Quick 30 Minute Chicken Pho Recipe By Tasty

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

Ingredients

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!

MY CHICKEN PHO RECIPE

My Chicken Pho Recipe image

This is one of my favorite soups!!! I love going to Vietnamese restaurants, but since I came up with this soup, we stay in!!!

Provided by Miss Ashley

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 40m

Yield 2

Number Of Ingredients 10

Ingredients

4 ounces dry Chinese egg noodles
6 cups chicken stock
2 tablespoons fish sauce
4 cloves garlic, minced
2 teaspoons minced fresh ginger root
1 tablespoon minced lemon grass
5 green onions, chopped
2 cups cubed cooked chicken
1 cup bean sprouts
1 cup chopped bok choy

Steps:

Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.

Nutrition Facts : Calories 520.6 calories, Carbohydrate 54.4 g, Cholesterol 107.2 mg, Fat 13.7 g, Fiber 9.8 g, Protein 49.8 g, SaturatedFat 3.6 g, Sodium 3270.2 mg, Sugar 4.9 g

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