Chicken Pho, Fast and Easy Recipe
This ultra fast and easy Chicken Pho using chicken breasts and boxed chicken broth is the authentically inauthentic light, brothy, healthy dish you'll crave after
Servings: 2 servings
Calories: 600kcal
Ingredients
- 10-12 ounces boneless, skinless chicken breasts (about 2 chicken breasts)
Chicken Pho Broth
- 1 32-ounce container chicken broth
- ¼ onion sliced
- 1 1-inch piece fresh ginger
- 4-5 cloves garlic peeled and lightly crushed
- 10 sprigs cilantro leaves and stems separated
- 1 spice bundle: 1 star anise, 1 tablespoon black peppercorns, 1 tablespoon coriander seed, 1 cinnamon stick OR 1 tablespoon Chinese five spice powder
- 2 teaspoons fish sauce plus more to taste
- 1 teaspoon sea salt plus more to taste
Chicken Pho Bowls
- 1 8 ounces package dried rice noodles
- ¼ red onion thinly sliced and soaked in ice cold water for 10 minutes
- ¼ cup thinly sliced green onions
- 2 cups cabbage shredded, or whatever crispy crunchy fresh vegetables you have like julienne carrots or radishes
- ½ lime, cut into wedges
- jalapeño or Fresno peppers sliced
Optional for Serving
- Hoisin sauce
- sriracha hot sauce
Instructions
Cook Chicken Breast and Broth
- Place 10-12 ounces boneless, skinless chicken breasts, ¼ onion, 1 1-inch piece fresh ginger, 4-5 cloves garlic, stems only of 10 sprigs cilantro, 1 spice bundle: 1 star anise, 1 tablespoon black peppercorns, 1 tablespoon coriander seed, 1 cinnamon stick, and 32-ounces chicken broth in a large pot. Bring to a boil, then immediately turn down heat to a bare simmer and cook until chicken is cooked through, about 15 minutes (depending on thickness of breast or thighs).
- Remove cooked chicken to a plate or cutting board to cool slightly. Continue simmering broth until total cook time is 30 minutes, adding water to maintain the same amount of liquid.
- After 30 minutes, strain out the solids, either by pouring the contents of the pot through a mesh strainer into another large pot, or straining them directly out of the broth with a smaller mesh strainer. Discard solids. Stir in 2 teaspoons fish sauce, taste, and if needed, season with 1 teaspoon sea salt plus more to taste.
Assemble Easy Chicken Pho Bowls
- Cook 1 8 ounces package dried rice noodles according to package. Divide cooked noodles between soup bowls.
- Top noodles with cooked chicken. Ladle 2 cups of broth into each bowl over noodles and chicken. Top the bowls with ¼ red onion, ¼ cup thinly sliced green onions, and cilantro leaves.
- Serve immediately with 2 cups cabbage, ½ lime, cut into wedges, jalapeño or Fresno peppers on the side, and hoisin and sriracha sauces if using.
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Notes
Leftover Chicken Pho without noodles can be stored in an airtight container in the refrigerator for 1 day.
Nutrition information is an estimate per serving, without optional sauces added.
Nutrition
Serving: 1serving | Calories: 600kcal | Protein: 35g | Saturated Fat: 1.5g | Fiber: 4g