Fast Chicken Pho Recipe

Cook up this recipe when you want a quick and comforting bowl of pho. It beats out packaged instant pho any day. Those convenience pho products don't come with any meat. You must add the protein and fresh vegetable garnishes to have a complete pho bowl. Instant pho is not truly that instant or fully satisfying. As we say in Vietnamese, instant pho is "cũng đượt", which means it's ok, kinda decent, just so-so.

So, satisfy your fast pho cravings with something much better. All you need is about 30 minutes and basic staples for my fast chicken pho recipe. Grab some canned or boxed broth, dried noodles, chicken, spices, and aromatics and get going. You'll make enough for two hungry people. Share your pho prowess or save it for your next pho meal! This is a great recipe for beginners and anyone craving a quick, delicious bowl of pho.

How and why this fast chicken pho recipe works

Know what makes this shortcut chicken pho recipe great before making a batch:

• This fast pho broth involves doctoring up the broth so it tastes "pho-ish." So choose wisely. For instance, select a broth brand that tastes like chicken. My go-to chicken broth is Swanson's low sodium chicken broth. It tastes closer to homemade than other brands. You can use two cans or one large box for this recipe.
• Keep the spices simple. Use coriander and a touch of clove here, just like in my traditional chicken pho recipe. Star anise and cinnamon are not part of the chicken pho playbook. The spices for chicken pho and beef pho are different because you're cooking with different animals proteins. They should be seasoned differently.
• Toasting spices and lightly searing ginger and green onion imparts complexity to the broth. Those techniques help to extract flavor fast. You'll smell the signature pho aroma during these initial cooking steps.
• You'll efficiently use green onion in the broth and as a topping so read the recipe carefully.
• Poaching chicken in the broth adds savory depth. The chicken livens up the pho broth so it tastes fresh. You'll have a homemade-ish flavor. Using pre-cooked chicken will won't add as much flavor to your pho broth.
• Choose chicken breast for leaner pho. Chicken thighs will yield slightly deeper flavor.

Pho add-ins

Pho is customizable and personalizable. It has evolved throughout its history as Vietnam's default national dish so feel free to play with it. For example, add what you want to your bowl. This fast chicken pho can go in many directions based on what's on hand.

• Chicken pho herbs: Hanoi-style chicken pho is presented topped with cilantro with a side of mint. There is no Thai basil involved. If you do not have mint nearby, stick with cilantro. If you have Thai basil, go for it! Italian basil does not have as much pep so you'll want to more in the bowl.
• Sriracha or fresh chile: I'm a fresh chili person. Go for sriracha if you want a heat blast.
• Ginger dipping sauce: That's advanced pho eating. Some people dip the cooked chicken into a nước chấm gừng, a gingery nuoc cham dipping sauce. I usually skip it because it's too fussy; I want a fast, quick bowl of chicken pho! A squeeze of lime will give the bowl a bit of tang, if it needs it.
• Pho noodles: Cooks in Vietnam often use fresh pho noodles for this noodle soup. They also cook dried noodles too. Abroad there are more options for dried noodles than fresh. Look around and use this guide to source pho noodles. Try new noodles like these purplish ones I found.

Let me know your feedback to this recipe and any tweaks you may have!

Print Recipe

Quick Chicken Pho | Phở Gà Nhanh

The original version of this recipe appeared in my award-winning book, The Pho Cookbook.

Servings: 2

Ingredients

• .5 oz | 15g section ginger (a chubby ¾-inch | 2 cm section)
• 2 medium-large green onions
• .5 oz | 15 g cilantro sprigs
• 1 ½ teaspoons coriander seeds
• 1 whole clove
• 3 ½ to 4 cups | 840 ml to 1L low-sodium chicken broth (use 2 cans or 1 box)
• One 8 oz | 225g boneless skinless chicken breast or thigh
• About ½ teaspoon fine sea salt
• 4 to 6 oz | 150 to 180g dried narrow rice sticks or pad Thai-style noodles
• 1 tablespoon fish sauce
• Sugar, to taste (organic works well)
• Black pepper as garnish

Optional extras:

• 2 handfuls bean sprouts
• 1 thinly sliced chile, such as jalapeno, serrano, or Fresno
• 2 to 3 bushy mint sprigs
• 1 lime cut into wedges
• Hoisin sauce
• Sriracha

Instructions

• Prep the produce: Slice the ginger crosswise into 4 or 5 coins, then smack with the flat side of a knife. Set aside. With the green onions, cut the hollow green parts into thin rounds to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover solid sections into pinkie-finger lengths, bruise, then add to the ginger.
• Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.
• Cook the soup: In a 3 to 4-quart (3 to 4L) pot, toast the coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add the ginger and green onion sections. Stir for about 30 seconds until aromatic. Slide the pot to cool burner or turn off the heat. Wait 15 seconds or so before pouring in all the broth. Add 2 cups (480ml) of water along with the cilantro sprigs, chicken, and salt. Bring to a boil over high heat, then lower the heat to gently simmer for 30 minutes.
• While the broth simmers, soak the rice noodles in hot tap water for 10 to 20 minutes, until pliable and opaque. Drain well, rinse to remove excess starch, and set aside.
• About 5 to 10 minutes into the simmering, the chicken should be firm and cooked through; it should yield slightly when pressed. Transfer to a bowl, flush with cold water to arrest the cooking, then drain. Set aside to cool, then cut or hand-shred into bite-size pieces. Cover loosely to prevent drying.
• Strain and season: When the broth is done, strain it through a fine mesh strainer (line it with muslin for super clear results) into a 2-quart (2L) pot. Discard the solids. You should have about 4 cups (1Ll). Add fish sauce to create a strong savory note. Season with sugar by the ¼ teaspoon to round out flavors.
• Assemble and serve: Bring the broth to boil. Put the noodles in a noodle strainer and dunk into the hot broth to heat and soften, 5 to 60 seconds. Wiggle with chopsticks to facilitate cooking. Lift from the pot and divide between 2 bowls. Arrange the chicken on top. Add the chopped green onion, cilantro, and sprinkling of black pepper. Re-taste the broth to verify, return it to a boil, and ladle into the bowls. Serve with any extras.