Simple Sundays | Faux Pho
Don’t have hours to simmer broth? Now you can have Faux Pho in half an hour! This easy pho recipe is steamy and fragrant with torn herbs, slices of lime, long chewy noodles and flavorful broth.
Don’t have hours to simmer broth? Now you can have Faux Pho in half an hour! This easy pho recipe can transform pho into a weeknight staple.
I’m sitting in a quiet spot in the house, the whirring of the ceiling fan my only company, except for Zoe, our black cat, who is across the room, bathing herself. It’s too hot to venture outdoors, though my son and my husband are out there, throwing a ball around in the heat. Right now, I just want to stay right under the gentle breeze of the fan, and do absolutely nothing.
Despite the heat, I am craving a big bowl of steamy pho, fragrant with torn herbs, slices of lime and flavorful broth. I want long, chewy noodles, and drizzles of chile sauce. Even if it means perspiring with each sip, it can never be too hot for pho.
The trouble is, by the time I have a craving for noodle soup, it’s usually too late to get a “proper” broth started. The first time I made pho from scratch, I used Charles Phan’s recipe as my guide, and hours were required, despite my adjustments to shave some time here and there.
I have since assumed that good broth and lots of time go hand in hand. And for the most part, that is true.
I can blame my impatience for this recipe for Faux Pho. It was one of those days when the craving came about 30 minutes before dinnertime. 30 minutes was too long to drive to our favorite pho restaurant and too short to make a homemade broth. Or so I thought.
This may not win the hearts of purists, and I hope to God that Charles Phan himself never lays eyes on this post, but when you want pho in a flash, it can be done, and it can be very, very good.
More Nourishing Recipes
Slow Cooker vs Pressure Cooker vs Dutch Oven: What Should You Buy?
Slow Cooker Bánh Mì Vietnamese Sandwich
20 Simple Soup and Stew Recipes
Mushroom and Short Rib Noodle Soup
Spiced Butternut Squash Lentil Soup (Vegan)
Faux Pho
Ingredients
- 1/2 lb dried pho noodles Vietnamese rice noodles
- 2 chicken breasts boneless skinless
- kosher salt
- freshly ground black pepper
- 4 cups chicken stock low sodium
- 2 cup beef broth low sodium
- 1 cups cold water
- 1/4 cup fish sauce
- 3 1-inch pieces of ginger
- 1 lb mung beans
- 2 scallions thinly sliced
- 1/4 cup basil roughly chopped
- 1/4 cup cilantro roughly chopped
- 1 limes sliced in wedges
- 1-2 jalapeños and/or serrano chile peppers thinly sliced
- Asian chili garlic sauce and/or hoisin for serving
Instructions
- Soak the noodles in a bowl of hot water for 15 minutes, or until soft.
- While the noodles soak, place the chicken breasts in a medium sauce pan and cover with about 1 inch of water. Season with salt and pepper. Bring to a boil over medium-high heat, skim any foam from the top, then lower to a simmer and cover the pan. Let the chicken cook for about 15 minutes.
- Meanwhile, in a large pot or Dutch oven, bring the chicken stock, beef broth, water, fish sauce and ginger to a boil over medium-high heat. Once it reaches a boil, lower the heat, cover the pot, and let it simmer. Season to taste with salt and pepper.
- While the broth simmers, check on the poached chicken. When the chicken is cooked and cool enough to handle, shred the chicken into bite sized pieces.
- Bring a pot of water to boil. Salt it generously, then drop in the softened rice noodles and cook for about 3 minutes. Drain. Do the same for the mung beans, blanching them briefly.
- Divide the rice noodles, mung beans, and shredded chicken into bowls, and ladle the broth into each bowl. Garnish with scallions, basil, cilantro, jalapeño slices and chili sauce. Serve immediately.
Notes
Nutrition
Comments
COOKBOOK
This recipe is genius for those of us who want a quick pho without the time and waiting. One thing though and it doesn’t really add to the time too much but vastly improves the authenticity and taste is put some star anise, cinnamon, cloves, cardamon, coriander seeds in the broth whilst it cooks. Even with the shortish cooking time these spices really add to the broth.
Great recipe and I reckon Faux Pho should be on everybody’s dinner playbook!
I LOVE this faux pho! Made it tonight (colder fall evening) for dinner and it’s yummie! I will be adding this to our fall/winter menu. I thinly sliced filet tail instead of chicken. Thank you for the easy recipe!
Pho is one of those things that I totally crave in the winter. And whenever I feel a cold coming on, it’s my go-to remedy (that, and tea with bourbon).
Nothing better than pho when you’re feeling under! And tea with bourbon – I think I need to indulge in that soon.
I love PHO! I love that you made it so easy! Pho everday! :D
Pho everyday would be my family’s dream! I really don’t think I’d hear a complaint ;)
I’ve always wanted to make pho—thank you for making the process less daunting! What a gorgeous soup you’ve created!!!
This is just my way of satisfying that craving in a jiffy :) That said, there’s also something so soothing about making it the traditional way – so much love gets stirred into the broth!