pho noodle soup

This easy Vietnamese Pho recipe is authentic in taste, without the work! It&#039;s made with rice noodles, broth, and choice of chicken, beef, pork or shrimp.

Vietnamese Pho Soup

oz dried rice vermicelli noodles

Desired meat: chicken, pork, steak

onion

(2-inch pieces) fresh ginger (, unpeeled and halved, length-wise)

broth ((chicken, beef

water

tsp coriander

((optional))

Tablespoons fish sauce ((or less,

hoisin sauce

soy sauce

red chili paste ((sambal oelek))

cinnamon

salt and black pepper

green onions (, chopped)

jalapeño peppers

cilantro (, chopped)

Thai basil leaves

bean sprouts

limes (,

Sriracha hot sauce,

Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.

Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.

Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.

Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.

1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).

Discard the ginger, clove, cinnamon stick and onion pieces from the pot.

Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.

https://content.jwplatform.com/videos/NI2oXukZ.mp4

This easy Vietnamese Pho Soup includes rice noodles in a flavorful broth with your choice of meat, and topped with fresh herbs and vegetables. It has authentic taste and flavor, without all of the work!

Slow-Cooker Duck Pho features delicious, rich, broth accented by bright, fresh herbs. A great use of leftover roast duck.

Slow-Cooker Duck Pho

duck carcass, (see Recipe Note

mushrooms

lemongrass stalks, trimmed to 3 inches (including the bulb)

section ginger root

star anise pods

fennel seeds

onion, halved

garlic cloves,

chicken broth

duck stock, (strained and degreased, from above)

onion, large,

tbsp cilantro stems, (optional, chopped)

shiitake mushrooms, (optional; sliced)

duck meat, chopped (see Recipe Note

oz pho rice noodles

fish sauce

lime

tbsp chili-garlic sauce

garlic cloves, finely minced

tbsp sugar

cilantro, chopped

basil

scallions, sliced

limes,

jalapeno, thinly sliced (seed the chiles if you're heat-averse)

Place duck carcass into slow-cooker with remaining duck...

Place duck carcass into slow-cooker with remaining duck stock ingredients. Add enough water to mostly cover the carcass (don't overfill your slow-cooker, though!). Set slow-cooker on low for a minimum of 12 hours and up to 36.

Fish out bones and any large solids with...

Fish out bones and any large solids with a skimmer; place into a colander set inside a bowl. Rinse the solids with approximately 3 cups of cold water. Remove colander and discard solids. Add the liquid in the bowl to the slow-cooker. 

Working in batches, strain the stock through a...

Working in batches, strain the stock through a fine-mesh strainer into a degreaser. If you plan to refrigerate the stock before making the soup, pour the degreased stock into a storage container, cool, and refrigerate up to 3 days. If you are proceeding directly to making the soup, pour the degreased stock into a stockpot.

Heat the degreased duck stock in a stockpot...

Heat the degreased duck stock in a stockpot with the sliced onions, shiitake mushrooms, and cilantro stems. Simmer for 30 minutes.

Meanwhile, prepare the garnishes and bring the water...

Meanwhile, prepare the garnishes and bring the water for the pho noodles to a boil. Cook the noodles according to package instructions. Drain and rinse with cold water.

Mix the ingredients for the nuoc cham in...

Mix the ingredients for the nuoc cham in a jar (see Recipe Note #2). Shake to combine.

5–8 minutes before serving, add the roasted duck...

5–8 minutes before serving, add the roasted duck meat to the simmering broth to heat through. Serve soup with noodles and garnishes to taste.

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

cardamom pods

cloves

coriander seeds

lb whole organic chicken

salt (,

oz rock sugar

chicken stock

lb rice stick / pho noodles (, size medium)

green onions, (chopped)

black pepper

bean sprouts, (washed and trimmed)

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

red chilies, (chopped)

jalapeños, (thinly sliced)

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

This simple recipe uses the Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Enjoy a delicious and authentic bowl of hot beef noodle soup in about an hour.

Vietnamese Instant Pot Beef Noodle Soup with Oxtail (Phở Đuôi Bò)

oxtail

oz ginger (about 4 inches)

yellow onions (peel outer layer)

phở spices

sea salt

rock sugar

MSG (optional)

11 oz cooked beef balls (1 package)

lbs rice noodles

onions

Yellow onion

Red chili peppers/jalapenos

Lemons/limes

Preparations

Clean the oxtail with a tablespoon of coarse salt and lime juice, rinse and drain dry (cleaning is optional but recommended to remove any foul barnyard smell). Slice the unpeeled ginger into thick coins and give them a light smash. Peel the outer layer of the onion. If using pre-cooked beef meatballs, slice them in half and set them aside.

Sear the oxtail and render some fat

I&#8217;m using an 8-Quart Instant Pot pressure cooker, switch to the sauté mode to fry and sear the beef on all sides until golden brown. Remove the oxtail. Add the onions and ginger to the pot and sear them until they become aromatic (about one minute). Add oxtail back into the pot, fill the inner pot with water up to the ⅔ max line, press the Pressure Cook button, and set the timer to 30 minutes, then press Start. It will take about 20 minutes to reach temperature.

Prepare the garnishes

thinly slice the green onions (remove the root ends and keep the bottom white part long, about 2 inches), and thinly slice the rest. Peel and thinly slice the yellow onion. Thinly slice the jalapenos. Cut the lime into wedges.

Prepare the spices

Toast the pho spices in a small skillet for 30 seconds, then place them in a spice bag and tie it closed.

Prepare the Noodles

Add the rice noodles to a large mixing bowl and fill it with water. Soaking the rice noodles in water helps remove excess starch, separate the strands, and makes cooking quicker.

Stop the Cooking

When the pressure cooker is done, use the quick release method. I like to do this outside because it can get messy. A lot of oil will be at the top of the stock. Skim the top layer of oil and discard it or save it to use as oil for other recipes.

Season the stock

Press Sauté and change the setting to High. Adjust as necessary to maintain a low simmer. Season the stock with rock sugar, sea salt, fish sauce, and MSG. Add the spice bag and simmer for about 15 minutes.

Strain the stock

Remove all the solids from the stock. Set aside the meat to cool and discard the rest. Once the meat is cool enough to handle, you can remove it from the bones for easier eating (optional, great for kids).

Finish the broth

Add more water up to the ½ line, making a total of 4 quarts. Add the sliced beef balls and stems of green onions. Once the mixture comes to a boil, the broth is done.

Cook noodles and assemble the bowl for serving

To cook the noodles, bring a medium pot of water to a boil. Blanch a serving of noodles, one at a time, for about 5 seconds. Transfer noodles to a bowl, add oxtail and your desired toppings. Ladle in hot broth and meatballs. Squeeze in lime and enjoy.

https://www.youtube.com/watch?v=2P22NxD-EHM

Want quick pho? Try this simple Instant Pot pho recipe. This recipe uses an Instant Pot pressure cooker to create a rich and flavorful beef pho with oxtail. Pressure cook for only 30 minutes. Enjoy a delicious and authentic bowl of Vietnamese beef noodle soup in about one hour, from start to finish.

You Will Need:
4½ lbs oxtail
3 oz ginger (about 4 inches)
2 yellow onions (peel outer layer)
1 packet phở spices
2½ tablespoons sea salt
3 tablespoons fish sauce
 ﻿﻿﻿﻿25 grams rock sugar
2 teaspoons MSG (optional)
11 oz cooked beef balls (1 package)
2 lbs rice noodles
Green onions
Yellow onion
Red chili peppers/jalapenos
Lemons/limes

Full printable recipe: https://www.vickypham.com/blog/pho-bo-instant-pot-oxtail

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Quick & Easy Pho: Vietnamese Instant Pot Oxtail Beef Noodle Soup (Phở Đuôi Bò)

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