Description
This Quick Chicken Pho is a simplified version of the classic Vietnamese rice noodle soup, delivering a fragrant and savory broth infused with ginger, coriander, and clove, combined with tender shredded chicken and delicate rice noodles. Perfect for a comforting meal ready in just 40 minutes.
Ingredients
Scale
Broth Ingredients
- 3/4-inch (2 cm) section ginger, peeled and sliced
- 2 medium-large green onions, separated into white sections and green parts
- 1 very small (0.5 oz | 15 g) bunch cilantro sprigs, separated into leaves and stems
- 1 1/2 teaspoons coriander seeds
- 1 whole clove
- 3 1/2 to 4 cups (840 ml to 1 liter) 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
Seasonings & Garnishes
- 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 the ginger and slice into 4 or 5 coins, then gently smash them 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 and set aside for garnish. Cut the white sections into pinkie-finger lengths, bruise them, and add to the ginger. Coarsely chop the leafy tops of cilantro to yield 2 tablespoons for garnish, and reserve the remaining cilantro sprigs.
- Toast the broth ingredients: In a 3- to 4-quart (3 to 4 liter) pot, toast the coriander seeds and clove over medium heat until fragrant, about 1 to 2 minutes. Add the ginger coins and bruised green onion sections and stir for about 30 seconds until aromatic.
- Add broth and bring to simmer: Remove the pot from heat briefly to cool for 15 seconds, then pour in the chicken broth. Return the pot to the burner and add water, cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then reduce heat to gently simmer.
- Cook and remove the chicken: After simmering for 5 to 10 minutes, check that the chicken is firm and cooked through by pressing it; it should slightly yield. Remove the chicken from the broth.
- Simmer the broth: Continue simmering the broth without the chicken for an additional 15 to 20 minutes, totaling 30 minutes of simmering time for full flavor.
- Shred the chicken: Transfer the chicken to a bowl, rinse with cold water to stop the cooking, then drain. Let cool, then shred or slice into bite-size pieces and cover loosely to prevent drying.
- Soak the rice noodles: Place the dried rice noodles in hot water until pliable and opaque. Drain, rinse briefly, and set aside.
- Strain the broth: Pour the broth through a fine-mesh strainer lined with muslin into a 2-quart (2-liter) pot, discarding solids. You should have about 4 cups of broth. Season with fish sauce and optional sugar or maple syrup to balance the savory and sweet flavors.
- Finish the pho: Bring the strained broth to a boil. Place the noodles in a noodle strainer or mesh sieve and dunk in the hot broth for 5 to 60 seconds to heat and soften. Divide noodles between two bowls, then layer with shredded chicken. Garnish with the prepared green onions, chopped cilantro, and sprinkle with pepper if desired. Adjust seasoning as needed, keep broth hot, and ladle over the bowls. Serve with optional extras like bean sprouts, basil, lime wedges, and sliced chili peppers. Enjoy!
Notes
- This recipe provides a faster take on traditional Vietnamese pho, ready in about 40 minutes.
- Using low-sodium broth allows better control of the final saltiness when seasoning with fish sauce.
- Muslin or a fine cloth used to line the strainer helps produce a super clear, flavorful broth.
- Dunking the noodles in hot broth enhances flavor but can be skipped if preferred.
- Adjust sweetness and saltiness at the end to suit personal taste.
Nutrition
- Serving Size: 1 bowl (half recipe)
- Calories: 358 kcal
- Sugar: 1 g
- Sodium: 1379 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 106 mg
