20-minute Vietnamese Chicken Pho Recipe
Introduction
Vietnamese Chicken Pho is a comforting and fragrant noodle soup that comes together quickly using a rotisserie chicken. This 20-minute recipe offers a flavorful broth infused with warming spices, making it perfect for a cozy weeknight meal.
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)
- Bean shoots
- Thai basil leaves
- Lemon wedges
- Sliced red chilli
- Hoisin sauce (optional)
- Sriracha sauce (optional)
Instructions
- Step 1: Remove the chicken meat from the rotisserie chicken. Shred and set aside until ready to serve.
- Step 2: Place the bones of the rotisserie chicken in a large microwave-safe bowl. Add the onion, ginger, cinnamon stick, and star anise. Top with 2 litres (2.1 qt) of water. Microwave on high (1000W) for 10 minutes. Crumble in the beef stock cubes and stir to combine. Microwave on high for a further 5 minutes. Remove from the microwave and strain the broth, discarding the solids. Taste and season with the fish sauce and salt to taste.
- Step 3: Soak the noodles in room temperature water for 10-15 minutes or until softened slightly. Then cook in boiling water for 2-3 minutes or until just tender. Drain and divide noodles among serving bowls.
- Step 4: To serve, top the noodles with the sliced onion, shredded chicken, and spring onion. Ladle over the hot broth (reheat in the microwave if needed). Serve with bean shoots, Thai basil, lemon wedges, sliced red chilli, and optional hoisin and sriracha sauces.
Tips & Variations
- For a richer flavor, toast the cinnamon stick and star anise in a dry pan before adding them to the broth.
- You can substitute beef stock cubes with chicken stock cubes for a lighter broth.
- Adjust the fish sauce and salt gradually to suit your taste preference.
- Use fresh rice noodles if available for an even more authentic texture.
- Add thinly sliced fresh ginger to the bowls for an extra zing.
Storage
Store leftover broth in an airtight container in the refrigerator for up to 3 days. Keep the noodles and chicken separate to avoid sogginess. Reheat the broth gently on the stove or in the microwave before assembling bowls again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe without a microwave?
Yes, you can make the broth on the stovetop by simmering the chicken bones with the spices and onion in 2 litres of water for about 20-30 minutes. Then follow the remaining steps as usual.
What if I don’t have rotisserie chicken?
You can cook or grill your own chicken and use the bones to make the broth. Roasting the chicken beforehand will add extra depth to the soup’s flavor.
Print
20-minute Vietnamese Chicken Pho Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
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
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
