chicken pho recipe

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)

onions

ginger (, unpeeled & cut into long strips)

(36 grams) small bunch fresh cilantro

garlic (, crushed)

yellow rock sugar (or 1 tablespoon of brown sugar)

cloves

½ (3 grams) cinnamon stick

coriander seeds

water

(30 milliliters) fish sauce

fine table salt +

(30 milliliters) vegetable oil

rice

onion

cilantro (, leafy part)

green onion (, finely chopped)

black pepper

eggs

Bean sprouts (40 grams per person)

lime (,

Mint

Thai chili pepper

Thai basil

Hoisin sauce

Sriracha

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 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)

chicken

yellow onions (peel outer layer; leave whole)

Chinese cinnamon

bundle green onions/scallions

bundle cilantro

ginger

rock sugar

sea salt

fish sauce

chicken bouillon powder (optional)

MSG (optional)

lbs rice noodles

Cilantro

Yellow onion

red chili peppers

Lemons/limes

Phở Gà (Vietnamese Chicken Noodle Soup) is the quick poultry alternative to its more well-known cousin, Phở Bò (Vietnamese Beef Noodle Soup). Phở Gà is lighter and simpler than Phở Bò. It's great for a cold winter day or when you want noodle soup without the hassle.

Vietnamese Chicken Noodle Soup (Phở Gà)

onions shallots

14-oz rice noodles

green onions

cilantro

shallots

limes

Red chili peppers

You can make this aromatic, deeply flavorful, and authentic pho ga or Vietnamese chicken pho soup at home! Made with roasted aromatics, a handful of spices, and a whole chicken, this Vietnamese chicken noodle soup will be your go-to comfort soup of the season.

Phở Ga (Vietnamese Chicken Pho Soup)

fennel seeds

cinnamon stick

black cardamon pods

star anise pods

daikon (about 16 inches, peeled and cut into 2 inch pieces)

chicken + 1 large chicken breast

chicken bouillon powder

(95 g) palm sugar

salt

(4.5 quarts) water

pho rice vermicelli noodles (preferably fresh)

Cilantro (diced)

Green Onion (diced)

White onion (thinly sliced)

Thai Basil

Bean sprouts

Ngo Gai (culantro)

Sliced Jalapeños (optional)

Limes (sliced)

Hoisin Sauce

Roast the spices. Place all of the spices on a medium skillet over medium heat. Lightly toast the spices, stirring occasionally until fragrant about 2 minutes. Set aside to cool, then place the spices in a tea bag.

Broil aromatics. On a foiled-lined baking pan, add the wedge-cut onions, 2-inch daikon pieces, and sliced ginger. Broil at 450 degrees until the tops of the onion and ginger are slightly charred, about 15-20 minutes.

Aromatics and Spices

Parboil the chicken. Add the whole chicken and chicken breast to a large soup pot and cover it with water until it covers the chicken. Bring to a boil and immediately remove the chicken and pour out the water. Rinse the chicken. This step allows you to get a clean broth.

Cook the broth. In large 8 qt soup pot, add the rinsed whole chicken, chicken breast, daikon, onions, ginger, chicken bouillon powder, salt, palm sugar. Then add water leaving about 1 inch off the top of the pot. Heat on high heat until the broth reaches a boil, then continue boiling for 3 minutes. Skim the scum off the top of the broth.

Sit for 45 minutes. After 3 minutes, immediately turn off the heat, cover the pot and let the broth sit for 45 minutes. After 45 minutes, remove the chicken and set aside to cool. Once cooled, slice the chicken into bite-sized pieces.

Add spice mix. Add the spice mix tea bag and 1 cup of water. Heat over high heat until the broth reaches a boil. Once it reaches a boil, turn down the heat to medium-low and simmer for 30 minutes, then remove from the broth. Make sure the spice mix only stays in the broth for up to 45 minutes max!

Add to taste. Once the spices have been removed, add 2 tablespoons of fish sauce and any additional salt to taste. Then using a spider strainer, remove all the aromatics out of the broth.

Broth

Cook the noodles. Cook the pho vermicelli noodles according to the instructions on the packaging.

Assemble. Portion the noodles into a bowl, then add the broth, sliced chicken, diced cilantro and green onion, and a dash of black pepper. Serve with a side of herbs, bean sprouts, jalapeños, and limes. And lastly, top with sriracha and hoisin sauce.

Serve

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