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Turn to this recipe when you want the soul-soothing warmth of a bowl of pho, and need it done in an hour. It’s not a traditional pho, I repeat it is not a traditional pho! This recipe doesn’t require the hours of simmer that traditional recipes do, instead this is a shortcut version meant for nights when you really don’t have the time or energy to make the traditional Vietnamese soup. This shortcut pho has a light and flavorful broth, tender slices of chicken breast, slurp-able rice noodles, and all the toppings you could want including bean sprouts, fresh herbs, scallions, and serrano.
For this quick recipe I add classic pho aromatics—ginger, cloves, coriander, fish sauce and cinnamon—to vegetable or chicken broth. As the broth simmers away the remaining ingredients are prepared and all that is left is assembly.
Tips for Making Pho Quickly
Classic pho broth requires 4–6 hours of simmer time. This version cuts down the time to just 20 minutes—though if you have more time, by all means let it simmer away. The longer it simmers, the better it gets!
Use store-bought broth, bouillon, or bone broth. I generally opt for Better than Bouillion, but bone broth is also a great option.
Partially cover the broth as it simmers to avoid evaporating off too much liquid.
Really any protein will work here. I like to use chicken breasts that I’ve very thinly sliced. Dropped into the simmering broth, they’ll be cooked through in about a minute. Shrimp, tofu, thinly sliced pork tenderloin, or thinly sliced steak are all great options.
For an even quicker option, simply toss in some shredded rotisserie chicken.
Quick Walk Through Of the Process
- combine the broth, onion, and aromatics in a large pot.
- bring the broth to a boil, then reduce to a simmer, partially cover and cook for 15–20 minutes.
- meanwhile, cook the rice noodles and prepare the toppings.
- thinly slice the chicken then drop it into the simmering broth and let it cook through.
- ladle the broth, onions and chicken over noodles.
- top with veggies and (lots) of herbs and serve.
Pho Toppings
There are two key components to a good pho. A flavorful broth and LOTS of fresh toppings. And if there’s one topping you shouldn’t skip or skimp on, it would be herbs—use a lot of herbs and a variety of them.
- Sliced hot peppers (serrano, jalapeño)
- Cilantro
- Basil or Thai basil
- Cilantro
- Scallions
- Bean Sprouts
- Hot sauce (Sriracha)
- Limes
Don’t forget to share your soup with me on Instagram and TikTok! I love seeing my recipes come to life in your kitchen.
30-Minute Chicken Pho-Inspired Soup
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Ingredients
- 12 cups low-sodium chicken broth
- ¼ cup fish sauce
- 1 yellow onion, thinly sliced, divided
- 1 (4-inch knob) ginger, sliced
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 2 whole cloves
- 1 cinnamon stick
- 1 star anise
- Kosher salt
- 12 ounces dried rice noodles
- 2 teaspoons toasted sesame oil
- 2 boneless, skinless chicken breasts, thinly sliced (1–1½ pounds)
Toppings
- 1 cup bean sprouts
- 3 scallions, thinly sliced
- Cilantro
- Basil
- Serrano, thinly sliced
- Sriracha
Instructions
- Combine broth, fish sauce, half of the sliced onion, ginger, coriander, peppercorns, cloves, cinnamon, star anise, and 1 teaspoon salt in a large pot. Bring to a boil over high heat then reduce to a simmer, partially cover, and cook for 20 minutes.
- Meanwhile, cook rice noodles according to package directions. Drain, rinse with water, then toss with sesame oil.
- Strain broth through a strainer into a large bowl; discard solids. Add broth back to pot and bring to a simmer.
- Stir in chicken and remaining sliced onion, cook until chicken is cooked through, about 1 minute. Turn off heat.
- Divide noodles between bowls then ladle broth and chicken over noodles; top with desired toppings and serve.
