Traditional Pho is a wonderfully lengthy process, involving the slow creation of a flavorful broth. Since most of us do not have time for that, this quick pho uses store bought broth and a clever spice trick to shortcut the process, thus making this a quick and easy weeknight dinner that has a fresh and zingy result. Although this recipe is made with chicken it would also be an amazing way to use up some of your leftover turkey. Just simmer the shredded turkey on the broth instead of cooking the chicken breasts.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Author Naomi Sherman
1stalklemongrasscut into finger lengths and bruised
Place the coriander seeds, star anise, lemongrass and ginger pieces into a dry saucepan and heat over med-high heat until toasted and fragrant. This step supercharges the flavors and makes your broth incredibly deep and tasty.
Add the chicken broth and bring to a simmer.
Place the chicken breasts into the broth and poach for 15 minutes.
Remove chicken breasts and set aside for 10 minutes while the broth continues to simmer.
Shred the chicken and set aside.
Strain the broth and return it to the pot to stay hot, add the optional fish sauce now if desired.
Place the shredded chicken, shirataki noodles and bean sprouts on the bottom of your serving bowls.
Pour the broth over and garnish with coriander and wedges of lime.
This broth will keep in a covered container in the fridge for up to one week. It can also be portioned and frozen.