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5 stars (2 reviews)

Quick Chicken Pho with Sticky Chicken

Thanh | Eat, Little Bird
Prep20 minutes
Cook1 hour
Rest30 minutes
Total1 hour 50 minutes
Serves: 2 to 3
A Quick Chicken Pho with Sticky Chicken is a speedy version of a Vietnamese classic.
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Ingredients

For the Sticky Chicken

For the Quick Chicken Pho

  • 1 litre (4 cups) chicken stock
  • 3 cm (1 inch) ginger, peeled and sliced thickly
  • 5 star anise
  • 1-2 sprigs spring onions, (scallions) roots and stems
  • 1-2 springs coriander roots, (cilantro)
  • 1 tablespoon fish sauce, or more to taste
  • 2 small pak choy, or 1 large pak choy sliced in half or quarters

To Serve

  • 200 g (7 oz) flat rice noodles, per person
  • coriander, (cilantro) finely chopped
  • Thai basil, finely chopped
  • 1 lemon or lime, cut into wedges

Instructions 

To Prepare the Sticky Chicken

  1. Place the chicken pieces into a large zip-lock freezer bag.
  2. Mix the dark soy sauce, runny honey, Sriracha, fish sauce and mirin in a small bowl.
  3. Pour marinade over the chicken pieces, making sure each piece is evenly coated.
  4. Set aside to marinate for at least 30 minutes, but overnight would be best.

To Roast the Chicken

  1. Preheat the oven to 200°C/390°F (without fan).
  2. Line a baking tray with foil.
  3. Roast the chicken for about 30-40 minutes, or until the chicken is golden and caramelised.
  4. Turn the chicken over a few times during this time so that it colours on all sides.

To Prepare the Noodles

  1. While the chicken is roasting, cook the noodles according to packet instructions.
  2. Rinse the noodles under cold, running water and set aside to cool.

To Make the Quick Chicken Pho

  1. Make the broth by bringing the chicken stock to a boil in a medium saucepan.
  2. Turn the heat down to a gentle simmer, and add the ginger, star anise, spring onions (scallions), coriander roots, and fish sauce.
  3. Simmer for about 10-15 minutes.
  4. Taste the broth for seasoning.

To Assemble

  1. When the chicken is ready, cut into thick slices.
  2. Divide the noodles between 2-3 bowls (you may not need all of it).
  3. Add the pak choy (or other vegetables) to the soup and cook for a few minutes until softened.
  4. Divide the vegetables between the bowls.
  5. Ladle the broth over the noodles.
  6. Top with the sliced chicken and fresh herbs.
  7. Squeeze some lemon or lime into each bowl before serving.

Kitchen Notes

  • FOR A 30 MINUTE MEAL
    If you are short on time, skip the Sticky Chicken and just make the Quick Chicken Pho Broth. You can poach some chicken breasts in the broth while it is simmering. Slice the chicken breasts and divide between the bowls before serving.
  • PHO NOODLES 
    Pho is traditionally served with flat rice noodles. They come in various widths, and the size used depends on personal preference. Thin flat rice noodles are perhaps more common in restaurants, but I personally prefer the wider noodles (about 1 cm width) because they have a softer, silkier texture when cooked.
  • OVEN & STOVE TEMPERATURES
    All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information
Calories: 536kcal, Carbohydrates: 67.4g, Protein: 40.4g, Fat: 9.6g, Cholesterol: 147.3mg, Sodium: 1497.1mg, Fiber: 1.6g, Sugar: 11.1g

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