30 Minute Chicken Pho

Vietnamese food enjoys huge popularity all over the world because it not only has a very distinctive taste that no one can ever forget but also features simplified and quick cooking and easy meals.
There are few basic ingredients that Vietnamese use a lot in their dishes to achieve the unique combination of flavors that set their dishes apart from other cuisines. Like many other cuisines of the world, Vietnamese food was also influenced by the French imperialists and many of the neighboring countries.
People of Vietnam love rice (in every form) and fish sauce and that’s why they use them a lot in their foods. Other ingredients that dominate the Vietnamese cuisine include tropical fruits, meats (chicken, pork, beef, seafood), and herbs; cilantro, mint, and lemongrass in particular. Since Vietnamese food mainly relies on fresh ingredients and few basic spices and not on oil and dairy, it is considered as one of the healthiest cuisines in the world.

Any discussion about Vietnamese food can never be completed without mentioning ‘Pho’. A type of noodle soup, pho is available everywhere in Vietnam; from fine dining restaurants to roadside vendors.
Those who have traveled to Vietnam know that it is really hard to walk a block and not find any pho stand on the sideways. Pho is one of the staple foods of Vietnamese and it has all the qualities to be one; it is cheap yet healthy and delicious. Not only it is almost always available in major cities, it is very easy o make on your own too.
Here, we are giving you the simplest, quick and the best recipe for the ultimate comfort food of Vietnam. All you need is half an hour to get this quick easy meal on the dining table. So, roll your sleeves and head to the kitchen to prepare one of the best 30 minutes meals.
Easy and Quick Chicken Pho Recipe
Ingredient List
• Chicken breasts: 2, skinless, with bone
• Flat rice noodles: 1 packet
• Ginger root: 2-inch long piece
• Onion: 1 medium sized
• Scallions (green onion): 1 stalk, thinly sliced
• Cloves: 3 whole
• Chicken Broth: 4 cups, low sodium
• Star anise: 2 whole
• Fish sauce: 3 Tablespoons
• Lime: 1 cut into wedges
• Cinnamon stick: 1 piece, about 3 inches long
• Cilantro: 1 bunch
• Sugar: 1 Teaspoon
• Fresh jalapeno (optional): 1, thinly sliced
• Sriracha sauce and Hoisin sauce: For serving
Take a large pot and add pieces of chicken, star anise, ginger, cinnamon stick and cloves in it. Add about four cups of water (it should cover the chicken). Cook it until the water starts boiling then, lower the heat, cover the pot and let it simmer for about 8 to 10 minutes or until chicken is fully cooked.
Once cooked, take chicken pieces out of the broth and set aside. Let the chicken cool and then, add broth, onion, sugar, and fish sauce in it. Cook it again on low heat for about 10 more minutes.
Meanwhile, soak rice noodles in hot water for about 15 minutes. Drain and cook noodles in boiling water for about 2 to 3 minutes. Turn off the heat (do not drain the water).
Once the chicken is cooked, remove bones from it and cut it into thin slices.
Take a serving bowl, add noodles and top with chicken slices, some chopped cilantro, and some chopped scallion. In the last, pour enough quantity of broth (make sure it’s hot) to cover the noodles.
Serve jalapeno, lime wedges, cilantro, Sriracha sauce and hoisin sauce on the side.


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