15-Min Chicken Pho Bowl
Quick Vietnamese chicken noodle soup built on a fragrant broth base, topped with fresh herbs, cabbage, and lime. A weeknight version that skips the hours-long bone simmer but keeps all the bright, aromatic flavor.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 26g
Ingredients
- 10 oz chicken breast, thinly sliced
- 4 cups chicken or vegetable broth
- 1.5 tbsp fish sauce
- 1 tbsp fresh ginger, sliced into matchsticks
- 6 oz dried rice noodles
- 1 cup shredded cabbage
- ½ cup fresh herbs (cilantro, mint, or Thai basil, chopped)
- 1 lime + 2 chiles lime wedges and Thai bird chiles
Instructions
- 1
Bring broth and ginger to a boil in a large pot. Add fish sauce and stir.
- 2
Stir in sliced chicken and simmer until no pink remains, about 4 minutes.
- 3
Meanwhile, cook rice noodles in a separate pot of boiling water until tender, about 5 minutes. Drain well.
- 4
Divide noodles between two bowls. Pour hot broth and chicken over the top.
- 5
Top with raw cabbage, fresh herbs, sliced chiles, and a squeeze of lime juice. Serve immediately.
Tools you’ll need
- large pot
- separate pot for noodles
- two bowls
- spoon
- knife
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