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Rotisserie Chicken Pho

Name: Rotisserie Chicken Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 rotisserie chicken carcass; 12 cups water; 1 large yellow onion (peeled and cut in half); 2 ounces ginger (cut in half lengthwise); 2 ounces small rock sugar (clear) (2 oz is about the size of a golf ball); 6 tablespoons fish sauce; 1½ teaspoons salt (or as needed); 2 teaspoons chicken bouillon powder (optional); 2 teaspoons coriander seed; 2 teaspoons fennel seed; 10 whole cloves; 2 pieces star anise; ⅓ cinnamon stick; 12 ounces flat rice noodles (banh pho tuoi); shredded rotisserie chicken; bean sprouts; green onion (thinly sliced); cilantro (roughly chopped); yellow onion (thinly silced); Thai basil; jalapeno (thinly sliced); lime (cut into wedges); Sriracha; hoisin sauce

4 servings

porzioni

15 minutes

tempo di preparazione

45 minutes

tempo totale

Inizia a Cucinare

Ingredienti

1 rotisserie chicken carcass

12 cups water

1 large yellow onion (peeled and cut in half)

2 ounces ginger (cut in half lengthwise)

2 ounces small rock sugar (clear) (2 oz is about the size of a golf ball)

6 tablespoons fish sauce

1½ teaspoons salt (or as needed)

2 teaspoons chicken bouillon powder (optional)

2 teaspoons coriander seed

2 teaspoons fennel seed

10 whole cloves

2 pieces star anise

⅓ cinnamon stick

12 ounces flat rice noodles (banh pho tuoi)

shredded rotisserie chicken

bean sprouts

green onion (thinly sliced)

cilantro (roughly chopped)

yellow onion (thinly silced)

Thai basil

jalapeno (thinly sliced)

lime (cut into wedges)

Sriracha

hoisin sauce

Istruzioni

Prepare the rotisserie chicken:Remove the meat from the rotisserie chicken and shred it into bite size pieces for serving. Discard the skin and reserve the bones. If your rotisserie chicken is plain flavored, save the dripping as well.

Toast the spices:In a pan over medium heat, add all the spices. Toast the spices until they turn golden, becomes aromatic, and a few seeds start to pop. Make sure to shake the pan often. Once the spices are toasted, transfer them into a spice bag.

Char the aromatics:Heat a pan over medium high heat and place the yellow onion and ginger into the pan flat side down. No oil needed! Sear the aromatics until charred.You can also char the aromatics on an open fire, with a kitchen torch, with the oven's broil function, or simply roasted in the oven or an air fryer.

Make the soup:To a large dutch oven, add the rotisserie chicken bones, the drippings, water, toasted spices, charred aromatics, rock sugar, and fish sauce. Bring everything to a boil then lower to a gentle simmer. Skim the top of the soup to remove impurities during the process. Cover with a lid and let the soup simmer for about 30 minutes. Make sure to NOT boil the soup!

Season:Once the time is up, remove and discard all the solids and skim the soup again if needed. Season with salt and optionally some chicken bouillon powder. Taste and adjust the saltiness to your preference. The soup should be a little saltier and a little sweeter because it'll get diluted by the noodles and toppings later.

Assemble:Cook the noodles according to the package instructions and portion into bowls. Top the noodles with your desired amount of shredded rotisserie chicken and hardier toppings like the jalapeño peppers, yellow onions, and bean sprouts. Using a fine mesh sieve, strain the hot soup over everything then finish by adding the rest of the toppings.

Enjoy the chicken pho as is or squeeze of lime into the soup for a nice pop (highly recommended!). You can dip the chicken into a mixture of hoisin and Sriracha or Vietnamese dipping sauce mixed with grated/minced ginger. Fresh chilis can be added for additional spice.

Nutrizione

Dimensione della Porzione

1 bowl

Calorie

414.8 kcal

Grassi Totali

1.2 g

Grassi Saturi

0.2 g

Grassi Insaturi

0.8 g

Grassi Trans

0.003 g

Colesterolo

0.1 mg

Sodio

3427.1 mg

Carboidrati Totali

94 g

Fibra Alimentare

3.5 g

Zuccheri Totali

17.1 g

Proteine

5.5 g