Quick and Easy Pho

• 8 cups low-sodium chicken broth
• 1 cinnamon stick
• 2 star anise pods
• 1 thumb-sized piece of ginger, sliced
• 2 cloves garlic, smashed
• 2 tablespoons fish sauce
• 1 tablespoon sugar
• 1 lb boneless, skinless chicken breasts
• 1/2 cup rice noodles
• Fresh cilantro, Thai basil, and lime wedges for serving

Steps

1. 1 In a large pot, bring the chicken broth to a boil with cinnamon, star anise, ginger, and garlic.
2. 2 Reduce heat and simmer for 30 minutes. Strain the broth and return it to the pot.
3. 3 Add fish sauce and sugar to the broth; adjust to taste.
4. 4 Meanwhile, cook the chicken in boiling water until it reaches an internal temperature of 165°F, about 6-8 minutes.
5. 5 Slice the chicken and set aside. Soak rice noodles in hot water until tender, about 5 minutes.
6. 6 To serve, divide noodles among bowls, top with chicken, and ladle hot broth over the top.
7. 7 Garnish with cilantro, Thai basil, and lime wedges.

Nutrition

Tips

• For a richer flavor, use homemade chicken broth.
• Add bean sprouts and sliced chili for extra crunch and spice.
• If you prefer beef pho, swap in flank steak and cook until desired doneness.
• Toast the cinnamon and star anise before adding to the broth for enhanced aroma.

Storage

Store leftovers in the fridge for up to 3 days. Reheat gently on the stove. Does not freeze well due to the noodles.

Serving Suggestions

• Serve with a side of fresh spring rolls.
• Pair with a crisp Asian pear salad.
• Enjoy with a warm baguette on the side.
• A sprinkle of peanuts adds texture.

FAQ