This 20-Minute Chicken Pho recipe will have you slurping a bowl of noodles in record time. It’s fast, easy, refreshing, and most of all—tasty.
Note: This recipe was originally published in May 2017. We have since updated it with metric measurements. Enjoy!
FAST PHO
I’ve made no secret of my love for pho. Exhibit A: the painstakingly researched recipe for a traditional beef-based pho that I initially posted back in 2015. (Side note: WHY DOES TIME GO BY SO FAST!?) Also, the instant ramen campfire version that Kaitlin and I cobbled together in Sequoia National Park.
But sometimes, you don’t have six hours to prepare a bowl of noodles. Sometimes, you just want to take out a few simple ingredients and spend minimal time at the stove.
Impossible, you say?
Ladies and gentlemen, I present to you my recipe for 20-Minute Chicken Pho, or pho ga. While most bowls of pho that you find out at Vietnamese restaurants usually feature beef—beef brisket, thinly shaved rare beef, beef meatballs, and perhaps even tripe—you may also see chicken pho on the menu.
The great thing about chicken-based noodle soups is that you don’t necessarily have to go to the trouble of making your own stock.
While the flavor of store-bought beef stock doesn’t really lend itself very well to Asian cooking (or as the star of a noodle-soup dish), there are so many high quality chicken stocks out there. And I’ve found that you can really doctor them up however you like.
For this recipe, all you need is some good store-bought chicken stock, and you’re going to flavor it with ginger, chilies, fish sauce, and sugar.
Boil up some noodles, take a minute to sear some sliced chicken to put on top along with a few other garnishes, and voila! You have a shortcut Chicken Pho within 20 minutes. And it’s pretty awesome.
So whether you’re looking for a quick, cheaper alternative to takeout, or you’re taking baby steps up to the 6-hour recipe I posted back in March 2015 (still awesome, still delicious, and totally worth that 6 hours, by the way), this recipe is here for the making!
Chicken Pho: Recipe Instructions
Bring a pot of water to a boil for your noodles. Also bring the chicken broth to a boil in a medium pot, along with the ginger, red chilies, fish sauce, and sugar. Simmer for 15 minutes.
Meanwhile, season the chicken with salt and pepper. In a skillet, heat 2 tablespoons oil over high heat. Sear the chicken, and set aside.
While that’s happening, boil the pho noodles according to package instructions. Divide the noodles among 4 bowls.
Divide the broth and the chicken amongst the bowls…
And garnish with fresh bean sprouts, mint, cilantro, and Thai basil.
Squeeze over some lime juice, and add more fish sauce if desired.
Serve!
20-Minute Chicken Pho
Ingredients
- 8 cups low sodium chicken broth
- 8 slices ginger
- 2 red chilies (sliced)
- 3 tablespoons fish sauce
- 1 tablespoon sugar
- 2 boneless skinless chicken thighs or breasts (thinly sliced)
- salt and pepper
- 2 tablespoons oil
- 12 ounces dried pho noodles
- 1 cup fresh bean sprouts
- 2/3 cup fresh mint
- 2/3 cup fresh cilantro
- 2/3 cup Thai basil
- Lime wedges
Instructions
- Bring a pot of water to a boil for your noodles. Also bring the stock to a boil in a medium pot, along with the ginger, chilies, fish sauce, and sugar. Simmer for 15 minutes.
- Meanwhile, season the chicken with salt and pepper. In a skillet, heat 2 tablespoons oil over high heat. Sear the chicken, and set aside.
- While that’s happening, boil the noodles according to package instructions. Divide the noodles among 4 bowls. Divide the broth and the chicken amongst the bowls, and garnish with bean sprouts, mint, cilantro, and basil.
- Squeeze over some lime juice, and add more fish sauce if desired.
This recipe filled the void that moving away from my favorite pho restaurant created in my heart. I was surprised at how it tasted just like my favorite, even without all the spices that I see in other recipes. It’s also hard to find a non-pork/beef pho so thank you so much for sharing this recipe! It’s going to be my go-to this winter.
You’re welcome Genie! This recipe is definitely a nice short-cut!
Easy and delicious. Light. We will make again!
Thanks Stephanie!
First time I made this, it was amazing. Second time I made it, it was still amazing :) Making it again, but with some tweaks as I could not get to the Asian store and my husband is vegan.
Love your recipes and thank you for the hard work you put into getting the recipes down and making quick versions.
Thank you so much, Liz!
Quick, easy & tasty!
Thanks for the review! Glad you liked it!
I gotta ask, why do people worry so much about time? Cooking should be enjoyable. Nothing tastes better than a homemade broth and it’s so easy to make. Save up or buy bones, put them in a large pot, cover them with water and do a low simmer overnight. After its cooled down the next day, put it into containers and freeze them. Season it later when you start making the complete dish.
Hi Julian, I agree that it’s totally worth taking the time to make a long-simmered broth or soup! Sometimes, though, you just need something quick, or you don’t have the time on your hands!
This is perfect when I need something tasty but don’t have time for a traditional pho.
Thanks Sarah
You’re welcome, Robbie!
Extremely easy and delicious! I amped it up with star anise, dried shiitakes, garlic, and white pepper (which Woks of Life taught me about!), but those are not necessary. So good, fast, and easy, I made it after a 13 hour work day.
So happy to hear that Nicole! There’s nothing better than digging into a simple, fast dinner after a long day.
What do you think of substituting pork for chicken. Currently we don’t have a source for chicken that has been raised appropriately. Since we raise hogs we know where our pork comes from, how it’s been raised and fed. The recipe looks so good I’d like to try it.
Hi Bill, you could make this with pork, sure! You could fry pork chops, slice them, and put that on top. Or you could make a quick pork stir-fry using our pork velveting method here: https://thewoksoflife.com/how-to-velvet-pork-for-stir-fry/. Good on you for responsibly sourcing your meats!
This sounds amazing Sarah and I can’t wait to try it…. Thank you !
You’re welcome, Monica!