30-Minute Chicken Pho
A delicious, fragrant, and heart warming bowl of Vietnamese chicken noodle soup.
Ingredients
- 10 oz rice noodle
- warm water for soaking
- 1 tbsp whole black peppercorn
- 1 tbsp coriander seeds
- 4 pods whole star anise
- 1 piece fresh ginger 2 inch piece
- 1 bunch green onion
- 4 cups hot water
- 8 cups chicken broth
- 1 lb chicken breast halved, crosswise
- 2 tbsp fish sauce
For Serving
- 2 limes
- jalepeno
- bean sprout
- fresh Thai basil
- fresh cilantro
- sriracha
- hoisin sauce
Instructions
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Place the rice noodles in a large heatproof bowl. Cover with warm water and soak for 20 minutes, until softened.
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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.
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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.
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Add the ginger and green onion bases to the pot and cook for 2 minutes, or until fragrant.
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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.
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While the broth heats up, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
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After 20 minutes of soaking, drain the rice noodles, then return to the bowl.
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Remove the chicken from the broth.
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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.
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Shred the chicken.
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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.