Rotisserie Chicken Pho

1. Remove all meat from rotisserie chicken and cut into bite-sized pieces.
2. Broil onions and ginger on high heat until charred (10 minutes) then remove any skins or charred bits.
3. In a dry pan toast your spices until fragrant (2-3 minutes).
4. Add the chicken bones to a pot along with the broiled aromatics, spices, and rock sugar.
5. Cover with water and let simmer for 1 hour making sure to skim any skim.
6. Season with fish sauce and salt to taste then strain out the broth.
7. Prepare rice noodles and make yourself a bowl of pho. I like to top my pho with sliced onion, scallions, cilantro, bean sprouts, Thai basil, and lime along with a side of Chinsu Authentic Pho hot sauce and hoisin sauce.