When you want a satisfying bowl of Chicken Pho & don’t have 3 hours to spare, try this recipe! This shortcut version will surely hit the spot
A comforting bowl of Chicken Pho
My family and I often crave Pho noodle soup after a long hard day, even more so because it’s winter here. However, waiting 2 or 3 hours long for a large pot of Pho isn’t an option for us on a weeknight.
Next option? Order Uber Eats! Yes, we’re guilty of that, too. That was until I discovered Shannon Bennett’s ‘Cheat’s Beef Pho’, which I adapted into my Beef Pho recipe. This recipe is a game changer because I haven’t made Pho the traditional way since.
Shannon’s cheat’s Pho tastes ALMOST as good as making Pho from scatch. If you’re craving pho, this will definitely hit the spot. This recipe has a lot going for it, but I won’t lie because nothing beats a bowl of traditional homemade pho made with lots of love and time.
I’ve tweaked Shannon’s recipe so my personal taste, so here’s how we can get a bowl of Chicken Pho on the table in 30 minutes. Instead of fussing with chicken bones to make stock, we’re using good quality store-bought chicken stock. We’re also going to skip charring the aromatics as well. I died a little writing that last part, but it all ends well because this shortcut Chicken Pho doesn’t lack flavour at all!
It doesn’t have that clear broth pho famous for, but it definitely tastes like good quality pho. All it needs is a good squeeze of lime, a squirt of Sriracha, some fresh bean sprouts and coriander. The result is impressive, and you’ll never guess that it took approximately 30 minutes to make.
Oh, and I know my recipe card shows it takes over 30 minutes to make this Chicken Pho. That’s because it’s calculated the total of the prep and cook time, but doesn’t recognise that we’ll be doing most of our prep when the stock is cooking. So yes, it’s possible to get Pho on your table in less than 30 minutes!
More tasty Asian dishes to try in your kitchen:
Ingredients for Chicken Pho
Dried flat rice noodles – Supermarkets usually stock flat rice noodles in their international or Asian section. You’ll also find a few brands of rice noodles available at Asian grocers, but choose carefully as some noodles break and go mushy during cooking. I usually go for noodles labelled specifically for Pho (as pictured above)
Skinless and boneless chicken thigh fillets are my preferred cut because it’s much juicier and tastier than chicken breast. However, you could swap for chicken breasts if you prefer.
Fish sauce – My favourite brand is Thai ‘Squid’ fish sauce, but any brand of fish sauce would work. Fish sauce is pungent with an intense fish smell, but it adds a unique salty savoury flavour to dishes. Supermarkets usually stock their fish sauce in the International section or purchase a bottle at an Asian grocer.
Chicken powder – I cannot live without Knorr Chicken Powder (not sponsored). It seriously enhances the taste in many of my savoury dishes. Although I highly recommend this brand, other chicken powder or chicken bouillon cubes would work as a substitute.
Star anise is a beautiful-looking spice, shaped like a flower. It’s quite strong with liquorice flavour. They usually stock star anise in the herbs and spice section of the supermarket.
For the topping
All toppings are optional, however I highly recommend a squeeze of lemon wedge, bean sprouts, coriander/cilantro and Sriracha (hot chilli and garlic sauce). These toppings help balance the soup and get that delicious authentic pho flavours.
Other toppings include freshly chopped red chillies, thinly sliced brown onion and finely chopped spring onions (scallion, green onions).
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Watch how to make Chicken Pho
Written step-by-step guide with photos
Pour the chicken stock and water into a large saucepan, then add in the all the stock ingredients. If you have a tea strainer or bag, place the small ingredients in there, as this will make it easier to remove them from the stock later.
Place the saucepan over high heat, then give the stock a stir and bring it to a boil. Cover the saucepan, and reduce the heat to low, then simmer for 20 minutes. Meanwhile, prepare the remaining ingredients.
Place the dried rice noodles in a large bowl and submerge them in boiling water for 5 minutes, then drain and set aside for later. The noodles should soften and be pliable, but still a little hard as well.
Slice the chicken thighs thinly so they cook quickly in the soup. Then prepare your optional toppings on a large plate so they’re ready to be served with the pho.
Scoop the solids out of the soup and discard, then have a taste of the soup. Add salt and pepper to your liking if needed, then increase the heat to high and return the soup to boil.
Prepare 4 large soup bowls. Working one serving at a time, place some noodles using a strainer, then place in the stock. Cook for 2 to 3 minutes or until the noodles have softened completely, then drain and place them in bowl.
Add some chicken to the strainer, then cook in the stock for 4 to 5 minutes or until chicken has cooked, drain and add over the cooked noodles.
Repeat this same process for the other 3 bowls. Once done, ladle in the stock and add the toppings and serve immediately.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
I would love your feedback and support if you made this recipe. To do this, please rate this recipe and provide a comment by scrolling down this page or by clicking that green circle on the bottom left. An email address is required (for spam), but it won’t be published. I would also love to see your dish, so don’t forget to tag me on my Instagram account ‘3catsfoodie’
Cheers – Cat T
Chicken Pho (Quick and ready in under 30 Mins)
Ingredients
- 500 gm chicken thighs (skinless and boneless) (NOTE 1)
- 400 gm dried flat rice noodles (NOTE 2)
For the stock
- 2 litres salt-reduced chicken stock
- 500 ml water
- 1 small brown onion (halved)
- 3 thin slices of ginger
- 3 garlic cloves (bruised)
- 4 whole cloves
- 3 star anise (NOTE 3)
- 1 cinnamon stick
- 1 tsp whole black peppercorn
- 2 tbsp fish sauce (NOTE 4)
- 2 tsp chicken powder (NOTE 5)
- 2 tsp sugar
To serve (optional)
- lime wedges
- Sriracha or chilli garlic sauce
- coriander/cilantro
- bean sprouts
- spring onions/scallions (sliced finely)
- brown onions (sliced very thinly)
- red chillies (sliced thinly)
Instructions
- Pour the chicken stock and water into a large saucepan, then add in the all the stock ingredients. If you have a tea strainer or bag, place the small ingredients in there, as this will make it easier to remove them from the stock later. Place the saucepan over high heat, then give the stock a stir and bring it to a boil. Cover the saucepan, and reduce the heat to low, then simmer for 20 minutes. Meanwhile, prepare the remaining ingredients.
- Place the dried rice noodles in a large bowl and submerge them in boiling water for 5 minutes, then drain and set aside for later. The noodles should soften and be pliable, but still a little hard as well.
- Slice the chicken thighs thinly so they cook quickly in the soup. Then prepare your optional toppings on a large plate so they're ready to be served with the pho.
- Scoop the solids out of the soup and discard, then have a taste of the soup. Add salt and pepper to your liking if needed, then increase the heat to high and return the soup to boil.Prepare 4 large soup bowls. Working one serving at a time, place some noodles using a strainer, then place in the stock. Cook for 2 to 3 minutes or until the noodles have softened completely, then drain and place them in bowl.
- Add some chicken to the strainer, then cook in the stock for 4 to 5 minutes or until chicken has cooked, drain and add over the cooked noodles. Repeat this same process for the other 3 bowls. Once done, ladle in the stock and add the toppings and serve immediately.
