Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup) Recipe
Pho Ga, or Vietnamese Chicken Noodle Soup, combines aromatic spices with natural flavors of chicken into a rich broth that is served with noodles and toppings of your choice!
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