Comforting Rotisserie Chicken Pho

This rotisserie chicken pho is a quick take on the traditional Vietnamese noodle soup that you can make any day of the week in just 30 minutes.


I’ve only had a few experiences with pho in my life. One was okay. My mom and I try out a pho restaurant here on the other side of town that was pretty decent, but not out of this world. The second was terrifying. My sister and I got takeout from a place down the street and we were a little traumatized by the “weirdness” of the beef that our pho contained. For all I know, it could have been the most authentic pho in the world, but we just weren’t expecting what we got. The worst part is, the pho was the best thing we ordered that night.

But, I still found myself intrigued by pho and it’s potential. Since takeout isn’t really an option around here, I decided to try making some myself at home. Of course, I can’t verify how authentic this rotisserie chicken pho actually is – I mean it uses rotisserie chicken – but the flavors ended up very similar to the first pho I tried, and I was really satisfied with the outcome.


The key to achieving the right flavor lies in 4 simple ingredients – anise, cinnamon, clove and fish sauce. They’re also ginger and garlic in there, but I consider them fairly common ingredients, so I wouldn’t say that they contribute to the uniqueness of the soup.

When I’m making something “exotic” like this, I try to take some small shortcuts to make it more managable, and by using rotisserie chicken, we cut the cook time of the soup in half. In fact, you can chop up the chicken while the broth and noodles are cooking.


Don’t let the crazy ingredients scare you off. It’s really a simple soup, and the remaining spices you have can be used to make some vin chaud this holiday season. Just make sure you store them properly so they don’t lose their flavor.

Comforting Rotisserie Chicken Pho
Recipe Type: Soup
Serves: 8 servings
For the soup:
  • 2 quarts chicken broth
  • 1 cinnamon stick
  • 5 cloves
  • 2 star anise
  • 1 garlic clove, minced
  • 2 teaspoons fresh minced ginger
  • ½ - 1 teaspoon Sriracha sauce
  • ½ tablespoon fish sauce
  • 8 ounces rice noodles, small or medium size
  • ½ rotisserie chicken, meat only, chopped or shredded
  • 2 thinly sliced green onions
  • 1 15-ounce can bean sprouts, drained and rinsed
For garnish:
  • Fresh basil leaves, thinly sliced
  • Fresh cilantro leaves, chopped
  • 2 thinly sliced green onions
  • Lime wedges
  1. In a large stockpot or Dutch oven, heat chicken broth, cinnamon stick, cloves, star anise, garlic, ginger, Sriracha and fish sauce to a boil.
  2. Add noodles and chicken. Cook for time indicated on package.
  3. When noodles are fully cooked, add bean sprouts and green onions. Cook for an additional two minutes.
  4. Before serving, remove star anise, cinnamon stick and cloves. Garnish with toppings of choice.

Melissa Belanger

Melissa is a traveling hockey wife, mom and full time blogger, currently living in France. She is the author of the food blog A Teaspoon of Happiness and personal blog Love in a Suitcase. When she’s not developing recipes in the kitchen, she spends her days searching for the best French cuisine her town has to offer, cheering on her husband’s hockey team and enjoying life as a new mom.

More Posts - Website - Twitter - Facebook - Pinterest - Google Plus

No Comments Yet

Leave a Reply

Your email address will not be published.

Rate Recipe: