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Rotisserie Chicken Pho Recipe

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This easy rotisserie chicken pho recipe brings all the comforting flavors of traditional Vietnamese pho to your kitchen with minimal effort. Using a store-bought rotisserie chicken saves time while still creating a rich, flavorful broth. It’s my favorite way to enjoy a homemade bowl of pho without spending hours in the kitchen!

Rotisserie chicken pho served in a white bowl garnished with lime, fresh basil leaves, cilantro, bean sprouts, sliced jalapeno, and green onions. A pair of chopsticks is next to the bowl. The bowl is on a white counter with a white bowl of cooked pho noodles and a white striped napkin.

Why I Love This Chicken Pho Recipe  with Rotisserie Chicken

Pho has always been one of my favorite comfort foods, but making it from scratch used to feel overwhelming. That changed when my friend Adam showed me how to use a rotisserie chicken to cut down on cooking time while still getting that deep, aromatic broth that's packed with flavor. Now, this homemade chicken pho is a staple in my kitchen! I've been making it instead of ordering pho from the local Vietnamese restaurant where I used to order takeout. 

This homemade version is honestly better. It's warm, fragrant, and packed with all the fresh toppings that make pho so unique. I love eating my chicken pho with bean sprouts, jalapenos, and green onions, but something else that's so great about this recipe is it goes incredible with any toppings you want!

Rotisserie chicken pho served in a white bowl garnished with lime, fresh basil leaves, cilantro, bean sprouts, sliced jalapeno, and green onions. A pair of chopsticks is taking a bite of pho noodles. The bowl is on a white counter with a white striped napkin.

Ingredients

For the Broth:

  • 1 rotisserie chicken carcass
  • 1 3-inch piece fresh ginger
  • 1 large onion, halved
  • 8 cups water or chicken broth
  • 1 star anise
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 1 cinnamon stick or ⅛ teaspoon ground cinnamon
  • 1 cube chicken bouillon
  • 2 tablespoon fish sauce (to taste)
  • 2 teaspoon sugar (or more as needed)
  • Salt to taste

For Serving:

  • 10 oz pho noodles
  • Shredded meat from 1 rotisserie chicken
  • Bean sprouts, rinsed
  • Basil leaves
  • Cilantro leaves
  • Lime wedges
  • Jalapeño peppers, sliced
  • Green onions, sliced

An overhead shot of several bowls in various sizes containing ingredients to make rotisserie chicken pho including uncooked pho noodles, shredded rotisserie chicken, red onion, ginger, fish sauce, water, jalapeno, basil, lime, and spices.

How to Make Rotisserie Chicken Pho

Step 1: Prepare the Broth

Remove the meat from the rotisserie chicken and set it aside. In a dry pan over medium-low heat, toast the star anise, coriander seeds, black peppercorns, fennel seeds, and cinnamon stick for about 3 minutes until fragrant.

A stock pot with rotisserie chicken pho spices including star anise, coriander seed, fennel seed, and black peppercorn. The pot is on a white counter.

Transfer to a mesh spice bag for easy removal later.

A mesh bag with pho spices including coriander seed, star anise, black peppercorn, and fennel seeds on top. The bag is on a white counter.

Step 2: Char the Aromatics

In a large pot, place the halved onion and ginger cut-side down and char them over medium heat until slightly blackened. This adds depth to the broth.

A stock pot with charred red onion and ginger. The pot is on a white counter with a white striped napkin.

Step 3: Simmer the Broth

Add the rotisserie chicken carcass and any scraps to the pot. Pour in 8 cups of water or chicken broth. Bring to a boil, then reduce the heat and let it simmer for 45 minutes to an hour. Strain the broth through a fine mesh sieve into another pot, discarding the solids.

A stock pot with ingredients cooking to make rotisserie chicken pho broth. The pot is on a white counter with a white striped napkin.

Step 4: Season the Broth and Cook the Noodles

Return the strained broth to the stove and bring it back to a simmer. Stir in fish sauce, sugar, salt, and chicken bouillon, adjusting to taste.

A stock pot with cooked rotisserie chicken pho broth. The pot is on a white counter with a white striped napkin.

Meanwhile, cook the pho noodles according to the package instructions, then rinse under cold water to prevent overcooking.

A white bowl with cooked pho noodles. The bowl is on a white counter with a white striped napkin.

Step 5: Assemble and Serve

Divide the cooked noodles into bowls and top with shredded rotisserie chicken. Ladle the hot broth over everything, then serve with fresh herbs, lime wedges, jalapeños, and green onions for a customizable, restaurant-quality pho experience.

A white bowl with cooked pho noodles, rotisserie chicken, and pho broth. The bowl is on a white counter with a white striped napkin.

My Expert Tips To Make The Best Chicken Pho

  • Toast Your Spices: Dry toasting the spices enhances their flavors and gives the broth that classic pho depth.
  • Use Bone Broth for More Flavor: If you have time, simmer the broth longer or use bone broth for extra richness.
  • Rinse the Noodles: This prevents them from becoming gummy and sticking together.
  • Customize the Toppings: Add hoisin sauce, sriracha, or a soft-boiled egg for extra flavor.
  • Make It Ahead: The broth stores well in the fridge for up to 3 days, making it perfect for meal prep.

Rotisserie chicken pho served in a white bowl garnished with lime, fresh basil leaves, cilantro, bean sprouts, sliced jalapeno, and green onions. A pair of chopsticks is resting on top of the bowl. The bowl is on a white counter with a white bowl of cooked pho noodles and a white striped napkin.

FAQ's About This Rotisserie Chicken Pho Recipe

Can I use store-bought chicken broth instead of water?

Yes! Using store-bought broth adds depth and cuts down on simmering time.

What’s the best way to store leftovers?

Store the broth separately from the noodles and toppings in airtight containers in the fridge for up to 3 days.

Can I freeze homemade pho broth?

Absolutely! Freeze in portions for up to 3 months and reheat as needed.

What can I use instead of fish sauce?

Soy sauce or tamari can be used, though fish sauce gives the most authentic flavor.

Rotisserie chicken pho served in a white bowl garnished with lime, fresh basil leaves, cilantro, bean sprouts, sliced jalapeno, and green onions. A pair of chopsticks is in the bowl. The bowl is on a white counter with a bowl of rotisserie chicken and a white striped napkin.

My Final Thoughts On This Recipe

This easy rotisserie chicken pho recipe proves you don’t need hours to enjoy a flavorful, homemade pho. With a rich, aromatic broth and all your favorite toppings, it’s the perfect comfort meal. Try it out, and let me know how it turns out!

Rotisserie chicken pho served in a white bowl garnished with lime, fresh basil leaves, cilantro, bean sprouts, sliced jalapeno, and green onions. A pair of chopsticks is taking a bite of pho noodles. The bowl is on a white counter with a white bowl of cooked pho noodles and a white striped napkin.

More Recipes with Rotisserie Chicken

Yield: 4 servings

Rotisserie Chicken Pho Recipe

Rotisserie chicken pho served in a white bowl garnished with lime, fresh basil leaves, cilantro, bean sprouts, sliced jalapeno, and green onions. A pair of chopsticks is next to the bowl. The bowl is on a white counter with a white bowl of cooked pho noodles and a white striped napkin.

This easy rotisserie chicken pho recipe brings all the comforting flavors of traditional Vietnamese pho to your kitchen with minimal effort. Using a store-bought rotisserie chicken saves time while still creating a rich, flavorful broth. It’s my favorite way to enjoy a homemade bowl of pho without spending hours in the kitchen!

Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 55 minutes

Ingredients

  • 10oz pho noodles
  • Meat from 1 rotisserie chicken
  • 1 Rotisserie chicken carcass
  • 1 3-inch piece fresh ginger
  • 1 large onion, halved
  • 8 cups water or chicken broth
  • 1 star anise
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 1 cinnamon stick or ⅛ teaspoon ground cinnamon
  • 1 cube chicken bouillon
  • 2 tablespoon Fish sauce to taste
  • 2 teaspoon sugar or more as needed
  • Salt to taste
  • Bean sprouts rinsed
  • Basil leaves
  • Cilantro leaves
  • Lime wedges
  • Jalapeno peppers sliced
  • Green onions, sliced

Instructions

    1. Remove the skin and bones from the rotisserie chicken, shred the meat into bite-sized pieces, and set aside.

    2. In a dry pan over medium-low heat, toast the spices until they become fragrant, about 3 minutes. Transfer them into a mesh spice bag for easy removal later.

    3. In a large pot, place the onion (cut-side down) and ginger, charring them until slightly blackened and aromatic.

    4. Add the chicken carcass and any remaining scraps to the pot. Pour in approximately 8 cups of chicken broth or water.

    5. Bring to a boil, then reduce the heat and simmer for 45 minutes to an hour to extract the flavors. Strain the broth using a fine mesh strainer or cheesecloth into another large pot, discarding the solids.

    6. Return the strained broth to the stove, bringing it back to a simmer. Add fish sauce, salt, sugar and chicken bouillon. Taste and adjust as needed.

    7. Prepare the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to prevent overcooking.

    8. Divide the cooked rice noodles evenly into serving bowls. Top with the shredded rotisserie chicken.

    9. Ladle the hot broth over the noodles and chicken, ensuring everything is well covered.

    10. Serve the pho with fresh herbs, lime wedges, sliced green onion, and jalapeno on the side. Allow everyone to customize their bowls with their preferred toppings.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 88mgSodium: 1739mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 26g
© Brendan Cunningham
Cuisine: Vietnamese / Category: Dinner Recipes
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