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Recipe

Quick Chicken Pho

Scott Phillips

Servings: 4

The authentic version of this fragrant Vietnamese noodle soup starts with a broth made from scratch. Here, purchased broth is simmered with charred ginger and onion and lots of spices for a quick flavor boost. Serve with hot sauce if you like a little heat.

Ingredients

  • 1 large sweet onion, skin on, halved lengthwise
  • 1 5-inch piece fresh ginger, unpeeled, halved lengthwise
  • 6 whole cloves
  • 3 whole star anise
  • 1 3-inch cinnamon stick, broken in half
  • 1 tsp. fennel seeds
  • 1 tsp. black peppercorns
  • 6 cups lower-salt chicken broth
  • 1 clove garlic, smashed and peeled
  • 8 oz. thin rice noodles
  • 1 Tbs. Asian sesame oil
  • 4 cups shredded cooked chicken, such as from a store-bought rotisserie chicken
  • Kosher salt
  • 2 cups torn fresh basil, mint, and cilantro
  • 1 cup mung bean sprouts
  • 2 limes, cut into wedges

Nutritional Information

      Calories (kcal) : 560
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 3.5
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 120
      Sodium (mg): 610
      Carbohydrates (g): 55
      Fiber (g): 2
      Protein (g): 55

Preparation

  • Position a rack 4 to 5 inches from the broiler and heat the broiler on high. On a small rimmed baking sheet, broil the ginger and one onion half, cut side up, until blackened, about 5 minutes. Meanwhile, peel and thinly slice the other onion half and set aside.
  • In a 3-quart saucepan, toast the cloves, star anise, cinnamon, fennel seeds, and peppercorns over medium-high heat, stirring occasionally, until fragrant, about 1 minute. Add the broth, garlic, and charred onion and ginger, and simmer for 10 minutes to meld the flavors.
  • Meanwhile, prepare the rice noodles according to package directions. Drain and toss with the sesame oil.
  • Strain the broth through a fine-mesh sieve set over a bowl, pressing down on the onion and ginger. Return the broth to the pan, add the chicken, season to taste with salt, and keep warm.
  • Divide the noodles among four wide bowls, and then ladle in the soup. Top with the sliced onion, herbs, and sprouts, and serve with the lime wedges.

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