Pho Chicken Noodle Soup
By :Chop Secrets
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Votes: 2
Rating: 4
Rate this recipe!
Course Soup
Cuisine Vietnamese
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Basil, Chicken Thighs, Ginger, Lime, Onion
Prep Time 5 minutes
Cook Time 55 minutes
Servings
4 - 6 servings
Ingredients
Pho Chicken Noodle Soup
  • 2 tbsp canola oil or other high-heat oil
  • 2 medium onions halved
Spice Mixture:
  • 1 tbsp coriander seed
  • 1 tsp green cardamom pods
  • 3 star anise pods
  • 1 cinnamon stick
  • 5 whole cloves
Pot Mixture:
  • 8 cups Water warmed
  • 1/4 cup fish sauce
  • 1 tbsp kosher salt
  • 1 tbsp inch ginger peeled and roughly chopped
  • 1 tbsp lemongrass stalk trimmed and cut into 2 inch pieces
  • 4 lbs bone-in skin-on chicken thighs
Noodles:
  • 16 oz thin rice noodles 2 packages 8 oz
For Garnish:
  • fresh cilantro
  • fresh basil
  • Lime wedges
  • mung bean sprouts
  • 2 jalapeños thinly sliced
  • 1/4 onion thinly sliced
Course Soup
Cuisine Vietnamese
Difficulty Easy
Duration 30-60 min
Cooking Technique Pressure Cook, Sauté
Main Ingredient Basil, Chicken Thighs, Ginger, Lime, Onion
Prep Time 5 minutes
Cook Time 55 minutes
Servings
4 - 6 servings
Ingredients
Pho Chicken Noodle Soup
  • 2 tbsp canola oil or other high-heat oil
  • 2 medium onions halved
Spice Mixture:
  • 1 tbsp coriander seed
  • 1 tsp green cardamom pods
  • 3 star anise pods
  • 1 cinnamon stick
  • 5 whole cloves
Pot Mixture:
  • 8 cups Water warmed
  • 1/4 cup fish sauce
  • 1 tbsp kosher salt
  • 1 tbsp inch ginger peeled and roughly chopped
  • 1 tbsp lemongrass stalk trimmed and cut into 2 inch pieces
  • 4 lbs bone-in skin-on chicken thighs
Noodles:
  • 16 oz thin rice noodles 2 packages 8 oz
For Garnish:
  • fresh cilantro
  • fresh basil
  • Lime wedges
  • mung bean sprouts
  • 2 jalapeños thinly sliced
  • 1/4 onion thinly sliced
Votes: 2
Rating: 4
Rate this recipe!
Instructions
  1. Add oil to the Instant Pot. Using the display panel select the SAUTE function and adjust to HIGH or MORE.
  2. When oil gets hot, put the onion in, cut side down. Cook without moving until the onions begin to char, 4-5 minutes. Remove the onions to a bowl.
  3. Add the Spice Mixture ingredients to the pot. Cook and stir for one minute or until spices are fragrant.
  4. Add warmed water to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
  5. Add the remaining Pot Mixture ingredients and the reserved onions and their juices. Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
  6. Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 20 minutes.
  7. When the time is up, let the pressure naturally release for 10 minutes, then quick-release the remaining pressure.
  8. Carefully remove the meat from the pot to a cutting board. Remove skin and shred meat; discard bones and skin.
  9. Strain the broth and return to the pot. Turn the pot off by selecting CANCEL, then select the SAUTE function.
  10. Bring the broth to a simmer and cook the rice noodles in the broth according to the package directions.
  11. Serve noodles and broth over chicken. Garish as desired.
Recipe Notes

*The MANUAL and PRESSURE COOK buttons are interchangeable

2 replies
  1. shucolate
    shucolate says:

    It was better when I compare this to another pho recipe here, as this recipe mentioned to add more spices and fish sauce. The only thing I adopted from the other recipe is that char gingers as well as onions.

  2. Aromaine
    Aromaine says:

    This was really good!!! We substituted scallions instead of lemongrass and i would prefer less noodles or more broth but the flavor was spot on! Definitely adding this to my routine.

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