If you’re craving the soul-warming depth of Vietnamese chicken pho but don’t have all day to simmer bones, my quick and easy weeknight version is about to become your new best friend! By combining a high-quality pho paste with rice noodles and tender chicken thighs, I can make a restaurant-worthy bowl of this rich broth-y soup in under an hour.
Easy Vietnamese Pho with Chicken Thighs
I figured out how to make an easy chicken ramen that my family loved, so a convenient Vietnamese noodle soup was next on my list. To make this pho quick and easy, I decided to try poaching chicken thighs directly in the fortified broth. The thighs release fat and flavor as they simmer, and the broth seasons the chicken in return! It’s a time-saving technique that mimics the complexity of a 12-hour simmer, making my homemade pho the perfect healthy, high-protein meal for a busy Tuesday night.
This 4-ingredient recipe is simple, but don’t forget the toppings! A good chicken pho soup is all about the contrast of temperatures and textures. While the broth provides the heat, the real magic comes with the contrast of crunchy bean sprouts, zesty lime, and aromatic Thai basil.
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How to Get a Clearer Broth
This broth will not be crystal clear like traditional pho due to the dissolved paste. But you can skim off any gray foam that rises to the surface as the chicken cooks. If you want a totally clear broth, do a final strain through a coffee filter or cheesecloth before serving. This removes the sediment from the instant pho paste.
Weeknight Chicken Pho Recipe
Ingredients
- 8 cups chicken broth (*)
- 3 tablespoons instant pho paste (**)
- 4 boneless, skinless chicken thighs (trimmed of excess fat**)
- 8 ounces dry pho rice noodles (banh pho tuoi****)
Optional Toppings
- bean sprouts
- fresh Thai basil
- fresh cilantro
- green onion
- lime wedges
- sliced chili or jalapeño
- hoisin sauce
- Sriracha
Instructions
- In a large pot, bring the chicken broth to a simmer. Stir in the pho paste until fully dissolved.8 cups chicken broth, 3 tablespoons instant pho paste
- Add the chicken thighs and simmer gently for 18-22 minutes, until cooked through and tender.4 boneless, skinless chicken thighs
- Remove and shred into bite-sized pieces.
- Meanwhile, cook the rice noodles according to package directions. Drain, rinse under cold water, then set aside.8 ounces dry pho rice noodles
- Divide the noodles and chicken among bowls. Ladle hot broth over them.
- Serve with toppings on the side for customizing.bean sprouts, fresh Thai basil, fresh cilantro, green onion, lime wedges, sliced chili or jalapeño, hoisin sauce, Sriracha
Notes
- Traditional pho simmers with whole spices and charred aromatics, then gets strained for a clear broth. With paste, the broth will naturally look cloudy, but it makes up for it with bold flavor and speed.
- Layer extra depth by simmering a slice of fresh ginger or half an onion with the broth and paste. Taste and adjust with fish sauce, lime juice, or a pinch of sugar to balance.
- Always cook noodles separately, then rinse under cold water to remove starch. This prevents the noodles from sticking together or becoming gluey when stored.
- Optionally skim off any foam as the chicken cooks for a clearer broth.
- If you don’t mind the steam, shred the chicken directly in the broth after simmering. It keeps the chicken moist and cuts down on dishes.
- While the chicken cooks, prep all the toppings and set them out. It makes assembly faster and ensures the pho is ready to serve as soon as the chicken and noodles are done.
- Taste before serving. Add a splash of fish sauce, lime juice, or brown sugar to balance the broth.
- Pho is best piping hot, ladled over the noodles and chicken right before serving, with cold toppings on the side for contrast.
- Pair pho with fresh spring rolls, scallion pancakes, or a light cucumber salad for a complete meal.
- Nutritional information does not include optional toppings.
- Crockpot: Place the chicken thighs, broth, and pho paste in the crockpot. Cook on LOW for 4-6 hours or HIGH for 2-3 hours). Remove and shred the chicken, and cook the noodles separately just before serving.
- Instant Pot: Combine the broth, paste, and chicken thighs in the inner pot. Secure the lid and set to “MANUAL – HIGH” for 8 minutes, followed by a quick pressure release. While the pressure releases, boil your noodles separately and prep your toppings for a lightning-fast assembly.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Ingredient Notes and Substitutions
There aren’t a lot of ingredients in this easy pho recipe, but each one plays a key role in flavor and authenticity. Here’s where to find the ones you might not have on hand, plus some substitutions.
- Instant Pho Paste: A concentrated flavor base of star anise, cinnamon, and aromatics. Find it in jars or tubs in the Asian aisle of your local grocery store, or at Asian or International markets. If needed, you can substitute it with Pho bouillon or liquid broth concentrate. Or simmer plain broth with a whole star anise and cinnamon stick.
- Dry Pho Rice Noodles (Banh Pho Tuoi): Also known as “rice sticks”, they’re flat, translucent noodles. Look for Banh Pho packaging in the International aisle near other dried noodles. you can substitute this with rice vermicelli, pad Thai noodles, or thin wheat pasta.
How to Make Chicken Pho Step by Step
Prep: Gather the short list of ingredients for this quick and easy chicken pho recipe. Trim the fat from the chicken thighs, then prep and cut any toppings you’d like to serve with your soup.
Make the Broth: In a large pot, bring 8 cups of chicken broth to a simmer. Then stir in 3 tablespoons of instant pho paste until fully dissolved. Feel free to add some fresh ginger or half an onion here for even more depth. You can strain them out later.
Cook the Chicken: Next, add 4 trimmed boneless, skinless chicken thighs and simmer gently for 18-22 minutes, until cooked through to 165°F and tender.
Boil the Noodles: Meanwhile, cook 8 ounces of dry pho rice noodles according to package directions. Drain, rinse under cold water, then set aside. If you don’t rinse them, the noodles will stick together and turn gluey.
Shred the Chicken: Once the chicken is cooked, remove it from the pot and shred it into bite-sized pieces. You can also do this right in the pot if you don’t mind the steam; it’ll save you an extra dirty dish.
Portion the Soup: Divide the rice noodles and shredded chicken thighs among bowls, then ladle hot broth over them.
Garnish and Serve: Serve bowls of pho with toppings on the side for customizing. I go heavy on the bean sprouts and sriracha, but you can make your bowl as unique as you like!
How to Store and Reheat
Store leftover chicken, noodles, and broth in separate airtight containers in the refrigerator for up to 3 days. Reheat the broth, then drop in the chicken to warm through, and finally stir in the noodles just before serving to keep them from turning mushy.
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