Description
This Quick Chicken Pho recipe offers a flavorful and speedy version of the classic Vietnamese rice noodle soup. Utilizing aromatic toasted spices, ginger, and herbs, combined with tender chicken and rice noodles, it delivers a comforting bowl of pho in just 40 minutes. Perfect for a cozy, wholesome meal with fresh garnishes to customize.
Ingredients
Scale
Broth Ingredients
- 3/4-inch (2 cm) section ginger
- 2 medium-large green onions
- 1 very small (0.5 oz | 15 g) bunch cilantro sprigs
- 1 1/2 teaspoons coriander seeds
- 1 whole clove
- 3 1/2 to 4 cups (840 ml to 1 l) low-sodium chicken broth
- 2 cups (480 ml) water
- About 1/2 teaspoon fine sea salt
- 2 to 3 teaspoons fish sauce
- About 1/2 teaspoon organic sugar, or 1 teaspoon maple syrup (optional)
Protein
- 6 to 8 ounces (180 to 225 g) boneless, skinless chicken breast or thighs
Noodles
- 5 ounces (150 g) dried narrow flat rice noodles
Garnishes and Extras (Optional)
- Bean sprouts
- Mint sprigs
- Thai basil
- Cilantro leaves
- Lime wedges
- Thinly-sliced chili peppers
- Freshly ground pepper (optional)
Instructions
- Prepare the broth ingredients: Peel and slice the ginger into 4 or 5 coins then smack them with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onions to yield 2 to 3 tablespoons for garnish and set aside. Cut the white parts into small pinkie-length sections, bruise them, and set aside with the ginger. Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons for garnish and keep the remaining cilantro sprigs aside for the broth.
- Toast the broth ingredients: In a 3- to 4-quart pot over medium heat, toast coriander seeds and clove for 1 to 2 minutes until fragrant. Add ginger and bruised green onion sections. Stir for about 30 seconds to release aromas.
- Add the broth and bring to a simmer: Remove the pot from the heat briefly, then pour in chicken broth. Return the pot to the burner, add water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then reduce to a gentle simmer.
- Cook the chicken: Simmer the chicken in the broth for 5 to 10 minutes until cooked through and firm to the touch but yielding slightly when pressed.
- Simmer the broth without chicken: Remove chicken and continue simmering the broth for another 15 to 20 minutes to develop deeper flavor, totaling approximately 30 minutes of simmering.
- Shred the chicken: Place the cooked chicken in a bowl and rinse with cold water to stop cooking. Drain, cool, then shred or cut into bite-sized pieces. Cover loosely to prevent drying.
- Soak the rice noodles: Soak dried rice noodles in hot water until pliable and opaque, then drain and rinse. Set aside.
- Strain the broth: Strain the broth through a fine-mesh strainer lined with muslin into a clean pot. Discard solids. Adjust the broth by seasoning with fish sauce and sugar or maple syrup to balance savory and sweet flavors.
- Finish the pho: Bring strained broth back to a boil. Briefly dunk noodles in the hot broth to heat and soften if desired (5 to 60 seconds), lift and divide noodles between two bowls. Lower heat and arrange shredded chicken on top. Garnish with chopped green onions, cilantro leaves, and freshly ground pepper. Adjust seasoning to taste. Ladle hot broth into bowls and serve with optional extras like bean sprouts, Thai basil, lime wedges, and chili peppers.
Notes
- This recipe cuts down traditional pho simmering time to just 30 minutes without sacrificing flavor.
- Toasting the spices and aromatics before adding broth enhances the depth of flavor.
- Use low-sodium broth to better control final saltiness.
- Chicken breast or thighs can be used according to preference; thighs offer richer taste.
- Muslin lining in the strainer yields a super-clear broth but is optional.
- Optional garnishes allow customization to personal taste and heat preference.
- To soften noodles more, briefly dunk them in the boiling broth before serving.
Nutrition
- Serving Size: 1 bowl (about half recipe)
- Calories: 358 kcal
- Sugar: 1 g
- Sodium: 1379 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 106 mg
