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Easy Chicken Pho

For this quick and easy chicken pho recipe, you’ll need rice vermicelli noodles, shredded meat from a rotisserie chicken, chicken broth, ginger, Asian fish sauce, basil, cilantro, mung bean sprouts, hoisin sauce, and Sriracha.

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Ingredients

number of servings
1
  • 6 ounce dried rice vermicelli Added to
  • 4 Cup low-sodium chicken broth or stock Added to
  • 1 teaspoon crystal sugar Added to
  • 1 a piece fresh ginger, peeled and thinly sliced Added to
  • 12 Cup shredded rotisserie chicken Added to
  • 1 lime, cut into 4 wedges Added to
  • 2 sprig fresh basil Added to
  • 1 handful mung bean sprouts Added to
  • 2 scallions, thinly sliced Added to
  • 1 jalapeño, thinly sliced Added to
  • 4 sprig coriander Added to
  • 1 tablespoon asian fish sauce Added to
  • sriracha hot sauce Added to
  • hoisin sauce Added to
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Directions

15 min.
1. Step

Cook noodles and divide between two bowls.

2. Step

Bring chicken broth to a boil and add sugar and ginger. Simmer to 3 minutes and add the shredded chicken. Remove from heat and ladle over the noodles.

3. Step

Squeeze a lime wedge over the top of each bowl. Garnish with the remaining ingredients and serve with the remaining lime wedges.

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