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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.


  • 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


  • 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.


Rate or Review

Reviews (1 review)

  • booknut | 11/17/2018

    Where I live there are no Vietnamese restaurants. If I want pho, I have to make it myself. I tried this recipe recently and was pleased to find it delivered the great pho flavour without all the work.

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