Description
A quick and comforting 20 Minute Chicken Pho recipe that captures the authentic flavors of traditional Vietnamese pho without the long cooking times.
Ingredients
Scale
- 2 boneless, skinless chicken breasts or thighs
- 6 oz thin pho-style rice noodles
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2-inch piece fresh ginger, thinly sliced
- 2 star anise pods
- 1 cinnamon stick
- 6 cups low-sodium chicken broth
- 2 tablespoons fish sauce
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh Thai basil leaves
- 3 green onions, sliced
- Lime wedges, for serving
- 1 cup bean sprouts
Instructions
- Thinly slice the onion and ginger. Lightly toast the star anise and cinnamon in a dry pan over medium heat for about 1 minute until fragrant.
- In a large pot, combine the chicken broth with toasted star anise, cinnamon stick, sliced onion, ginger, minced garlic, and fish sauce. Bring to a gentle simmer.
- Cook the rice noodles according to package instructions. Poach the chicken breasts in the simmering broth for about 7 to 8 minutes until cooked through. Remove and shred the chicken.
- Divide the cooked noodles among serving bowls. Top with shredded chicken, chopped green onions, and fresh herbs. Ladle hot broth over the noodles.
- Serve each bowl with lime wedges, bean sprouts, and additional herbs or sliced fresh chili.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg