Description
This Quick Chicken Pho recipe offers a speedy and flavorful take on the traditional Vietnamese noodle soup, bringing together aromatic toasted spices, fresh herbs, tender shredded chicken, and delicate rice noodles in a savory chicken broth. Perfect for a comforting meal in just 40 minutes.
Ingredients
Units
Scale
Broth Ingredients
- 3/4-inch (2 cm) section ginger, peeled and sliced into coins
- 2 medium-large green onions, separated into sliced green parts and bruiseable white sections
- 1 very small (0.5 oz | 15 g) bunch cilantro sprigs, with leafy tops chopped for garnish
- 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
Main Ingredients
- 6 to 8 ounces (180 to 225 g) boneless, skinless chicken breast or thighs
- 5 ounces (150 g) dried narrow flat rice noodles
- 2 to 3 teaspoons fish sauce
- About 1/2 teaspoon organic sugar, or 1 teaspoon maple syrup (optional)
- Pepper (optional)
Optional Garnishes
- Bean sprouts
- Mint sprigs
- Thai basil
- Cilantro leaves
- Lime wedges
- Thinly-sliced chili peppers
Instructions
- Prepare the broth ingredients: Peel and slice the ginger into 4 or 5 coins, then gently smash with the flat side of a knife or meat mallet. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons for garnish. Cut the remaining green onion sections into pinkie-finger lengths, bruise them, then set aside. Coarsely chop the leafy tops of the cilantro for garnish and set the remaining cilantro sprigs aside.
- Toast the broth spices and aromatics: In a 3- to 4-quart pot over medium heat, toast the coriander seeds and clove until fragrant, about 1 to 2 minutes. Add the prepared ginger and bruised green onion sections and stir for another 30 seconds to enhance aroma.
- Add broth and simmer: Remove the pot from heat and let it cool for about 15 seconds before adding the chicken broth. Return the pot to the burner; add water, cilantro sprigs, chicken, and sea salt. Bring to a vigorous boil over high heat, then reduce to a gentle simmer.
- Cook the chicken: Simmer chicken in the broth for 5 to 10 minutes, until firm and cooked through. Test by pressing lightly—the chicken should slightly yield but feel fully cooked.
- Continue simmering broth without chicken: Remove the cooked chicken from the pot and continue simmering the broth for an additional 15 to 20 minutes to deepen the flavors.
- Shred the chicken: Transfer the cooked chicken to a bowl of cold water to stop cooking, then drain. Once cooled, shred or cut the chicken into bite-sized pieces and loosely cover to prevent drying.
- Soak the rice noodles: Soak dried rice noodles in hot water until they become pliable and opaque. Drain, rinse briefly under cold water, and set aside.
- Strain the broth: Pour the simmered broth through a fine-mesh strainer lined with muslin cloth into a clean pot to achieve a clear broth. Discard solids. Season the broth with fish sauce and optional sugar or maple syrup to achieve a balanced savory-sweet flavor.
- Finish the pho assembly: Bring the strained broth to a boil. Briefly dunk the noodles in the hot broth for 5 to 60 seconds to warm and soften (optional). Divide noodles into serving bowls, arrange shredded chicken on top, and garnish with sliced green onions, chopped cilantro, and pepper if using. Adjust seasoning if needed. Ladle hot broth over the noodles and garnish. Serve immediately with optional extras like bean sprouts, mint, Thai basil, lime wedges, and chili peppers.
Notes
- This recipe provides a quick 30-minute version of classic Vietnamese chicken pho without sacrificing traditional flavors.
- You can adjust fish sauce and sugar quantities to fine-tune the broth’s balance between savory and sweet.
- Dunking noodles in hot broth is optional; placing noodles in bowls and pouring broth over them works well too.
- Use bone-in chicken if preferred, but adjust cooking time accordingly.
- Optional garnishes can enhance flavor and provide freshness to the dish.
Nutrition
- Serving Size: 1 bowl (approximate)
- Calories: 358 kcal
- Sugar: 1 g
- Sodium: 1379 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 106 mg
