Ingredients:

  • 1 whole rotisserie chicken (approx. 2.5 lbs), meat shredded and carcass reserved
  • 3 quarts low-sodium chicken stock
  • 3-inch piece fresh ginger, halved lengthwise
  • 1 large yellow onion, peeled and halved
  • 4 star anise pods
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • 3 whole cloves
  • 2 tbsp fish sauce
  • 1 tbsp coconut sugar
  • 16 oz dried rice sticks (Banh Pho), medium width
  • 2 cups fresh bean sprouts
  • 1 bunch Thai basil
  • 0.5 cup fresh cilantro, chopped
  • 2 jalapeños, sliced
  • 2 limes, cut into wedges

Instructions:

  1. Remove the meat from the rotisserie chicken. Shred the breast and thigh meat into bite-sized pieces and set aside. Keep the carcass, skin, and any drippings.
  2. Place the onion and ginger cut-side up under a broiler for 6–8 minutes until charred and blackened.
  3. In a large stockpot, lightly toast the star anise, cinnamon, coriander seeds, and cloves over medium heat for 2 minutes until fragrant.
  4. Add the chicken carcass, charred onion, charred ginger, and chicken stock to the pot. Bring to a boil, then reduce to a 'lazy simmer' for 30 minutes, skimming any foam from the surface.
  5. While broth simmers, prepare the rice noodles according to package directions. Drain and set aside.
  6. Strain the broth through a fine-mesh strainer into a clean pot; discard solids. Season the clear broth with fish sauce and coconut sugar.
  7. To serve, divide noodles and shredded chicken among bowls. Ladle the hot broth over the top and serve with bean sprouts, basil, cilantro, chilies, and lime wedges.