chicken pho

Recipe video above. Chicken Pho (Pho Ga) - the little sister of famous Beef Pho, equally delicious but much easier to make! I call it the Vietnamese version of homemade chicken noodle soup made from scratch. Except - dare I say it - so much more exciting!You won&#039;t use all the chicken, but it&#039;s infused with lovely flavour so there&#039;s loads of uses - see Note 7.

Vietnamese Chicken Pho soup (Pho Ga)

tbsp oil (, vegetable

onions (, halved (skin on fine))

ginger

water

chicken

coriander/cilantro ((Note 2))

star anise pods ((was short in photo & video!))

cinnamon

cloves

fennel seeds

coriander seeds

tsp fish sauce

tsp white sugar

/ 13 oz dried rice noodles

onions

bean sprouts ((Note 3))

EACH Thai Basil, min, coriander/cilantro ((Note 4))

limes (,

Hoisin sauce

Sriracha

Red chillies (, finely sliced (optional))

Char onion &amp; ginger - Heat oil in a 6 litre / 6 quart pot (Note 5) over high heat. Place ginger and onion facedown, leave undisturbed for 2 minutes until they blacken. Turn and leave for another 2 minutes.

Put everything in pot - Add water and remaining Broth ingredients EXCEPT salt. Bring it a simmer, then lower heat so it&#039;s simmering VERY gently with the lid on, but open a crack (Note 6).

Simmer gently 1.5 hours. Scoop off scum (dirty foam) that rises to surface once or twice during the simmering.

Strain &amp; measure - Remove chicken, then strain broth into a clean pot - you should have 1.5 litres / 1.5 quarts. If you have more, simmer to reduce. If less, top it up with water.

Salt broth - Add salt, bring broth to a gentle simmer. Broth should be slightly on the salty side - it dilutes when you add the noodles.

Keep broth warm until ready to serve

Shred chicken meat, discard bones and skin. (Note 6 Leftover Chicken ideas)

BROTH:

Place Toppings out on the table.

Reheat chicken (can briefly dunk in broth!).

Prepare noodles per packet directions, just prior to serving. Drain very well (excess water dilutes broth).

Place noodle in bowls. Top with chicken, ladle over 375ml / 1.5 cups broth. Sprinkle with green onion.

Pile on Toppings of choice, add a squeeze of lime into the broth. Consume immediately!

ASSEMBLING:

A detailed guide on how to make a traditional chicken pho or Pho Ga.

Chicken Pho

onion

ginger (halved)

chicken (3/4 pound)

daikon

tsp salt

chicken broth

scallops (optional)

pho noodles

green onions

cilantro (minced)

shallots

fish sauce

Clean the dried scallops. Add the dried scallops into a bowl of water and let sit for at least 10 minutes. The water will clean out the dried scallops.

Roast the onion and ginger. Preheat the oven to broil. Broil the yellow onion and ginger root for 10-15 minutes until you see charred edges on both.

Make the herb bundle. Toast the coriander seeds and fennel seeds on the stove in a small pan for 1-3 minutes until you smell a toasty aroma. Add to a cheese cloth and tie it tight with some butchers twine.

Par boil the chicken to clean it. Add chicken to a large soup pot and cover with water until it just covers the chicken. Bring to a boil. After it boils, remove the chicken and pour out the water. This allows you to clean the chicken and obtain a clean broth.

Make the broth. Now you are ready to make the broth! Add the chicken back to the soup pot and cover with fresh water until it just covers it. Add in the roasted onion, ginger, dried scallops, daikon, and herb bundle. Bring to a boil and then lower to a simmer. Simmer for 30 minutes.

After it has simmered for 30 minutes, take out the chicken and rest the meat about 10 minutes or until it is cool enough to handle. Continue simmering the broth while you are waiting. Once the chicken is cool enough to handle, shred all the meat. Add the bones back to the soup to cook further. Add the chicken broth and simmer for another 2.5 hours. Taste the broth to make sure it is seasoned to your tastes. If it tastes bland, add more salt.

Once the soup has finished cooking, remove your solids, and strain it through a fine mesh sieve into another soup pot. The purpose of this is to get the cleanest broth possible by removing any small solids in the soup.

Make your green onion and cilantro toppings. While the soup simmers, mince your green onions and cilantro. Set them aside in the fridge while you wait for your soup to finish.

Boil the noodles. When you have about 10 minutes left in simmering time, cook your noodles. If using fresh noodles, cook in boiling water for 2-3 minutes, and if using dried noodles, cook in boiling water for 5-10 minutes.

Putting it all together. Once the soup has finished cooking, add some noodles, shredded chicken, minced green onion, minced cilantro, fried shallots, and a dash of fish sauce (optional) to a bowl. Ladle soup over the top and serve.

Guess what? I found a Paleo, Whole30 friendly, and most importantly, authentic Vietnamese chicken pho recipe that you can make in an Instant Pot!

Instant Pot (Pressure Cooker) Chicken Pho

chicken (no bigger!)

apple

cilantro sprigs

Red Boat fish sauce

maple syrup (optional)

zucchini (spiralized and blotted dry with paper towels)

½ small yellow onion (thinly sliced against the grain

green onions (green parts only)

cilantro

Thai basil leaves (optional)

Pepper (optional)

Paleo Sriracha (optional)

Lime wedges (optional)

Toss the coriander seeds and cloves in a 6-quart pressure cooker. Press the sauté button on your Instant Pot (or place a stovetop pressure cooker over medium heat) and toast the spices for several minutes, shaking or stirring, until fragrant. Throw in the ginger and onion and stir everything until aromatic, 45 to 60 seconds.

Pour in 4 cups (1 l) of the water to stop the cooking process. Carefully place the chicken in the cooker, breast side up.

Add the apple, cilantro, salt, and remaining 3 cups (0.71 l) water.

Press the Cancel/Keep Warm button, lock the lid in place, and make sure the valve on top is in the sealed position. Press the Manual button and set the Instant Pot to cook under high pressure (~12 psi) for 14 minutes.

If you’re using a stovetop pressure cooker, bring to low pressure, 8 psi, over high heat on a gas or induction stove, or medium heat on an electric stove. Lower the heat to maintain pressure, signaled by a gentle, steady flow of steam coming out of the cooker’s valve. Cook for 15 minutes, or a few minutes longer if your cooker’s low setting is less than 8 psi. If your cooker only has a high-pressure,15 psi, setting, cook for 12 minutes. Your aim to gently poach the chicken and not overcook it!

When done, turn off the Instant Pot and let the pressure decrease naturally for 20 minutes. Set a timer and if the pressure hasn’t completely released when it dings, turn the valve at the top to quickly vent the remaining pressure.  (If you’re using a stovetop pressure cooker, slide it to a cool burner and let the pressure decrease naturally, about 20 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.

Wait another 5 minutes before using tongs to transfer the chicken to a large bowl; if parts fall off in transit, don’t stress. Add cold water to cover the chicken and soak for 10 minutes to cool and prevent drying. Pour off the water, partially cover, and set the chicken aside to cool.

Skim some fat from the broth, before straining it through a Chinois or muslin-lined mesh strainer positioned over a large pot. Discard the solids. You should end up with about 7 cups broth.

If using right away, season the broth with the fish sauce, extra salt, and maybe a smidge of  the maple syrup. Or, partially cover the unseasoned broth and let cool, then refrigerate for up to 3 days or freeze for up to 3 months; reheat and season before using.

Use a knife or your hands to separate the breast meat and legs from the chicken. Set aside half of the chicken for another use. Reserve the remaining chicken for pho bowl assembly. The chicken can be refrigerated for up to 3 days or frozen for up to 3 months; bring to room temperature to use.

Prep and assemble the bowls. Cut or shred the chicken into bite-size pieces. Discard the skin or save it for cracklings. Bring the broth to a simmer over medium heat as you are assembling the bowls.

Divide the zucchini noodles among four soup bowls. (If you like softer zoodles, use a mesh strainer to dunk them in boiling water until the desired softness before placing the drained zoodles into the soup bowls.) Top the zoodles with shredded chicken.

Check the broth flavor once more, raise the heat, and bring it to a boil. Ladle about 2 cups (480 ml) broth into each bowl.

Then garnish with onion, green onion, cilantro, basil, pepper, and sriracha if desired.  You can squeeze on fresh lime juice, too. Serve immediately!

https://www.youtube.com/watch?v=dnvLQ8tPfH4

Guess what? I found a Paleo, Whole30 friendly, and most importantly, authentic Vietnamese chicken pho recipe that you can make in an Instant Pot!

I go live on Facebook every Wednesday at 5pm PST/8pm EST to show you some of my favorite recipes!
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How to Make Instant Pot Chicken Pho (Whole30, Paleo, GF) LIVE From My Kitchen! | Nom Nom Paleo

Instant Pot Chicken Pho is the perfect thing to make when it's freezing outside, and you want something warm and comforting. We start entirely from scratch, and in just over an hour you have homemade chicken pho ready to go!

Instant Pot Chicken Pho Noodle Soup (Pho Ga)

EACH: whole star anise and whole cloves

EACH: fennel seeds and black peppercorn

cardamom pods

smallish onions, peeled and halved

ginger root, peeled and halved (lengthwise)

chicken (see notes)

sugar

salt

rice noodles, basil leaves, cilantro, bean scallions

Toast: Heat the instant pot on the saute...

Toast: Heat the instant pot on the saute setting. When hot, drop the spices listed under 'spice ball' into the pot, stirring often, allow them to toast for 2-3 minutes or until fragrant. Place the ingredients into a spice ball (affiliate link) so that it's easy to remove later. Add the halved onions and ginger root to the pressure cooker and allow them to sear for 6-8 minutes. You want to flip them once or twice about halfway through.

chicken pho: Pour in 9 1/2 cups of...

chicken pho: Pour in 9 1/2 cups of water. Using a wooden spoon, scratch the bottom of the pot to help loosen up all the brown bits left behind. Add chicken, spice ball, fish sauce, 1 tablespoon of sugar, and salt. Cover the instant pot; seal the vent. Cook on manual high pressure for 25 minutes and do a quick release. When the instant pot says there are 2 minutes of cooking time left, prepare an ice water bath (lots of ice in a large bowl with cold water.) Remove the chicken to the ice water bath. Skim any scum from the surface of the broth. Strain the broth into a large pot or measuring cup. Rinse out the instant pot insert, then pour the broth back in. Allow the broth to simmer on the saute setting if you want to concentrate the flavor a little more. Taste and adjust with additional sugar or salt to taste. Remove the skin from the chicken and shred or slice the chicken while the broth is simmering.

assemble: when ready to serve, place about 2-3...

assemble: when ready to serve, place about 2-3 ounces of noodles in a bowl, top with chicken and ladle on the broth. Serve the herbs and sauce on a plate and allow everyone to top their bowl as desired!

Make this Easy Homemade Instant Pot Pho Ga Recipe: comforting &amp; fragrant Vietnamese Chicken Noodle Soup that warms the heart &amp; nourishes the soul.

Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup)

ginger (, unpeeled & cut into long strips)

(36 grams) small bunch fresh cilantro

garlic (, crushed)

yellow rock sugar (or 1 tablespoon of brown sugar)

½ (3 grams) cinnamon stick

(30 milliliters) fish sauce

fine table salt +

(30 milliliters) vegetable oil

rice

cilantro (, leafy part)

green onion (, finely chopped)

black pepper

eggs

Bean sprouts (40 grams per person)

lime (,

Mint

Thai chili pepper

Thai basil

Toast Spices: Place 1 tbsp (5g) coriander seeds, half a cinnamon stick, and 4 cloves in the pressure cooker. Heat up your pressure cooker over medium heat (Instant Pot: press Saute button). When you smell the fragrance released from the spices (~2mins), remove and set aside the toasted spices.

Char Onions and Ginger: Make sure your pot is as hot as it can be over medium heat (Instant Pot: wait until the indicator says HOT). Pour in 2 tbsp (30ml) vegetable oil and ensure to coat the oil over whole bottom of the pot. Carefully place 2 halved medium onions (flat side down) and the ginger pieces in the pressure cooker. Allow the onions and ginger to char without touching them (~5 mins). At the four minutes mark, add in the crushed garlic clove.

Pressure Cook Chicken Broth: Pour in ½ cup (125ml) cold water and fully deglaze the bottom of the pot with a wooden spoon. Add in the toasted spices, 15g yellow rock sugar, 1 (36g) small bunch fresh cilantro, 2 tbsp (30ml) fish sauce, ½ tsp fine table salt. Pour in 3½ cups (875ml) cold water.&nbsp;Carefully add in the whole chicken (or chicken drumsticks + thighs) with a tong. If your chicken comes with neck and feet, add them in as well.Pour in 4 cups (1L) of cold water. Try not to pour the water directly at the chicken as it can splatter chicken’s germs outside of the pressure cooker. Make sure the chicken is at least 90% submerged into the liquid. Close lid and pressure cook at High Pressure for 10 minutes + 20 minutes Natural Release. After 20 minutes, turn the venting knob to venting position to release the remaining pressure. Open the lid carefully.

Prepare Garnish: While the pressure cooker is pressure cooking, thinly slice ½ small white onion and place the slices in a bowl of cold water for 15 minutes to reduce the pungency. Prepare the remaining garnish as described in the ingredients list.

Prepare Banh Pho: When the pressure cooker starts natural releasing, place dried Banh Pho (70 - 80g per person) in a large mixing bowl. Pour lightly salted boiling water into the mixing bowl until the dried pho is fully submerged. Stir &amp; loosen them up occasionally. Once the Banh Pho are cooked through (for 18 - 25 minutes), drain and run them under cold tap water to stop the cooking process.

Strain Chicken Broth: Transfer whole chicken to a large mixing bowl filled with cold water. The whole chicken will most likely fall apart. This step firms up the skin and cools the chicken to touch.&nbsp;Strain chicken broth through a fine mesh strainer and remove the fat with a fat separator or skim them off with a ladle.

Season Chicken Broth: Bring the chicken broth back to a boil over medium heat (Instant Pot: press Saute button). Taste the chicken broth and adjust the seasoning accordingly by adding more salt. It will need quite a bit.&nbsp;Once the chicken is cooled to touch, debone and serve in small pieces or serve in large bone-in pieces.

Serve: Place cooked Banh Pho and chicken pieces in a large bowl. Garnish with white onion slices, chopped green onions, fresh cilantro (leafy part), hard boiled quail eggs (optional) and some freshly ground black pepper. Pour in boiling chicken broth and serve it piping hot.

Eat: Sip some of the hot soup first, then try adding the garnish one by one to taste how they change the flavor of the soup. When you add some Thai basil leaves, the soup will have more complexity. When you squeeze in some lime juice, the whole bowl will transform into another flavor profile.&nbsp;We served our Instant Pot Pho Ga with a side plate of Bean Sprouts, Lime Wedges, Thai Basil, Peppermint Leaves, and Thai Chili Pepper.

This delicious chicken pho recipe tastes like you've simmered it for hours, but it can be prepared in just 20 minutes, with a few simple ingredients.

20-Minute Chicken Pho

red chilies ((sliced))

boneless skinless chicken thighs

salt and pepper

dried pho noodles

bean sprouts

mint

Lime wedges

Bring a pot of water to a boil for your noodles. Also bring the stock to a boil in a medium pot, along with the ginger, chilies, fish sauce, and sugar. Simmer for 15 minutes.

Meanwhile, season the chicken with salt and pepper. In a skillet, heat 2 tablespoons oil over high heat. Sear the chicken, and set aside.

While that’s happening, boil the noodles according to package instructions. Divide the noodles among 4 bowls. Divide the broth and the chicken amongst the bowls, and garnish with bean sprouts, mint, cilantro, and basil.

Squeeze over some lime juice, and add more fish sauce if desired.

Tender chicken meatballs, thin rice noodles and broth flavored with classic Vietnamese soup ingredients like star anise, ginger and lime combine to make this light yet satisfying main dish soup.

Vietnamese Style Meatball Noodle Soup

low-sodium broth

star anise

fish sauce (or soy sauce)

sriracha

lime juice

2- inch piece of fresh ginger (peeled)

garlic (peeled)

scallions

cilantro (chopped)

rice noodles

lime wedges

panko crumbs (for gluten-free use crushed Rice Chex)

cornstarch

garlic (minced)

Combine the chicken broth, star anise, cloves, cinnamon stick, fish sauce, sriracha and lime juice in a stockpot over medium heat.

Slice the ginger into 1/4-inch thick pieces and smash them gently with the flat side of a knife. Do the same with the garlic, add both to the broth and bring it to a slow simmer. Cover and cook for 30 minutes.

While the broth simmers, combine the ground chicken, panko, cornstarch, fish sauce, lime juice and garlic in a mixing bowl.

Form the mixture into 1-inch meatballs and set aside. Tip: This mixture is very sticky. Wet your hands in cool water to make rolling the meatballs easier.

Place the rice noodles in a large bowl and cover with hot water. Allow to soak until soft and pliable, 10 to 12 minutes, drain and divide between four serving bowls (see notes).

Using a large slotted spoon, remove the spices, ginger and garlic from the broth and turn up the heat to bring it to a rapid simmer.

Begin adding meatballs, a few at a time, letting each batch cook for about 1 minute before adding more.

Continue simmering until the meatballs are cooked through, 6 to 7 minutes.

To finish, top each bowl of noodles with a portion of the scallions and cilantro. Ladle the meatballs and broth over top. Add a lime wedge and serve immediately.

This homemade phở gà (or chicken pho) recipe is entirely customizable and easy to follow at home.

Phở Gà Recipe (Vietnamese Chicken Phở)

cinnamon stick (approximately 2 inches)

star anise pods

chicken (cut in half)

tbsp sugar

tsp MSG

oz (1 pack) dried phở noodles (small noodle thickness)

bean sprouts (I prefer blanched)

lemon

ngo gai (culantro) (optional)

jalapenos (optional)

hoisin sauce

On a sheet pan, roast the aromatics in the middle rack of an oven on 375°F to 400°F for 15-30 minutes or until dark brown but not blackened.

Wrap the spices in foil and bake 350°F for 5 minutes (or roast on a pan medium heat until lightly browned and aromatic).

Aromatics and spices

Add the aromatics, spices, and all soup ingredients into a large stock pot and bring to a boil on high heat. Once it hits a boil, lower the heat to maintain a low boil and cook the chicken for 25-40 minutes until the chicken is cooked all the way through. You can use a thermometer to make sure the internal temperature reads 165°F (or the juices run clear when you cut into the deepest part of the chicken).

Remove the chicken once done and rinse under cold water for one minute to cool. This will prevent the chicken from getting dark. Once the chicken has cooled, shred the meat into bite-sized pieces.

Cook the rice noodles according to package instructions only just before you’re ready to serve it. Cooking the noodles usually take about 5 minutes after boiling the water.

To assemble, start with portioning the noodles into a bowl, and then add the soup, shredded chicken, and accoutrements on top. The proportions of this entire recipe is purely a personalized one, but check the photos as a guide.

Phở gà

This Instant Pot chicken pho recipe takes only 30 minutes with the help of a pressure cooker. Enjoy a rich and flavorful bowl of authentic Vietnamese chicken noodle soup without slaving away in the kitchen.

30-Minute Pressure Cooker Vietnamese Chicken Noodle Soup Recipe (Instant Pot Phở Gà)

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