Begin by slicing the jalapeño into thin rounds, discarding the seeds if you prefer less heat. Next, chop the fresh cilantro and finely mince a piece of ginger.

In a large pot, pour in about 6 cups of low-sodium chicken broth, and stir in 2-3 tablespoons of fish sauce along with the minced ginger. Bring this mixture to a gentle simmer over medium heat and let it bubble for about 5 minutes.

Once the broth is simmering, add in rice noodles, stirring them into the pot. Cook according to the package instructions, usually about 4-6 minutes, until the noodles are tender but still slightly firm (al dente).

As the noodles cook, take the rotisserie chicken and shred the meat using two forks. Discard the skin and bones to keep only the juicy, tender chicken.

Once the noodles are cooked, reduce the heat and add the shredded rotisserie chicken back into the pot. Stir the mixture for about 2-3 minutes until the chicken is heated through. Ladle your aromatic broth with noodles and chicken into bowls and garnish with fresh cilantro and jalapeño slices.