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Easy Chicken Pho
Easy Chicken Pho
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Prep Time:
40 minutes
Total Time:
40 minutes
A vibrant and zesty pho bursting with warmth and spice.
Ingredients:
  • 3 1/2 oz uncooked rice stick vermicelli (from 7-oz package), broken into 6-inch pieces
  • 1 tablespoon vegetable oil
  • 20 oz boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 bunch green onions, thinly sliced on the bias, whites and greens divided
  • 2 tablespoons soy sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon Sriracha sauce
  • 1 carton (32 oz) Progresso™ unsalted chicken broth
  • 1 tablespoon fresh lime juice
  • 1/4 cup cilantro leaves
  • 1/4 cup mint leaves
  • 1 jalapeño chile, thinly sliced
Instructions:
  • Microwave 2 quarts of water in a large shallow bowl on high for 4 to 5 minutes until boiling. Add noodles and soak for at least 10 minutes until softened. Drain carefully before using.
  • In a 4-quart Dutch oven, heat oil over medium-high heat until shimmering. Pat chicken dry with paper towel, then brown on one side for 4 to 5 minutes. Flip and cook for an additional 4 minutes.
  • Add the green onion whites and stir them in. Let it cook for a minute, then add the soy sauce, hoisin sauce, fish sauce, and Sriracha sauce. Mix until everything is well combined. Pour in the broth and heat until it just starts to boil over high heat.
  • After removing the pan from the heat, add the noodles and stir well before incorporating the tangy lime juice.
  • Divide the mixture into 4 bowls and generously sprinkle with green onion greens, cilantro, mint, and jalapeño chile slices for a burst of fresh flavors.

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