Easy Pho Chicken or Tofu
Elevate your weeknight dinner game with this comforting and flavorful "Easy Pho Chicken or Tofu" recipe! Perfect for lovers of Vietnamese cuisine, this quick pho recipe brings fragrant spices like star anise, cinnamon, and cloves together with a rich chicken or vegetable broth for an irresistible base. Choose between tender shredded chicken or protein-packed tofu to customize your bowl, and pair it with silky rice noodles and a medley of fresh garnishes like cilantro, basil, bean sprouts, and a squeeze of lime. Ready in just 45 minutes, this beginner-friendly recipe is ideal for a cozy meal without the hassle. Whether you're craving a hearty chicken pho or a vegan tofu version, this dish packs authentic flavors with minimal effort, making it a must-try for any home cook.
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Recipe Information
Ingredients
- 2 pieces chicken breast or firm tofu
- 8 ounces rice noodles
- 6 cups chicken or vegetable stock
- 1 medium onion
- 2 inches fresh ginger
- 2 pieces star anise
- 1 piece cinnamon stick
- 4 pieces cloves
- 2 tablespoons fish sauce (optional for tofu version)
- 2 tablespoons soy sauce
- 1 cup bean sprouts
- 0.5 cup fresh cilantro
- 0.5 cup fresh basil
- 1 piece lime
- 1 piece jalapeño or Thai chili
- 2 stalks green onions
Instructions
If using chicken, bring a small pot of water to a boil and lightly poach the chicken breasts for 8–10 minutes until fully cooked. Remove and set aside to cool. If using tofu, pat it dry with a paper towel and cut into ½-inch cubes.
Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
In a large pot, add the chicken or vegetable stock. Peel and cut the onion in half and the ginger into large pieces. Add the onion, ginger, star anise, cinnamon stick, and cloves to the pot. Bring to a boil, then reduce to a simmer and let it cook for 20 minutes.
After simmering, strain the broth to remove the solids. Return the clear broth to the pot and season it with fish sauce (if using), soy sauce, and salt to taste.
Shred the cooked chicken into bite-sized pieces or prepare your tofu cubes for serving.
Divide the cooked rice noodles into serving bowls. Top with the shredded chicken or tofu cubes.
Ladle the hot broth over the noodles and toppings.
Garnish with bean sprouts, chopped green onions, fresh cilantro, fresh basil, slices of jalapeño or Thai chili, and a squeeze of lime to taste.
Serve hot and enjoy this comforting bowl of pho!
Nutrition Facts
Calories |
913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 9875 mg | 429% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 17.0 g | ||
| Protein | 90.8 g | 182% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 348 mg | 27% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
