Quick Chicken Pho
A fragrant spiced broth with tender chicken and rice noodles, served with plenty of herbs and lime. A shortcut version of the Vietnamese noodle soup.
Prep15 min
Cook45 min
Total1 hr
Yield4 servings
LevelMedium
Quick Chicken Pho
Ingredients
US measurements with metric in parentheses.
Instructions
- Char the onion and ginger in a dry pot over high heat 4 to 5 minutes until blackened in spots.
- Add the broth, chicken, star anise, cinnamon, cloves, fish sauce and sugar. Bring to a boil, then simmer gently 30 minutes until the chicken reads 165°F (74°C).
- Remove the chicken and shred it, discarding skin and bones. Strain the broth and season with more fish sauce if needed.
- Cook the rice noodles in boiling water according to the package, then drain and rinse.
- Divide noodles and chicken among bowls and ladle hot broth over. Serve with the herbs, sprouts, chili and lime.
🌡 Food safety: Cook poultry until the thickest part reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Wash hands and surfaces after handling raw meat, poultry, seafood or eggs, and refrigerate leftovers within 2 hours.
Tips for success
- Charring the aromatics is the key to authentic flavor.
- Skim any foam for a clear broth.
Substitutions
- Use vegetable broth and tofu for a vegetarian version, with soy sauce for fish sauce.
- Hoisin sauce often contains wheat, so skip it for gluten-free.
Storage & reheating
Store broth, noodles and toppings separately up to 4 days.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~430 kcal |
|---|---|
| Protein | ~36 g |
| Carbohydrates | ~50 g |
| Fat | ~9 g |
Frequently asked questions
Do I need to toast the spices?
Toasting them in the dry pot for 1 minute deepens the flavor.