{"id":6133,"date":"2024-10-18T21:24:43","date_gmt":"2024-10-18T21:24:43","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=6133"},"modified":"2026-01-01T19:22:56","modified_gmt":"2026-01-01T19:22:56","slug":"quick-chicken-pho","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/quick-chicken-pho\/","title":{"rendered":"Quick Chicken Pho"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Quick Chicken Pho<\/span><\/h2>\n
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Homemade pho can be a weeknight dinner? Yes, it's possible with this recipe!<\/span><\/div>\n
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Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span><\/div>\n\n
Author: <\/span>Emma Christensen – Simply Recipes<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3\/4-inch<\/span> (2 cm) section<\/span> ginger<\/span><\/li>
  • 2<\/span> medium-large<\/span> green onions<\/span><\/li>
  • 1<\/span> very small (15 g) bunch<\/span> cilantro sprigs<\/span><\/li>
  • 1\u00bd<\/span> teaspoons<\/span> coriander seeds<\/span><\/li>
  • 1<\/span> whole<\/span> clove<\/span><\/li>
  • 3\u00bd to 4<\/span> cups (840 ml to 1 L)<\/span> low-sodium chicken broth<\/span><\/li>
  • 2<\/span> cups (480 ml)<\/span> water<\/span><\/li>
  • 6 to 8<\/span> ounces (180 to 225 g)<\/span> boneless, skinless chicken breast or thighs<\/span> (or use Rotisserie chicken)<\/span><\/li>
  • About \u00bd<\/span> teaspoon<\/span> fine sea salt<\/span><\/li>
  • 5<\/span> ounces (150 g)<\/span> dried narrow flat rice noodles<\/span><\/li>
  • 2 to 3<\/span> teaspoons<\/span> fish sauce<\/span><\/li>
  • About 1\/2<\/span> teaspoon <\/span> organic sugar<\/span> or 1 teaspoon maple syrup (optional)<\/span><\/li>
  • Pepper<\/span> optional<\/span><\/li><\/ul><\/div>

    <\/span>Optional extras:<\/span><\/h4>
    • Bean sprouts<\/span><\/li>
    • mint sprigs<\/span><\/li>
    • Thai basil<\/span><\/li>
    • cilantro leaves<\/span><\/li>
    • lime wedges<\/span><\/li>
    • thinly-sliced chili peppers<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Prepare the broth ingredients<\/strong>: Peel then slice the ginger into 4 or 5 coins. Smack with the flat side of a knife or meat mallet; set aside. Thinly slice the green parts of the green onion to yield 2 to 3 tablespoons; set aside for garnish. Cut the leftover sections into pinkie-finger lengths, bruise, then add to the ginger.<\/span>
        <\/div>Coarsely chop the leafy tops of the cilantro to yield 2 tablespoons; set aside for garnish. Set the remaining cilantro sprigs aside.<\/span><\/div><\/li>
      • Toast the broth ingredients<\/strong>: In a 3- to 4-quart (3 to 4 l) 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.<\/span><\/div><\/li>
      • Add the broth and bring to a simmer<\/strong>: Slide the pot off heat, wait 15 seconds or so to briefly cool, then pour in the broth.<\/span>
        <\/div>Return the pot to the burner, then add the water, cilantro sprigs, chicken (omit chicken if using Rotisserie or other pre-cooked chicken)<\/em>, and salt. Bring to a boil over high heat, then lower the heat to gently simmer.<\/span><\/div><\/li>
      • Remove the chicken from the broth once cooked<\/strong>: After 5 to 10 minutes of simmering, the chicken should be firm and cooked through (press on it and it should slightly yield). (Omit this step if using Rotisserie or other pre-cooked chicken.)<\/span><\/div><\/li>
      • Simmer the broth<\/strong>: Continue to simmer the broth without the chicken for another 15 to 20 minutes (for a total of 30 minutes simmering time).<\/span><\/div><\/li>
      • Shred the chicken<\/strong>: Transfer the chicken to a bowl, flush with cold water to arrest the cooking, then drain. Let cool. (If using Rotisserie chicken or other pre-cooked chicken this is unnecessary.)<\/span>
        <\/div>Then cut or shred into bite-size pieces. Cover loosely to prevent drying.<\/span><\/div><\/li>
      • Soak the rice noodles<\/strong>: Soak the rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside.<\/span><\/div><\/li>
      • Strain the broth<\/strong>: When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart (2-liter) pot; line the strainer with muslin for superclear broth. Discard the solids. You should have about 4 cups.<\/span>
        <\/div>Season with fish sauce and sugar (or maple syrup), if needed, to create a strong savory-sweet note.<\/span><\/div><\/li>
      • Finish the pho<\/strong>: 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, 5 to 60 seconds. Lift the noodles from the pot and divide between the 2 bowls.\u00a0[Cook's note: I didn't find it necessary to soften my noodles any further. I just added them to the bowls and poured the hot broth over top. However, dunking them in the broth would make them more flavorful!]<\/em><\/span>
        <\/div>Lower the heat to keep the broth hot while you arrange 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\u2019s saltiness one last time. Return the broth to a boil and ladle into the bowls. Enjoy with any extras, if you like.<\/span>
        <\/div>[Cook's note: I just left the broth at a low simmer during this last step, rather than bringing it to a boil again. I thought it was plenty hot!]<\/em><\/span><\/div><\/li><\/ul><\/div><\/div>\n
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