Quick Chicken Pho Recipes

Steps:

• Bring water to a boil in a stockpot. Meanwhile, rinse chicken bones under hot water to get rid of impurities.
• Place bones in the pot of boiling water. Reduce heat and simmer until starting to soften, skimming any fat off the surface of the broth, about 60 minutes. Discard parboiled bones.
• Place whole chicken into the pot and simmer until no longer pink in the center, 30 to 40 minutes. Remove chicken from broth and set aside to cool. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Combine onion and ginger in a skillet over medium-high heat. Cook and stir until nicely browned and fragrant, about 7 minutes. Smash ginger with the backside of a knife onto a cutting board. Place onion and ginger into the broth. Add chicken broth, rock sugar, fish sauce, pho ga seasoning, and salt.
• Bring a large pot of water to a boil. Add rice noodles and boil until tender yet firm to the bite, 2 to 3 minutes. Drain.
• Peel skin off of the cooled chicken; discard skin and bones, reserving the meat.
• Serve noodles in bowls topped with chicken meat and broth. Garnish with bean sprouts, green onion, cilantro, and Thai basil. Squeeze a wedge of lime into each bowl.

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!

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.

Steps:

• For the Pho Stock: Add the beef base and 1 quart water to a 2-quart (1.9-L) saucepan and bring to a low boil. Add the fish sauce, sugar, ginger, onion and salt to the stock and reduce the heat to a simmer. Wrap the cloves, star anise and cinnamon stick in a piece of cheesecloth and tie it into a satchel. Add the satchel to the broth and simmer for at least 30 minutes, but no more than 45 minutes.
• Around the 30 minute mark, taste the broth to see that the spice flavors have been extracted, and adjust seasonings if necessary. Strain the aromatics and satchel from the broth, return to a sauce pot, and reserve for assembly.
• For the assembly: Bring the broth back to a simmer. In a separate pot, bring water to a boil. Using a sieve or basket, quickly dip the noodles into the water until they are hot and al dente, 10 to 20 seconds. Drain the excess water from the noodles and distribute the noodles between 4 bowls.
• Top each bowl with some sliced beef, basil, bean sprouts, cilantro, jalapeno, scallions and onion, or as each person wishes. Ladle in enough broth to cover the ingredients in the bowl. Garnish with a lime wedge. I like to serve pho with Sriracha and hoisin sauce.

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.

Steps:

• Cook the noodles in boiling salted water for four minutes.
• Strain and set aside.
• Sauté the ginger on a low heat for 15 minutes.
• Cool and slice.
• Add the ginger, garlic, spring onions, fish sauce and lemon grass to the stock and simmer for 45 minutes.
• Strain and reserve.
• Add the chicken pieces to the strained stock and simmer for 10 minutes.
• Reheat the noodles by pouring over boiling water.
• Drain and divide the noodles between the soup bowls.
• Pour over the soup.
• Garnish each bowl with some of the sliced chili, bean sprouts, nuts, coriander and a wedge of lime.