Hi friends! This recipe isn’t one I actually planned on sharing on the blog, but when I posted this picture (above) on Instagram last week I had a bunch of people asking me for the recipe! This is a quick and easy Pho recipe that truly is oh-so good, you can even ask my 7 year old!
To be honest, I can’t even take credit for this recipe. I went to my friend Juliette’s house last week and she made it for our lunch; I loved it so much that I stopped by the store on my way home and bought all the ingredients to make it for dinner that night! Yes, it’s that easy and that delicious!
The ingredients are few, simple, and believe it or not you can have this on the table for dinner in about 20 minutes! Who doesn’t love a quick, easy, healthy, delicious and FAST dinner recipe? I know I’m always on the hunt for them!
Ingredients
- Rice noodles (these are my favorite)
- 4 cups chicken stock (buy the one with all the salt, it adds so much flavor)
- 2 TBSP fresh ginger, cut into thin strips
- 1 TBSP fish sauce
- 1 1/2 tsp sesame oil
- 2 TBSP soy sauce
- About 2 cups rotisserie chicken, shredded
- 1/2 cup cilantro, chopped
- 1 jalapeño, thinly sliced
- 2 limes chopped into segments
- Hot sauce (we prefer Sriracha)
- 1 carrot, thinly sliced (optional)
- 1 zucchini, thinly sliced (optional)
Instructions
- In a medium pot, over high heat, add broth, ginger, fish sauce, sesame oil and soy sauce. Bring to a boil, then let it simmer for about 15 minutes. If you are using cold chicken then add it to the broth to heat it up, however if you are using a fresh rotisserie, add it at the end (see below).
- (Optional) If you want the broth to be a little heartier, add a thinly sliced carrot and a thinly sliced zucchini. Add them for only the last 5 minutes the broth is cooking, just long enough to cook them through.
- In a separate large pot, cook the noodles. When they are finished set aside.
- To put your bowl of Pho together, add a heap of noodles to a large bowl. Next ladle the broth over the noodles, then add the toppings. Top the noodles and broth with a small handful of chicken, cilantro, jalapeños, fresh lime juice and hot sauce (we use Sriracha).
Note: When making my daughter’s bowl, I left the hot things out and just added chicken, cilantro and lime juice. Even at the picky age of 7, she loved it!!!
Trust me, we have some picky eaters in our house and everyone from my 7 year old, to our college age daughter, loved it, and wanted seconds! This recipe serves about 4 medium-sized servings, so if you have big eaters, or you want to plan on everyone wanting seconds, I would suggest doubling the recipe. 🙂
Enjoy!!!
- Rice noodles
- 4 cups chicken stock
- 2 TBSP fresh ginger, cut into thin strips
- 1 TBSP fish sauce
- 1½ tsp sesame oil
- 2 TBSP soy sauce
- About 2 cups rotisserie chicken, shredded
- ½ cup cilantro, finely chopped
- 1 jalapeño, thinly sliced
- 2 limes chopped into segments
- Hot sauce (we prefer Sriracha)
- 1 carrot, thinly sliced (optional)
- 1 zucchini, thinly sliced (optional)
- In a medium pot, over high heat, add broth, ginger, fish sauce, sesame oil and soy sauce. Bring to a boil, then let it simmer for about 15 minutes. NOTE: If you are using cold chicken, add it to the broth at the beginning, to heat it up. If you are using a fresh rotisserie, add the meat at the end (see below).
- (Optional) If you want the broth to be a little heartier, add a thinly sliced carrot and a thinly sliced zucchini. Add them for only the last 5 minutes the broth is cooking, just long enough to cook them through.
- In a separate large pot, cook the noodles. When they are finished set aside.
- To put your bowl of Pho together, add a heap of noodles to a large bowl. Next ladle the broth over the noodles, then add the toppings. Top the noodles and broth with a small handful of chicken, cilantro, jalapeños, fresh lime juice and hot sauce (we use Sriracha).
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What is the package size for the rice noodles? Is there a brand you like?
Thank you!
These are the ones I love, they are actually “rice sticks”, sort of like angel hair pasta size – http://amzn.to/2kKQ9Ao. I use a whole pack for 4 of us, it really just depends on how much noodles vs. broth you want. 🙂 The other thing I’ve been doing is slicing up a carrot and zucchini and adding that to the broth the last few minutes (just long enough to cook them, but not long enough to change the flavor of the broth) and it’s SO good! Enjoy!