Leftover Chicken Pho

Chicken pho is a comforting bowl of goodness, where the flavors have deepened overnight, creating an even more aromatic and satisfying soup. Tender shreds of chicken swim in a rich, savory broth infused with star anise, ginger, and hints of cinnamon. Fresh herbs like cilantro and Thai basil add a pop of freshness, while a squeeze of lime and a few slices of jalapeño bring brightness and a touch of heat. Follow Sarah on Instagram @groovyfoodiess for more recipe inspo!

Instructions

1. 1

   In a large pot, add the broth, water, chicken carcass, onion, garlic, ginger, sugar, star anise, cloves, cinnamon stick, and fennel seeds. Bring the mixture to a boil, then reduce the heat, and simmer uncovered for 25-30 minutes to allow the flavors to blend.

2. 2

   Skim off any foam or impurities that rise to the surface.

3. 3

   Stir in the fish sauce, then season with salt and pepper to taste. Adjust fish sauce as desired for depth and saltiness.

4. 4

   Once the broth is rich and fragrant, remove it from heat. Strain out the solids (bones, onion, ginger, and spices). Discard solids, keeping just the clear, flavorful broth.

5. 5

   Place a portion of cooked rice noodles in each serving bowl. Add some broth and shredded chicken on top of the noodles, then the herbs, onions, sprouts, lime, and sauces.

6. 6

   Enjoy!

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