Don't have hours to simmer broth? Now you can have Faux Pho in half an hour! This easy pho recipe is ready in thirty minutes and is steamy and fragrant with torn herbs, slices of lime, long chewy noodles, poached chicken and flavorful broth. And I can thank Marnie Porter on Instagram for inspiring me to call it Faux Pho!
Asian chili garlic sauce and/or hoisin for serving
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.
If you have leftover roast chicken, you can save some time and use this instead of poaching the chicken the day of. Of course, you can also prepare the elements in advance (poached chicken and broth) and assemble it even more quickly when you are ready to enjoy a bowl of pho.