As I’ve mentioned in my Healthier Fried Chicken post, I was born and raised in Two Bridges, a neighborhood nestled in the Lower East Side (LES) of Manhattan, New York. During the early 90’s, I recall my mother taking my sister and I to this Vietnamese restaurant on Pike Street that could have potentially been 1 out of a just a handful of Vietnamese restaurants in Chinatown/LES, at the time. I grew to like pho because of my mom, when it was less popular. Today, there are innumerable Vietnamese restaurants globally, and probably just as many pho puns going around 😄, several being:
- Phogettaboutit!
- I’m crazy pho you.
- Beef pho and after…
- Are you pho’real?
How funny are they?? While the term pho is mostly associated with beef pho, one of my all-time favorite items to order off of Pho Bang’s menu, there is a pho that is under-appreciated, but equally delicious: Pho Ga, or Vietnamese chicken noodle soup. I have never ordered Pho Ga from a restaurant, because the times that I have tasted a sample of Pho Ga broth from Steve’s bowl, it was rather bland. However, thanks to this recipe from Epicurious, I made my first homemade Pho Ga several years ago, with the help of my beloved Instant Pot, and fell in love with it!! Over the years, I have tweaked this recipe to meet my family and my own preferences. This bowl of goodness is now a staple in our household 🥰 and my LO loves, and I mean LOVES it!!
PARBOILING
Parboiling is the process of partially cooking an ingredient (in this case, a whole chicken or leg quarters). You’ll find parboiling in many Chinese stew and soup recipes, as the method is used to cleanse meat and rid them of impurities prior to adding them into broth. To parboil, place the meat into a large pot, fill with enough cool water to cover the meat, then boil on high heat. You’ll begin to see scum afloat as the water begins to boil. When it does, discard the water and rinse the meat until clean, then set them aside.
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Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup) Recipe
Equipment
- Instant Pot
Ingredients
- 1 tbsp oil
- 2 onions halved or cut into 3 chunks
- 1 thumb of ginger smashed
- 4 cloves
- 4-5 lb whole chicken or leg quarters ideally free range
- 3 tbsp fish sauce
- 6 cups water (See Note 3)
- 1 tbsp sugar
- 3 servings rice noodles
SPICES (See Note 2)
- 1 cinnamon stick
- 3 star anise
- 1 tbsp coriander
OPTIONAL ACCOMPANIMENTS/SAUCES
- Scallions
- Lime wedges
- Basil leaves
- Bean sprouts
- Jalapenos
- Sriracha
- Hoisin Sauce
Instructions
- Place chicken into a large stock pot and fill with enough cool water to cover the chicken. Bring to a boil on high heat, then immediately discard the scummy water and rinse the chicken until cool. Drain then set the chicken aside.
- Select the saute function to preheat your Instant Pot and wait until the "hot" indicator turns on.
- Pour the oil into the pot and swirl to coat evenly.
- Place the onions, ginger and garlic into the pot and allow the onions to char for 4-5 minutes each side.
- Move the ingredients aside to make room for the chicken. Place the chicken into the pot and sear each side until slightly brown (optional). Please also refer to Note 1.
- Add the fish sauce, water and sugar (See Note 3).
- Place the cinnamon stick, star anise and coriander into a spice bag. Tie the spice bag to ensure spices do not get loose, then place the bag into the pot (See Note 2).
- Close the lid and turn the steam valve into sealing position.
- Cancel the saute function and select pressure cook, at high pressure, for 30 minutes.
- While the Instant Pot is preparing the broth, cook the rice noodles according to package instructions and place them into 3 bowls. If you plan to use any optional accompaniments, this is also a good time to wash/prepare them.
- When the broth is ready, unplug the Instant Pot and allow it to naturally release the pressure, or do a quick release. Please ensure that the float valve is completely down before you open the lid.
- Allow the chicken to cool and atop your noodles with your cut of choice. Serve the noodles and chicken in the broth, with optional accompaniments. Enjoy!
Video
Notes
- I’ve handled the chicken in 2 ways:
- I parboil it to rid the chicken of its impurities, then place the parboiled chicken into the Instant Pot, searing both sides for added flavors.
- I place the raw chicken directly into the pot, also slightly searing both sides. I opt for this method when the chicken is organic or previously cleaned by the market (giblets removed).
- I’ve handled the spices in 2 ways:
- I place the spices into a spice bag/tea bag, then place the bag into the pot after all the ingredients are in.
- I place the spices directly into the pot after charring the onions and before entry of the chicken. I remove them from the broth with a sieve or strainer before serving.
- If you’re using a 3lb chicken like I normally do, 6 cups of water should suffice. You may add a total of 7 cups for a slightly more diluted, but still delicious soup. If you’re using a heavier chicken (4-5lbs), I would suggest pouring an additional 1-2 cups of water and adjusting the other ingredients to taste.
INGREDIENTS USED/RECOMMENDED:
- Florida Crystals Natural Cane Sugar – https://amzn.to/2WZK6tq
- Three Crabs Fish Sauce – https://amzn.to/2X5nacc
- Star Anise – https://amzn.to/39rF4wS
- Coriander Seeds – https://amzn.to/3pyddR9
- Cinnamon Sticks – https://amzn.to/3cvtQJs
EQUIPMENT/TOOLS USED:
- Instant Pot – https://amzn.to/383TDGg
- Disposable Tea Filter Bags – https://amzn.to/3owbVG5
- OXO Good Grips 9-Inch Locking Tongs – https://amzn.to/3occmVy
- Gorilla Cutting Boards – https://amzn.to/2KSyG8p
I made this for my family and everyone (including myself) thought it was the best pho I have ever made. 🙂 Thanks for sharing the recipe. I might make it again this week!
Thank you so much for trying my recipe! I am so glad your family enjoyed it 🥰
This pho looks so delicious and so simple to make! A perfect soup for cooler weather.
This looks so tasty! This will be a great recipe to try in the instant pot!! Thanks for sharing!
I’m finally getting into the Instant Pot and love a good pho. Can’t wait to make this recipe!! It sounds simple and delicious.
I have heard a lot about Pho and will love to try it. Maybe when I go to a metro city I will get to taste it. But tell me are there any vegetarian options to the soup. Let me check thanks for the nudge. 😀
I could totally go for a bowl of this right now. I have everything but the star anise… do you think it will still work? I also only have dark meat chicken over white mean… I’m going to try anyways but thought id ask
I’m a HUGE fan of pho ga and have spent more money than I care to admit on buying it from a local restaurant, but now that I know how to make it at home, this is a whole new world!
Doing this with an instant pot makes it so easy. I love the flavours.