Quick and Easy 20-Minute Chicken Pho Recipe

Prep Time: 15 minutes

Cook Time: 5 minutes

Servings:

Ingredients

1.5 l low sodium chicken broth
8 slices ginger
2 red chilies (sliced)
50 ml fish sauce
2 tbsp sugar
2 boneless skinless chicken thighs or breasts (thinly sliced) or poached chicken from the freezer.
2 tablespoons oil
340 g dried pho noodles
3-4 dl fresh bean sprouts
1 dl fresh mint leaves
1 dl fresh cilantro
1 dl Spring onions (Sliced with an angle)
Lime wedges

Metric

Cooking Mode

Instructions

Bring a pot of water to a boil for your noodles. Also bring the stock to a boil in a medium pot, along with the ginger, chilies, fish sauce, and sugar. Simmer for 15 minutes.
Meanwhile, season the chicken with salt and pepper. In a skillet, heat 2 tablespoons oil over high heat. Sear the chicken, and set aside.
While that’s happening, boil the noodles according to package instructions. Divide the noodles among 4 bowls. Divide the broth and the chicken amongst the bowls, and garnish with bean sprouts, mint, cilantro, and basil.
Squeeze over some lime juice, and add more fish sauce if desired.

Notes & Tips

Ladies and gentlemen, I present to you my recipe for 20-minute chicken pho, or pho ga. Most bowls of pho at Vietnamese restaurants feature beef — brisket, thinly shaved rare beef, beef meatballs, and perhaps even tripe. However, you may also see chicken pho on the menu. Boil up some noodles, sear some sliced chicken to put on top, add a few other garnishes, and voilà! You have a shortcut chicken pho ready in just 20 minutes — and it’s pretty awesome.