Cheater Pho (Asian Noodle Soup)

With this simplified version, you can have homemade pho on your table in 30 min or less. It doesn’t get any easier!

Pho is a super popular Vietnamese noodle dish. It’s also one of those amazing hangover foods that comes in particularly handy during your college days.

But pho typically takes hours and hours of simmering, which is simply too long for those busy weeknights. Now with this cheater version here, you’ll still have homemade pho, made from scratch of course, in 30 min or less.

And if rice noodles are difficult to find in your area, feel free to substitute any other kind of noodles here to your liking – ramen, udon, angel hair pasta, etc.

Quick dinners are meant to be exactly that. Quick and easy, not leaving you with crazy ingredients that you can’t find at your local grocery store.

So there you have it – this cheater pho is quick, comforting and just so darn easy.

Cheater Pho (Asian Noodle Soup)

Yield: 4 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

With this simplified version, you can have homemade pho on your table in 30 min or less. It doesn’t get any easier!

5 stars (30 ratings)

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Ingredients

• 8 ounces dried rice noodles
• 2 tablespoons olive oil, divided
• 1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 6 cups chicken stock
• 2 tablespoon hoisin sauce
• 1 tablespoons fish sauce

For the garnishes

• 1 onion, thinly sliced
• 2 cups bean sprouts
• ½ cup fresh cilantro leaves
• ½ cup fresh mint leaves
• 1 jalapeno, thinly sliced
• 2 limes, halved

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Instructions

• In a large pot of water, cook rice noodles according to package instructions; drain well and set aside.
• Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
• Add remaining 1 tablespoon oil to the stockpot. Add garlic and ginger, and cook, stirring frequently, until fragrant, about 1-2 minutes.
• Whisk in chicken stock, hoisin sauce and fish sauce. Bring to a boil; reduce heat and simmer for 10 minutes.
• Serve immediately with rice noodles and chicken, garnished with onion, bean sprouts, cilantro, mint, jalapeno and limes, if desired.

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