Quick 30-Minute Chicken Pho

Quick 30-Minute Chicken Pho

4.7(785)

Authentic Vietnamese pho is amazing but you don't always have the time to make the real thing. When you are in a pinch try this quick 30-minute chicken "pho". Make sure to add your favorite toppings like bean sprouts, jalapenos, thai basil, and don't forget a squeeze of fresh lime.

Cook Time
30 minutes
Total Time
30 minutes
Yield
4 serving

Ingredients

  • 10 oz rice noodle (285 g), dried, narrow, and flat
  • warm water, for soaking
  • 1 tablespoon whole black peppercorn
  • 1 tablespoon coriander seed
  • 4 pods whole star anise
  • 1 piece fresh ginger, 2 inch (5 cm) piece
  • 1 bunch green onion
  • 4 cups hot water (960 mL)
  • 8 cups chicken broth (2 L)
  • 1 lb chicken breast (455 g), halved, crosswise
  • ¼ cup fish sauce (60 mL)

For Serving

  • 2 limes
  • 1 jalapeño
  • 1 bean sprout
  • 1 bunch fresh thai basil
  • 1 bunch fresh cilantro
  • 1 siracha
  • hoisin sauce

Nutrition Info

  • Calories 587
  • Fat 10g
  • Carbs 85g
  • Fiber 4g
  • Sugar 11g
  • Protein 53g

How to Make It

1. Step
Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
2. Step
While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
3. Step
While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
4. Step
Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
5. Step
Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
6. Step
While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
7. Step
After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
8. Step
Remove the chicken from the broth.
9. Step
Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
10. Step
Shred the chicken.
11. Step
Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
12. Step
Enjoy!

Tags

Dairy-FreePan FryMeasuring SpoonsPyrexSpatulaChef's KnifeMixing BowlVietnameseOne-Pot or PanPeelerLiquid Measuring CupDate NightStove TopTongsStrainerCutting BoardDinner

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