Reader request: "I love your recipes that are homemade versions of takeout dishes. Could you make a 30-minute pho?" —Linette Patton Provolt, Clovis, New Mexico

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Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist
For Serving

Directions

Instructions Checklist
  • In a large bowl, soak the noodles in warm water until pliable, 15 to 20 minutes. Drain and rinse under cold water. Drain well and return the noodles to the bowl.

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  • Shred or slice the meat from the chicken. In a large pot, toast the spices over medium-high heat, stirring often, until aromatic, about 2 minutes. Add the stock, ginger, and garlic. Bring the stock to a low boil. Cook until the stock is infused, about 3 minutes. Strain the broth into the bowl with the noodles. Discard the solids in the strainer. Return the noodles and broth to the pot. Add the scallions and fish sauce. Simmer until the scallions wilt, 2 to 3 minutes more.

  • Using tongs, divide the noodles among 4 bowls. Top with the chicken. Squeeze the lime wedges over the chicken. Drizzle with hoisin and/or sriracha (if using). Divide the broth among the bowls. Garnish with the sliced jalapeños, herbs, and sprouts.

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