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Quick and Easy Chicken Pho
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You’ve seen plenty of Pho recipes out there but none quite like this! You see... you can make Pho quick and easy by just adding some ginger and chili to some simmering broth but it doesn’t quite have that true Pho flavor you get from the restaurants. I’ve hacked this recipe to make it taste insanely good without having to slave over the stove for 12 hours! Bonus - the recipe is clean and unprocessed. TRUST ME this recipe is legit. You just need some whole spices and about 20-25 minutes. READY??
Here’s what you’ll need:
2 quarts chicken bone broth
16 oz beef bone broth
2 shallots
1/2 onion
4 cloves garlic
3-inch piece of ginger
1tsp coriander
1tsp cloves
1tsp black cardamom
2 star anise
1 cinnamon stick
¼ cup fish sauce
1 tablespoon sugar
1 rotisserie chicken - all natural/organic preferred
12 oz. dried pho noodles
Garnishes:
Sliced mushrooms
Sliced white onion
Sliced jalapeño
fresh bean sprouts
fresh mint
fresh cilantro
Thai basil
Lime wedges
Sriracha
Hoison Sauce
Bring a pot of water to boil for your rice noodles.
Cut onion, shallot, ginger in half. Peel garlic and lightly smash. Spray with oil and broil 5-10 minutes until lightly charred.
Toast all spices in a non-stick pan until fragrant, about 2-3 minutes. Bundle in a cheesecloth or coffee filter and tie.
In a heavy stock pot or Dutch oven, add all roasted veggies, fish sauce, broth and spice pouch. Bring to a gentle boil. Reduce to med-low and simmer about 20 min.
Cook Rice noodles according to package directions.
Carve rotisserie chicken into thin slices.
Chop garnishes.
When broth is done, remove all solids.
Divide rice noodles into serving bowls. Divide chicken amongst bowls. Add broth and top with garnishes. Serve with extra garnishes and sriracha and hoison sauce.
VOILÀ!
NOTES
- Chicken and beef bone broth were used because it gives the broth a richer, deeper Umami flavor punch. If you’ve just got normal chicken broth then just use that... no biggie. Just add salt and pepper to taste accordingly.
-To make this recipe VEGETARIAN, use veggie broth and replace chicken for organic, non-GMO tofu
Here’s what you’ll need:
2 quarts chicken bone broth
16 oz beef bone broth
2 shallots
1/2 onion
4 cloves garlic
3-inch piece of ginger
1tsp coriander
1tsp cloves
1tsp black cardamom
2 star anise
1 cinnamon stick
¼ cup fish sauce
1 tablespoon sugar
1 rotisserie chicken - all natural/organic preferred
12 oz. dried pho noodles
Garnishes:
Sliced mushrooms
Sliced white onion
Sliced jalapeño
fresh bean sprouts
fresh mint
fresh cilantro
Thai basil
Lime wedges
Sriracha
Hoison Sauce
Bring a pot of water to boil for your rice noodles.
Cut onion, shallot, ginger in half. Peel garlic and lightly smash. Spray with oil and broil 5-10 minutes until lightly charred.
Toast all spices in a non-stick pan until fragrant, about 2-3 minutes. Bundle in a cheesecloth or coffee filter and tie.
In a heavy stock pot or Dutch oven, add all roasted veggies, fish sauce, broth and spice pouch. Bring to a gentle boil. Reduce to med-low and simmer about 20 min.
Cook Rice noodles according to package directions.
Carve rotisserie chicken into thin slices.
Chop garnishes.
When broth is done, remove all solids.
Divide rice noodles into serving bowls. Divide chicken amongst bowls. Add broth and top with garnishes. Serve with extra garnishes and sriracha and hoison sauce.
VOILÀ!
NOTES
- Chicken and beef bone broth were used because it gives the broth a richer, deeper Umami flavor punch. If you’ve just got normal chicken broth then just use that... no biggie. Just add salt and pepper to taste accordingly.
-To make this recipe VEGETARIAN, use veggie broth and replace chicken for organic, non-GMO tofu
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