Best 10 Chicken Pho Recipes

QUICK 30-MINUTE CHICKEN PHO RECIPE BY TASTY

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!

CLASSIC CHICKEN PHO (PHở GÀ)

Steps:

• Make the broth:
• Char, peel, and prep the ginger and onion: Use medium heat on a gas or electric coil burner, medium-hot heat on an outdoor grill or barbecue, or the broil setting in an oven (have the rack in the top or second position). Regardless, let the skin get a little splotchy with black; use tongs to occasionally rotate the ginger and onion (or shallot) and to grab and discard any flyaway skin. When working indoors, turn on the exhaust fan and open a window. To steady the aromatics on the stove, use a small grilling rack, heavy-duty broiling rack, or oven-safe cooling rack.
• Monitor the aromatics because they char at different rates due to their uneven size and shape. After 10 to 15 minutes, they'll have softened slightly and become sweetly fragrant. Bubbling at the root or stem ends may happen. You do not have to blacken the entire surface. Remove from the heat and let cool for about 10 minutes.
• Remove the charred skin from the cooled onions or shallots, and as needed, rinse under running water to dislodge stubborn dark bits. Trim off and discard the blackened root and stem ends; halve or quarter each and set aside.
• Use a vegetable peeler or the edge of a teaspoon to remove the ginger skin. Rinse under warm water to remove blackened bits. Halve the ginger lengthwise, cut into chunks, then bruise lightly (use the broad side of a knife or a meat mallet). Set aside to add to the stockpot.
• When shopping, select firm, solid onions or shallots. If using shallots, big ones endure the charring best. Choose ginger that's relatively straight; side knobs and little branches make it harder to char and peel. To avoid feeling rushed, char and peel the aromatics a day in advance and refrigerate; cut and bruise before using. Set aside.
• Prep the chicken parts:
• Wield a heavy cleaver or knife suitable for chopping bones to whack the bones and parts: Break them partway or all the way through to expose the marrow, making the cuts at 1 1/2-inch (3.75 cm) intervals. Work efficiently, with the flatter side of each part facing down. Direct the action from your wrist (not elbow). Imagine vanquishing a foe.
• Switch attention to the whole chicken. Look in the body cavity for the neck, heart, gizzard, and liver. If included, add the neck (first give it a few whacks), heart, and gizzard to the parts bowl; the liver may dirty and impart an off flavor, so save it for something else.
• Since wings tend to fall off during cooking, detach each one: bend it back (like a long arm stretch) and cut off at the shoulder/armpit joint. Whack each wing a few times and add to the parts bowl. Set the wingless bird aside.
• To achieve a clear broth, parboil and rinse the chicken parts; use a medium stockpot, about 12-quart (12 l) capacity. After rinsing off the impurities, quickly scrub the pot, and return the parts to it. Add the wingless chicken, breast side up. Pour in the water and make sure the chicken is submerged. Partially cover and bring to a boil over high heat. Uncover and lower the heat to gently simmer.
• Use a ladle or skimmer to remove scum that rises to the top. Add the ginger and onions, plus the coriander seeds, cloves, cilantro, rock sugar, and salt. Readjust the heat to gently simmer uncovered.
• After 25 minutes, the wingless chicken should be cooked; its flesh should feel firm yet still yield a bit to the touch. Use tongs to grab and transfer the chicken to a large bowl. Flush it with cold water, drain well, then set aside for 15 to 20 minutes to cool. Meanwhile, keep the broth simmering.
• When the chicken can be handled, use a knife to remove each breast half and the whole legs (thigh and drumstick). Don't cut these pieces further, or they'll lose their succulence. Set on a plate to cool completely, then cover, and refrigerate for up to 3 days or freeze for up to 3 months; bring to room temperature for bowl assembly.
• Return the leftover carcass and remaining bony bits to the stockpot. Adjust the heat to gently simmer for 1 1/2 hours longer. Total simmering time is roughly 2 1/4 hours, depending on the chicken's cooling time.
• When done, let rest for 20 minutes to settle the impurities and further concentrate the flavor. Skim some fat from the broth, then use a slotted spoon to remove most of the bony parts, dumping them into a bowl for refuse. Strain the broth through a muslin-lined mesh strainer positioned over a large pot. Discard the solids. You should yield about 4 quarts (4 l).
• If using the broth right away, season it with the fish sauce and extra salt. When making the broth ahead, partially cover the unseasoned broth, let cool, then refrigerate for up to 3 days or freeze for up to 3 months; reheat and season before using.
• Prep and assemble the bowls:
• About 30 minutes before serving, ready ingredients for the bowls. Soak dried noodles in hot water until pliable and opaque; drain, rinse, then let drain well. If using fresh noodles, untangle or separate them, and snip as needed. Divide them among 8 soup bowls.
• Prep the chicken, discarding the skin, if you want. Set aside. Place the onion, green onion, and cilantro in separate bowls and line them up with the noodles and pepper for a pho assembly line.
• Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil for the noodles.
• For each bowl, place a portion of the noodles in a noodle strainer or mesh sieve and dunk in the boiling water. When the noodles are soft, 5 to 60 seconds, pull the strainer from the water, shaking it to let water drain back into the pot. Empty the noodles into a bowl. Top with chicken, then add the onion, green onion, and cilantro. Finish with pepper.
• Taste and check the broth flavor again, adjust if desired, then raise the heat and bring it to boil. Ladle about 2 cups (480 ml) of broth into each bowl. Serve immediately with extras at the table.

MY CHICKEN PHO RECIPE

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.

CHICKEN PHO

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.

INSTANT-POT VIETNAMESE CHICKEN NOODLE SOUP (PHO GA)

Steps:

• Preheat the Instant Pot by selecting Sauté on high heat.
• Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred-about 4 minutes.
• Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
• Select Manual and cook at high pressure for 15 minutes.
• Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
• Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).

PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)

Steps:

• Cut the hen into 8 pieces and discard any excess fat. Rinse chicken bones and necks with cold water and place in a stockpot. Add the water and ginger and bring to a boil. Skim any foam that rises to the surface. Reduce the heat to a low simmer and cook for 3 hours; do not allow the liquid to boil to ensure a clear broth.
• Remove and discard the hen and bones. Strain the broth through a fine mesh sieve or chinois lined with cheesecloth. Return the broth to a large soup pot and continue to simmer until reduced to a volume of 2 1/2 or 3 quarts. Season with salt, to taste, and keep hot while you assemble the remaining ingredients.
• Prepare the rice vermicelli according to package directions. Once done, transfer to a colander and drain well. Rinse well under cold running water. Drain thoroughly before using. (The noodles may be prepared up to this point 2 hours ahead of serving.)
• When ready to serve the soup, for each serving ladle 2 cups of the hot broth into a large soup bowl. Quickly dip the cooked noodles in the remaining hot broth to rewarm, then place a handful of noodles in each bowl. Divide the sliced chicken breast between the bowls, laying the slices over the top of the noodles. Serve the soup immediately, with the fresh cilantro, basil, mint, bean sprouts, lime wedges and jalapeno peppers in baskets on the table for each person to garnish their own soup, as desired. Add chili sauce or fish sauce, to taste, if desired.

EASY CHICKEN PHO

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.

CHICKEN PHO

Steps:

• For the pickle: Combine the carrot, chile, rice wine vinegar, fish sauce, sugar, brown sugar and sambal in a pint container. Shake to combine. Let sit for 1 hour.
• For the broth: Coat a small stockpot with canola oil and bring to medium heat. Add the garlic, ginger and scallions, and sweat until aromatic, 5 to 6 minutes. Add the chicken stock, fish sauce, star anise and cinnamon. Bring to boil, then reduce to simmer and cook for 15 minutes.
• Place chicken breasts in the broth and poach until cooked through, 8 to 10 minutes. When fully cooked, remove from broth and slice thinly on the bias. Set aside. Strain the broth.
• Blanch and shock in an ice water bath first the sugar snap peas and then the noodles. Set aside.
• To assemble: Place the noodles in a bowl and top with chicken. Garnish with sugar snap peas, pickled vegetables, chopped peanuts, basil and mung beans. Gently pour broth into the bowl. Add a squeeze of lime juice and enjoy!

VIETNAMESE PHO GA (CHICKEN)

Steps:

• Cover noodles with cold water; set aside to soak, about 30 minutes.
• Place chicken, ginger, star anise, and monosodium glutamate in a large pot. Sprinkle with salt and cover with water. Cook over medium heat until juices run clear, about 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
• Remove chicken from pot and cool until easily handled, 15 to 20 minutes. Remove skin and shred chicken meat.
• Drain noodles. Bring a large pot of water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 1 to 2 minutes. Drain and divide among serving bowls.
• Top noodles with shredded chicken and ladle in broth.

PAM'S ASIAN CHICKEN NOODLE BOWL (PHO)

Steps:

• 1. Note: I use breasts to keep it low fat. If you want a more traditional flavor use skin on bone in pieces of your choice. Adjust your cooking time.
• 2. Ingredient note: I use the tubes of ginger and lemongrass that you find in the produce section of the grocery. It's a time saver for me and I always have them on hand.
• 3. Place everything for the broth in a pot with about 3 quarts of water. Bring to a slow simmer and skim off the skum that rises.
• 4. When chicken is done remove it from the pot. About 20 minutes for boneless breasts. Leave the broth simmering.
• 5. Prepare your noodles according to package directions. Drain in a colander and rinse with cold water.
• 6. Have all of your bowl ingredients ready. Put the snow peas, cabbage,and carrots in the broth. Turn up heat and cook on a low boil for 5 minutes.
• 7. While that's cooking assemble the bowls. Place noodles in first, top with spinach and sprouts.
• 8. Slice the chicken and place on top.
• 9. Ladle the hot broth into the bowls. The heat will be enough to cook the spinach and sprouts.
• 10. Serve immediately with the garnishes.