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- 1 rotisserie chicken
- 1 yellow onion
- 1 large knob of ginger
- 1 1/4oz pack pho spice mix (buy it on Amazon)
- 4 quarts water
- 1/4 cup fish sauce (buy it on Amazon)
- 1 piece rock sugar (buy it on Amazon)
- 2 Tablespoons Knorr chicken bouillon powder (buy it on Amazon)
- rice vermicelli noodles (buy it on Amazon)
Set oven to broil. Cut the ginger and onion in half. Place cut-side down on a foil-covered cookie sheet and place in the oven until charred on top. Remove from the oven, allow to cool and remove the outer skin of the onion and ginger. Pull apart the rotisserie chicken, removing the bones and skin, keeping the chicken bones/carcass for later. Shred the chicken meat and set aside.
In a frying pan, toast the pho spice mix until fragrant. Allow to cool and place in the provided aromatics bag. Into a large pot, add the chicken bones/carcass, onion, ginger, spice mix, water, fish sauce, rock sugar, and bouillon. Bring to a boil and then reduce to a simmer for 45 minutes.
Serve broth over vermicelli noodles (cooked to package instructions) with shredded chicken and whatever toppings you prefer. Toppings may include Chili Vinegar Onions, Hoisin sauce, sriracha sauce, sliced jalapenos, bean sprouts, Thai basil, mint leaves, cilantro, or lime wedges.
