I admit, this is a cheater recipe for those days you want a bowl of pho but just don’t have the time to brew up the perfect broth or steep all those spices. Using a few ingredients and store-bought chicken stock means you can have pho even on a busy weeknight. It’s ideal if you have cooked chicken leftovers to finish up. It’s also a handy recipe for when you are just cooking for 2.
- 1 inch chunk of fresh ginger, sliced
- 2 green onions
- 1 tsp coriander seeds, whole
- 1 clove, whole
- 1 small bunch of fresh cilantro
- 3 1/2 cups chicken broth
- 2 cups water
- 8 oz cooked chicken (white or dark), shredded
- 8 oz package of rice noodles
- Raw bean sprouts
- Fresh basil leaves
- Fresh cilantro leaves
- Sliced hot peppers
- Lime Wedges
- Chili sauce
Slice the green portions of the green onions, and add them to your garnish ingredients. Roughly chop the white sections into 2 or 3 pieces. Cut the stems from your cilantro, and add the leaves to the garnish tray. Save the stems, we’ll use them in a minute
Now you can get your spices cooking. In the bottom of a big stock pot, start to toast the coriander and clove for about a minute and then add the ginger slices and pieces of green onion. Let them saute until you really start to smell the aromas. It won’t take long.
Pour in the chicken broth, cilantro stems and water, then bring the whole mixture up to a simmer. You’ll only need to cook the broth for about 20 minutes. In the last few minutes of that, heat up another pot of water and cook the rice noodles. When they are soft, drain and set aside.
Strain your broth to remove the spices and other chunks. Put it back on the heat briefly to heat to a hard boil. Meanwhile, divide the noodles up between 2 bowls.
Top each bowl with several shreds of chicken, and then spoon hot broth over top. The heat from the broth should quickly heat the chicken right up.
Serve each bowl along with all the garnishes, and customize your pho bowls.