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 it, think chicken noodle soup with an Asian twist. I adapted the recipe from here.
Heat the Instant Pot until it says “hot” on the Saute setting and toast for 2 minutes:
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)
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.
Garnishes we like for pho ga:
green onions, sliced
Thai chili pepper
Nutrition facts do not include garnishes, but none of these garnishes will significantly change them.