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30-Minute Chicken Pho with Costco Rotisserie Chicken

Charred ginger and star anise do the heavy lifting in this weeknight pho that tastes like it simmered for hours.

Prep Time
15 min
Cook Time
30 min
Servings
4
Cost / Serving
$2.12

Quick Answer

Char halved onion and ginger over high heat to deepen the broth, then simmer with star anise, cinnamon, and Kirkland chicken broth for 30 minutes. Ladle over rice noodles and Costco rotisserie chicken with fresh herbs. Ready in 45 minutes; serves 4.

Classic pho takes 6–12 hours of simmering beef bones, but this weeknight version uses a clever shortcut: charring ginger and onion directly in a dry pan creates the same deep, caramelized flavor that normally comes from roasting bones. Kirkland chicken broth and a rotisserie chicken bring it together in 30 minutes. The broth won't fool a Hanoi native, but it will absolutely satisfy a pho craving on a Tuesday night.

Instructions

  1. 1

    Heat a large dry skillet or the bottom of your soup pot over high heat until smoking. Place the onion halves cut-side down and the ginger halves cut-side down directly on the dry pan — no oil. Char for 5–7 minutes without moving, until deeply blackened on the cut surfaces. This charring is the single most important step: it creates the roasted, complex flavor that defines good pho broth.

  2. 2

    While the aromatics char, toast the spices. In a small dry pan over medium heat, toast the star anise, cinnamon stick, cloves, and coriander seeds for 2 minutes, shaking the pan frequently, until fragrant. Do not let them burn. Set aside.

  3. 3

    Pour the chicken broth into a large pot. Add the charred onion and ginger (scrape in any dark bits from the pan), the toasted spices, fish sauce, and sugar. Bring to a boil over high heat, then reduce to a steady simmer. Cook uncovered for 20 minutes.

  4. 4

    While the broth simmers, soak the rice noodles in a large bowl of hot tap water for 15–20 minutes until pliable but not fully soft — they will finish cooking in the hot broth. If using fresh pho noodles from an Asian market, skip soaking entirely.

  5. 5

    Strain the broth through a fine mesh sieve into a clean pot, discarding the solids. Taste the strained broth and adjust seasoning: more fish sauce for saltiness/depth, a pinch more sugar to balance, or a splash more broth if it tastes too intense. The broth should taste slightly over-seasoned on its own — it will mellow once poured over noodles.

  6. 6

    Drain the soaked noodles and divide them among four large bowls. Top each bowl with a generous portion of shredded rotisserie chicken (breast and thigh meat) and a handful of sliced green onions.

  7. 7

    Bring the strained broth to a rolling boil. Ladle it over the noodles and chicken in each bowl — the boiling broth will finish cooking the noodles and heat the chicken through. Use about 1.5–2 cups of broth per bowl.

  8. 8

    Serve immediately with a plate of accompaniments in the center of the table: bean sprouts, fresh basil, jalapeño slices, lime wedges, hoisin sauce, and sriracha. Each person builds their bowl to taste. Traditionally, you squeeze lime and tear basil directly into the broth.

Frequently Asked Questions

Is this an authentic pho recipe?+
No — and it doesn't try to be. Authentic Vietnamese pho (phở) uses beef or chicken bones simmered for many hours, often with charred aromatics and a specific blend of spices that varies by region and family. This recipe borrows the most impactful technique (charring ginger and onion) and the signature spices, but compresses the process into 30 minutes using store-bought broth. Think of it as a weeknight approximation inspired by pho rather than a recreation of it. For the real thing, seek out a Vietnamese restaurant or commit to a full bone broth recipe on a weekend.
What's in pho broth?+
Traditional pho broth gets its character from three things: deeply charred onion and ginger (which add sweetness and roasted depth), a spice blend of star anise, cinnamon, cloves, and coriander (which give pho its distinctive warm, fragrant quality), and fish sauce (which adds umami and salinity without tasting fishy). The long simmer of bones adds body and richness. In this recipe, store-bought chicken broth replaces the bone simmer while the charring and spices do most of the flavor work.
Can I use store-bought pho broth instead of making the broth in this recipe?+
Yes. Brands like Pho Hoa, Nona Lim, and Aneto make decent ready-to-use pho broths available at many grocery stores and on Amazon. If you go this route, simply heat the broth, skip the charring and spice steps entirely, and use it to pour over noodles and rotisserie chicken. The result will be less complex but even faster — closer to 10 minutes total. Some Asian grocery stores also sell frozen pho broth concentrate that produces excellent results.
What noodles should I use for pho?+
Use flat dried rice noodles labeled 'banh pho' or 'rice stick noodles,' medium width (about 3–5mm). They are sold at most Asian grocery stores and increasingly at mainstream supermarkets in the international aisle. Avoid instant ramen noodles, egg noodles, or Italian pasta — they have the wrong flavor and texture. If you can find fresh pho noodles at an Asian market, use those: they're silkier and don't require soaking, just drop them directly into the hot broth for 30 seconds.
What toppings are traditional with pho?+
The classic toppings brought to the table in Vietnamese pho restaurants include: fresh bean sprouts (added raw to wilt slightly in the broth), Thai basil (torn and dropped in), fresh jalapeño or bird's eye chili slices, lime wedges (squeezed directly into the bowl), hoisin sauce (stirred in or used for dipping), and sriracha. Some restaurants also offer culantro (a flat-leaf herb with a stronger flavor than cilantro), tendon, tripe, or a drizzle of chili oil. At home, fresh cilantro, green onion, and a soft-boiled egg are popular additions too.

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