25-Min Chicken Pho Bowl
Quick Vietnamese chicken noodle soup built on a fragrant broth base and topped with tender poached chicken, fresh herbs, and crispy garnishes. Ready in under 25 minutes with store-bought broth as the shortcut.
- Total time
- 25 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 12 oz chicken breast, boneless and skinless
- 6 cups store-bought chicken broth
- 6 oz rice noodles (bánh phở)
- 3 whole pieces star anise and cinnamon stick
- 3 tbsp fresh ginger, sliced into coins
- 1 whole lime (juiced)
- 1 cup fresh herbs (cilantro, basil, mint), chopped
- 2 tbsp fish sauce
Instructions
- 1
Bring broth to a simmer in a large pot over medium-high heat.
- 2
Add ginger slices, star anise, and cinnamon stick. Simmer 3 minutes until fragrant.
- 3
Slide chicken breast into broth. Poach 12–14 minutes until cooked through and internal temp reaches 165°F.
- 4
Meanwhile, soak rice noodles in hot water until pliable, about 5 minutes. Drain well.
- 5
Remove chicken from broth and slice thin. Stir fish sauce and lime juice into broth. Taste and adjust.
- 6
Divide noodles between bowls, pour hot broth over them, top with chicken and fresh herbs. Serve immediately.
Tools you’ll need
- large pot (4-5 quart)
- cutting board
- chef's knife
- slotted spoon or tongs
- bowls for serving
- instant-read thermometer
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