This isn’t the most authentic recipe. I’ve removed lots of steps that are required for an authentic Pho, although we actually like this version more than the long and tedious versions I have prepared. This whole soup comes together in less than 30 minutes for a quick and easy weeknight meal.
Pho is my go to dish for when I’m feeling sick, sad, or if I need a detox from indulging in too many heavy foods for a week.
You can follow this recipe using beef broth and thinly sliced beef if you prefer a beef pho, or you could use vegetable broth and tofu for a vegetarian version. It is easier (but not necessary) to thinly slice the chicken if you put it in the freezer for 10- 15 minutes before slicing.
-12 cups chicken broth
-1 Tbsp sugar
-1 Tbsp fish sauce
-2 garlic cloves, peeled and lightly smashed with a knife
-1″ chunk ginger, peeled
-either 4 green onions, thinly sliced, or 1 yellow onion thinly sliced
-3 boneless skinless chicken breasts, thinly sliced
-16 oz mushrooms, sliced
-8 oz flat rice noodles, prepared according to package directions
-desired toppings: bean sprouts, cilantro leaves, basil leaves, lime wedges, sriracha sauce, jalapeno slices
In a medium pot, combine broth through onion. Bring to a boil, reduce heat and simmer 20 minutes. Use a slotted spoon to remove the garlic and ginger chunks. Add chicken and mushrooms to simmering broth. Cook until chicken is cooked through, about 7 minutes.
When ready to serve, place a pile of noodles in each bowl. Ladle the soup over top, then top with desired toppings and serve right away.
