Quick Pho Ga (Vietnamese Chicken Noodle Soup)
- Contains Fish
Ingredients
- 3 tablespoons canola oil
- 1 large white onion, peeled, cut in half
- 1-inch piece fresh ginger, peeled, cut in half
- 4 boneless skinless chicken breasts (about 2 pounds)
- 6 cloves garlic, peeled
- 10 stems fresh cilantro
- 1 bunch fresh scallions, tops only (white parts reserved for garnish)
- 3 star anise pods
- 1 teaspoon white pepper
- 2 teaspoons fish sauce
- 5 whole cloves
- 2 teaspoons sugar
- 12 cups (3 quarts) chicken stock
- 1 box (14 ounces) dry rice noodles
- 1 tablespoon kosher salt, or to taste
Garnish
- White parts of scallions, thinly sliced
- Lime wedges
- Fish sauce, to taste
- Jalapeños, thinly sliced
- Fresh basil leaves, torn
- Fine-Mesh Strainer
Instructions
Step 1
Select SEAR/SAUTÉ and set to HIGH. Allow to preheat for 3 minutes.
Step 2
After 3 minutes, add oil to pot. Place onion and ginger into pot, cut sides down. Let cook, untouched, for 5 minutes, or until cut sides are completely charred.
Step 3
Add chicken, garlic, cilantro, scallion tops, star anise, white pepper, fish sauce, cloves, sugar, and stock to pot.
Step 4
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 25 minutes. Select START/STOP to begin.
Step 5
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 6
Remove chicken from pot and set aside to cool.
Step 7
Using a fine mesh strainer or slotted spoon, remove aromatics (herbs, garlic, ginger, cilantro, cloves, and anise) from broth.
Step 8
Select SEAR/SAUTÉ and set to HIGH.
Step 9
Slice or shred chicken meat; reserve meat.
Step 10
Once mixture is boiling, return chicken to broth and add noodles, cooking an additional 5 minutes. Add salt to taste. Garnish with your favorite toppings and serve.