Quick Chicken Pho Recipe

Name: Quick Chicken Pho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bone-in, skin-on chicken breast halves, plus 4 thighs; 9 cups reduced-sodium chicken broth; 1 stalk lemongrass; 2 ounces fresh ginger, peeled and cut into 1/2-in.-thick slices; 1 large yellow onion, peeled and halved; 8 ounces rice noodles; 1 tablespoon Thai or Vietnamese fish sauce; 1/8 teaspoon ground white pepper; 1/2 bunch cilantro, washed, dried, and torn into 3-in. sprigs; 1 lime, cut into wedges; 4 ounces bean sprouts; 1 jalapeno, cut into 1/4-in.-thick slices

Servings: persons

2 bone-in, skin-on chicken breast halves, plus 4 thighs
9 cups reduced-sodium chicken broth
1 stalk lemongrass
2 ounces fresh ginger, peeled and cut into 1/2-in.-thick slices
1 large yellow onion, peeled and halved
8 ounces rice noodles
1 tablespoon Thai or Vietnamese fish sauce
1/8 teaspoon ground white pepper
1/2 bunch cilantro, washed, dried, and torn into 3-in. sprigs
1 lime, cut into wedges
4 ounces bean sprouts
1 jalapeno, cut into 1/4-in.-thick slices

1
Put chicken in a medium pot. Add broth, cover, and bring to a boil over high heat. Bruise lemongrass by chopping it a few times with the back side of a knife (blade up). Bend the stalk in half and add to pot along with ginger and onion. As soon as broth boils, reduce heat to medium and simmer, partially covered, until chicken is cooked through, about 20 minutes more.
2
Bring a small pot of water to a boil over high heat. Add rice noodles and cook, stirring to keep them from sticking, until just cooked through, about 4 minutes. Drain in a colander and rinse with cold water. Set aside.
3
Transfer chicken pieces from broth to a large plate to let cool. Add fish sauce and white pepper to broth, cover, and keep warm over lowest heat. Remove and discard lemongrass, ginger, and onion.
4
When chicken is cool enough to handle, remove skin and bones. Thinly slice meat. Arrange cilantro, lime wedges, bean sprouts, and sliced jalapeno on a platter.
5
Divide noodles among four large soup bowls. Put some chicken into each bowl, then pour 2 cups hot broth into each bowl. Serve with platter of toppings.

1223

kcal

Calories

Fat

Carbs

192

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 bone-in, skin-on chicken breast halves, plus 4 thighs, 9 cups reduced-sodium chicken broth, 1 stalk lemongrass, 2 ounces fresh ginger, peeled and cut into 1/2-in.-thick slices, and more.

Yes, Quick Chicken Pho falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Chicken Pho

How did you like this recipe?

Frequently Asked Questions