Quick Chicken Pho

Method

1. 1

   Char the onion and ginger in a dry pan until blackened in spots. Toast the star anise, cinnamon and cloves for 1 minute.

   5 min
2. 2

   Add the stock and the whole chicken breast and simmer gently until the chicken is just cooked.

   15 min
3. 3

   Lift out the chicken and shred it. Strain the broth and season it with the fish sauce.

4. 4

   Soak or cook the rice noodles following the packet, then divide between deep bowls.

   5 min
5. 5

   Top with chicken and sprouts and ladle over the boiling broth. Serve with herbs, lime and a dot of hoisin.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Chicken Pho - from scratch (it's EASY!)

  RecipeTin Eats · YouTube

• 

  Vietnamese Chicken Pho - Marion's Kitchen

  Marion Grasby · YouTube

Substitutions

• Use thinly sliced raw beef — the hot broth cooks it in the bowl (pho bo).
• Vegetarian: vegetable stock, tofu and soy sauce instead of fish sauce.
• Swap rice noodles for zucchini noodles to make it low-carb.