Chicken Noodle Pho
By :Laurel Randolph
Print Recipe
Votes: 25
Rating: 4.48
Rate this recipe!
Course Soup
Cuisine Vietnamese
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Noodles, Spices
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons canola oil
  • 2 medium yellow onions halved
  • 2 inches Ginger fresh cut into 1⁄4 inch slices
  • 1 tablespoon coriander seeds
  • 3 star anise pods
  • 5 cloves
  • 1 cinnamon stick
  • 3 cardamom pods lightly smashed
  • 6 chicken thighs bone-in, skin-on
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 8 cups Water
  • kosher salt to taste
  • black pepper freshly ground
  • 4 servings rice noodles prepared according to package directions
Toppings
  • 3 scallions sliced
  • 1 lime cut into wedges
  • 1 handful fresh herbs such as mint, cilantro, and Thai basil, chopped
  • 1 jalapeno thinly sliced (optional)
  • 1 handful bean sprouts optional
Course Soup
Cuisine Vietnamese
Difficulty Medium
Browse Category Soups, Stews & Broths
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Chicken, Noodles, Spices
Prep Time 10 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
  • 2 tablespoons canola oil
  • 2 medium yellow onions halved
  • 2 inches Ginger fresh cut into 1⁄4 inch slices
  • 1 tablespoon coriander seeds
  • 3 star anise pods
  • 5 cloves
  • 1 cinnamon stick
  • 3 cardamom pods lightly smashed
  • 6 chicken thighs bone-in, skin-on
  • 3 tablespoons fish sauce
  • 1 tablespoon sugar
  • 8 cups Water
  • kosher salt to taste
  • black pepper freshly ground
  • 4 servings rice noodles prepared according to package directions
Toppings
  • 3 scallions sliced
  • 1 lime cut into wedges
  • 1 handful fresh herbs such as mint, cilantro, and Thai basil, chopped
  • 1 jalapeno thinly sliced (optional)
  • 1 handful bean sprouts optional
Votes: 25
Rating: 4.48
Rate this recipe!
Instructions
  1. Preheat the Instant Pot by selecting Sauté on high heat. When display says "hot" add the oil to the pot.
  2. Add the onions, cut-side down, and the ginger. Cook, without moving, until charred, about 4 minutes.
  3. Add the coriander, star anise, cloves, cinnamon stick, and cardamom. Stir and cook for 1 minute more.
  4. Add the chicken, fish sauce, and sugar and immediately pour over the water. Secure the lid.
  5. 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.
  6. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper as desired.
  7. 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). Enjoy!
17 replies
  1. Mjtfield
    Mjtfield says:

    This is the epicurious recipe, verbatim. That said, its excellent.

    Don’t let the fish sauce intimidate you; yes, it has a pungent odor, but that’s all. The soup tastes delightful: light broth, all the spices and flavors blend perfectly. It is a pleasure knowing I can whip up this complex and healthy soup in less than 30 minutes at home.

  2. Neishagae
    Neishagae says:

    Instrad of plain water, used 6 cups of chicken stock and 3 more cardsmom pods and it was absokutely amazing. Dont forget the chili paste at the end!

  3. jaobrien
    jaobrien says:

    Made this and it was awesome. I used 4-cups low sodium chicken broth and 4-cups water. Also added red chili sauce to the soup before serving.

  4. amandac1212
    amandac1212 says:

    Just made this pho soup. It was really good. Only change I did was instead of 8 cups water, I did 4 cups low sodium chicken brooth & 4 cups water. Topped each bowl with bean sprouts, lime juice & Sriracha sauce. Definitely a new favorite.

  5. daniel.harper77
    daniel.harper77 says:

    Tastes authentic. Used boneless / skinless chicken, a thinner rice noodle, and sea salt as variations. Looking forward to trying again with skin-on chicken, thicker noodles, and Kosher salt. Great recipe!

  6. Lboyles
    Lboyles says:

    Turned out absolutely amazing. I did feel like it could use some more spice. Next time I’m doubling up on ginger and cinnamon. But all around delish!

  7. Goddessloan
    Goddessloan says:

    I found this to be bland, even though I used 6 cups chicken broth and 2 cups water. I had to add a lot of fish sauce afterwards to make it more flavorful.

  8. JuliaundRoberto
    JuliaundRoberto says:

    Turned out absoluetly amazing! But we substituted water with chickenbroth as recommended by some other chefs 😉

  9. Macab
    Macab says:

    I love it. My forst time making pho and first time using the instant pot. Im very impressed. I also added better than buan (spelling) to the 8 cups of water.

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