QUICK 30-MINUTE CHICKEN PHO RECIPE BY TASTY
Authentic Vietnamese pho is amazing but you don't always have the time to make the real thing. When you are in a pinch try this quick 30-minute chicken "pho". Make sure to add your favorite toppings like bean sprouts, jalapenos, thai basil, and don't forget a squeeze of fresh lime.
Provided by Katie Aubin
Categories Dinner
Time 30m
Yield 4 serving
Number Of Ingredients 18
Steps:
- Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
- While the noodles are soaking, heat a large pot over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minutes, until fragrant.
- While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5 inches off the bases and save the remaining green tops for later.
- Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
- Add the water, chicken broth, and chicken breasts. Increase the heat to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked through. Remove from the heat.
- While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
- After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
- Remove the chicken from the broth.
- Strain the broth over the noodles. Pour the noodles and broth back into the pot over high heat, then add the fish sauce. Cover and cook for 3 minutes.
- Shred the chicken.
- Divide the noodles between four serving bowls and top with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle the hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.
- Enjoy!
EASY CHICKEN PHO
Warming, bright, spicy and tangy - this flavorful pho is sure to satisfy!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- In large shallow microwavable bowl, microwave 2 quarts water uncovered on High 4 to 5 minutes or until boiling. Carefully add noodles to water; let soak at least 10 minutes until softened. Drain.
- In 4-quart Dutch oven, heat oil over medium-high heat until shimmering. Pat chicken dry with paper towel. Cook chicken in oil on one side until brown, 4 to 5 minutes, then stir and cook 4 minutes longer.
- Stir in green onion whites. Cook 1 minute, then stir in soy sauce, hoisin sauce, fish sauce and Sriracha sauce until combined. Stir in broth; heat just to boiling over high heat.
- Remove from heat; stir in noodles, then stir in lime juice.
- Divide among 4 bowls; top with green onion greens, cilantro, mint and jalapeño chile slices.
Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 5 g, TransFat 0 g
MY CHICKEN PHO RECIPE
This is one of my favorite soups!!! I love going to Vietnamese restaurants, but since I came up with this soup, we stay in!!!
Provided by Miss Ashley
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 40m
Yield 2
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
- Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
- Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
Nutrition Facts : Calories 520.6 calories, Carbohydrate 54.4 g, Cholesterol 107.2 mg, Fat 13.7 g, Fiber 9.8 g, Protein 49.8 g, SaturatedFat 3.6 g, Sodium 3270.2 mg, Sugar 4.9 g
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