Description
Enjoy a delicious bowl of Vietnamese chicken pho in just 30 minutes! This recipe is a fantastic shortcut, using store-bought broth and spices to capture the traditional flavors quickly. Perfect for a weeknight meal.
Ingredients
Scale
- 4 cups chicken broth
- 1 star anise
- 1 cinnamon stick
- 2 whole cloves
- 1 inch ginger, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound boneless, skinless chicken breasts or thighs
- 8 ounces dried pho noodles
- 1/2 cup thinly sliced yellow onion
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh green onions
- 1 tablespoon fish sauce (optional)
Instructions
- In a pot, combine chicken broth, star anise, cinnamon stick, cloves, ginger, salt, and pepper. Bring to a simmer over medium heat.
- Add chicken breasts or thighs to the simmering broth. Cook until chicken is cooked through, about 10-15 minutes. Remove chicken from broth, shred it, and set aside.
- While chicken cooks, prepare pho noodles according to package directions. Drain and rinse.
- Strain the broth to remove the spices and ginger. Return the broth to the pot and keep warm.
- To assemble, divide the cooked noodles among serving bowls.
- Top with shredded chicken and sliced yellow onion.
- Ladle the hot broth over the noodles, chicken, and onion.
- Garnish with fresh cilantro and green onions.
- Stir in fish sauce if desired.
Notes
- You can add other toppings like bean sprouts, Thai basil, lime wedges, and sriracha for extra flavor.
- If you prefer darker meat, use chicken thighs.
- Adjust seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 400-500 (will vary based on ingredients)
- Sugar: Low
- Sodium: Moderate
- Fat: Low
- Saturated Fat: Low
- Unsaturated Fat: Low
- Trans Fat: 0g
- Carbohydrates: Moderate
- Fiber: Low
- Protein: High
- Cholesterol: Moderate