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1 rotisserie roast chicken
1 onion, skin on, halved
4cm (1.5”) piece of ginger, sliced
1 cinnamon stick
3 whole star anise
3 tbsp fish sauce, or to taste
2 tsp salt, or to taste
2 beef stock cubes
400g (14 oz) dried rice stick noodles
To serve:
½ onion, finely sliced
¼ cup spring onion (scallions)
bean shoots
Thai basil leaves
lemon wedges
sliced red chilli
hoisin sauce (optional)
sriracha sauce (optional)
Remove the chicken meat from the rotisserie chicken. Shred and set aside until ready to serve.
Place the bones of the rotisserie chicken in a large microwave-safe bowl. Add the onion, ginger, cinnamon stick and star anise. Top with 2 litres (2.1 qt) of water. Microwave on high (1000W) for 10 minutes. Crumble in the beef stock cubes and stir to combine. Microwave on high for a further 5 minutes. Remove from the microwave and strain the broth, discarding the solids. Taste and season with the fish sauce and salt to taste.
In the meantime, soak the noodles in room temperature water for 10-15 minutes or until softened slightly. Cook in boiling water for 2-3 minutes or until the noodles are just tender. Drain and divide among serving bowls.
To serve, top the noodles with onion slices, chicken meat and spring onion. Ladle over hot broth (reheat in the microwave if you need). Serve with the bean shoots, Thai basil, lemon, chilli, hoisin and sriracha.
Absolutely amazing!
Best pho recipe I have ever made. So tasty and rich in flavour. Kids and adults all rates this a 5/5.
Perfect bowl of comfort
This soup was amazing. I was surprised at how much flavour the broth had in such a short time. You could taste all the lovely spices like the star anise and ginger. I don’t have a microwave so I did it all on the stove top.
I used ramen noodles, since I didn’t have rice noodles and it was fine.
I used all the lovely toppings and it was a perfect bowl of soup.
Thank you Marion for another lovely recipe. ❤️
Outstanding chef!
All of her recipes are outstanding and very flavorful