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Overhead image of pho soup in a black bowl set on a gray table

30-Minute Chicken Pho

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Yield 4 servings
Category Soup
Cuisine Vietnamese
Author Lauren Grant

Description

Warm up with a steaming bowl of homemade chicken pho. With this quick method, you can enjoy the flavors of a slow-simmered soup in just minutes.

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Ingredients

For the broth:

  • 8 cups (64-ounces) low-sodium chicken or vegetable stock
  • 4 cups water
  • 3 tablespoons fish sauce
  • 1 (3-inch) piece of fresh ginger, peeled and sliced into coins
  • 3 teaspoons whole cloves
  • 3 teaspoons whole peppercorns
  • 2 teaspoons coriander
  • 2 teaspoons turbinado sugar
  • 2 cinnamon sticks

For the Pho:

  • 1 (16-ounce) package dried rice noodles
  • 1 teaspoon toasted sesame oil
  • 1 pound shredded cooked chicken

Toppings:

  • 1 cup bean sprouts
  • ½ cup sliced scallions
  • ½ cup cilantro leaves
  • ¼ cup basil leaves
  • ¼ cup mint leaves
  • 2 limes, cut into wedges
  • Thinly sliced serranos, jalapeños, or preferred hot pepper
  • Sriracha, optional

Instructions

  • Combine all broth ingredients in a large pot and bring to a boil over high heat. Reduce to a simmer, partially cover, and cook for 15–20 minutes.
  • Meanwhile, cook rice noodles according to package directions. Drain and toss with sesame oil.
  • Divide noodles between bowls and top with desired amount of chicken. Ladle broth over noodles and chicken and top with desired toppings.

Notes

Shredded chicken: I like to grab a rotisserie chicken for this. 

Nutrition

Serving: 1/4 recipeCalories: 324kcalCarbohydrates: 36gProtein: 36gFat: 3gCholesterol: 73mgSodium: 1389mgFiber: 2gSugar: 4g
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