Cuong Can Cook - Pho Ga

Ingredients

• 2 pieces Bone‑In Chicken Breast (about 1.5 lb total, skin removed)
• 2 inches Fresh Ginger (peeled and sliced lengthwise)
• 1 large Yellow Onion (cut into quarters)
• 2 whole Star Anise (part of the spice packet)
• 1 piece Cinnamon Stick (2‑inch piece)
• 4 whole Cloves
• 1 tsp Fennel Seeds
• 1 tsp Coriander Seeds
• 2 pods Cardamom Pods
• 1 small piece Licorice Root (optional, from spice kit)
• 2 Tbsp Granulated Sugar
• 1/4 cup Three Crabs Fish Sauce (or any good-quality fish sauce)
• 8 cup Water (cold, for broth)
• 200 g Dry Rice Noodles (break into smaller pieces before cooking)
• 2 stalks Green Onion (thinly sliced)
• 1/4 cup Cilantro (roughly chopped)
• 1/4 cup Thai Basil (whole leaves)
• 1 whole Lime (cut into wedges for serving)
• to taste Sriracha Sauce (optional spicy condiment)
• to taste Hoisin Sauce (optional sweet‑savory condiment)

Instructions

1. Char Ginger and Onion

   Place the sliced ginger and quartered onion directly on a hot burner (or in a dry pan/toaster oven). Char each side until blackened spots appear, turning with tongs for even char (about 5 minutes).

   Time: PT5M

2. Rinse and Prepare Charred Aromatics

   Quickly rinse the charred ginger and onion under cold water to remove excess ash, then set aside.

   Time: PT1M

3. Dry‑Roast Whole Spices

   In a small skillet over medium heat, add star anise, cinnamon stick, cloves, fennel seeds, coriander seeds, cardamom pods, and licorice root. Toast, shaking the pan, until fragrant (about 2 minutes). Transfer to a cheesecloth bag.

   Time: PT2M

4. Assemble Broth in Instant Pot

   Place the charred ginger, charred onion, bone‑in chicken breasts, toasted spice bag, 2 Tbsp sugar, 1/4 cup fish sauce, and 8 cups water into the Instant Pot.

   Time: PT2M

5. Pressure Cook the Broth

   Seal the Instant Pot, set to Manual (Pressure Cook) on high pressure for 20 minutes.

   Time: PT20M

6. Prepare Garnishes While Cooking

   Thinly slice green onions, roughly chop cilantro, and wash Thai basil leaves. Set aside in small bowls.

   Time: PT5M

7. Natural Release & Open Pot

   When the 20‑minute cycle ends, carefully perform a quick release by turning the vent valve to vent. Wait until the float valve drops, then open the lid.

   Time: PT5M

8. Adjust Seasoning

   Taste the broth; add a little more fish sauce if needed for saltiness. Keep in mind noodles will dilute the flavor.

   Time: PT1M

9. Cook Rice Noodles

   Bring a pot of water to a boil. Add the dry rice noodles, stir, and cook for about 5 seconds until softened. Drain in a strainer and set aside.

   Time: PT1M

   Temperature: 100°C

10. Shred the Chicken

    Using two forks or tongs, pull the cooked chicken off the bone and shred into bite‑size pieces.

    Time: PT2M

11. Assemble Bowls

    Divide cooked noodles among serving bowls. Top with shredded chicken, fresh green onion, cilantro, and Thai basil. Ladle hot broth over everything.

    Time: PT2M

12. Serve

    Serve immediately while hot. Encourage diners to customize with extra herbs, lime, sriracha, or hoisin.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g

Ingredient Substitutions

• Instead of Bone‑In Chicken Breast: Chicken thighs, Whole chicken carcass
• Instead of Fresh Ginger: Ground ginger (use less)
• Instead of Yellow Onion: White onion
• Instead of Star Anise: None (essential flavor)
• Instead of Cinnamon Stick: Cinnamon powder (1 tsp)
• Instead of Cloves: None
• Instead of Fennel Seeds: None
• Instead of Coriander Seeds: None
• Instead of Cardamom Pods: None
• Instead of Licorice Root: None
• Instead of Granulated Sugar: Honey (1 Tbsp)
• Instead of Three Crabs Fish Sauce: Other fish sauce brands
• Instead of Water: Chicken stock for richer flavor
• Instead of Dry Rice Noodles: Flat rice noodles
• Instead of Green Onion: Scallions
• Instead of Cilantro: Thai basil
• Instead of Thai Basil: Regular basil
• Instead of Lime: Lemon
• Instead of Sriracha Sauce: Chili garlic sauce
• Instead of Hoisin Sauce: Plum sauce

Equipment Needed

• Instant Pot (or pressure cooker)
• Cheesecloth Bag (optional)
• Tongs
• Knife
• Cutting Board
• Strainer or colander
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Char ginger and onion for deep flavor.
• Dry‑roast whole spices to release aromatics.
• Pressure cook the broth for proper extraction of chicken bones.
• Release pressure safely to avoid steam burns.

Chef Tips from the Video

• For extra depth, add a splash of chicken stock to the water.
• Toast the spices in a dry pan until they start to pop for maximum aroma.
• Use a cheesecloth bag so you can easily remove the whole spices after cooking.

Troubleshooting

Storage

Refrigerator: Store broth and cooked chicken separately in airtight containers for up to 3 days.

Freezer: Freeze broth in portion‑size bags for up to 2 months; thaw before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Broth can be made 2‑3 days ahead and refrigerated; reheat gently before serving.
• Cooked chicken can be shredded and stored separately for up to 3 days.
• Noodles are best added just before serving to avoid sogginess.

Frequently Asked Questions