Description
This quick and flavorful 20-minute Vietnamese Chicken Pho recipe brings the classic comforting soup to your table using a rotisserie chicken and a simple microwave broth method. Loaded with aromatic spices, tender shredded chicken, and fresh herbs, it’s an easy meal full of vibrant flavors, perfect for a wholesome weeknight dinner or anytime you crave authentic pho without the long cooking time.
Ingredients
Scale
Main Ingredients
- 1 rotisserie roast chicken
- 1 onion, skin on, halved
- 4cm (1.5”) piece of ginger, sliced
- 1 cinnamon stick
- 3 whole star anise
- 3 tbsp fish sauce, or to taste
- 2 tsp salt, or to taste
- 2 beef stock cubes
- 400g (14 oz) dried rice stick noodles
To Serve
- ½ onion, finely sliced
- ¼ cup spring onion (scallions), chopped
- Bean shoots
- Thai basil leaves
- Lemon wedges
- Sliced red chilli
- Hoisin sauce (optional)
- Sriracha sauce (optional)
Instructions
- Prepare the Chicken: Remove the meat from the rotisserie chicken and shred it into bite-sized pieces. Set aside until serving.
- Make the Broth: Place the chicken bones into a large microwave-safe bowl. Add the halved onion with skin, sliced ginger, cinnamon stick, and star anise. Pour in 2 liters (2.1 quarts) of water. Microwave on high (1000W) for 10 minutes to extract the flavors. Crumble in the beef stock cubes, stirring to combine. Microwave on high for an additional 5 minutes. Remove from microwave and strain the broth to remove all solids. Season the broth with fish sauce and salt to taste.
- Prepare the Noodles: While the broth cooks, soak the dried rice stick noodles in room temperature water for 10-15 minutes until slightly softened. Then, briefly cook them in boiling water for 2-3 minutes until just tender. Drain the noodles well and divide them into serving bowls.
- Assemble and Serve: Top the noodles in each bowl with shredded chicken, finely sliced onion, and chopped spring onions. Ladle the hot broth over the noodles and chicken (reheat broth in microwave if needed). Serve the pho alongside fresh bean shoots, Thai basil leaves, lemon wedges, sliced red chili, and optional hoisin and sriracha sauces for added flavor.
Notes
- Using a rotisserie chicken and microwave shortens the broth-making process significantly without sacrificing flavor.
- Adjust fish sauce and salt according to your taste preference for seasoning.
- Soaking noodles before boiling helps achieve the perfect tender texture without overcooking.
- Feel free to customize the herbs and garnishes based on availability.
- Reheat leftover broth gently to avoid overcooking or evaporating too much liquid.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Microwaving (broth) and Boiling (noodles)
- Cuisine: Vietnamese
Keywords: Vietnamese chicken pho, quick pho recipe, microwave broth pho, rotisserie chicken soup, Vietnamese noodle soup
