Warm up with this easy recipe for Spicy Chicken Pho using Rotisserie chicken.
With fresh ingredients, this pho is ready in under 30 minutes.
Spicy Chicken Pho Using Rotisserie Chicken
Happy January! After stuffing ourselves with food during the holidays, it’s time to cleanse our bodies with lighter dishes.
What do you fix for a quick and delicious dinner?
How about some soup, but not just any soup?
We are making Spicy Chicken Pho! Why?
Well, because Baby It’s Cold Outside and a piping hot bowl of pho is perfect for long chilly nights.
We stopped by our grocery store to pick up a Rotisserie chicken.
Using a rotisserie chicken cuts down on time.
Plus, they are super delish!
What You Will Need:
Rotisserie Chicken. The ultimate shortcut in this recipe is using store-bought Rotisserie Chicken. It’s already cooked, juicy, and flavorful. It will also cut your prep time in half while still giving you the tender slices of protein. You can also buy a whole chicken and bake it or make it in the oven.
Pho Noodles. Chewy rice noodles are the heart of any pho. They soak up the rich broth and provide that classic slurp-worthy texture. You can find Pho Noodles online here or at your local Asian market.
Aromatic Spices: Cinnamon, Star Anise, and Cloves. These warm spices are what make a pho taste like pho. They add depth, sweetness, and flavor you would expect in a pho recipe.
Fish Sauce & Worcestershire. The Unami power couple is these two ingredients. The fish sauce brings saltiness and depth, while the Worcestershire adds complexity.
Fresh Herbs- Cilantro, Mint, Parsley, or Thai Basil. Bright, fresh herbs balance the savory broth, giving each spoonful a refreshing finish.
Jalapeno + Red Pepper Flakes. If you don’t want a spicy pho, we recommend skipping these two ingredients. However, if you prefer a little heat, then add them according to your spice tolerance.
Easy recipe for Spicy Chicken Pho
4 servings
Ingredients:
- 1 pound rotisserie chicken, sliced thin
- 2 quarts chicken stock
- 1 quart of water
- 2 cinnamon sticks
- 4-star anise pods
- 2 whole cloves
- 3 tablespoons of Worcestershire sauce
- 2 ounces of fish sauce
- 2 fresh sprigs of parsley
- 2 fresh sprigs of cilantro
- 4 fresh mint leaves
- 1 medium onion sliced thinly
- 1 small carrot, sliced into thin ribbons
- 1/4 teaspoon red pepper flake (adjust to taste)
- 1 1/2 pounds fresh thin pho noodles
- 3 stalks of green onion, sliced thinly (divide: 2 for broth, 1 for topping)
- 1 jalapeño pepper, sliced thinly
- fresh microgreens
- fresh bean sprouts
- 2 sprigs of parsley (or Thai basil for a more authentic flavor)
- 2 sprigs of cilantro
- 4 fresh mint leaves
Directions:
Directions:- Into a stockpot, add 2 quarts of chicken stock and 1 quart of water.
- Place the stockpot over medium-high heat.
- Into the pot, add 2 cinnamon sticks, 4-star anise pods, 2 whole cloves, 3 tablespoons of Worcestershire sauce, 2 ounces of fish sauce, one medium onion cut into thin slices, carrot ribbons, and two stalks of green onion thinly sliced.
- Continue to stir and cook until the mixture begins to boil. Then simmer for about 15-20 minutes to let the aromatics infuse.
- Strain the broth to remove the spices and aromatics, then return the liquid to the pot. Keep warm over low heart.
- Prep the noodles: In a separate pot of water, bring to a boil. Blanch the pho noodles for 30-60 seconds (or according to the directions on the package) until tender. Drain and divide the fresh Pho noodles between the two bowls.
- Add slices of chicken to each bowl.
- Ladle hot broth into two serving bowls over the noodles.
- Divide the sprigs of parsley (or basil), cilantro, and mint into the bowls.
- Divide the red pepper flakes into each bowl, and top with green onions, slices of jalapeño, and bean sprouts.
And if you’re looking for something refreshing, pair it with an ice-cold Coke!
Where to get thin pho noodles?
Thin pho noodles can be found in the specialty food area.
You will find Asian, Chinese, and Mexican-style foods that you might not find right next to the other pasta.
You can also shop online and have the noodles shipped to your home.
What does Pho consist of?
Depending on where you buy or find a recipe to make pho, the preparation will vary.
I used a rotisserie-style chicken, vegetables, and noodles in a savory, slightly sweet broth.
Pile on your favorite toppings or even a splash of Sriracha sauce.
Do you put fish sauce in pho?
Fish sauce is a must when it comes to making pho.
You will find that if you don’t use a fish sauce, it can, in a sense, lack the flavor you might be hoping for.
It is relatively cheap to buy at the store, and you can use it for even more recipes you make in your kitchen.
What other meats can be used in making pho?
Steak, shrimp, and pork are other proteins that you will find in some recipes.
I had the leftover chicken on hand, and it paired well with the broth and noodles.
Feel free to experiment and see which protein you enjoy most.
Just thinly cut the steak or pork, so it is easy to eat with your chopsticks.
Best Way To Store
If you have leftover pho, store it in an airtight container in the refrigerator.
Then you can reheat it in the microwave or even on the stovetop. Both methods will work great.
The texture of pho can change a bit as the noodles and other ingredients can soften once they cool down.
But, overall, the reheating of the dish will taste fantastic.
Get more easy chicken recipes:
Spicy Chicken Pho Using Rotisserie Chicken
Ingredients
- 1 pound rotisserie chicken sliced thin
- 2 quarts chicken stock
- 1 quart water
- 2 cinnamon sticks
- 4- star anise pods
- 2 whole cloves
- 3 tablespoons of Worcestershire sauce
- 2 ounces of fish sauce
- 2 fresh sprigs of parsley
- 2 fresh sprigs of cilantro
- 4 fresh mint leaves
- 1 medium onion sliced thinly
- 1 small carrot sliced into thin ribbons
- 1/4 teaspoon red pepper flake adjust to taste
- 1 1/2 pounds fresh thin pho noodles
- 3 stalks of green onion sliced thinly (divide: 2 for broth, 1 for topping)
- 1 jalapeño pepper sliced thinly
- fresh microgreens
- fresh bean sprouts
- 2 sprigs of parsley or Thai Basil for more authentic flavor
- 2 sprigs of cilantro
- 4 fresh mint leaves
Instructions
- Into a stockpot, add 2 quarts of chicken stock and 1 quart of water.
- Place the stockpot over medium-high heat.
- Into the pot, add 2 cinnamon sticks, 4-star anise pods, 2 whole cloves, 3 tablespoons of Worcestershire sauce, 2 ounces of fish sauce, one medium onion cut into thin slices, carrot ribbons, and two stalks of green onion thinly sliced.
- Continue to stir and cook until the mixture begins to boil. Then simmer for about 15-20 minutes to let the aromatics infuse.
- Strain the broth to remove the spices and aromatics, then return the liquid to the pot. Keep warm over low heart.
- Prep the noodles: In a separate pot of water bring to a boil. Blanch the pho noodles for 30-60 seconds (or according to the directions on the package) until tender. Drain and divide the fresh Pho noodles between the two bowls.
- Add slices of chicken to each bowl.
- Ladle hot brother into two serving bowls over the noodles.
- Divide the sprigs of parsley (or basil), cilantro, and mint into the bowls.
- Divide the red pepper flakes into each bowl, and top with green onions, slices of jalapeño, and bean sprouts.
Nutrition
Created 1/2019 | Updated 11/2022
Sandra Garth says
Mid-Michigan weather has been brutal these last couple of weeks, but this hearty dish would hit the spot. Thanks for sharing!
Jeanette says
How can I use dried pho noodles instead of fresh?