Quick Chicken Pho

A shortcut version of the Vietnamese noodle soup with a gingery, spiced broth and fresh toppings.

• 1 lb boneless chicken breasts
• 8 cups chicken broth
• 8 oz flat rice noodles
• 1 onion, halved
• 2-inch piece of ginger, sliced
• 2 tbsp fish sauce
• 1 cinnamon stick (or 1/4 tsp ground cinnamon)
• Lime wedges, cilantro and sliced green onions for serving

Instructions

1. Char the aromatics. Cook the onion halves and ginger cut-side down in a dry pot over medium-high heat until blackened in spots, about 4 minutes.
2. Simmer the broth. Add the broth, cinnamon and chicken. Simmer 20 minutes, until the chicken reaches 165°F. Remove the chicken and shred it; strain out the onion, ginger and cinnamon.
3. Season. Stir in the fish sauce and taste for salt.
4. Cook the noodles. Soak or boil the rice noodles according to the package, then divide among bowls.
5. Serve. Top with chicken, ladle over the hot broth, and add lime, cilantro and green onions.

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