Yes, you can make flavorful chicken pho in less than one hour!
Disclosure: I received free samples of Progresso Cooking Stock mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by Progresso Cooking Stock and am eligible to win prizes associated with the contest. I was not compensated for my time.
I’m delighting in the cooler temperatures this week. We had a balmy, humid Christmas. No complaints, but this week I’m enjoying the things associated with winter, including mittens, blankets and soup. For me, soup is comfort. I also like the fact that they increase satiety, the feeling of fullness that signals your brain to stop eating. For these reasons, I routinely enjoy a bowl of soup as part of my healthy lifestyle.
Today I’m sharing a recipe for a Quick Vietnamese Chicken Noodle Pho. I know, ‘quick pho’ sounds like an oxymoron. Vietnamese pho is all about the broth! Unfortunately, prepping authentic tasting pho can be a ridiculously long affair (I hear hours and even days of simmer time). In the past, I would never have attempted to make this, leaving it a treat reserved for only when I’m eating out. Now, with the introduction of a new line of Cooking Stocks from Progresso…
…I can re-create restaurant favorites in the comfort of my own kitchen.
Progresso Cooking Stocks are insanely flavorful! These premium Cooking stocks are made by simmering real bones, vegetables and herbs to create a flavor that’s close to homemade. The rich, meaty flavor of these stocks makes them ideal for adding deep, complex flavor to many dishes including soups and stews, sauces and gravies. I love that they’re made without artificial flavors and have just 15-45 calories/95-420 mg sodium /0-1 gram fat per serving.
Here are all the ingredients I used to make this comfort food…
..that starts by adding fresh ginger to the Progresso Chicken Cooking Stock along with chicken thighs and bit of fish sauce and sugar. While the chicken simmers in the stock for 30 minutes, noodles are cooked and drained. Before 60 minutes are up, bowls are filled with noodles and chicken and the piping-hot hero ingredient is ladeled over the top. The fun part of this meal is allowing everyone to customize their own pho by providing an assortment of garnishes set in the middle of the table. I served thinnly sliced scallions, crunchy mung bean sprouts, fresh Thai basil, limes, serrano chiles, and Sriracha. How would you finish your bowl of flavor?
Check out the links below for more ways to easily enjoy one of the hottest culinary trends, bone broth, using Progresso premium Cooking Stocks.
- 1 tablespoon minced peeled fresh ginger
- 1 32 ounce carton Progresso Chicken Cooking Stock
- 4 boneless, skinless chicken thighs
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 8 ounces dried rice noodles
- 1 scallion, thinnly sliced
- 2 cups mung bean sprouts
- 1/2 cup Thai basil
- 1 lime cut into wedges
- 2 red serrano chiles
- Hot Sauce , Sriracha, or hoisin sauce (optional)
1. Combine Progresso Chicken Cooking Stock and fresh ginger in a stockpot over moderate heat. Add chicken thighs, sugar and fish sauce. Bring to a boil. Reduce heat and simmer until the chicken is cooked, about 30 minutes.
2. While stock is simmering, prepare noodles according to package direction. Drain and keep warm.
3. When chicken is cooked, remove from pot and cut into bite sized pieces. Strain stock.
4. Divide warm noodles between four bowls. Add chicken. Ladle the broth over noodles and chicken. Serve with scallions, bean sprouts, lime wedges, thai basil and serrano chiles. Add hot sauce, sriracha or hoisin sauce as desired.