Fast Chicken Pho

Ingredients

• 2 stick poucheschicken pho broth concentrate
• 946 ml (4 cups)water
• 2 bundlesrice vermicelli, in single-portion nests
• 2cooked chicken breasts, sliced into 1.3 cm (½-inch) thick slices
• 1 mediumred or white onion, sliced
• 1 bunchcoriander, chopped
• 1 bunchThai basil, chopped
• 2 clovesfresh garlic, minced or finely chopped
• 1 smalllime, cut into wedges
• 1 largejalapeño, sliced
• 1 tbspSriracha sauce
• 1 tbspgluten-free tamari soy sauce

Instructions

1. 1

   Prepare garnishes

   Slice the cooked chicken, lime, jalapeño and onion. Chop the coriander, Thai basil and garlic. Measure out 1 tbsp each of tamari and Sriracha, then set everything aside for assembling the bowls.

2. 2

   Mix the broth

   Add the two stick pouches of chicken pho broth concentrate to 946 ml (4 cups) of hot water. Stir until the concentrate has dissolved thoroughly.

3. 3

   Cook the noodles

   Add the two vermicelli nests to the broth mixture. Boil for 3 minutes, or until the noodles are tender.

4. 4

   Assemble the bowls

   Divide the noodles and broth between two bowls and add one sliced chicken breast to each. Garnish with the onion, jalapeño, coriander, Thai basil and garlic. Squeeze a lime wedge over each bowl, then add ½ tbsp tamari and ½ tbsp Sriracha to each.

What is chicken pho?

Pho is a Vietnamese noodle soup, commonly served with broth, rice noodles, meat and fresh accompaniments. This quick version uses chicken and ready-made broth concentrate rather than a broth simmered from scratch.

The combination of warm soup, tender noodles and fresh herbs gives each bowl contrasting flavours and textures. Lime and jalapeño let you adjust its sharpness and heat as you eat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 413 calories, 57g protein, 29g carbs, 6g fat.

The rice vermicelli supplies most of the carbohydrates, while the cooked chicken is the main source of protein. The recipe's listed fat is relatively low, with little added fat in the ingredients; serve with extra herbs or vegetables if you want to add more volume to the meal.

The broth and noodles

Concentrate: Stir it into hot water until it has dissolved before adding the vermicelli, so the broth is evenly mixed.

Vermicelli: The nests cook directly in the broth for 3 minutes. Check that they are tender before assembling the bowls.

Prepare the toppings

Fresh herbs: Chop the coriander and Thai basil shortly before serving for a fresh-tasting garnish.

Aromatics: Slice the onion and jalapeño, and finely chop the garlic. Keep the lime wedges ready so each portion can be finished with a squeeze.

Using cooked chicken

Chicken: The recipe starts with cooked breasts, which are sliced and added when the bowls are assembled. This keeps the method quick and avoids cooking raw chicken in the soup.

Portioning: Divide the chicken between the two bowls, then pour in the noodles and broth as directed.

Balance the seasoning

Tamari: Add ½ tbsp to each bowl, as specified, for savoury depth. The broth concentrate also seasons the soup, so taste before adding anything extra.

Heat and acidity: Sriracha brings chilli heat, while lime adds a tart finish. Keep the garnishes within reach so each diner can adjust their bowl.

What to serve with it

This soup is served as a complete bowl with noodles, chicken and herbs. For a more substantial meal, serve it alongside extra cooked rice vermicelli or additional chicken.

Recipe notes & tips

• Slice the cooked chicken before you start heating the broth so it is ready to portion.
• Dissolve the concentrate fully in the hot water before adding the noodles.
• Check the vermicelli at 3 minutes and stop cooking once it is tender.
• Divide the chicken evenly so each bowl gets one breast.
• Serve the lime wedges with the bowls for fresh squeezing at the table.

Variations

• Adjust the heat: Use less Sriracha or jalapeño for a milder bowl.
• Choose your onion: Red or white onion both work as listed in the recipe.
• Add extra lime: Serve more wedges alongside for a sharper finish.
• Use more herbs: Increase the coriander or Thai basil garnish to taste.
• Make it gluten-free: Use the specified gluten-free tamari and check that the broth concentrate is suitable for your needs.

Common mistakes to avoid

• Undissolved concentrate: Stir it thoroughly into the hot water before adding the noodles.
• Overcooked noodles: Check at 3 minutes and remove them from the heat once tender.
• Uneven portions: Divide the noodles, broth and chicken between both bowls.
• Oversized chicken slices: Cut the cooked breasts into the specified 1.3 cm (½-inch) thick slices.
• Adding all the chilli at once: Divide the Sriracha as directed, then adjust the heat at the table.

How to store

For the best noodle texture, serve the soup straight away. Refrigerate any leftovers promptly in a covered container and use within 2 days; reheat until steaming hot, adding a little water if needed. The noodles may soften as they sit.

Frequently asked questions