VIETNAMESE CHICKEN NOODLE SOUP (PHO GA)🐓🍜

Ingredients

• 1 piece Whole Chicken (about 3‑4 lb, cleaned and giblets removed)
• 1 large Yellow Onion (peeled and halved)
• 3 thumb‑sized pieces Fresh Ginger (peeled and smashed)
• 1 piece Rock Sugar (or 1 tsp granulated sugar)
• 2 tablespoons Fish Sauce (Vietnamese Nước Mắm)
• 2 whole Star Anise (toasted lightly)
• 1 piece Cinnamon Stick (2‑inch stick, toasted)
• 4 whole Cloves (toasted)
• 1 teaspoon Coriander Seeds (toasted)
• 2 whole Cardamom Pods (lightly crushed)
• 200 g Rice Noodles (Bánh Phở) (flat rice noodles, medium width)
• 1 cup Bean Sprouts (rinsed)
• ½ cup Fresh Thai Basil (leaves only)
• ¼ cup Cilantro (chopped)
• 1 small Jalapeño or Thai Bird Chili (thinly sliced (optional for heat))
• 1 large Lime (cut into wedges for serving)
• 2 stalks Green Onions (thinly sliced)
• ½ teaspoon Salt (adjust to taste)
• ¼ teaspoon Black Pepper (freshly ground)

Instructions

1. Prep Aromatics

   Halve the onion and smash the ginger pieces with the side of a knife. Set aside.

   Time: PT5M

2. Sauté Onion & Ginger

   Turn the Instant Pot to “Sauté” mode, add 1 tbsp oil, then add the onion halves and ginger. Cook, stirring occasionally, until the onion starts to brown, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

3. Toast Spices

   Add star anise, cinnamon stick, cloves, coriander seeds, and cardamom pods to the pot. Stir for 30 seconds until fragrant.

   Time: PT1M

   Temperature: Medium heat

4. Add Chicken & Liquid

   Place the whole chicken into the pot, add enough water to cover (about 8 cups), then add rock sugar, fish sauce, salt, and pepper.

   Time: PT2M

5. Pressure Cook

   Seal the Instant Pot, set to “Manual/Pressure Cook” on high pressure for 20 minutes. Once done, allow a natural pressure release for 10 minutes, then quick‑release any remaining pressure.

   Time: PT30M

   Temperature: High pressure

6. Shred Chicken

   Open the pot, remove the chicken with tongs, let cool 5 minutes, then pull the meat off the bones, discarding skin and bones. Set shredded meat aside.

   Time: PT5M

7. Strain Broth

   Pour the broth through a fine mesh sieve into a clean pot to remove solids. Taste and adjust seasoning with extra fish sauce or a pinch of sugar if needed.

   Time: PT3M

8. Soak Rice Noodles

   Place the rice noodles in a bowl of warm water and soak according to package instructions (usually 5‑7 minutes) until pliable. Drain and set aside.

   Time: PT7M

   Temperature: Warm water

9. Assemble Bowls

   Divide noodles among 4 serving bowls, top with shredded chicken, then ladle hot broth over everything. Garnish with bean sprouts, basil, cilantro, sliced chili, lime wedges, and green onions.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g