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Quick Chicken Pho
Quick Chicken Pho
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Create a delectable and speedy version of traditional Vietnamese noodle soup in just 30 minutes using Andrea Nguyen's expert tips.
Ingredients:
  • 3/4-inch (2 cm) section ginger
  • 2 medium-large green onions
  • 1 very small (.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
  • 6 to 8 ounces (180 to 225 g) boneless, skinless chicken breast or thighs
  • About 1/2 teaspoon fine sea salt
  • 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 extras: 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. Gently smack with the flat side of a knife or meat mallet and set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger. Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons for garnish, and set aside the remaining cilantro sprigs.
  • Heat coriander seeds and clove in a pot until fragrant. Add ginger and green onion, stir until aromatic.
  • Pour in the broth and bring to a simmer: Remove the pot from heat for a quick 15-second cool down. Return the pot to the burner and add water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then reduce to a gentle simmer.
  • Once the chicken has cooked through for 5 to 10 minutes, carefully remove it from the broth when it feels firm and slightly yields to pressure when pressed with a utensil.
  • Simmer the broth for an additional 15 to 20 minutes without the chicken, for a total of 30 minutes.
  • Shred the chicken: Place the cooked chicken in a bowl and rinse with cold water to stop the cooking process. Drain the chicken and let it cool. Once cooled, cut or shred the chicken into bite-size pieces and cover lightly to keep it moist.
  • Prepare the rice noodles: Submerge the rice noodles in hot water until they are soft and slightly translucent. Drain, rinse, and keep aside.
  • After simmering the broth, strain it through a fine-mesh strainer lined with muslin into a 2-quart pot. Discard the solids. Adjust seasoning with fish sauce and sugar (or maple syrup) to achieve a delicious savory-sweet balance.
  • Prepare the pho: Heat the strained broth until boiling. Place noodles in a strainer or sieve and briefly soak in the hot broth to heat and soften for 5 to 60 seconds. Drain and distribute noodles between 2 bowls. Maintain a low heat to keep the broth warm while arranging chicken on top of noodles and garnishing with green onion, cilantro, and a dash of pepper. Adjust saltiness to taste, then reheat the broth and pour into the bowls. Serve hot and savor with optional extras. Leave a review if you enjoyed the dish!

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