Roasted Red Pepper Pho
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This roasted red pepper pho is my go to weeknight dinner when I want something comforting but don't have hours to spend cooking. By using store bought roasted peppers, you skip the most tedious step and still get that deep, smoky flavor that makes traditional pho so special. Red peppers are packed with vitamin C, which is great for boosting immunity, and combined with quick cooking chicken thighs, this comes together in just 45 minutes from start to table. It's the kind of dish that tastes like you've been simmering broth all day, but honestly feels like cheating because it's so simple and economical.
Ella x
Ingredients
- 500boneless chicken thighs
- 200rice noodles
- 4roasted red peppers(see notes)
- 20 mlvegetable oil
- 1onion
- 2ginger
- 3garlic
- 20 mlfish sauce
- 10 mllime juice
- 10 mlchili sauce
- 10 gsugar
- 5 gsalt
- 2 gblack pepper
- 4scallions
- 1cilantro
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Place the red peppers on a baking sheet and roast for 30 minutes, or until the skin is blistered and charred.
Tip: Wear gloves when handling hot peppers.
- 2
In a large pot, combine the vegetable oil, onion, ginger, and garlic. Cook over medium heat until the onion is translucent, about 5 minutes.
Tip: Use a large pot to prevent the soup from boiling over.
- 3
Add the chicken to the pot and cook until browned, about 5 minutes.
- 4
Add the fish sauce, lime juice, chili sauce, sugar, salt, and black pepper to the pot. Stir to combine.
- 5
Add the roasted red peppers, noodles, and scallions to the pot. Cook until the noodles are tender, about 5 minutes.
- 6
Taste and adjust the seasoning as needed.
- 7
Ladle the soup into bowls and garnish with cilantro.
Tip: Serve immediately.
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