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1 rotisserie roast chicken
1 onion, skin on, halved
4cm (1.5”) piece of ginger, sliced
1 cinnamon stick
3 whole star anise
3 tbsp fish sauce, or to taste
2 tsp salt, or to taste
2 beef stock cubes
400g (14 oz) dried rice stick noodles
To serve:
½ onion, finely sliced
¼ cup spring onion (scallions)
bean shoots
Thai basil leaves
lemon wedges
sliced red chilli
hoisin sauce (optional)
sriracha sauce (optional)
Remove the chicken meat from the rotisserie chicken. Shred and set aside until ready to serve.
Place the bones of the rotisserie chicken in a large microwave-safe bowl. Add the onion, ginger, cinnamon stick and star anise. Top with 2 litres (2.1 qt) of water. Microwave on high (1000W) for 10 minutes. Crumble in the beef stock cubes and stir to combine. Microwave on high for a further 5 minutes. Remove from the microwave and strain the broth, discarding the solids. Taste and season with the fish sauce and salt to taste.
In the meantime, soak the noodles in room temperature water for 10-15 minutes or until softened slightly. Cook in boiling water for 2-3 minutes or until the noodles are just tender. Drain and divide among serving bowls.
To serve, top the noodles with onion slices, chicken meat and spring onion. Ladle over hot broth (reheat in the microwave if you need). Serve with the bean shoots, Thai basil, lemon, chilli, hoisin and sriracha.
