Repurpose the scraps from your rotisserie chicken to make chicken pho / pho ga

CHICKEN PHO 1 chicken carcash 1 onion, roasted 1 ginger, roasted 5 quarts of water 2 TBSP fish sauce Rock sugar the size of a golfball 1 TBSP chicken bouillon PHO SPICES (in case you can’t get access to the pre made bag) 2 star anise 1 cinnamon stick 1 cardamom pod 1/4 tsp cloves 2 tsp fennel seeds 2 tsp coriander seeds — remember to toasts everything on a dry skillet 1. Shreds off all the chicken from your carcass and set it to the side. 2. In a large enough pot, as all of your ingredients: chicken carcass, toasted spices, 1 roasted onion, 1 roasted ginger, 5 qts water, 2 TBSP fish sauce, rock sugar and 1 TBSP chicken bouillon. Bring this to a boil. Once boiling, reduce heat and simmer for 30 mins. Simmer with lid on 3. After 30 mins, your broth is done. All you have to do it assemble your bowl with: pho noodles, onions, cilantro, scallion, shredded chicken and any additional garnishes. I like to add siracha, hoisin sauce and serve with a side of ginger fish sauce dip. FISH SAUCE: 1/4 cup fish sauce 1/4 cup sugar 12 oz coconut soda/ coco rico or water 2 TBSP white vinegar 5 cloves minced garlic Garlic chili paste (sambal) - optional Chopped Thai chili - optional - mix this all together til sugar dissolves To make it GINGER FISH SAUCE, add minced ginger to your fish sauce. You can add minced ginger to your individual serving or to the entire fish sauce jar. I recommend individual serving

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