Quick Chicken Pho Recipe

Quick Chicken Pho Recipe

How To Make Quick Chicken Pho

Have a fill of this deliciously hearty Vietnamese classic chicken pho. It has flat rice noodles and veggies in a flavorful soup, ready in less than 1 hour!

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



  • ginger,¾-inch section
  • 2large green onions
  • ½ozcilantro sprigs,(1 very small bunch)
  • tspcoriander seeds
  • 1whole clove
  • 4cupschicken broth,low-sodium
  • 2cupswater
  • 8ozchicken breast,or thighs, boneless, skinless
  • ½tspfine sea salt
  • 5oznarrow flat rice noodles,dried
  • 3tspfish sauce
  • ½tsporganic sugar,or 1 tsp maple syrup, optional
  • pepper,optional

For Optional Toppings:

  • bean sprouts
  • mint sprigs
  • Thai basil
  • cilantro leaves
  • lime wedges
  • chili peppers,thinly-sliced


  1. Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet. Set aside.

  2. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons. Set aside for garnish.

  3. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.

  4. Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons. Set aside for garnish. Set the remaining cilantro sprigs aside.

  5. In a 3 to 4-quart pot, toast the coriander seeds and clove over medium heat for 1 to 2 minutes until fragrant. Add the ginger and green onion sections. Stir for about 30 seconds, until aromatic.

  6. Slide the pot off the heat, wait for 15 seconds or so to briefly cool, then pour in the broth. Return the pot to the burner, then add the water, cilantro sprigs, chicken, and salt.

  7. Bring to a boil over high heat, then lower the heat to gently simmer. After 5 to 10 minutes of simmering, the chicken should be firm and cooked through. Continue to simmer the broth without the chicken for another 15 to 20 minutes.

  8. Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain.

  9. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.

  10. Soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.

  11. When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart pot. Line the strainer with muslin for clear broth. Discard the solids. There should be about 4 cups. Season with fish sauce and sugar, if needed.

  12. Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften for 5 to 60 seconds.

  13. Lift the noodles from the pot and divide between the 2 bowls.

  14. Lower the heat to keep the broth hot while arranging the chicken on top of the noodles and garnish with the chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time.

  15. Return the broth to a boil and ladle into the bowls. Serve, and enjoy!

Recipe Notes

If the chicken isn’t quite cooked through when beginning to shred it, just split it into a few pieces and put it back in the broth for another few minutes until cooked through. The split pieces will quickly cook through.


  • Calories: 690.97kcal
  • Fat: 17.50g
  • Saturated Fat: 4.81g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 7.55g
  • Polyunsaturated Fat: 3.58g
  • Carbohydrates: 88.07g
  • Fiber: 5.41g
  • Sugar: 11.80g
  • Protein: 43.03g
  • Cholesterol: 86.97mg
  • Sodium: 2205.95mg
  • Calcium: 135.69mg
  • Potassium: 1247.71mg
  • Iron: 5.41mg
  • Vitamin A: 139.33µg
  • Vitamin C: 57.08mg
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