INSTANT-POT VIETNAMESE CHICKEN NOODLE SOUP (PHO GA)
Using the Instant Pot, this flavorful broth-traditionally cooked for hours-is made by electric pressure cooker in a fraction of the time.
Provided by Laurel Randolph
Categories Instant Pot Pressure Cooker Soup/Stew Chicken Cilantro Ginger Coriander Anise Cardamom Clove Wheat/Gluten-Free Lime
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the Instant Pot by selecting Sauté on high heat.
- Once hot, add the oil to the pot. Add the onions, cutside down, and the ginger. Cook, without moving, until charred-about 4 minutes.
- Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
- Select Manual and cook at high pressure for 15 minutes.
- Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
- Place the cooked noodles in 4 bowls. When the chicken is cool enough to handle, pick the meat off the bones and add to the bowls. Pour over the broth and top with scallions, herbs, lime, and bean sprouts and jalapeño (if using).
PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)
"You can judge how good a Pho soup is by how much concentrated flavor is packed in the broth while still retaining a clean, uncloudy, clear broth. There are 2 very important steps to a clear but intense broth - 1) parboiling the chicken to get rid of the impurities 2) charring the ginger and onion for a naturally sweet, robust flavor." This recipe by Nathan Lyon and posted for ZWT6.
Provided by kitty.rock
Categories Vietnamese
Time 1h10m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- In a heavy large pot over high heat add onions, cut end down, and 2 ginger halves. Allow to blacken. Add peppercorns, star anise, cinnamon, and cloves.
- Then add the chicken and enough cold water to cover. Bring to a boil over high heat. Once water comes to a boil, add the fish sauce, allow to boil for 1 minute more then reduce the heat to low.
- Simmer, partially covered, until the chicken is cooked, 25-30 minutes. Do not overcook the chicken as it will be cooked further upon service.
- Remove chicken from broth and set aside to cool. When cool enough to handle safely, remove the meat from the bones, shred coarsely and set aside. Discard the bones. Strain the broth into a second pot and discard the solids.
- Meanwhile, soak the rice noodles in a large bowl of cold water for 10 minutes. Bring a large pot of water to a boil. Add the noodles and cook until they are almost done, al dente, about 2 minutes. Drain and rinse the noodles with cold water to remove excess starch. Drain well.
- In large bowls, serve the noodles over a bed of fresh ginger, bean sprouts, Thai basil, fresh mint, cilantro, basil, and fresh lime juice. Top with pulled chicken. Lastly, ladle the hot broth over top and serve.
Nutrition Facts : Calories 661.5, Fat 35, SaturatedFat 10, Cholesterol 172.5, Sodium 578.3, Carbohydrate 39.5, Fiber 2.6, Sugar 3.3, Protein 45.2
PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)
This dish is not complicated to make. Stir some chicken and spices together and simmer. Finish with a squeeze of lime and nam pla and you have soup to die for.
Provided by Broke Guy
Categories Clear Soup
Time 55m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, place chicken wings, garlic, ginger, lemongrass, kaffir lime leaves and galangal root in 1 liter of water. Bring to a boil over high heat.
- Reduce heat to low and simmer for 30 minutes, occasionally removing foam that floats to surface of broth.
- Shred lettuce into bite sized pieces. Cut tomato into small wedges. Remove root ends of bean sprouts.
- Soak pho noodles according to package directions.
- When soup has simmer 30 minutes, stir in the nam pla and lime juice. Season with salt and black pepper.
- Separate noodles into two bowls, pulling gently apart. Top both bowls with bean sprouts and lettuce.
- Ladle broth into each bowl and garnish with tomato slices and cilantro.
Nutrition Facts : Calories 418.9, Fat 16.2, SaturatedFat 4.5, Cholesterol 75.5, Sodium 1234.6, Carbohydrate 44.7, Fiber 3, Sugar 5.7, Protein 23.8
More about "instant pot vietnamese chicken noodle soup pho ga recipes"
INSTANT POT CHICKEN PHO NOODLE SOUP (PHO GA) RECIPE
From littlespicejar.com
4.9/5 (16)Category ChickenServings 4Total Time 1 hr 5 mins
- Toast: Heat the instant pot on the saute setting. When hot, drop the spices listed under 'spice ball' into the pot, stirring often, allow them to toast for 2-3 minutes or until fragrant. Place the ingredients into a spice ball (affiliate link) so that it's easy to remove later. Add the halved onions and ginger root to the pressure cooker and allow them to sear for 6-8 minutes. You want to flip them once or twice about halfway through.
- chicken pho: Pour in 9 1/2 cups of water. Using a wooden spoon, scratch the bottom of the pot to help loosen up all the brown bits left behind. Add chicken, spice ball, fish sauce, 1 tablespoon of sugar, and salt. Cover the instant pot; seal the vent. Cook on manual high pressure for 25 minutes and do a quick release. When the instant pot says there are 2 minutes of cooking time left, prepare an ice water bath (lots of ice in a large bowl with cold water.) Remove the chicken to the ice water bath. Skim any scum from the surface of the broth. Strain the broth into a large pot or measuring cup. Rinse out the instant pot insert, then pour the broth back in. Allow the broth to simmer on the saute setting if you want to concentrate the flavor a little more. Taste and adjust with additional sugar or salt to taste. Remove the skin from the chicken and shred or slice the chicken while the broth is simmering.
- assemble: when ready to serve, place about 2-3 ounces of noodles in a bowl, top with chicken and ladle on the broth. Serve the herbs and sauce on a plate and allow everyone to top their bowl as desired!
INSTANT POT PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)
From thehungrybluebird.com
4.9/5 (12)Category Instant Pot, SoupCuisine VietnameseTotal Time 45 mins
- Prepare pho noodles. Place in large bowl and cover with boiling water for 30 to 45 minutes, stirring occasionally to loosen up. Set aside.
- Heat oil in insert in Instant Pot on sauté setting until hot. Add halved onions and ginger, cut side down, and cook without moving, until well charred, about 5 minutes. Add spices (cloves, coriander, star anise, fennel, cinnamon stick and cardamom) and cook 1 more minute until fragrant. Turn off sauté function.
- Add water to the pot and then carefully add the chicken, diced apple, chopped cilantro, fish sauce, rock sugar and salt. Seal the pressure cooker and cook at high pressure for 15 minutes.
- When done, turn off Instant Pot and let pressure naturally release for 10 minutes, release any remaining pressure manually and carefully open lid. Remove chicken thighs to plate and cool slightly.
INSTANT POT PHO GA (VIETNAMESE CHICKEN NOODLE SOUP)
From pressurecookrecipes.com
5/5 (93)Total Time 1 hr 25 minsCategory Main Course, SoupCalories 556 per serving
- Toast Spices: Place 1 tbsp (5g) coriander seeds, half a cinnamon stick, and 4 cloves in the pressure cooker. Heat up your pressure cooker over medium heat (Instant Pot: press Saute button). When you smell the fragrance released from the spices (~2mins), remove and set aside the toasted spices.
- Char Onions and Ginger: Make sure your pot is as hot as it can be over medium heat (Instant Pot: wait until the indicator says HOT). Pour in 2 tbsp (30ml) vegetable oil and ensure to coat the oil over whole bottom of the pot. Carefully place 2 halved medium onions (flat side down) and the ginger pieces in the pressure cooker. Allow the onions and ginger to char without touching them (~5 mins). At the four minutes mark, add in the crushed garlic clove.
- Pressure Cook Chicken Broth: Pour in ½ cup (125ml) cold water and fully deglaze the bottom of the pot with a wooden spoon. Add in the toasted spices, 15g yellow rock sugar, 1 (36g) small bunch fresh cilantro, 2 tbsp (30ml) fish sauce, ½ tsp fine table salt. Pour in 3½ cups (875ml) cold water. Carefully add in the whole chicken (or chicken drumsticks + thighs) with a tong. If your chicken comes with neck and feet, add them in as well.Pour in 4 cups (1L) of cold water. Try not to pour the water directly at the chicken as it can splatter chicken’s germs outside of the pressure cooker. Make sure the chicken is at least 90% submerged into the liquid. Close lid and pressure cook at High Pressure for 10 minutes + 20 minutes Natural Release. After 20 minutes, turn the venting knob to venting position to release the remaining pressure. Open the lid carefully.
- Prepare Garnish: While the pressure cooker is pressure cooking, thinly slice ½ small white onion and place the slices in a bowl of cold water for 15 minutes to reduce the pungency. Prepare the remaining garnish as described in the ingredients list.
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