Quick Chicken Pho Recipe

I absolutely love how this Quick Chicken Pho Recipe brings the comforting flavors of traditional Vietnamese pho into your kitchen in just about 40 minutes. It’s perfect when you’re craving something warm and nourishing but don’t have hours to simmer a broth. This recipe captures the aromatic spices and fresh herbs we all adore, making it feel truly special without the fuss.

When I first tried this quick version, I was amazed at how the toasted coriander, ginger, and clove infused the broth with such depth, despite the shorter cooking time. You’ll find that it’s incredibly satisfying and, thanks to simple ingredients, a friendly way to impress family or friends on a busy weeknight. Plus, it’s super flexible, so you can tweak it just the way you like it.

this …

Ingredients You’ll Need

For this Quick Chicken Pho Recipe, I like to keep things simple yet flavorful by using fresh aromatics paired with just a handful of toasted spices. The balance of fresh herbs, broth, and noodles creates a harmony that really sings — and shopping is straightforward too!

• Ginger: Peel and slice it thinly — smashing after slicing helps release more flavor into the broth.
• Green Onions: Use both the white parts for the broth and the green tops for garnish.
• Cilantro Sprigs: Freshness is key here; use some in the broth and some chopped for topping.
• Coriander Seeds: Toast them lightly to unlock their citrusy notes.
• Whole Clove: Just one adds subtle warmth without overpowering the broth.
• Low-Sodium Chicken Broth: Using low-sodium gives you control over the saltiness.
• Water: Helps balance the broth intensity and adds volume.
• Boneless, Skinless Chicken Breast or Thighs: Thighs tend to stay juicier but breasts work well too.
• Fine Sea Salt: Just a touch to enhance all the flavors.
• Dried Narrow Flat Rice Noodles: These soften quickly and soak up the broth beautifully.
• Fish Sauce: Essential for that authentic umami punch—start low and adjust to taste.
• Organic Sugar or Maple Syrup: A little sweetness balances the savory broth perfectly.
• Pepper (optional): For a mild spice kick in the final bowl.
• Optional Extras: Bean sprouts, mint, Thai basil, cilantro leaves, lime wedges, and thinly sliced chili peppers make fantastic garnishes if you want to jazz it up.

Variations

I like to switch up my Quick Chicken Pho Recipe now and then depending on what’s in my fridge or how much time I have. You should definitely play around with it to find your favorite twist — pho is great that way!

• Spicy Kick: I’ve added sliced jalapeños or chili peppers on top when craving heat, and it instantly wakes up the whole bowl.
• Vegetarian Twist: Swap the chicken broth for a rich vegetable broth and use tofu instead of chicken for a quick meat-free version.
• Herb Variations: Sometimes I swap out the cilantro for extra Thai basil or add fresh mint for a bright herbal pop.
• Protein Options: Leftover rotisserie chicken or shredded pork can stand in if you want to cut prep time even more.

How to Make Quick Chicken Pho Recipe

Step 1: Prep and Toast the Aromatics

First, peel and slice your ginger into thin coins and gently smack them with the side of a knife. This little trick helps them release their lovely aroma into the broth. Next, slice the green onions — keep the green parts for garnish and cut the white sections into small lengths. Toast the coriander seeds and clove in your pot over medium heat until fragrant, about 1 to 2 minutes. Adding the ginger and green onion sections after they’re toasted brings that warm, cozy note you want without any bitterness.

Step 2: Build and Simmer Your Broth

Slide the pot off the stove to cool for about 15 seconds — this keeps the broth from cooking the chicken too fast and becoming tough. Then pour in your chicken broth and water, adding the bruised cilantro sprigs, chicken pieces, and about half a teaspoon of salt. Bring it all up to a boil on high heat, then reduce to a gentle simmer. I find letting it simmer (with the chicken removed!) for about 30 minutes really develops flavor without having to boil it forever.

Step 3: Cook, Shred, and Prep Noodles

Once the chicken feels firm and cooked through (usually around 5 to 10 minutes), take it out and rinse it under cold water to stop the cooking. Shredding the chicken into bite-sized pieces makes it easier to enjoy with the noodles. Meanwhile, soak your rice noodles in hot water until they’re soft and pliable — I usually don’t over-soften so they hold up well in the broth without getting mushy.

Step 4: Strain, Season, and Serve

Strain your broth through a fine mesh sieve lined with muslin or a clean kitchen towel to get that clear, beautiful liquid we all love in pho. Taste the broth and season with fish sauce and a bit of sugar or maple syrup to balance the savory notes. Bring the broth back to a boil and either dunk the noodles in it to heat or ladle the hot broth over them in bowls. Layer your shredded chicken on top, sprinkle with chopped green onion and cilantro, and add pepper to taste. Don’t forget a squeeze of lime or fresh herbs to finish it off!

How to Serve Quick Chicken Pho Recipe

Garnishes

For garnishing, I always lean on those fresh green onion slices and chopped cilantro sprinkled right on top. Adding bean sprouts and Thai basil raises the experience to the next level with that signature crunch and aroma. Lime wedges and thinly sliced chili peppers add brightness and zing that you can’t help but crave.

Side Dishes

I love pairing my Quick Chicken Pho Recipe with light sides like fresh spring rolls or a simple cucumber salad. These keep the meal balanced and add a fresh contrast. Sometimes I’ll serve a small plate of fried tofu or crispy shallots on the side too for extra texture.

Creative Ways to Present

For special occasions, I like to serve pho in shallow bowls alongside a platter of garnishes so everyone can customize their own bowl at the table — it’s such a fun interactive way to enjoy this soup with friends or family!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I keep the broth and shredded chicken stored separately in airtight containers in the fridge — this prevents the noodles from going soggy. The broth lasts about 3 to 4 days, giving me plenty of time for another quick meal.

Freezing

Freezing the broth without noodles or chicken works best. Just thaw and reheat the broth, then add freshly cooked noodles and chicken. I’ve found freezing the broth preserves most of its flavor, but noodles tend to lose texture if frozen.

Reheating

To reheat, gently warm the broth on the stove without boiling aggressively. Add the chicken and freshly soaked noodles when warm, then serve immediately. This keeps everything tender and prevents overcooking.

FAQs

Final Thoughts

This Quick Chicken Pho Recipe has become a go-to for me when I want the deep, satisfying flavors of pho without spending hours in the kitchen. It’s such a joy to serve up a bowl that feels both authentic and comforting in under an hour! I really hope you’ll give it a try and enjoy the same warm, nourishing moments I do when slurping those tender noodles and fragrant broth.

Print