20-Minute Vietnamese Chicken Pho Recipe

Introduction

This 20-minute Vietnamese Chicken Pho is a quick and flavorful take on the classic noodle soup. Using rotisserie chicken and a microwave to make the broth, it’s perfect for a comforting meal that comes together fast without sacrificing authentic taste.

Ingredients

• 1 rotisserie roast chicken
• 1 onion, skin on, halved
• 4cm (1.5”) piece of ginger, sliced
• 1 cinnamon stick
• 3 whole star anise
• 3 tbsp fish sauce, or to taste
• 2 tsp salt, or to taste
• 2 beef stock cubes
• 400g (14 oz) dried rice stick noodles
• To serve:
  • ½ onion, finely sliced
  • ¼ cup spring onion (scallions)
  • Bean shoots
  • Thai basil leaves
  • Lemon wedges
  • Sliced red chilli
  • Hoisin sauce (optional)
  • Sriracha sauce (optional)

Instructions

1. Step 1: Remove the chicken meat from the rotisserie chicken. Shred and set aside until ready to serve.
2. Step 2: Place the bones of the rotisserie chicken in a large microwave-safe bowl. Add the onion, ginger, cinnamon stick, and star anise. Pour in 2 litres (2.1 qt) of water.
3. Step 3: Microwave on high (1000W) for 10 minutes. Crumble in the beef stock cubes and stir to combine. Microwave on high for a further 5 minutes.
4. Step 4: Remove from the microwave and strain the broth, discarding the solids. Taste and season with fish sauce and salt to your preference.
5. Step 5: Meanwhile, soak the rice noodles in room temperature water for 10–15 minutes until slightly softened. Then cook the noodles in boiling water for 2–3 minutes or until tender.
6. Step 6: Drain the noodles and divide them among serving bowls.
7. Step 7: Top the noodles with sliced onion, shredded chicken, and spring onion. Ladle hot broth over the top. Reheat broth in the microwave if needed before serving.
8. Step 8: Serve with bean shoots, Thai basil, lemon wedges, sliced red chilli, and optional hoisin and sriracha sauces on the side.

Tips & Variations

• For a richer broth, simmer the bones an additional 10 minutes if time allows.
• Substitute beef stock cubes with chicken stock cubes for a lighter broth.
• Add crushed garlic or a pinch of white pepper to intensify the flavor of the broth.
• Use fresh rice noodles if available for an even better texture.
• To make it vegetarian, replace chicken with tofu and use vegetable stock cubes, omitting the bones.

Storage

Store leftover broth in an airtight container in the refrigerator for up to 3 days. The shredded chicken can also be refrigerated separately for 2-3 days. Reheat the broth gently on the stovetop or in the microwave before serving. Avoid reheating the noodles to prevent them becoming mushy; cook fresh noodles when ready to eat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the broth on the stove instead of the microwave?

Yes, simmer the bones, onion, ginger, cinnamon, and star anise in 2 litres of water on medium heat for 25-30 minutes, then strain. Add stock cubes and seasonings after straining.

What noodles work best for chicken pho?

Dried rice stick noodles are traditional and widely available. They should be soaked and briefly cooked before serving to maintain a tender but slightly chewy texture.

20-Minute Vietnamese Chicken Pho Recipe

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4.9 from 129 reviews

This 20-minute Vietnamese Chicken Pho recipe combines the convenience of a rotisserie chicken with a flavorful, aromatic broth made quickly in the microwave. Packed with traditional spices like star anise, cinnamon, and ginger, this dish serves as a comforting and authentic Vietnamese noodle soup, garnished with fresh herbs, crunchy bean sprouts, and zesty lemon wedges for a perfect balance of taste and texture.

• Author: Tara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Microwave
• Cuisine: Vietnamese

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 rotisserie roast chicken
• 1 onion, skin on, halved
• 4cm (1.5”) piece of ginger, sliced
• 1 cinnamon stick
• 3 whole star anise
• 3 tbsp fish sauce, or to taste
• 2 tsp salt, or to taste
• 2 beef stock cubes
• 400g (14 oz) dried rice stick noodles

To Serve

• ½ onion, finely sliced
• ¼ cup spring onion (scallions), chopped
• Bean shoots
• Thai basil leaves
• Lemon wedges
• Sliced red chilli
• Hoisin sauce (optional)
• Sriracha sauce (optional)

Instructions

1. Prepare the chicken: Remove the meat from the rotisserie chicken and shred it into bite-sized pieces. Set aside until ready to serve.
2. Make the broth: Place the chicken bones in a large microwave-safe bowl along with the halved onion (skin on), sliced ginger, cinnamon stick, and star anise. Add 2 litres (2.1 qt) of water. Microwave on high (1000W) for 10 minutes to extract the flavors.
3. Enhance the broth: Crumble in the beef stock cubes and stir to combine. Microwave on high for an additional 5 minutes. Remove from the microwave and strain the broth into another bowl, discarding the solids. Taste and season with fish sauce and salt to your preference.
4. Prepare the noodles: While the broth is cooking, soak the dried rice stick noodles in room temperature water for 10-15 minutes until slightly softened. Then cook them in boiling water for 2-3 minutes or until just tender. Drain well and divide among serving bowls.
5. Assemble and serve: Top the noodles with shredded chicken, finely sliced onion, and chopped spring onion. Ladle the hot broth over the noodles and chicken (reheat broth in microwave if necessary). Serve with bean shoots, Thai basil leaves, lemon wedges, sliced red chilies, hoisin sauce, and sriracha on the side for optional added flavor.

Notes

• Using a rotisserie chicken drastically cuts down on preparation time while adding rich flavor.
• The microwave method quickly extracts aromatic flavors from the bones and spices without long simmering.
• Adjust fish sauce and salt seasoning in the broth to taste for a perfectly balanced flavor.
• Soaking the noodles before boiling helps achieve the perfect tender texture without overcooking.
• Garnishes like Thai basil, bean sprouts, and fresh chili provide authentic and fresh flavor contrasts.
• Optional sauces like hoisin and sriracha add sweetness and heat, allowing personalization at the table.
• This recipe can be made gluten free by ensuring the stock cubes and sauces are gluten free and using gluten free noodles.

Keywords: Vietnamese Chicken Pho, Quick Pho recipe, Vietnamese noodle soup, microwave broth, rotisserie chicken soup