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.

  • Yield: 2 servings
  • Difficulty: Easy
  • Total: 15 mins
  • Active: 10 mins

Ingredients (14)

  • 6 ounces dried rice vermicelli
  • 4 cups low-sodium chicken broth or stock
  • 1 teaspoon granulated sugar
  • 1 (1-inch) piece fresh ginger, peeled and thinly sliced
  • ½ cup shredded rotisserie chicken
  • 1 lime, cut into 4 wedges
  • 2 sprigs fresh basil
  • 1 handful mung bean sprouts
  • 2 scallions, thinly sliced
  • 1 jalapeño, thinly sliced
  • 4 sprigs cilantro
  • ½ to 1 tablespoon Asian fish sauce
  • Sriracha hot sauce
  • Hoisin sauce

Instructions

  1. Cook noodles and divide between two bowls.
  2. Bring chicken broth to a boil and add sugar and ginger. Simmer 2 to 3 minutes and add the shredded chicken. Remove from heat and ladle over the noodles.
  3. Squeeze a lime wedge over the top of each bowl. Garnish with the remaining ingredients and serve with the remaining lime wedges.