For all you die-difficult Pho loves out there, I know that “quick-pho” could make you uneasy. I get it. The most effective Pho is produced gradually more than quite a few hours permitting flavors to blossom into a savory 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 conventional flavors that will have you feeding your family members in 15 minutes.
- 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 entire black peppercorn
- 2 Tablespoons fish sauce
- 2-3 oz rice noodles, measured dry. (I use what ever my shop carries. Usually Annie Chun’s 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 performs (do what ever you have time for).
- Remove cooked chicken and gently break it apart into bite-size pieces.
- Return chicken to the immediate pot.
- Add dry noodles.
- Cook for a further 2 minutes.
- Serve pho topped with bean sprouts, basil, cilantro, lime wedge, jalapeno, and sauces.