Chicken Pho

• 8 cups low-sodium chicken broth
• 1 cinnamon stick
• 2 star anise pods
• 1 thumb-sized piece ginger, sliced
• 2 cloves garlic, smashed
• 1 lb boneless, skinless chicken breasts, thinly sliced
• 8 oz rice noodles
• 1/4 cup chopped green onions
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 2 limes, cut into wedges
• 1 teaspoon fish sauce
• Salt to taste

Steps

1. 1 In a large pot, bring the chicken broth to a boil with the cinnamon stick, star anise, ginger, and garlic. Simmer for 15 minutes.
2. 2 Add the chicken to the broth and cook until just done, about 5-7 minutes. Remove the chicken and set aside.
3. 3 Meanwhile, cook the rice noodles according to package instructions and drain.
4. 4 Divide the noodles between 4 bowls. Top with chicken and ladle the hot broth over each serving.
5. 5 Garnish with green onions, cilantro, basil, and lime wedges.
6. 6 Season with fish sauce and salt to taste.

Nutrition

Tips

• For extra flavor, char the ginger and garlic before adding to the broth.
• Feel free to add bean sprouts and jalapeno slices for extra crunch and spice.
• Make it vegetarian by swapping chicken with firm tofu and using vegetable broth.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if needed.

Serving Suggestions

• Serve with fresh Thai chili for a spicy kick.
• Pair with a side of steamed jasmine rice for a heartier meal.

FAQ