She Strengthens

Quick and Delicious Pho Recipe for Busy Cooks

Are you craving a flavorful and comforting bowl of pho but short on time? Look no further! This easy recipe will guide you through a speedy and satisfying pho-making process that’s perfect for beginners and experienced cooks alike.

Selecting the Right Ingredients

To make this recipe shine, you’ll need a few essential ingredients. Opt for a store-bought chicken broth that’s low on fuss and easy to customize, such as Swanson brand. You’ll also need La Baleine sea salt, Annie Chun pad Thai rice noodles, and Megachef fish sauce, all of which can be found at most supermarkets.

Preparing the Aromatics

Begin by peeling and slicing a 3/4-inch section of ginger into coins. Smack each coin with the flat side of a knife or meat mallet to release its oils and set aside. Next, thinly slice the green parts of two medium-large green onions to yield 2-3 tablespoons for garnish. Cut the leftover sections into pinkie-finger lengths, bruise them, and add them to the ginger. Coarsely chop the leafy tops of a small bunch of cilantro to yield 2 tablespoons for garnish, and set the remaining sprigs aside.

Building the Broth

In a 3- to 4-quart pot, toast 1 1/2 teaspoons of coriander seeds and 1 whole clove over medium heat until fragrant, about 1-2 minutes. Add the ginger and green onion sections, stirring for about 30 seconds until aromatic. Remove the pot from heat, wait 15 seconds, and then pour in 3 1/2 to 4 cups of low-sodium chicken broth and 2 cups of water. Return the pot to the burner, adding the cilantro sprigs, 1 (6-8 ounce) boneless, skinless chicken breast or thigh, and 1/2 teaspoon of fine sea salt. Bring to a boil over high heat, then lower the heat to gently simmer for 30 minutes.

Cooking the Noodles and Chicken

While the broth simmers, soak 5 ounces of dried narrow flat rice noodles in hot water until pliable and opaque. Drain, rinse, and set aside. After 5-10 minutes of simmering, the chicken should be firm and cooked through. Transfer it to a bowl, flush with cold water to arrest the cooking, then drain. Let cool, then cut or shred into bite-size pieces. Cover loosely to prevent drying.

Assembling the Pho

When the broth is done, pour it through a fine-mesh strainer positioned over a 2-quart pot, discarding the solids. You should have about 4 cups of broth. Season with 2-3 teaspoons of fish sauce and 1/2 teaspoon of organic sugar (or 1 teaspoon of maple syrup), if needed, to create a strong savory-sweet note. Bring the strained broth to a boil over high heat. Put the noodles in a noodle strainer or mesh sieve and dunk in the hot broth to heat and soften, 5-60 seconds. Lift the noodles from the pot and divide between two bowls. Arrange the chicken on top of the noodles, garnishing with chopped green onion, cilantro, and a sprinkling of pepper. Taste and adjust the broth’s saltiness one last time, then return the broth to a boil and ladle into the bowls. Enjoy with your choice of extras!

Optional Gingery Dipping Sauce

For an added layer of flavor, combine 1 packed tablespoon of peeled and finely chopped ginger, 3 tablespoons of fresh lime juice, 1 generous tablespoon of sugar, 1-1 1/2 tablespoons of fish sauce, and 1 teaspoon of finely chopped seeded Fresno or jalapeño chile. Rest for 15 minutes before serving alongside your pho.