Shortcut Chicken Pho: A Fast, Flavorful Take on the Classic Vietnamese Soup
Discover how to make quick, comforting Chicken Pho using shortcuts that don’t compromise on authentic Vietnamese flavor.
If you love the deeply aromatic, restorative magic of Vietnamese pho but rarely have time to tend to a simmering pot for hours, this shortcut chicken pho is the answer. Using a blend of clever techniques and supermarket shortcuts, you can create a bowl that’s both satisfying and impressively authentic in under an hour. Whether you’re a weeknight cook or a pho devotee seeking ease, this speedy adaptation will become a staple in your kitchen.
What is Chicken Pho?
Chicken pho—or pho ga—is a Vietnamese noodle soup known for its light yet intensely aromatic broth. Traditionally, it’s crafted by simmering chicken with roasted onions, ginger, and a blend of spices including star anise and coriander, resulting in a fragrant, clear broth poured over rice noodles and shredded chicken. It’s typically finished with piles of fresh herbs, chilies, sprouts, and a squeeze of lime at the table.
Why Make a Shortcut Version?
Classic pho requires hours of simmering and careful prepping. For busy home cooks, this shortcut method:
- Uses high-quality, store-bought chicken broth as a base
- Relies on rotisserie or pre-cooked chicken
- Infuses traditional spices into the broth for authentic flavor
- Requires just 30–45 minutes from start to table
- Retains the signature aroma and taste of Vietnamese pho
Aromatic Elements: It’s All in the Broth
The broth is the soul of pho and the key to shortcut success. If you want your quick version to channel the depth of the real deal, focus on:
- Charring aromatics: Lightly blacken slices of onion and ginger in a dry skillet. This imparts a smoky, signature backbone ready for the broth.
- Toast spices: Cinnamon sticks, star anise, and coriander seeds are briefly toasted to release their oils—don’t skip these, especially the star anise and coriander, as they define pho’s flavor.
- Layered flavors: Add fish sauce for umami depth and balance the broth with a touch of sugar for subtle sweetness.
Traditional Vietnamese cooks might simmer the broth for hours, but by intensifying the steps above, a store-bought broth can quickly be brought to pho-worthy levels of complexity.
Shortcut Chicken Pho Recipe
This version blends efficient technique with essential authentic flavor. Perfect for two generous servings.
Ingredients
- 1-inch fresh ginger, peeled and sliced into coins
- 1 large or 2 small garlic cloves, smashed
- 1 small yellow or white onion, thickly sliced
- 1 teaspoon coriander seeds
- 2 whole star anise pods
- 1/2 cinnamon stick (about 2 inches)
- 1/2 small Thai chili (or more to taste), halved lengthwise
- 4 cups low-salt chicken broth (look for a brand that’s not overly seasoned)
- 1 cup water (optional, for a lighter broth)
- 1 teaspoon fish sauce (plus extra to taste)
- 1 teaspoon brown sugar
- 6 ounces dried or fresh rice noodles (bánh phở or flat pad Thai-style)
- 1 cup shredded rotisserie chicken breast or cooked chicken thighs
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced mushrooms
Toppings
- Green onion, sliced lengthwise or thinly on bias
- Fresh cilantro leaves
- Fresh mint leaves
- Thai or Italian basil leaves
- Thinly sliced chili peppers (jalapeño or Thai bird chilies)
- Bean sprouts
- Lime wedges
- Hoisin sauce and sriracha, for serving
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Instructions
- Char the aromatics: In a dry skillet or directly over a gas flame, char the onion slices and ginger until darkened in places, about 2–3 minutes per side. This step gives your broth an essential smoky note.
- Toast spices: Add the coriander seeds, star anise, and cinnamon stick to the same dry skillet. Toast for about 1 minute, until fragrant.
- Simmer the broth: In a large pot, combine chicken broth and (optionally) water. Add the charred ginger, onion, toasted spices, garlic, and chili. Bring to a boil, then simmer gently for 15–20 minutes to infuse the flavors. Skim off any foam as needed.
- Season: Stir in the fish sauce and brown sugar. Taste and adjust with more fish sauce or salt if needed.
- Strain: Remove the solids using a slotted spoon or pour the broth through a fine mesh strainer for clarity.
- Prepare noodles and toppings: Meanwhile, cook rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Arrange your preferred toppings on a large plate for easy serving.
- Warm chicken and vegetables: Add shredded chicken, carrots, and mushrooms to the strained broth. Let simmer for 2–3 minutes or until heated through.
- Assemble: Divide the noodles among bowls. Ladle hot broth and chicken mixture over the noodles. Invite diners to pile on fresh herbs, chilies, bean sprouts, and squeeze lime to taste. Serve sriracha and hoisin sauce on the side.
Shortcut Tips and Ingredient Suggestions
- Broth: Use the best quality low-sodium chicken broth you can find. Some cooks also simmer chicken wings in store-bought broth for added richness.
- Chicken: Shredded store-bought rotisserie chicken is a speediest choice, but you can also poach fresh boneless breasts or thighs in the broth (about 12 minutes), then slice or shred.
- Noodles: Choose flat rice noodles labeled “banh pho” or substitute with pad Thai-style rice noodles.
- Spices: Star anise and coriander are essential for authentic flavor; don’t omit them.
- Aromatics: Charring is key! If you don’t have a gas burner, a broiler or hot dry skillet will work.
- Veggies: Mushrooms and carrots add quick nutrition and texture, but you can swap or add baby bok choy or snow peas.
Topping Inspiration: Customize Your Bowl
- Herbs: Fresh cilantro, mint, and basil are traditional and add brightness.
- Crunch: Mung bean sprouts provide texture and a gentle earthy note.
- Heat: Thinly sliced fresh chili peppers (jalapeño, Thai) allow for adjustable spice.
- Acidity: Squeeze fresh lime for tangy balance.
- Sauces: Hoisin and sriracha are nontraditional but beloved for their sweet-soy and spicy-kicky flavors.
Nutrition Profile
| Component | Per Serving (approximate) |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Carbohydrates | 50g |
| Fat | 4g |
| Sodium | 900mg |
This soup is naturally low in fat, rich in protein, and offers abundant vitamins and minerals from the fresh toppings and aromatics. Using low-sodium broth keeps sodium content in check, especially if you skip extra sauces at the table.
Expert Tips for Pho at Home
- Use cheesecloth: Tie your whole spices in a piece of cheesecloth or a mesh spice ball to make them easy to remove before serving.
- Make it ahead: The broth can be made a day in advance, chilled, and reheated for even deeper flavor.
- Variety meats: For a more rustic, traditional touch, try adding some chicken drumettes or wings.
- Broth clarity: Simmer gently and avoid stirring too much to keep the broth clear. Skim foam as it appears.
- Vegetarian variation: Use vegetable broth and silken tofu instead of chicken for a meatless option.
Frequently Asked Questions (FAQs)
Q: Can I use beef broth or other proteins?
A: For authentic pho ga, chicken is traditional, but beef broth and thinly sliced steak can be used for pho bo. The shortcut broth technique works for either base; just switch up the protein and topping choices to your taste.
Q: What is the best noodle to use?
A: Flat rice noodles labeled “banh pho” are ideal. Wide or narrow, both are fine. Avoid thick pad Thai noodles unless you can’t find the traditional style.
Q: Can I freeze shortcut chicken pho?
A: You can freeze the infused broth and cooked chicken, but prepare fresh noodles and toppings only when ready to eat for the best texture.
Q: Is this recipe gluten-free?
A: As long as you use certified gluten-free fish sauce and rice noodles, this shortcut pho is gluten-free.
Q: How do I make my broth richer?
A: Simmering some chicken wings or bones in the store-bought broth or adding a splash of homemade stock boosts richness instantly.
Serving and Storage Suggestions
- For a crowd: Double or triple the batch. Set up a toppings bar with fresh herbs, limes, chilies, and sauces for a fun make-your-own bowl experience.
- Leftovers: Store strained broth and chicken separately from noodles and toppings. Keeps well in the fridge for up to 3 days.
- Reheat gently: Only reheat what you’ll serve immediately—overcooking noodles in reheating can make them mushy.
Final Thoughts: Comfort in a Bowl, Anytime
Shortcut chicken pho is the ultimate proof that you don’t need to spend hours in the kitchen to enjoy the rejuvenating flavors of a classic Vietnamese noodle soup. By building deep aroma and clever shortcuts, you’ll have a comforting, fragrant meal on the table in moments—and maybe a new favorite ritual for chilly evenings or fast weeknight dinners.
References
- https://cravingsomethinghealthy.com/shortcut-chicken-pho/
- https://www.kitchenfrau.com/easy-chicken-pho-shortcut-vietnamese-soup/
- http://feastmeetswest.com/blog/quick-chicken-pho-recipe
- https://somuchfoodblog.com/quick-chicken-pho/
- https://www.prevention.com/food-nutrition/a62533948/shortcut-chicken-pho-recipe/
- https://www.prevention.com/food-nutrition/recipes/a34894016/instant-pot-chicken-pho-recipe/
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