We know as well as anyone that pho made from scratch is a glorious thing (and better than most how pun-able it is), but, alas, it’s also a very involved multi-hour cooking affair. Let’s be real, unless you have a Vietnamese grandma on hand, homemade pho is going to be a rare occurrence.
Since we’re all about being pho real, we made this drastically simplified version, which manages to pack a ton of the original’s aromatic punch and savory richness into a much smaller cooking time. In the interests of getting the biggest pho bang for our buck, we went with a traditional variation made with chicken (called phở gà in Vietnamese).
Cooking chicken thighs at a slightly higher temp than is typical (75ºC) results in pull-apart tender chicken that’s still moist and flavorful in only an hour, which is enough time to put together our quick-but-delicious aromatic broth. Once the chicken and broth are combined with toothsome rice stick noodles and topped with pho’s signature bright, herbaceous garnishes (choose some or all of the ones that we list), it’s so tasty that you might pho-get that you didn’t slave over a hot stove for hours.