Shortcut Pho Recipe: This Asian Chicken Noodle Soup Recipe Is Pho Real by Donna John

When my kids were young, my next-door neighbor was Vietnamese. She introduced me to so many Vietnamese foods, including pho (pronounced fuh). I blame this sweet, sassy woman for my pho obsession to this day.

While I have my favorite go-to pho restaurants in each small town in my area, I've always thought about making it homemade. However, it is intimidating and I know it takes hours and hours to simmer pho broth. Enter this easy shortcut pho recipe. While it is made with chicken instead of the traditional beef, the flavors are there and I can have it on the table in under an hour.

To make this Vietnamese recipe you will need to grab the following ingredients from your fridge and pantry: dry rice vermicelli noodles (wide or thin), boneless chicken breast, onion, fresh ginger (check out the health benefits of ginger), chicken broth, ground coriander, cloves, fish sauce, hoisin sauce, soy sauce, sambal oelek, a cinnamon stick and your desired toppings. Think green onions, cilantro, red onion, basil, bean sprouts, limes, sriracha and hoisin sauce.

Did you know in Vietnam they eat pho for breakfast? As envious as I am of that, I serve my pho for lunch or dinner. A side of spring rolls or egg rolls is always welcome with pho. 

Cuisine: Vietnamese
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 - 6

Ingredients

• 8 ounces rice vermicelli noodles (thin or wide)
• 1 - 2 boneless, skinless chicken breasts, sliced very thin
• 1 onion, cut into wedges 
• 2 pieces of fresh ginger (about 2 inches long), sliced in half lengthwise (do not peel)
• 6 cups chicken broth
• 2 cups water
• 1/4 teaspoon ground coriander
• 1 whole clove or 1 star anise
• 1 1/2 tablespoons fish sauce
• 1/4 - 1/2 teaspoon hoisin sauce
• 1/4 teaspoon soy sauce
• 1/4 teaspoon sambal oelek
• 1 cinnamon stick

Garnishes

• chopped green onions
• sliced fresh jalapeno
• chopped fresh cilantro
• fresh basil leaves
• sliced red onion
• mung bean sprouts
• lime wedges
• sriracha sauce
• hoisin sauce
• chili crunch oil

Recipe Notes

• Slice the chicken as thin as possible so it cooks quickly.

• You could use flank steak, sirloin steak, brisket, pork tenderloin or shrimp instead of chicken.

• I like to use low-sodium soy sauce. You could also use tamari, which is gluten-free.

• Store any leftover broth in an airtight container. Store the noodles in a separate container.

Here's how to make it: 

1. Put the onion wedges and ginger into a dry skillet and cook, stirring often, for about 5 minutes. 
2. Add the chicken broth, water, coriander, clove or star anise, fish sauce, hoisin sauce, soy sauce, sambal oelek and cinnamon stick. Season with a little black pepper and salt. Bring to a boil, reduce heat and simmer gently for about 30 minutes. 
3. While the broth simmers, cook the noodles according to package directions. Drain, rinse and set aside. 
4. About 3 minutes before the broth is done simmering, add the chicken. Cook until chicken is cooked through.
5. Remove the clove or star anise, ginger and cinnamon stick. (You can leave the onion or remove it, too. That is up to you.) 
6. Add some noodles to the bottom of soup bowls or ramen bowls. Ladle on the broth and chicken. Top with desired garnishes.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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