Start by bringing a large pot of water to a rolling boil over high heat. Once boiling, add the dried pho noodles and cook them according to the package instructions, usually around 5-7 minutes, until they are tender yet slightly chewy. Drain the noodles in a colander, rinse briefly with cold water to stop the cooking, and set them aside while you prepare the broth.

In a medium pot, pour in the low sodium chicken broth and bring it to a boil over medium-high heat. Add the ginger slices, sliced red chilies, fish sauce, and sugar. Allow the broth to simmer gently for about 15 minutes, stirring occasionally.

While the broth simmers, season the thinly sliced chicken thighs or breasts generously with salt and pepper. In a skillet, heat the oil over high heat until shimmering. Add the seasoned chicken and sear for about 3-4 minutes on each side, or until golden and cooked through.

Once the noodles are ready and the broth is infused with flavors, divide the cooked noodles evenly among four serving bowls. Ladle the hot broth over the noodles in each bowl, ensuring everyone gets a flavorful portion. Add the seared chicken on top.

Finish off your bowls of Quick Chicken Pho by garnishing with fresh bean sprouts, mint, cilantro, and Thai basil to taste. Squeeze fresh lime juice over the soup for an added burst of flavor.