Best Easy Chicken Pho Recipes

EASY CHICKEN PHO

Easy Chicken Pho image

Warming, bright, spicy and tangy - this flavorful pho is sure to satisfy!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 13

Ingredients

3 1/2 oz uncooked rice stick vermicelli (from 7-oz package), broken into 6-inch pieces
1 tablespoon vegetable oil
20 oz boneless skinless chicken thighs, cut into 1-inch pieces
1 bunch green onions, thinly sliced on the bias, whites and greens divided
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon fish sauce
1 teaspoon Sriracha sauce
1 carton (32 oz) Progresso™ unsalted chicken broth
1 tablespoon fresh lime juice
1/4 cup cilantro leaves
1/4 cup mint leaves
1 jalapeño chile, thinly sliced

Steps:

In large shallow microwavable bowl, microwave 2 quarts water uncovered on High 4 to 5 minutes or until boiling. Carefully add noodles to water; let soak at least 10 minutes until softened. Drain.
In 4-quart Dutch oven, heat oil over medium-high heat until shimmering. Pat chicken dry with paper towel. Cook chicken in oil on one side until brown, 4 to 5 minutes, then stir and cook 4 minutes longer.
Stir in green onion whites. Cook 1 minute, then stir in soy sauce, hoisin sauce, fish sauce and Sriracha sauce until combined. Stir in broth; heat just to boiling over high heat.
Remove from heat; stir in noodles, then stir in lime juice.
Divide among 4 bowls; top with green onion greens, cilantro, mint and jalapeño chile slices.

Nutrition Facts : Calories 360, Carbohydrate 29 g, Cholesterol 135 mg, Fat 1 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 5 g, TransFat 0 g

EASY PHO (CHICKEN OR TOFU)

Easy Pho (Chicken or Tofu) image

An easy take on a classic Vietnamese comfort soup wth a ginger-scented broth and lots of satiny noodles. Fresh mint livens up the dish. Recipe can be easily be doubled. From this month's Chatelaine Magazine (February 2009).

Provided by blucoat

Categories Stew

Time 23m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

900 ml vegetable broth (875 mL) or 900 ml chicken broth, about 3 1/2 cups (875 mL)
1 cinnamon stick
1 slice gingerroot
1 star anise (optional)
1/2 teaspoon granulated sugar, and
1/2 teaspoon hot chili-garlic sauce
0.5 (350 g) package extra firm tofu or 1 cup chopped cooked chicken
2 cups sliced shiitake mushrooms or 2 cups button mushrooms
1 bunch of thin rice vermicelli, about 1 in. (2.5 cm)
2 green onions, sliced
1/4 cup shredded mint or 1/4 cup basil
handful bean sprouts (optional)
1 lime

Steps:

Pour broth into large saucepan set over high heat. Add cinnamon, ginger, anise, sugar and chili-garlic sauce. Bring to a boil. Then simmer over medium-low until flavourful, 5 to 10 minute Remove and discard cinnamon, anise and ginger.
Meanwhile, cut tofu into cubes. Remove and discard shiitake stems. Slice mushrooms. Oil a large frying pan and set over medium-high heat. Add mushrooms and tofu. Stir often until tofu is golden around edges, 5 minute Add to broth. (If using chicken, add now.) Bring to a boil, then stir in noodles, separating as you add. Boil gently, stirring often, until noodles are tender, 3 to 5 minute
Stir in onions and mint, then ladle into soup bowls. Top with bean sprouts and serve with lime wedges.

Nutrition Facts : Calories 86.1, Fat 3.8, SaturatedFat 0.8, Sodium 17.1, Carbohydrate 8.3, Fiber 2.9, Sugar 2.5, Protein 8.1