Weeknight Chicken Pho Recipe
Skip the 12-hour simmer without sacrificing flavor! This weeknight chicken pho utilizes a fortified broth and juicy chicken thighs to create a soul-warming bowl of Vietnamese noodle soup in just 35 minutes.
Servings: 4 bowls
Calories: 517kcal
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
*Pho broth also works, such as Simply Asia or Ocean's Halo brand. If using, you can omit the pho paste.
**Most pho pastes are beef flavored, which gives that deep, traditional pho taste even when paired with chicken. You can usually find it in Asian grocery stores or online. I used Lee brand.
***Chicken breasts can be used, but reduce the cooking time to prevent dryness.
****Traditional rice stick noodles (banh pho tuoi) are best, but you can substitute with vermicelli, udon, or even thin pasta in a pinch. Adjust cooking time accordingly.
Tips:
- 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.
Nutrition
Serving: 1bowl | Calories: 517kcal | Carbohydrates: 54g | Protein: 48g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 180mg | Sodium: 1308mg | Potassium: 898mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 0.04mg | Calcium: 53mg | Iron: 3mg