Easy Rotisserie Chicken Pho

An Easy Chicken Pho that only takes 30 minutes before your slurping up your first noodle. This recipe is a shorter version of the popular Vietnamese soup.



  • 1 whole rotisserie chicken, shredded
  • 6 cups chicken broth
  • 8 oz dried rice noodles
  • 2 cloves minced garlic
  • 1 tbsp finely chopped ginger
  • 2 tbsp hoisin sauce
  • 1 tbsp fish sauce

Herbs and Spices

  • bean sprouts, organic
  • fresh mint leaves
  • fresh basil leaves
  • fresh cilantro leaves
  • green onions, sliced
  • 1/2 yellow onion, thinly sliced
  • lime wedges
  • jalapeno, sliced
  • chili garlic or sriracha sauce, to taste
  • salt and pepper to taste


  1. In a large pot, bring water to a boil and cook the rice noodles according to package instructions; drain and set aside.
  2. In a separate large pot, add the shredded chicken, ginger and minced garlic. Saute for 2 minutes. Whisk in the chicken broth, fish and hoisin sauce. Bring to a boil; lower heat and simmer for 15 minutes.
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