For all you die-hard Pho loves out there, I know that “quick-pho” might make you anxious. The best Pho is made gradually over numerous hours allowing flavors to blossom into a savory broth.
1 pound skinless boneless chicken
4 cups chicken stock
2.5 cups water
1/2 Tbsp entire anise seed
1/2 Tbsp ground cardamom
1/2 Tbsp whole black peppercorn
2 Tablespoons fish sauce
2-3 oz rice noodles, determined dry. (I utilize whatever my shop brings. Normally Annie Chuns Pad Thai rice noodles).
For garnish: mung beans, basil leaves, cilantro leaves, lime, jalapeno, sriracha, hoisin sauce.
In an immediate pot combine chicken, stock, water, spices, and fish sauce.
Set timer for 12 minutes. Quick or slow-release works (do whatever you have time for).
Remove cooked chicken and gently break it apart into bite-size pieces.
Return chicken to the instantaneous pot.
Include dry noodles.
Prepare for another 2 minutes.
Serve pho topped with bean sprouts, basil, cilantro, lime wedge, jalapeno, and sauces.
For all you die-hard Pho enjoys out there, I know that “quick-pho” might make you uneasy. The best Pho is made gradually over a number of hours allowing tastes to blossom into a mouthwatering broth. If that is you and you have the time, this is not the recipe for you. This is an immediate pot chicken pho recipe with standard flavors that will have you feeding your household in 15 minutes.