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93% would make again

Quick 30-Minute Chicken Pho

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.

Tasty Team

30 minutes

Inspired by howewelive.com

30 minutes

Ingredients

for 4 serving

  • 10 oz rice noodle (285 g), 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 (960 mL)
  • 8 cups chicken broth (2 L)
  • 1 lb chicken breast (455 g), halved, crosswise
  • ¼ cup fish sauce (60 mL)

For Serving

  • 2 limes
  • 1 jalapeño
  • 1 bean sprout
  • 1 bunch fresh thai basil
  • 1 bunch fresh cilantro
  • 1 siracha
  • hoisin sauce

Preparation

  1. Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
  2. 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.
  3. 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.
  4. Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
  5. 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.
  6. While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
  7. After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
  8. Remove the chicken from the broth.
  9. 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.
  10. Shred the chicken.
  11. 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.
  12. Enjoy!

Ingredients

for 4 serving

  • 10 oz rice noodle (285 g), 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 (960 mL)
  • 8 cups chicken broth (2 L)
  • 1 lb chicken breast (455 g), halved, crosswise
  • ¼ cup fish sauce (60 mL)

For Serving

  • 2 limes
  • 1 jalapeño
  • 1 bean sprout
  • 1 bunch fresh thai basil
  • 1 bunch fresh cilantro
  • 1 siracha
  • hoisin sauce

Preparation

  1. Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
  2. 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.
  3. 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.
  4. Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
  5. 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.
  6. While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
  7. After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
  8. Remove the chicken from the broth.
  9. 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.
  10. Shred the chicken.
  11. 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.
  12. Enjoy!

Inspired by howewelive.com

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