Quick 30 Minute Chicken Pho Recipe By Tasty

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QUICK 30-MINUTE CHICKEN PHO RECIPE BY TASTY



Quick 30-Minute Chicken Pho Recipe by Tasty image

Authentic Vietnamese pho is amazing but you don't always have the time to make the real thing. When you are in a pinch try this quick 30-minute chicken "pho". Make sure to add your favorite toppings like bean sprouts, jalapenos, thai basil, and don't forget a squeeze of fresh lime.

Provided by Katie Aubin

Categories     Dinner

Time 30m

Yield 4 serving

Number Of Ingredients 18

10 oz rice noodle, dried, narrow, and flat
warm water, for soaking
1 tablespoon whole black peppercorn
1 tablespoon coriander seed
4 pods whole star anise
1 piece fresh ginger, 2 inch (5 cm) piece
1 bunch green onion
4 cups hot water
8 cups chicken broth
1 lb chicken breast, halved, crosswise
¼ cup fish sauce
2 limes
1 jalapeño
1 bean sprout
1 bunch fresh thai basil
1 bunch fresh cilantro
1 siracha
hoisin sauce

Steps:

  • Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
  • While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
  • While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
  • Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
  • Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
  • While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
  • After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
  • Remove the chicken from the broth.
  • Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
  • Shred the chicken.
  • Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
  • Enjoy!

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