Chicken Pho on the Go

Andrea Nguyen’s quick chicken pho is perfect for a weeknight meal! Traditional Vietnamese noodle soup made in a hurry. 30-mins. Gluten-free.

I would haven’t ever remembered hearing of pho, much less even tried it, until a few decades ago. In our house, giant bowls of this traditional Vietnamese noodle soup have become a normal meal.

Soup with Carrots and Ginger

This shift can be attributed to three factors:

1) Relocating to an area where pho restaurants are just as prevalent as pizza places.
2) I went gluten-free over several months the year before due to a medical issue.
3) Meeting while becoming friends with Andrea Nguyen, a Vietnamese chef.

Andrea has just released a new book entirely dedicated to pho, but I would like to start sharing her recipe for Rapid Chicken Pho with you.

If you’ It’s also a good one to have on hand for pho addicts like myself when a craving strikes.

How to Make Quick Chicken Pho (Video)

Andrea’s new cookbook has so much to offer, and it’s not just these same recipes! When I had spoken to Andrea about it, she expressed herself as follows: “This cookbook includes 99 percent of all of my pho knowledge. And the remaining 1% isn’t all that exciting “Issing.”

Andrea emphasizes over and over that pho is not a finicky or challenging meal to prepare at home. There are no time-consuming preparations or unfamiliar methods to learn. Pho can be made by anyone who can boil the water.

It’s because, when it comes to pho, the soup is everything. Although the noodles and pieces of juicy meat add visual appeal and end up making the soup more filling, the real flavor, as well as the allure of pho, emerges from the sluggish broth.

Anybody who has ever produced their homemade chicken or beef stock would be aware of the process of making pho soup. Except for some Vietnamese-specific components including star anise, cinnamon, garlic, oyster sauce, and fish sauce, the method is nearly identical. Those added components give pho its alluring character and signature sweet, salty, and savory taste balance.

Fish sauce is perhaps the least well-known of all of these components. It’s a sauce produced from fermented, and it’s exactly what it sounds like. With concentrate anchovy, this has a strong flavor as well as a strong fragrance.

You may be hesitant to add this to your cuisine, but give it a try! Fish sauce gives meals a rich (and surprisingly non-fishy) taste. It blends into the backdrop once it’s been added. You won’t be able to detect it in the crowd, and if it wasn’t there, you’d notice it.

Red Boat Fish Sauce is my preferred brand, but then any label you find will do the trick. In recent years, I’ve noticed bottles of fish sauce in the Asian ingredients area of big supermarkets, but you can also purchase it online or look for it in an Asian supermarket.

All of the hard labor is done once the soup is boiling. Loosening rice noodles, adding chopped chicken or beef (which is typically cooked directly in the boiling soup), and ladling the scalding hot broth across over is all it takes to make a bowl of pho.

Interesting pho fact
If you put thin slices of steak to the pho, its hot broth cooks the steak for you!

Chowing down after garnishing your dish with raw green beans, peppermint sprigs, cilantro leaves, and a lime wedge. Lip-smacking is very acceptable.

This recipe for Fast Chicken Pho uses just a few tricks to just save time, but the result is still a delicious bowl of delicious pho.

Rather than preparing your own soup from scratch, buy a carton of retail location broth and add some herbs to increase the flavor. Cooking a chicken breast or a couple of thighs in the broth enhances the taste and provides sufficient chopped meat for your supper.

Andrea recommends adding additional water to the soup after cooking to avoid an extremely concentrated broth. This, I believe, also helped the soup achieve the balanced taste that brightness that a good pho broth unce (907 ml) carton.” should have.

Pho is a realistic alternative on a busy workday because the entire supper takes only half an hour to prepare.

2 save you money while also still delivering a delectable meal
Andrea offers a variety of other meals for you to try when you’ve perfected her quick pho, including a traditional slow-cooked Chicken Pho with a whole chicken. I also tried her Vacuum Canner Chicken Pho, which was unquestionably among the best bowls of pho I have ever had, whether at home or at a restaurant. I give that dish a thumbs up.

I’m also excited to try some of Andrea’s less unconventional dishes, including the Wok-Kissed Beef Pho with wok beef and Pho Fried Rice.

With so many diverse pho dishes in this book, there is guaranteed to be one that suits everybody’s tastes, time constraints, and skill level. Andrea goes out of her way to walk you through each stage and potential stumbling point, guiding us to the perfect bowl of pho.

Andrea is deserving of a standing ovation for this fantastic new addition to our cookbook library!

Chicken Pho

On the Go Chicken Pho

“That meal is ideal for pho newbies as well as time-pressed chefs.” It takes less than minutes and just involves fudging up store-bought soup to make it “pho-ish.”
To release flavor rapidly in this process commonly, roasted spice and gently stir-frying both ginger & green onion are essential. Then the meat is cooked inside the soup, giving it a rich taste. You’ll learn some fundamental pho techniques that you may apply in various scenarios. Pick a less fussy and easier-to-manage chicken-flavored broth, such as the Swanson brand. “You’ll need two 14.5-ounce (411-g) cans or one 32-ounce (907-ml) carton.”

Method

To make the broth, use the following ingredients:

Peel the ginger and cut it into four or five coins. Cast aside after smacking with the flat side of the knife or meat mallet. Set aside 2 to 3 tablespoons of thinly sliced green onion for garnish. Cut the remaining parts into pinky finger length, bruise them, and then toss them in with the ginger.

To make 2 tablespoons, coarsely cut the cilantro’s leafy tips; save aside for garnish. Remove the remaining cilantro sprigs and set them aside.

Toast the broth’s components:

Roast the coriander seeds and clove in a 3- to 4-quart (3- to 4-liter) saucepan over medium heat for 1 to 2 minutes, or until aromatic. Combine the ginger and green onion pieces in a bowl. Stir for 30 seconds, or until fragrant.

Bring the broth to a low simmer:

Remove the saucepan from the heat, let it cool for about 15 seconds, then pour in the broth.
Pour the water, cilantro sprigs, chicken, and salt into the saucepan, then put it on the fire. Stirring occasionally over high temperature, then reduce to medium heat and allow it to boil softly.

Once the chicken is done, remove this from the broth: the chicken should be firm and cooked through after 5 to 10 minutes of boiling.
To make chicken broth, follow these steps:
Continue to cook the stock for another 15 to 20 minutes without chickens.
Shred your chicken as follows:
Rinse the chickens and place it in a dish containing cold water to prevent cooking. Allow cooling before cutting or shredding into chomp chunks. To avoid dryness, lid.

Soak the rice noodles in boiling water until they become malleable and opaque. Set aside after draining and rinsing.
Strain your broth as follows:

When the soup is finished, strain it through a fine-mesh strainer over a 2-quart (2-liter) saucepan lined with muslin for a super clear broth. Remove the solids and throw them away. There should be roughly 4 cups total.

Enhance using fish sauce and sugar to produce a robust savory-sweet taste.

Return the separated water to a boil over medium temperature to finish making pho. Place the noodle inside a noodle strainer or net sieve and immerse them in the hot broth for 5 to 60 seconds to heat and soften them. Take the noodles out of the saucepan and divide them evenly between the two bowls.

Reduce the heat to maintain a warm broth while you place the slices on top of the vermicelli and sprinkle the chopped spring onion, cilantro, and pepper. One final time, taste and regulate the saltiness of the soup. Bring the soup back to a boil before ladling it into the dishes. If desired, serve with any additional ingredients.

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