Easy Chicken Pho
This Easy Chicken Pho is perfect for when you're craving a cozy bowl of flavorful broth, noodles, shredded chicken, and lots of herbs and toppings! Or, for when you're not feeling takeout, and you just want a big bowl of pho in the comfort of your own home. It comes together in about 20 minutes, and it couldn't be easier or more delicious!
Ingredients
For the pho
- 6-8 cups low-sodium chicken broth
- 1 1-inch piece ginger, peeled
- 2 scallions, cut into 2'' pieces
- 6 whole cloves
- 2 star anise pods
- 1/4-1/2 teaspoon salt
- 2 medium, boneless, skinless chicken breasts
- 1 tablespoon hoisin sauce
For the toppings
- cooked rice noodles
- cilantro
- Thai basil*
- mint
- sliced jalapeño*
- thinly sliced scallions
- bean sprouts
- lime wedges
- hoisin sauce
- sriracha
Instructions
-
Add chicken broth to a medium saucepan or pot (that has a lid). Add the ginger, scallions, cloves, star anise, and 1/4 teaspoon of salt. Bring to a boil over high heat. Once boiling, add the chicken, reduce heat slightly, and cover. Simmer for 15-20 minutes or until chicken is cooked through. Remove chicken from broth and let sit until cool enough to handle. Shred with two forks (or just use your hands to make it easy!). Discard the ginger, scallions, cloves, and star anise. Add the hoisin and whisk to combine. Season to taste with the additional 1/4 teaspoon of salt if desired (you might even need more than that depending on your chicken broth).
-
Place the shredded chicken back into the pot and bring to a simmer if it needs to be heated through again. Ladle into bowls and top with a handful of rice noodles, cilantro, Thai basil, mint, jalapeño slices, scallions, and bean sprouts. Serve with lime wedges and a drizzle of hoisin and sriracha, if desired.
Recipe Notes
*If you can't find Thai basil, regular basil will work in a pinch.
*You can use serrano peppers or fresno chiles in place of jalapeños if desired!