There are days when I crave a big comforting bowl of pho—but not the kind that takes hours simmering on the stove. Just something warm, soothing, and ready fast. That’s exactly what this 20-Minute Chicken Pho does. It’s light, full of fresh flavor, and comes together quicker than your favorite takeout.
This version has become my go-to on rainy evenings or rushed weeknights. It’s also my “feel-better” bowl when someone in the house is under the weather. Steamy broth, tender chicken, slurp-worthy noodles—it ticks all the boxes without demanding hours in the kitchen.
Why I Love This Quick Chicken Pho
Let’s be real. Traditional pho is amazing. But I don’t always have six hours and a stash of bones to make broth from scratch. This shortcut version leans on good-quality store-bought chicken stock, which I zhuzh up with ginger, chilies, fish sauce, and a pinch of sugar. The result is surprisingly flavorful and absolutely comforting.
The best part? You can make it with pantry and fridge staples. A pack of pho noodles, a couple of chicken breasts, and a handful of fresh herbs go a long way. And if you’re cooking for picky eaters, just let everyone garnish their bowl how they like—win-win.
Ingredients You’ll Need
-
Chicken stock: Go for the best store-bought broth you can find. I like to keep a few cartons in the pantry for quick soups like this.
-
Ginger: A few slices give the broth that warm, familiar aroma.
-
Red chilies: Adjust the amount to suit your spice level.
-
Fish sauce: Adds depth and that classic pho umami.
-
Sugar: Just a touch to balance the flavors.
-
Chicken: I usually go with boneless, skinless chicken breasts, sliced thin.
-
Rice noodles (pho noodles): Available in most Asian grocery stores or the international aisle.
-
Oil, salt, pepper: For seasoning and searing the chicken.
-
Garnishes: Fresh bean sprouts, lime wedges, mint, cilantro, and Thai basil. These take the bowl from simple to special.
How I Make It in 20 Minutes Flat
1. Get the Broth Going
While I bring a pot of water to boil for the noodles, I also start simmering the chicken broth in a separate pot. I throw in sliced ginger, chopped red chilies, a good splash of fish sauce, and a pinch of sugar. Let that simmer gently—it infuses the broth with bold flavor in just 15 minutes.
2. Cook the Chicken
While the broth simmers, I season the chicken with salt and pepper. A quick sear in a hot skillet (just a couple of minutes on each side) gives it nice color and keeps it juicy. I slice it thin once it’s cooled slightly.
3. Boil the Noodles
By now, the noodle water is boiling. I cook the rice noodles according to the package—usually just a few minutes—then drain and rinse them under cold water to stop the cooking and prevent sticking.
4. Assemble the Bowls
I divide the noodles between bowls, ladle over the hot broth, and top with the sliced chicken. This is the part where the kitchen starts smelling like a Vietnamese restaurant and everyone magically appears asking, “Is it ready yet?”
5. Garnish and Serve
Now for the fun part—garnishes! I put out a plate of fresh bean sprouts, mint leaves, cilantro, Thai basil, and lime wedges so everyone can build their own bowl. I always squeeze extra lime into mine and sometimes add a few more drops of fish sauce for that extra punch.
Tips That Make a Big Difference
-
Sear the chicken, don’t boil it: It adds more flavor and texture. Plus, the little golden bits from the pan are a bonus.
-
Use thinly sliced chicken: It cooks faster and is easier to eat with chopsticks.
-
Keep your herbs fresh: I wrap mine in a damp paper towel and store them in the fridge—makes a big difference for that bright, fresh flavor.
-
Make it your own: Add a boiled egg, drizzle of chili oil, or even leftover veggies like bok choy or mushrooms if you have them.
What I Serve with This Pho
This bowl is often a meal in itself, but if you want to make it a bit more filling, here’s what I serve on the side:
-
Crispy spring rolls
-
A light cucumber salad with rice vinegar
-
Vietnamese iced coffee (if you’re in the mood for something sweet and strong)
Quick Chicken Pho
This quick chicken pho delivers all the cozy, fragrant goodness of traditional pho in a fraction of the time.
Ingredients
- 12 oz dried pho noodles
- 8 cups low-sodium chicken broth
- 2 boneless, skinless chicken thighs or breasts, thinly sliced
- 8 thin slices of fresh ginger
- 2 red chilies, thinly sliced
- 3 tablespoons fish sauce (plus more to taste)
- 1 tablespoon sugar
- 2 tablespoons oil
- Salt and black pepper, to taste
- 1 cup fresh bean sprouts
- 2/3 cup fresh Thai basil
- 2/3 cup fresh mint leaves
- 2/3 cup fresh cilantro
- Lime wedges, for serving
Instructions
- Set a pot of water on the stove and bring it to a boil for the noodles. While it heats, pour the chicken broth into a medium saucepan and add the sliced ginger, chilies, fish sauce, and sugar. Let it come to a gentle boil, then lower the heat and simmer for about 15 minutes to let the flavors infuse.
- Meanwhile, season the sliced chicken with salt and pepper. Heat the oil in a skillet over high heat, then sear the chicken until it’s cooked through and slightly golden. Set aside once done.
- Once your noodle water is boiling, cook the noodles according to the package directions. Drain and divide them evenly among four bowls.
- Ladle the hot broth over the noodles, then top each bowl with the cooked chicken. Add bean sprouts, Thai basil, mint, and cilantro on top. Serve with lime wedges on the side, and let everyone adjust the seasoning with extra fish sauce if they like.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 428Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 13gCholesterol 79mgSodium 1861mgCarbohydrates 42gFiber 4gSugar 10gProtein 33g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Storage and Reheat Tips
Storing leftovers:
I usually store the broth and noodles separately so they don’t go mushy. Keep everything in airtight containers in the fridge for up to 2 days.
Reheating:
Warm the broth on the stove and quickly soak the noodles in hot water to loosen them up. Then assemble your bowl like you did the first time.
Freezing:
The broth freezes beautifully. Just leave out the noodles and garnishes and freeze the soup base for up to a month.
Hope you give this quick Chicken Pho a try. It’s one of those recipes that delivers way more flavor than you’d expect in just 20 minutes—and it’s so satisfying to know you can make something this good at home, without needing a takeout menu. Let me know how you customize it!
Try other Chicken recipes:
