Quick Chicken Pho Recipe
This chicken pho is everything you love about pho, with a few shortcuts to make it possible any night of the week!
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 2 hours 25 minutes
Makes: 4 - 6 servings
Ingredients
Chicken Pho Broth
- 8 cups chicken broth
- 4 cups water
- 1 lb whole chicken wings
- 1 white onion, cut in half
- 2 inches fresh ginger, cut into slices
- 4 whole star anise
- 1 cinnamon stick
- 1 tablespoon whole coriander seeds
- 1/4 - 1/3 cup fish sauce
- 1/4 cup brown sugar
Grilled Chicken
- 1 lb boneless skinless chicken thighs
- 1/4 cup soy sauce
- 2 tablespoons hoisin
- 3 garlic cloves, grated
- 1 tablespoon freshly grated ginger
For Serving
- 1 lb Pho rice noodles
- 1/2 white onion, very thinly sliced
- 4 scallions, thinly sliced
- 1 cup chopped cilantro leaves
- 1 bunch Thai basil leaves
- 1 jalapeño, sliced
- 2 cups fresh bean sprouts
- 2 limes, cut into wedges
- hoisin sauce
- sriracha
Instructions
Grill the Chicken Thighs
- Marinate the chicken thighs. In a large mixing bowl, toss the chicken with the soy sauce, hoisin, ginger, and garlic. Cover and marinate at room temperature for 1 hour. You can do this ahead of time and marinate the chicken in the fridge for 8 hours, up to 24.
- Grill the chicken thighs. Heat a large skillet or grill pan over medium heat. Add a little bit of neutral oil and grill the chicken until cooked through to 165ºF. Rest the chicken for 10 minutes and then slice before serving.
Make the Pho Broth
- Preheat an oven to 425ºF. Line a rimmed baking sheet with parchment paper.
- Roast the chicken wings. In a large bowl, toss the wings with a little oil, salt, and pepper. Lay the wings on the baking sheet and roast for 20 minutes.
- Char the aromatics. While the wings roast, heat a cast iron skillet over medium heat and add a little oil. Char the onion, cut side down, with the ginger until both are charred. Remove from the heat.
- Simmer the broth for 1 hour. Add the wings, charred onion, charred ginger, cinnamon, anise, and coriander to a large stock pot. Add the chicken broth and water. Bring to a simmer over medium-low heat, skimming away any foam or scum that rises to the surface. Simmer at a gentle rolling boil for 1 hour.
- Strain and season. After an hour, strain the broth through a mesh strainer into a smaller pot and return to the stove. Season to taste with fish sauce, sugar, and salt or msg. Keep the broth hot.
Garnish and Serve
- Cook the noodles according to package instructions and drain. Divide them among bowls and top with thinly sliced onion, sliced scallions, cilantro, jalapeño, and sliced grilled chicken. Ladle the broth on top and serve with bean sprouts, Thai basil, limes, hoisin, and sriracha.
