I’m a little late to the pho game, but that’s because I live in the middle of nowhere and have no access to Vietnamese food. If you’ve never had pho ga, think chicken noodle soup with an Asian twist. I adapted the recipe from here.
The Pho Ga
Heat the Instant Pot until it says “hot” on the Saute setting and toast for 2 minutes:
4 cloves
1/2 cinnamon stick
Set the spices aside. Place in the bottom of the hot pot and and do not stir for 4 minutes:
2 onions, cut into halves (flat side down)
1/2 oz. fresh ginger, cut into thin strips
Add to the pot and char for 1 more minute:
1 garlic clove, crushed
Add 1/2 c. of water to the pot and stir to scrape up anything stuck to the bottom (deglazing). Add the remaining broth ingredients to the pot:
the toasted spices
1 whole chicken or 3 1/2 lbs. of drumsticks and thighs (or leg quarters)
small bunch of fresh cilantro (Reserve about 1/4 of the leafy parts of the bunch to use as a garnish.)
1 T. brown sugar
6 c. water
2 T. fish sauce
Cook the broth at high pressure for 10 minutes and natural release for 20. While the broth is cooking, soak in hot water for 20-25 minutes:
8 oz. medium rice noodles (about 2 ounces per person)
I always used to soak the noodles, but most packages say you can boil them, so I usually do that now.
Strain the broth, debone the chicken, and add the meat back into the broth, seasoning to taste with salt. Put the noodles into the bowls first and pour the broth over. Add as many garnishes as you’d like.
Garnishes
cilantro, chopped
green onions, sliced
bean sprouts
lime wedges
Thai chile pepper
Thai basil
Sriracha
Find more heavenly, international dishes here.
Instant Pot Pho Ga (Vietnamese Soup)
Equipment
- pressure cooker
Ingredients
The Pho Ga
- 4 cloves
- 1/2 cinnamon stick
- 2 onions halves
- 1/2 ounce fresh ginger strips
- 1 clove garlic crushed
- 1/2 cup water
- 3 1/2 pounds chicken whole or pieces
- 1 bunch cilantro Reserve 1/4 of it for later.
- 1 tablespoon brown sugar
- 6 cups water
- 2 tablespoons fish sauce
- 8 ounces rice noodles
Garnishes
- cilantro chopped
- green onions sliced
- bean sprouts
- lime wedges
- Thai chile pepper
- Thai basil
- Sriracha
Instructions
- Heat the pressure cooker on "Saute" mode and toast the spices for 2 minutes.4 cloves, 1/2 cinnamon stick
- Set the spices aside. Add the onions (cut side down) and ginger, and do not stir for 4 minutes.2 onions, 1/2 ounce fresh ginger
- Add the garlic to the pot and char for 1 more minute.1 clove garlic
- Add water to the pot and stir to scrape anything stuck to the bottom. Add the toasted spices and remaining broth ingredients to the pot.1/2 cup water, 3 1/2 pounds chicken, 1 bunch cilantro, 1 tablespoon brown sugar, 6 cups water, 2 tablespoons fish sauce
- Cook the broth at high pressure for 10 minutes with a natural release for 20. While the broth is cooking, cook the rice noodles according to package directions.8 ounces rice noodles
- Strain the broth, debone the chicken, and add the meat back into the broth, seasoning to taste with salt. Put the noodles into the bowls first and pour the broth over.
- Add any garnishes you'd like.cilantro, green onions, bean sprouts, lime wedges, Thai chile pepper, Thai basil, Sriracha