pho ga

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

Chicken Pho

onion

ginger (halved)

coriander seeds

fennel seeds

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.

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

cinnamon

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!

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

chicken bouillon powder (optional)

MSG (optional)

lbs rice noodles

onions

Cilantro

Yellow onion

red chili peppers

Lemons/limes

Pho Ga Hanoi (Vietnamese Chicken Noodle Soup) is a true classic of Vietnamese cuisine.&nbsp;Light yet flavorful, simple yet sophisticated, this fragrant noodle soup can warm your heart and soul.

Authentic Pho Ga (Vietnamese Chicken Noodle Soup)

chicken ((about 3-3.5 lbs))

ginger,

shallots,

star anises

black cardamom pods, cracked open

salt ((plus more to parboil the chicken))

water

pho rice noodles

scallions

onion, sliced very thinly

black pepper

birds-eye chili pepper, sliced

lime wedges

Add boiling water to a pot large enough to fit in the chicken. Add a pinch of salt and chicken to the pot. Let it boil for a minute, then remove the chicken and discard the liquid.

In a pan over medium heat, dry roast the ginger and shallots until fragrant and lightly develop colors. Set ginger and shallots aside.

Reduce the heat to medium low. Add cassia bark/cinnamon, star anises, coriander seeds and black cardamom pod (if using) and toast just until fragrant. Be careful not to let them burn. Put spices in a spice pouch.

Prepping steps

In a clean pot, add chicken, ginger, shallots, spice pouch, 2 teaspoons of salt and 9 cups of water. When it starts to boil, skim off any foams and lower heat to a gentle simmer.&nbsp;

Cover and simmer for 15-20 minutes or until the chicken is just cooked through. You can test by using a meat thermometer, or inserting a chopstick and see if the juice runs clear. Remove the chicken from the stock pot.

Put the chicken in an ice bath to stop the cooking. Then take it out of the ice bath, separate the meat from the bones. Add the bones back to the pot. Continue to simmer the broth for at least 45-60 minutes, or more until flavors are concentrated to your liking.

Before serving, taste the broth and flavor with 2-3 tablespoons of fish sauce to taste.

Stovetop Method

Add 1 piece of ginger and half the shallots with the chicken to your pressure cooker. Add 2 teaspoons of salt and 6 cups of water. Close the lid and valve, pressure cook on High for 3-4 minutes (depending on the size of the chicken).&nbsp;

Slowly release the pressure manually. Remove the chicken from the pressure cooker, put it in an ice bath&nbsp;to stop the cooking. Then take it out of the ice bath, separate the meat from the bones. Add the bones back to the pressure cooker.

Add the remaining ginger, shallots and the spice pouch to the pressure cooker. Pressure cook on High for 20-30 minutes (the longer the better), and let it release pressure naturally.

Once pressure cooking is over, taste the broth and see if you can add some more boiling water without diluting the flavors. Before serving, flavor with fish sauce to taste.

Pressure Cooker Method

While the broth is cooking, shred or slice the chicken into bite-sized pieces. Prepare pho rice noodles according to package instructions.

Separate the white and green parts of the scallions. Thinly slice the green parts while quickly poach the white parts in the broth. Also slice the onion very thinly.

Add pho rice noodles to serving bowls, top with chicken meat, scallions and thinly sliced onions. Top with freshly cracked pepper. Bring the broth back to a boil and then ladle broth into serving bowls.&nbsp;

Serve immediately with birds-eye chili and lime wedges on the side.

Putting together

This easy recipe for Instant Pot Pho Ga / Vietnamese Chicken Noodle Soup&nbsp;will have you enjoying this flavorful and hearty Vietnamese Chicken Noodle soup in less than half the cooking time of the traditional recipe. Vietnamese Chicken Noodle Soup has become so mainstream it's recognized by its Vietnamese name "Pho Ga" name rather than its translated name. What is it about this simple noodle soup that has captured everyone's heart and tummy? The answer: hearty rice noodle and tender chicken&nbsp;served in an&nbsp;intoxicating&nbsp;broth&nbsp;layered with earthy, aromatic spices. Pho Ga is served with abundant herbs, fresh vegetables and tantalizing sauces which further enhance the gastronomic journey!&nbsp;In one word, it's PHO-nomenal! :)

Instant Pot Pho Ga / Vietnamese Chicken Noodle Soup / Pho Ga

knob ginger

star anise

cloves

lb whole organic chicken

salt (,

oz rock sugar

chicken stock

lb rice stick / pho noodles (, size medium)

green onions, (chopped)

bean sprouts, (washed and trimmed)

Thai basil, sawtooth herb, cilantro, (washed and trimed)

red chilies, (chopped)

jalapeños, (thinly sliced)

limes,

fish sauce (, adjust to taste)

Hoisin sauce

Sriracha sauce

Cut the onion in half.&nbsp;Remove the skin from one onion half and then thinly slice.&nbsp;Place into a small bowl and set aside for now. (This will be used later to garnish the soup.)

Set the heat to Medium Low. Place the remaining onion half and ginger directly over the flame. Cook each side for 5 minutes until charred. Rinse with cool water to wash off the loose char. Remove the outer layer of skin from the onion and ginger and discard. Using a small knife, scrape off the remaining char. Rinse again with cool water. Use a pestle or meat hammer to slightly smash the ginger.

In a skillet over Low heat, add the star anise, cardamom, cloves, coriander seeds, fennel seeds and cinnamon.&nbsp;Stirring occasionally, toast&nbsp;for 7-8 minutes or until fragrant.&nbsp;Remove from the heat and allow to cool.&nbsp;Place the spices into a large tea filter and tie close with twine.

Sprinkle salt on the outside and inside of the chicken. Gently rub the salt into the skin. Wash the chicken thoroughly using a steady stream of cold water until the water runs clear.

Trim off any visible fat and discard.

Put the chicken into the 6 quart Instant Pot pressure cooker. Add the roasted onion and ginger, rock sugar and spices bag. Pour in the chicken stock.&nbsp;(Make sure the spices bag is immersed in the stock.)

Cover with the lid and set the steam release handle to "Sealing". Set the cooker to High pressure with the timer to 30 minutes and let everything cook.

After the timer goes off, turn the handle to release the&nbsp;pressure.

Uncover the cooker. Remove the onion, spices bag and ginger if visible. Optionally, skim the broth to remove any bits floating on the surface.

Using a large slotted spoon, carefully transfer the entire chicken into a large bowl. Cover the chicken with ice water and allow to soak for 2 minutes. Drain the water. Cover the bowl and allow the chicken to cool further.

Making the Soup

Soak the rice noodle in hot water for 10 minutes or until limp.

Bring a large pot of water to a rapid boil over High heat. Add the drained noodles and swirl in the hot water. Boil the noodles for 3-4 minutes stirring frequently.

Drain the noodles and then rinse with cold water to stop the cooking process. Toss the noodles to shake off the water. Use a salad spinner to spin the noodles dry.

Cover until ready to serve.

Cooking the Rice Noodle

When the chicken is cooled, remove the breast pieces and cut into thin slices. Remove the remaining meat from the thighs and body and shred by hand or cut into thin strips.

To serve, add&nbsp;some rice noodles into a large bowl. Add some sliced raw onions (prepared earlier) and chicken. Ladle in a generous amount of the broth. Top with the chopped green onions and freshly ground black pepper. Serve the noodle soup with the fresh vegetables and herbs: bean sprouts, Thai basil, sawtooth herb, cilantro, red chilies and jalapenos. Add lime juice, fish sauce, Hoisin sauce, and sriracha sauce to taste.

Refrigerate any remaining portions and enjoy within the week.

Serving the Pho Ga

https://www.youtube.com/watch?v=6BK_o7hzRDw

Learn how to make this popular noodle soup using the Instant Pot electric pressure cooker. This recipe is just in time for the upcoming chilly months. With this easy recipe you'll be enjoying this delicious and hearty soup in less than half the time of the traditional recipe.

Written recipe: http://runawayrice.com/noodles-rice/pressure-cooker-pho-gavietnamese-chicken-noodle-soup/

Links to other videos:

Chicken Stock (Nuoc Sup Ga, Nuoc Leo) http://youtu.be/7PB569XoD-Y

A Quick Guide to Vietnamese Herbs
https://youtu.be/PR4Zu13sTig

Tools used in this video:

Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker, 6Qt/1000W, Stainless Steel Cooking Pot and Exterior, Latest 3rd Generation Technology
http://www.amazon.com/gp/product/B00FLYWNYQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B00FLYWNYQ&linkCode=as2&tag=runawayriceyt-20&linkId=ZDRLGNOBPGPD4G47

OXO SoftWorks Salad Spinner
http://www.amazon.com/gp/product/B0000644FC/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B0000644FC&linkCode=as2&tag=runawayriceyt-20&linkId=G3FMYLWSTK4EFBAP

Seville Classics Bamboo Cutting Board with Removable Cutting Mats http://www.amazon.com/gp/product/B001DNZI6O/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001DNZI6O&linkCode=as2&tag=runawayriceyt-20&linkId=O56AYMVCBTV5TS43

Finum 100 Tea Filters, Large, Brown
http://www.amazon.com/gp/product/B000KDW9MO/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B000KDW9MO&linkCode=as2&tag=runawayriceyt-20&linkId=EHFV4X6B7W4J4HKT
 
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_________________________________

Ingredients:

1 small yellow onion
2-inch section ginger
2 whole star anise
2 cardamom pods
5 cloves
1/2 Tbsp coriander seeds
1/2 tsp fennel seeds
3/4 oz rock sugar
1 Saigon cinnamon stick

5 lb whole organic chicken
2 Tbsp salt
9 cups chicken stock http://youtu.be/7PB569XoD-Y
1 lb rice stick/pho noodles, size medium

Garnishes and Accompaniments:

2 green onions, chopped
ground black pepper
2 cups bean sprouts, washed and trimmed
Thai basil, sawtooth herb, cilantro, washed
red chilies
jalapenos, thinly sliced
2 limes, cut into wedges
fish sauce
hoisin sauce
sriracha sauce

Yields: 4-6 servings

Nguyên liệu:

1 củ hành tây nhỏ
1 khúc gừng chừng 5 cm.
2 tai hồi    
2 trái thảo quả    
5 đinh hương 
½ m canh hột ngò
½ m. cà phê hột tiểu hồi
20 g đường phèn
1 khúc quế chừng 5 cm

2 K – 2.2 Kg gà organic
2 m. canh muối
2.25 L nước soup gà
450 g bánh phở, loại vừa

Trang trí và rau ăn kèm:
2 tép hành lá, cắt nhỏ
tiêu xay
100 g giá nhặt và rửa 
húng quế, ngò gai, ngò rí, rửa
ớt đỏ
Jalapenos, sắt mỏng
2 trái chanh, cắt miếng
Nước mắm
Tương ăn phở
Tương ớt

Cho: 4-6 phần ăn

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Instant Pot Pho Ga / Vietnamese Chicken Noodle Soup - Pressure Cooker Recipe

There are few things in life as satisfying as a good bowl of authentic pho ga. Chicken noodle soup cranked up to 10.

authentic pho ga - vietnamese chicken noodle soup

3-4 lb whole chicken (grain-fed, air chilled)

chicken stock (homemade

1/2 inch piece of ginger (not the roasted ginger)

tsp kosher salt

Tbsp brown sugar

ginger and onion

oz rice noodles

shallot

Pre-heat your oven to 350F.

Roast the onion and ginger for 1 hour.

Let cool. Slice the onion in half and the ginger into 1/2 inch pieces.

The aromatics

In a 5-6 quart dutch oven or pot combine the whole chicken, 4-5 green onions, the 1/2 inch piece of ginger and the salt. Add 8 cups of stock plus enough water to cover the chicken. If you can't quite cover the chicken start it breast side down.

Bring to a simmer and poach for about 20 minutes (breast side down if needed). Flip the bird and continue to poach until the chicken reaches about 155F in the breast and 165F in the thigh - about 10 minutes. Use an instant read thermometer - there's no other safe way to do this. The chicken will continue to cook after you remove it from the broth so give yourself some room. You are going for a final internal temperature of 165F in the breast and 175F in the thigh.

Set the chicken aside to cool enough to handle. Remove chicken from the bones. You don't have to be perfect. You have lots of chicken.

The chicken

Remove and discard the 1/2 inch piece of ginger. Keep the stock and green onion in the pot.

Return the chicken bones to the pot along with the roasted ginger and onion.

Add the brown sugar.

Let simmer 3-4 hours, loosely covered.

Strain. You should have about 10 cups of broth. If you have less, add some water to make up for evaporation.

Refrigerate until ready for use. If you refrigerate you can skim the fat and reserve. That way you can add a tsp or so per bowl as they do in Vietnam.

When ready to serve heat the broth to just below a boil and add the fish sauce. This is where the final seasoning happens. Your broth may still under-salted. Decide for yourself. Start adding salt a half a tsp at a time. You want it pretty salty - adding in the chicken and the noodles blunts the saltiness some.

The broth

Do your prep. Slice or shred the chicken. Cut up some green onion. Prep your herbs. Slice your shallot as thinly as you possibly can. Slice some red chili. Cut up the lime. Pre-heat your bowls. Make sure your broth is good and hot. Have it all ready to go. Once you start things go fast and cold pho is not good pho.

Pho ga

Here's a trick to cook rice noodles for pho that I found buried at the bottom of an Epicurious recipe. Soak your rice noodles in cold water for about 30 minutes.

At the same time, bring a large pot of water to a boil.

Put the soaked noodles in a big strainer and drop it into the boiling water.

Stir the noodles and start checking them for texture after about 30 seconds. They should be done in under a minute. You want them slightly toothy as they will cook a bit more in the broth.

When you have them how you want them, pull the noodles and divide into 4 bowls.

Top the noodles with the chicken and sprinkle with green onions and sliced shallots.

Pour 1/4 of the broth into each bowl.

Serve with the condiments on the table to let people flavour their pho as they like it.

Cook the noodles

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

cilantro

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.

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