chicken broth, minced garlic, star anise pods, fish sauce, and soy sauce. Bring the mixture to a gentle simmer over medium heat and let it simmer for about 20 minutes to develop the aromatic flavors.
- Add spices and season: Stir in the ginger or chili paste along with the sugar. Continue to simmer the broth for another 5 minutes to fully incorporate the seasonings and deepen the flavor profile.
- Heat the chicken: Gently add the shredded rotisserie chicken to the pot and allow it to heat through for about 5 to 10 minutes, ensuring the chicken is warmed but remains tender.
- Cook noodles: While the broth simmers, cook the rice noodles according to the package instructions until al dente. Drain and set aside.
- Assemble the bowls: Divide the cooked noodles into serving bowls. Ladle the hot broth along with chicken over the noodles.
- Add toppings and serve: Top each bowl with sliced jalapeño, a squeeze of fresh lime juice, and your choice of cilantro, Thai basil, or bean sprouts for added freshness and crunch. Serve immediately.
Notes
- For a spicier soup, add more ginger or chili paste to taste.
- Using a rotisserie chicken saves time and adds great flavor, but you can substitute with cooked chicken breast or thighs if preferred.
- Adjust the salt and fish sauce according to your dietary preferences.
- Rice noodles should be cooked al dente to maintain texture when soaked in broth.
- The broth can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
