Vietnamese Pho with Leftover Chicken

Steps

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1. 1
   Strip meat from the rotisserie or roast chicken, reserving all bones and cartilage. Set aside the meat for later use in the bowls.
   ▶ ≈0:00
2. 2
   Place chicken bones into a medium-sized pot. Add the halved onion and ginger.
   ▶ ≈0:38
3. 3
   Add cinnamon, star anise and other spices from your pantry. Pour in enough water to cover all the ingredients.
   ▶ ≈1:22
4. 4
   Bring the broth to a simmer on the stove and let it cook gently for around 20 to 25 minutes, allowing the flavours to develop fully.
   ▶ ≈1:36
5. 5
   Taste the broth, then add soy sauce for an extra umami boost. This is a shortcut version that doesn't require hours of simmering.
   ▶ ≈2:16
6. 6
   Season with Vietnamese fish sauce, salt and a dash of sugar to taste. Adjust the seasoning to your preference.
   ▶ ≈2:55
7. 7
   Strain the broth to achieve a clear, beautiful colour. (At home, you can skip straining if you prefer.)
   ▶ ≈3:43
8. 8
   Place cooked pho noodles and shredded chicken into a bowl, then pour the hot broth over them.
   ▶ ≈4:04
9. 9
   Garnish with bean sprouts, lime, Thai basil and red chilli. Serve with hoisin sauce and Sriracha on the side for optional addition.
   ▶ ≈4:30