Ingredients
Scale
- 8 cups chicken broth
- 3 tablespoons instant pho paste
- 4 boneless, skinless chicken thighs
- 8 ounces dry pho rice noodles
- bean sprouts
- fresh thai basil
- fresh cilantro
- green onion
- lime wedges
- sliced chili or jalapeño
- hoisin sauce
- sriracha
Instructions
- In a large pot, bring the chicken broth to a simmer. Stir in the pho paste until fully dissolved.
- Add the chicken thighs and simmer gently for 18-22 minutes, until cooked through and tender.
- Remove and shred the chicken into bite-sized pieces.
- Meanwhile, cook the rice noodles according to package directions. Drain, rinse under cold water, then set aside.
- Divide the noodles and chicken among bowls. Ladle hot broth over them.
- Serve with toppings on the side for customizing.
Notes
Use low-sodium chicken broth for a healthier option.
Feel free to add additional toppings like sliced mushrooms or bamboo shoots for extra flavor.
For a spicier kick, increase the amount of chilies or jalapeños.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.