Description
This quick and easy Five Spice Chicken Noodle Soup is a simplified pho recipe, offering tender roasted chicken thighs, aromatic spices, and a flavorful broth. Ready in under an hour, it’s the perfect healthy and comforting meal for busy weeknights. Enjoy a delicious bowl of pho with fresh herbs, rice noodles, and a rich broth for a satisfying dinner.
Ingredients
Roasted Chicken Thighs
- 1.5 lbs (680g) boneless, skinless chicken thighs
- 2 cloves garlic, smashed
- 1 teaspoon ground five spice
- 1/2 cup chicken stock (120 ml)
- 1 tablespoon gluten-free soy sauce or tamari (15 ml)
- 1 tablespoon rice vinegar (15 ml)
Soup
- 1 cinnamon stick
- 2 star anise
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 5 whole cloves
- 1 tablespoon vegetable oil (15 ml)
- 1 large white onion, cut in half
- 3 cloves garlic, smashed
- 1-inch piece fresh ginger, cut into slices
- 4 cups chicken broth (960 ml)
- 2 cups water (480 ml)
- 2 tablespoons Vietnamese fish sauce (30 ml)
- 2 tablespoons rice wine vinegar (30 ml)
- 2 tablespoons gluten-free soy sauce or tamari (30 ml)
- 1 tablespoon sugar
Add-Ins
- 8 ounces flat rice noodles
- 1 red chili, sliced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint leaves
- 5 spring onions, thinly sliced
- 1 lime, cut into wedges
Instructions
- Prepare the Chicken:
Preheat the oven to 400°F (205°C). Place the chicken thighs and smashed garlic cloves in a baking dish. Sprinkle the five spice over the chicken and pour the chicken stock, soy sauce, and rice vinegar over the chicken. Bake for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove from the oven and set aside to rest. - Prepare the Broth:
In a large pot, dry-toast the cinnamon stick, star anise, fennel seeds, black peppercorns, and cloves over medium heat for 1-2 minutes until fragrant. Add the vegetable oil to the pot. Place the onion cut-side down, along with the smashed garlic and ginger slices. Fry over medium-high heat for 3-4 minutes without stirring to char the aromatics. Add the chicken broth, water, fish sauce, rice wine vinegar, soy sauce, and sugar to the pot. Bring to a gentle boil, then reduce the heat to maintain a simmer. Cover and let simmer for at least 20 minutes. Taste and adjust seasoning as needed. - Prepare the Noodles and Garnishes:
While the broth simmers, cook the rice noodles according to the package instructions. Prepare the fresh herbs, chili slices, and spring onions. - Assemble the Soup:
Divide the cooked noodles between four bowls. Slice the roasted chicken and add to the bowls. Pour the hot broth over the noodles and chicken. Top with fresh herbs, chili slices, and spring onions. Serve with lime wedges on the side.
Notes
- Protein Options: You can substitute the chicken with beef or tofu for a different protein option.
- Noodles: Vermicelli or ramen noodles can be used instead of flat rice noodles.
- Spice Level: Adjust the red chili to your desired heat level.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Comfort Food
- Method: Roasting, Simmering
- Cuisine: Vietnamese, Asian Fusion