Description
30 minutes or less chicken pho recipe.
Ingredients
- Vietnamese rice noodle sticks (any width will work; I like mine between the fat and super skinny ones; exact, I know)
- Chicken broth (I get mine in a box from Whole Foods; 3 cups)
- Ginger (1 tablespoon)
- Garlic (1 tablespoon)
- Olive Oil (1 tablespoon)
- Chicken breast (1/2 lb; this is one chicken breast chunk)
- Fish sauce (a couple of squeezes from the bottle to taste)
- Fresh herbs (I use whatever I already have in my fridge since I use fresh herbs everyday: mint, basil, green onions, cilantro)
- Optional: thinly sliced red onion (if you rinse under hot water it will water down the pungent onion flavor)
- Toppings: Hoisin sauce, fresh limes, sirracha hot sauce
Instructions
- I start by mincing fresh ginger and garlic into tiny bits and pieces, which I then saute in a pot with olive oil. I then pour in 3 cups or so of chicken broth, a few splashes of fish sauce and bring to a rapid boil (be careful with the amount of fish sauce you use, the flavor becomes more concentrated, thus saltier, once boiled).
- Boil the noodles for a few minutes, rinse, and dry in a colander. Poach the chicken breast (takes about 7-10 minutes) in a small pot. Shred the chicken when its done (I find blowing on it while you shred keeps you from burning your fingers off!). Prepare/cut/rinse all toppings including herbs, lime, and thinly sliced onions and viola, it’s ready for dinner.
- Category: Main
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2