Easiest Vietnamese Chicken Pho
This is the easiest Vietnamese chicken pho you will ever try! Traditional pho is not difficult but quite time consuming. This is because the stock making process typically lasts 8+ hours (if not overnight).
I have immense respect for the dish and its beautiful culture, but most of us simply do not have that kind of time to replicate it!
In response, I developed an easier alternative that still pays homage to the authentic version. This is the easiest Vietnamese Chicken Pho recipe for you to try at home.
Components:
- Protein: Pho is incredibly versatile meaning you can substitute chicken for beef or even tofu. My chicken pho uses whole Cornish hens that are quite easy to prepare. If you prefer, you can opt for pre-cut whole chicken or ask your butcher to do this for you. If you use beef, you can opt for a good cut of steak which you can partially freeze before-hand. The idea is to have the beef hold its texture so you can thinly slice it with a good knife. Afterwards, you can place the thin strips of raw beef in the bowl and the hot stock will cook it!
- Spices: The spices form the backbone of a good pho so make sure you use high quality aromatics. Whole spices are the go-to option here as powdered will make the stock discolored and overpowering. You should toast them on a dry pan for a few minutes on high heat to bring out their flavors. Be careful not to burn them though!
- Toppings: What you would like to add on your pho is entirely up to you, but here are a few suggestions: Thinly sliced red onion, whole bean sprouts, thinly sliced jalapeno peppers, finely chopped scallions, and chopped cilantro.
- Noodles: The proper type of noodles for this dish are rice stick noodles. If you are unable to find them, any thin, flat rice noodles will suffice.
Easiest Vietnamese Chicken Pho Recipe
Ingredients
- 2-3 liters/quarts Water *or enough to fill 3/4 of your deepest saucepan
- 2-3 tbsp Whole coriander seeds
- 2 Staranise
- 2 Cinnamon sticks
- 2-3 Cardamom pods
- 4-5 Cloves
- 1 large Onion Sliced into quarters *can leave the skin on
- 3 inch Piece of fresh ginger (halved)
- 6-7 Whole garlic gloves *peeled
- 2 Chicken boullion cubes *optional for extra taste
- 4 nests Pho noodles
- 2 Cornish hens
- 2 tsp Fish sauce
Instructions
- In a deep saucepan/pot, fill up 3/4 of the way with water and gently place your cornish hens. Bring to a boil on high heat and then dump out the water. Set aside the chickens.
- Now repeat the first step and place your chickens back in. Keep the pan boiling and half covered on medium/high heat.
- In the meantime, dry roast the whole spices in a small pan for a few minutes on high to bring out their aromas. Once the spices are toasted, transfer to a spice bag and place in the boiling water.
- Char the onion and ginger over an open flame using a pair of tongs for safety. This should take 3-4 minutes
- Now transfer the onions, ginger and whole garlic cloves into the stock.
- Ideally, the stock should boil for just under two hours. Check on the stock periodically and replace any evaporated water if needed.
- While the stock is cooking, boil your noodle portions in a separate pot according to the instructions on the package.
- Prepare your toppings! This is the fun part. You can slice up some onions, scallions and throw in some bean sprouts. Roughly chop some cilantro for a refreshing kick.
- When the stock is almost finished (10-15 minutes away from being done), add in the fish sauce.
- After 15 minutes, turn off the heat and fish out the chickens.
- By now, the Cornish hens must be fully cooked and falling off the bone. Let them cool down and cut them up according to your preference.
- Assemble your bowls of pho. First place each noodle portion and chicken servings in the bottom of a deep ramen bowl. Next, add your toppings. If you want, you can mash up the whole garlic cloves from the stock and add them in.
- Lastly, ladle in your stock to your liking.
- As a dipping sauce, spoon in some hoisin and sriracha chili sauce into a small side dish bowl. You can dip the chicken in this and it's delicious!
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