Around the World · Vietnam

Weeknight Chicken Pho

By The Savorient Team

A shortcut version of Vietnam's famous noodle soup, built for a weeknight instead of an all-day simmer.

Weeknight Chicken Pho with rice noodles, herbs, and chicken
Where this comes from: pho is Vietnam's best-known noodle soup, traditionally simmered for hours with beef or chicken bones to build a deeply flavored broth, and typically eaten for breakfast as often as any other meal. This version leans on store-bought broth and a quick char of onion and ginger to get most of that same aromatic depth in under an hour — a trade worth making on a weeknight, even if it's not how a Hanoi broth master would do it.
15 minPrep time
25 minCook time
40 minTotal time
4Servings
EasyDifficulty

Ingredients

  • 8 oz dried rice noodles
  • 8 cups chicken broth
  • 1 onion, halved
  • 3-inch piece fresh ginger, halved lengthwise
  • 2 star anise
  • 1 cinnamon stick
  • 1 tbsp fish sauce, plus more to taste
  • 1 tsp sugar
  • 2 cups shredded cooked chicken
  • Bean sprouts, Thai basil, lime wedges, and sliced jalapeño, for serving

Instructions

  1. Char the onion and ginger under a broiler or directly over a gas flame for 3-4 minutes, turning, until blackened in spots. This step adds depth to the broth.
  2. Bring the broth to a boil in a large pot. Add the charred onion and ginger along with the star anise and cinnamon stick, lower the heat, and simmer 20 minutes to infuse.
  3. Strain out the aromatics and stir in the fish sauce and sugar. Taste and adjust seasoning.
  4. Meanwhile, cook the rice noodles according to package directions and divide between bowls.
  5. Top the noodles with shredded chicken and ladle the hot broth over the top.
  6. Serve with bean sprouts, Thai basil, lime wedges, and jalapeño on the side for everyone to add their own.

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