Quick Chicken Pho Recipe Ready in 45 Minutes

Quick Chicken Pho Recipe Ready in 45 Minutes

Looking for a fast and easy chicken pho recipe? You're in luck! This guide shows you how to make delicious, authentic-tasting chicken pho in under 45 minutes using common ingredients and minimal effort. Perfect for beginners and busy cooks.

Easy Steps for Restaurant-Quality Chicken Pho

Here's how to make a quick version of chicken pho that's ready in under 45 minutes:

  • Step 1: Use Pre-Made Broth
    Start with 4 cups of high-quality chicken broth (like Swanson or store-bought). Heat it in a pot.
  • Step 2: Add Spices
    Add star anise, cinnamon, cloves, and coriander seeds to the broth. Simmer for 15 minutes to infuse flavor.
  • Step 3: Cook Chicken
    Use pre-cooked rotisserie chicken or quickly poach chicken breasts for 10 minutes. Shred and set aside.
  • Step 4: Prepare Noodles
    Cook rice noodles according to package instructions (usually 3-5 minutes).
  • Step 5: Assemble & Serve
    Place noodles in bowls, top with chicken, pour hot broth over, and garnish with herbs and lime.

Spice Blends for Maximum Flavor

These spices create the signature pho aroma in minutes:

Spice Role in Broth Taste Profile Substitution Option
Star Anise Signature licorice-like aroma Sweet, warm, bold Fennel seed (milder)
Cinnamon Stick Adds warmth and sweetness Earthy, woody Nutmeg (use sparingly)
Cloves Sharp, pungent kick Intense, peppery Pimento berries
Coriander Seeds Herbal backbone Earthy, citrusy Fennel or cumin
Pho Spices on Cutting Board

Broth Tips for Quick Results

  • Use store-bought broth to skip long simmering—just heat and add spices.
  • Simmer spices only 15 minutes for maximum flavor without hours of cooking.
  • Use pre-cooked chicken like rotisserie chicken to save time.
  • Strain broth through a fine-mesh sieve for clarity without cheesecloth.

Serving Like a Pro

  1. Warm your bowls beforehand.
  2. Layer cooked noodles first.
  3. Pour hot broth over sliced chicken and herbs.
  4. Garnish with Thai basil, mint, lime wedges, and chili slices.
  5. Serve with hoisin and sriracha on the side for customizing flavor.

Buying Guide for Essential Ingredients

Product Brand Features Best For Price Range
Red Boat Fish Sauce Red Boat First press, no additives Authentic savory base $$$
Black Diamond Star Anise Black Diamond Whole, plump pods Deep licorice aroma $$
Frontier Coriander Seeds Frontier Co-op Organic, strong aroma Herbal backbone $
McCormick Cinnamon Sticks McCormick Thick bark, rich scent Warming undertone $
Simply Organic Cloves Simply Organic Fragrant, whole buds Spicy punch $$

Frequently Asked Questions

Can I make chicken pho without fish sauce?

Yes, substitute with soy sauce or mushroom broth for vegetarian options. Use 2:1 soy sauce to water ratio with a teaspoon of sugar for umami. Note: Fish sauce provides authentic Southeast Asian flavor, so your broth will differ slightly.

How do I store leftover chicken pho?

Store broth and noodles separately. Broth keeps refrigerated for 4-5 days or frozen for 3 months. Noodles in cold water for up to 2 days. Chicken for up to 4 days. Reheat broth to boiling before serving to ensure safety and texture.

What are the best rice noodles for pho?

Look for "banh pho" noodles (1/8 to 1/4 inch width). Brands like Three Ladies, Pride of Farm, or Thai Kitchen work well. They should be opaque white, flexible when dry, and cook tender-chewy. Avoid thick or thin varieties—they should hold broth without becoming mushy.

Can I make this recipe in a slow cooker?

Yes! Add broth and spices to slow cooker on low for 2 hours. Skip roasting aromatics for speed. Add pre-cooked chicken in last 30 minutes. Fish sauce and sugar go in at the end. This method extracts flavor with minimal effort.

Why is my broth cloudy and how can I fix it?

Cloudiness happens from boiling too hard or skipping skimming. Fix by: 1) Simmer gently (never boil), 2) Strain through fine-mesh sieve, 3) Avoid stirring once simmering starts. For already cloudy broth, whisk in egg white mixture, simmer 10 minutes, then strain.

Can I use chicken breast instead of thighs?

Yes, but use bone-in, skin-on breasts for better flavor. Poach for 10-15 minutes only to prevent dryness. Remove immediately at 165°F internal temperature. For fastest results, use pre-cooked rotisserie chicken.

Can I make chicken pho in under 30 minutes?

Absolutely! Use store-bought broth, pre-cooked chicken, and skip roasting aromatics. Simmer spices 10 minutes, cook noodles 3-5 minutes, and assemble. Total time: 25-30 minutes. Perfect for busy weeknights.

Quick Chicken Pho Prepared at Home Kitchen

With these simple steps, you'll have a restaurant-quality chicken pho in less time than it takes to order takeout. Grab your ingredients and start cooking—your taste buds will thank you!

Sophie Dubois

Sophie Dubois

A French-trained chef who specializes in the art of spice blending for European cuisines. Sophie challenges the misconception that European cooking lacks spice complexity through her exploration of historical spice traditions from medieval to modern times. Her research into ancient European herbals and cookbooks has uncovered forgotten spice combinations that she's reintroduced to contemporary cooking. Sophie excels at teaching the technical aspects of spice extraction - how to properly infuse oils, create aromatic stocks, and build layered flavor profiles. Her background in perfumery gives her a unique perspective on creating balanced spice blends that appeal to all senses. Sophie regularly leads sensory training workshops helping people develop their palate for distinguishing subtle spice notes and understanding how different preparation methods affect flavor development.