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)
Ingredients
8ouncesdried rice noodles
2tablespoonsolive oil, divided
1poundboneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3clovesgarlic, minced
1tablespoonfreshly grated ginger
6cupschicken stock
2tablespoonhoisin sauce
1tablespoonsfish sauce
For the garnishes
1onion, thinly sliced
2cupsbean sprouts
½cupfresh cilantro leaves
½cupfresh mint leaves
1jalapeno, thinly sliced
2limes, halved
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.