Quick and simple Chicken Pho. This shortcut to the traditional Vietnamese soup will make it a regular recipe in your house.
If you love this recipe, make sure to check out my Easy Rotisserie Chicken Dinners Ebook!
Chicken is a staple ingredient for meals in our house. About once a week, sometimes more…I am whipping up something tasty with chicken.
One of my favorite things about chicken is how versatile it is; from the same chicken I can make Mexican and Asian…or American and European.
This past month I poured my heart and soul into my first ever ebook for you guys! The book contains 25 incredible recipes and 1 bonus recipe for chicken stock so that nothing goes to waste.
I know weekdays and even weekends can be busy and we forget to plan lunch or dinner. If you are anything like me that means you are grabbing frozen pizza, bagel bites, or ordering take out.
RIP to that! This ebook…and this incredibly simple Pho recipe are taking over.
Chicken Pho Recipe
If you have never had or made Pho before, you are in for a treat! Pho is refreshing, fragrant, delicious…and with this recipe, easy to make!
This Vietnamese dish is a staple in their cuisine and is perfect to serve any time of year, but it’s the best for those cold months when you want to warm your soul.
Chicken Pho Ingredients
If you usually don’t cook Asian cuisine, you may not have some of these ingredients on hand. However, you can definitely find them at your local grocery store!
Chicken: I used a rotisserie chicken from my local grocery store. This little secret cut down the prep and cook time.
Noodles: this Pho calls for flat rice noodles. Check the International aisle of your local grocery store or your local Asian specialty store.
Pepper: a jalapeño pepper adds the perfect little kick to this recipe. If you really want to kick up the heat, us a serrano pepper.
Spices: star anise, garlic, and ginger.
Pro tip: You can use ginger paste instead of fresh ginger.
Optional toppings: some of my favorite toppings for this soup: lime wedges, cilantro, Thai basil, and bean sprouts.
How to Make Chicken Pho
1. Prepare the broth. Heat the sesame oil in a large pot over medium heat. Add the star anise, garlic, and ginger; heat until fragrant, about 30-60 seconds.
Pour in the stock, soy sauce, hoisin sauce, fish sauce, lime juice, jalapeño pepper, and chicken. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes uncovered.
2. Cook the noodles according to the package instructions. Divide them between 4 bowls and ladle the soup over the noodles.
3. Garnish and serve. Garnish with lime, cilantro, Thai basil, and bean sprouts as desired.
Questions you may have
What is Pho?
Pho, pronounced FUH not FO is a Vietnamese soup consisting of broth, rice noodles, herbs, and meat. Pho is a very popular dish in Vietnam and considered the national dish of the country.
Is Chicken Pho Healthy?
Yes! Chicken Pho (also known as Pho Ga) is packed with nutritious ingredients and is in high protein. However, Pho can also be high in sodium and calories, so portion control is important.
If you’re trying to cut back on sodium, you can use bone broth instead of chicken stock and substitute soy sauce with coconut aminos.
What Does Pho Taste Like?
Pho tastes like a really nice chicken stock packed with Asian flavors, herbs, and spices.
Is Pho Healthier Than Ramen?
Pho broth is definitely healthier. Ramen broth is typically packed with sodium and MSG. Rice noodles are also a healthier alternative to ramen noodles which are made of wheat and egg.
Rice noodles are compliant with a gluten free diet.
What is the healthiest Pho?
Chicken pho generally has the least amount of fat and is a good source of lean protein.
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The Ebook Everyone Is Talking About
Rotisserie Chicken Dinners Ebook
25 easy recipes that all start with a rotisserie chicken from your local grocery store.
They’ll make your life easier and dinner time even yummier.
Simple Chicken Pho
- Dutch Oven
- ½ tablespoon sesame oil
- 3 star anise
- 2 garlic cloves minced
- 1 teaspoon grated ginger or ginger paste
- 6 cups chicken stock
- 3 tablespoons low-sodium soy sauce
- 2-3 tablespoons hoisin sauce
- 1 teaspoon fish sauce
- juice from 1 lime
- 1 jalapeño pepper sliced
- 1 rotisserie chicken thinly sliced or shredded
- 8 ounces flat rice noodles
- Optional toppings: lime wedges, cilantro, Thai basil, bean sprouts
- Heat the sesame oil in a large pot set over medium heat. Add the star anise, garlic, and ginger; heat until fragrant, about 30-60 seconds. Pour in the stock, soy sauce, hoisin sauce, fish sauce, lime juice, jalapeño pepper, and chicken. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes uncovered.
- Cook the noodles according to the package instructions. Divide them between 4 bowls and ladle the soup over the noodles.
- Garnish with lime, cilantro, Thai basil, and bean sprouts as desired.
- Leftover rice noodles that have already been soaked or cooked should be kept in a shallow airtight container, or a resealable plastic food bag, in the fridge.
- The noodles will keep for 3-4 days.
- To reheat, bring the broth to a boil and pour over the noodles.
- You may add extra jalapeño if you want more spice.
- Use a chili pepper instead of the jalapeño for added heat.