A hot steaming bowl of chicken pho is one of the most delicious and comforting meals to have when its cold outside. This quick version is made with store bought chicken stock which makes it super easy and suitable to make on weekdays.
Course Breakfast, Dinner, Lunch
Keyword Chicken Pho, Pho Ga
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
4chicken thighs fillets or 2 breasts, cleaned
500gmdried rice noodles (generous servings) or 1 kg of fresh rice noodles
2Llow sodium liquid chicken stock
1onion, cut in half
30gmginger, thinly sliced
cracked pepper, to taste
2tbspfish sauceor to taste
1tspchicken bouillon powderor to taste (Optional)
3star anise (whole)
2stalksspring onions, finely chopped
1/4red onion,finely sliced
10sprigscorianderroughly chopped (optional)
To Serve (Place on the Table)
1lemon, cut into wedges (optional)
2birds eye chilli or jalapenos finely chopped (optional)
Condiments (Place on the Table)
Sriracha / chilli sauce(highly recommended but optional)
Add the chicken stock and 1 cup of water to a stock pot on medium high heat. Allow the pot to come to a boil.
In a small fry pan on medium heat, add the coriander seeds and whole star anise. Toast the aromatics until fragrant. Wrap them up in a cheesecloth / chux cloth or tea bag.
In the same fry pan, dry fry the onion halves and sliced ginger until their is a bit of char. Once done, add them to the stock pot.
When the soup is boiling, add the chicken, sugar, pepper, chicken bouillon powder and toasted aromatics. Give the pot a stir and wait for stock to come back to a boil. Once boiling, turned down the heat to medium low and let the pot simmer partially covered for 10 minutes.
After 10 minutes, take out a piece of chicken and check if its done. If yes, then take out the rest and let it cool. If not, leave the chicken in the pot until done. Put the lid back on the pot with a small gap for the steam to escape and continue to simmer on low until needed.
Tear up the chicken into bite sized pieces and leave in a closed container until needed. Prepare all your herbs / veg and the noodles as directed on the packaging.
When everything is prepped, add the fish sauce to the pot and taste check. Adjust the seasoning according to your taste. (Note 1)
Turn up the heat to medium high on the stock pot and fish out the star anise and ginger.
Divide the noodles into the bowls and put the chicken pieces on top. If using fresh noodles, please refer to note 2.
Ladle over the boiling stock and add all the garnishes on top.
If you want to add more salt and flavour to the stock then use fish sauce. If you need to dilute the stock to make more or toned down the flavour then add boiling water. However, the stock will be diluted further once you add the noodles and herbs. So, it is perfectly fine for the stock to be on the saltier side at this stage.
If you are using fresh rice noodles, then divide the noodles into bowls. Pour boiling water into the bowl and move the noodles around for 10 seconds and then strain. The noodles are now ready for the soup.