Last night, after deciding what to eat for dinner, my wife and I decided to make some fast and easy chicken pho. We didn’t want to take a lot of time in making the real chicken broth so instead, we compromised and made our own variation of chicken pho that took only 40 minutes to make! The finished product was really good too! I think it was better than my last try at chicken pho. So if you’re short on time and is craving for some chicken pho, you should definitely give this recipe a try. This recipe serves 2 large bowls.
- 1lb of wide rice noodles (I used the dry kind)
- A rotisserie chicken from Safeway, Lucky’s or Costco (shred the meat for the chicken topping)
- 4 cans of chicken broth
- 3 tbsp of fish sauce
- 1 tbsp of coriander seeds
- 1 tsp of white peppercorns
- 4 star anise
- 1 knob of ginger (charred on stove top)
- 1 whole onion (charred on stove top)
- A bunch of cilantro (stems only)
- 1 tbsp of chicken bouillon powder
- 2 small sugar crystals
- Extra fish sauce to taste
- If using dried wide noodles, soak the noodles in warm water for 20 minutes.
- Char the onions and ginger on the stove top until the skins are slightly burnt. Make sure you don’t burn down the house! Set the ginger and onion aside after you are done.
- Pour the cans of chicken broth into a large pot along with the fish sauce, corriander seeds, white peppercorns, star anise, cilantro, charred ginger and charred onion.
- Bring the pot to a boil and turn down the heat to let it simmer for 15 minutes or longer if you wish.
- In the meantime, boil a large pot of water to cook the noodles in.
- After the water is boiling, put the soaked noodles into the pot. Make sure you don’t cook for too long. I cooked mines for about a minute.
- After the noodles are firm to your taste, take them out quickly and drain.
- Place the noodles into their individual bowls along with the shredded chicken.
- Pour broth over the noodles and top it off with cilantro and jalapeno’s.