How To Toast The Spices
To toast all the spices, I put the cinnamon sticks, black cardamom pods, cloves, star anise, fennel, and coriander in a nonstick saucepan over medium heat and let them cook until fragrant, about 3-5 minutes. Once they’re fragrant, I use a small piece of muslin cloth to make a little bag to put the cloves, fennel, and coriander seeds in. The larger spices like black cardamom, cinnamon, and star anise can go directly into the IP.
Ingredients For Rotisserie Chicken Pho
These ingredients are full of heady aromas and umami delivery vehicles!
- Rotisserie chicken one plain, store-bought rotisserie chicken will serve to season the broth and provide more than enough meat for serving.
- Vegetables onion, ginger root, garlic + celery. You might not find garlic and celery in other pho recipes, but this is the way Mom does it, so
- Spices star anise, whole cloves, coriander seeds, + cinnamon sticks. It smells amazing!
- Fish sauce Mom recommends One Crab brand fish sauce, but you can try Red Boat or Three Crabs as well.
- Brown sugar if you want to be more authentic, use yellow rock sugar which still has a hint of molasses, but is lighter and less sweet. You can find it at your local international market or online.
- Better than Bouillon Roasted Chicken Base I mentioned shortcut, right?
- Rice noodles dry, flat rice noodles come in a variety of widths. If youre faced with a choice, go with medium or small.
You must have garnishes for your soup!
- Scallions Bare minimum, sprinkle a few sliced scallions on your soup before enjoying.
- Mung bean sprouts these provide a fresh, crisp texture.
- Thai basil + mint classic herbs for Vietnamese soup.
- Fresh peppers jalapeño or fresno for moderate heat, birds eye chili for a bigger kick.
- Sriracha another source of heata few drops go a long way.
- Hoisin sauce salty and sweet, youll be familiar with this sauce used in a lot of Asian dishes.
- Lime fresh squeezed lime provides a bright, acidic note.
How To Prepare The Rice Noodles
While youre waiting for the Instant Pot pressure to release, soak the dry noodles in a bowl of cool water for 30 minutes, then strain. This makes them more pliable.
When youre ready to serve, boil a saucepan of water, then reduce it to a simmer. Place one portion of noodles in a small strainer and submerge the whole thing into the water and leave it alone for 2 to 3 minutes.
Pull the strainer + noodles out of the water. Let the excess water drip away, then transfer the noodles to a bowl. Continue these steps for each portion of noodles.
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Serving Rotisserie Chicken Pho
The easiest way to warm up the chicken is to dunk it into the broth. Use the same strainer method employed with the noodles if you like, or simply add 4 cups of shredded chicken to the broth.
Divide the chicken between the bowls and ladle in the broth. Sprinkle thinly sliced scallions over each bowl and serve with garnishes on the side.
Each guest can add their favorite garnishes and condiments to customize their pho bowl!
What Is Yellow Rock Sugar
Yellow Rock Sugar are irregular hard lumps of crystallized sugar made from unprocessed sugar cane. Theyre not the same as White Rock Sugar.
Its commonly used in Chinese cuisine for making marinades, sauces, soups, traditional Chinese medicine, dessert soups, and in tea.
Since Yellow Rock Sugar is not as sweet as white sugar, it works well to balance flavors in Chicken Phos delicate broth by imparting a mild sweetness.
Where to Buy it? You can find them in Asian supermarkets or
*Fun Tidbit: When I was a kid, I often sneaked in the kitchen to hunt for hidden chocolate or candies. If I couldnt find any snacks to satisfy my sweet cravings, my last resort would always be the Yellow Rock Sugar in the yellow paper box wrapped with cellophane. hehe~ I would make my way through the huge hard lumps to find some tiny ones I can suck on.
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Why You Need To Make Instant Pot Chicken Pho
There are so, so many things to love about this recipe. Its gluten-free and can be made-ahead, making it a perfect weekend project that needs very little hands-on cooking. Diners can customize each bowl just the way they like it, so my spice-averse daughter can skip the spicy toppings but I can load up on them. The broth is nourishing and warming, but delicate at the same time.
It also makes enough for two dinners for my family of three. After we have it the first night, I freeze some chicken directly in the remaining broth to keep it from drying out and make sure I have some dried rice noodles in the pantry for when we need a quick weeknight meal. Oh, and did I mention our dog is also super-happy when we have chicken pho for dinner? She waits at my feet as Im taking the chicken off the bones, knowing that a few tasty morsels will find their way to her if shes patient enough. Its a win-win, chicken dinner for all.
Why This Recipe Works
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How to quickly make restaurant-quality pho right at home in the pressure cooker in less than 1 hour! The broth comes out perfectly so flavorful and comforting. You cant beat that!
So we made it to Cinque Terre!
It was quite a trek to get here from cruise, to shuttle, to taxi, to train, we were able to visit 3 of the 5 seaside villages Monterosso, Vernazza, and Manarola.
All were so unique and adorable, as I quickly told Ben we had to move here immediately.
But before that happens, I have the best homemade pho for you guys!
And guess what? You can make it right in the Instant Pot® in less than 1 hour! No need to simmer for 5-6 hours as you would for traditional pho.
The IP takes care of all that for you. Its just as flavorful and cozy and the broth is simply perfect.
Instant Pot Pho Ga / Vietnamese Chicken Noodle Soup / Pho Ga
This easy recipe for Instant Pot Pho Ga / Vietnamese Chicken Noodle Soup 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 served in an intoxicating broth layered with earthy, aromatic spices. Pho Ga is served with abundant herbs, fresh vegetables and tantalizing sauces which further enhance the gastronomic journey! In one word, it’s PHO-nomenal!
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Instant Pot Pho Ga / Vietnamese Chicken Noodle Soup
Ingredients
5 lb whole organic chicken 2 Tbsp salt, for cleaning the chicken
2 cups bean sprouts, washed and trimmed Thai basil, sawtooth herb, cilantro, washed and trimed red chilies, chopped
Directions
Making the Soup
Cut the onion in half. Remove the skin from one onion half and then thinly slice. Place into a small bowl and set aside for now.
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. Stirring occasionally, toast for 7-8 minutes or until fragrant. Remove from the heat and allow to cool. 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.
After the timer goes off, turn the valve to release the pressure.
Cooking the Rice Noodle
What To Serve Pho With
- Noodles: for the noodles, use either thin or flat rice noodles. Fresh is best! You can find fresh pho noodles at your local Asian supermarkets. Cook them right before you’re ready to serve so they don’t become mushy. My trick is to dip to noodles in a pot of boiling water for a minute and take it out immediate. Once the noodles go into your bowl, the hot broth will continue cooking it.
- Garnishes: with ph gà, we typically serve it with Vietnamese mint , Thai basil , chopped cilantro, and sliced scallion. Tear up the herbs and add them to your bowl. Vietnamese also enjoy ph with a handful of bean sprouts. You can leave them raw for a crunch or blanch the bean sprouts. Both ways are delicious and depend on your preference. For a citrus kick, squeeze in a bit of lime juice. I actually prefer to squeeze the lime juice into my condiment bowl, a trick I learned from my friend Thao in college.
- Condiment: the two must have condiments for ph are hoisin sauce and sriracha. You can squeeze them directly in your bowl or a small plate to dip your meat in. I prefer to leave them out since it changes the flavor of the broth. Some people like their ph extra spicy and adding a few slices of bird’s eye chili will do the job.
After making ph gà in the Instant Pot, I don’t think I’ll ever go back to the stove. I love the light and clean broth with notes of ginger and spices, springy noodles, and tender chicken. It was pure joy to slurp up this hearty bowl of Instant Pot ph gà!
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Instant Pot Chicken Pho
Pho sho you should make this for dinner tonight! Ever had pho at a restaurant? Its good right? Try making my shortcut, easier version at home.
If youre looking to mix it up and make something new try making Instant Pot chicken pho. Its a Vietnamese brothy chicken soup with skinny rice noodles. The broth is definitely the star of the soup as it is infused with all sorts of flavors. I couldnt get enough! And the chicken! It becomes so tender you can cut it with a fork.
My kids both came to the table with skeptical looks on their faces. They were wondering what this soup was all about. But they both finished their bowls by drinking down the broth. I will be making this soup again soon.
There are a few ingredients that youll probably have to go to the store for. I suggest a Harmons or Smiths grocery store for these items over a Walmart or Winco. Theyll be more likely to have the items. Check the Asian section of the store. And if youre wondering what to do with leftovers of some of the ingredients scroll past the recipe card below.
How To Make Instant Pot Chicken Pho
In this Instant Pot chicken ph recipe, everything simply goes into the pot. Add one whole chicken, a bunch of cilantro, a bunch of green onions, coriander seeds, whole yellow onions, and ginger. Set the pressure cooker to 30 minutes.
Traditionally, ph making involves charring onions, shallots, and ginger over an open flame and dry toasting the spices in a skillet to bring out the aroma. For this quick version, we are skipping that and throwing the raw aromatics and spices straight in the pot. The difference is quite subtle so its a step I happily omit if it can save some time.
Once the pressure cooker is done, press the quick release button to quickly let out the steam and stop the the cooking. Overcooked chicken will get dry and rubbery not good. I like to take the pot outside to do the quick release because it can get messy.
Remove the chicken carefully and set it aside to cool. Remove all the other solids and discard. To get a really clear broth, use a fine mesh strainer to remove the last remaining solid bits. In Vietnam, a clear ph broth is ideal. Once the chicken is cool enough to handle, hand shred chicken into thin strips and set aside.
Switch the pressure cooker to the saute setting so that you can season the stock. The broth is now done. To a bowl, add rice noodles, hand-shredded chicken, and garnishes. Ladle in the hot broth and enjoy.
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Andrea Nguyen Is The Queen Of Vietnamese Cooking
As James Oseland has proclaimed, Andrea Nguyen is the worlds greatest expert in Vietnamese cooking, and I agree. Ten years ago, I bought Andreas debut cookbook, Into The Vietnamese Kitchen it showed me that I could finally recreate restaurant-quality Vietnamese food at home. Ive been a super fan of Andreas ever sincecyberstalking her via her Vietworld Kitchen website and eagerly collecting all of her subsequent cookbooks. About a year ago, Henry and I traveled to Vietnam with her as she and the equally awesome Karen Shinto shot photos and gathered inspiration for The Pho Cookbook. The results are to die forespecially for a pho junkie like me. This gorgeous collection of pho recipes is perhaps my favorite of Andreas single-subject tomes. Each page is packed with indispensable tips on sourcing the best ingredients and seasoning the broth just right.
Tips For Making Pho Ga In The Instant Pot
The Instant Pot cuts down the cooking time to a fraction of what it would take on the stove. It takes about 30 minutes to make ph gà in the Instant Pot instead of 90 minutes on the stove.
- I used a whole, free range chicken for this recipe but you can substitute with your favorite cuts . Free range chicken has a firmer texture once cooked.
- I have an 8-quart IP which holds about 12 cups of water. I used 10 cups of water for a 4 pound chicken. Avoid going over the maximum line.
- If youre using a 6-quart IP, use a 3 pound chicken and about 8 cups of water.
- If the water goes over the line, make sure to ladle some out.
- Cook the chicken on HIGH pressure for 10 minutes. Let the pressure naturally release for 20 minutes before manually releasing the rest of the pressure.
- Remove the chicken from the IP and let it cool down before preparing the meat.
- Strain the broth and discard all the solids.
- Skim off the fat at the surface if youre concerned about the calories. I usually make the broth the night before and leave it in the fridge overnight to let the fat condense at the top. Right before rewarming the broth, I skim off the fat and discard it.
- Taste and adjust your seasoning right before serving.
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How Do You Make Chicken Pho Soup Easy
The secret to a good pho soup lies in the quality of the stock, which is made with aromatics, bones, and flavorful spices.
Prepare the stock:
Cook the noodle in a separate large pot of boiling water according to package instructions and then drain well.
Bring back your passion for baking, even if you cannot use eggs!
How To Char The Ginger And Shallot
I place the ginger and shallots directly over the burner grate of my gas stove for about 5 minutes making sure to char all the sides. If you dont have a gas stove, you can use your oven to get the job done. Place the ginger and shallots on a baking sheet lined with aluminum foil and place it on the top rack in your oven with the broiler setting on. Char the ingredients for 10 minutes, turning them once to get all the sides. Peel and discard the blackened skins of the ginger and onions, then rinse and add to the broth later.
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