30-minute?! Pho GA Vietnamese Chicken Noodle Soup Instant Pot Recipe Test
30-minute?! PHO GA Vietnamese Chicken Noodle Soup INSTANT POT Recipe Test is a easy Vietnamese recipe that serves 4. 350 calories per serving. Recipe by emmymade on YouTube.
Prep: 20 min | Cook: 34 min | Total: 1 hr 4 min
Cost: $25.33 total, $6.33 per serving
Ingredients
- 6 pieces Chicken Drumsticks (bone‑in, skin‑on, about 2.5 lb total)
- 1 large Yellow Onion (halved, charred on cut side)
- 3 inches Fresh Ginger (peeled and sliced)
- 1/2 cup Cilantro Stems (roughly chopped, added to broth)
- 2 whole Star Anise (whole pods)
- 1 teaspoon Coriander Seeds (toasted)
- 1 teaspoon Fennel Seeds (toasted)
- 1 piece Cinnamon Stick (2‑inch stick)
- 3 whole Cloves
- 2 quarts Water
- 0.25 cup Fish Sauce (Vietnamese style, like Red Boat)
- 1 tablespoon Rock Sugar (or substitute with light brown sugar)
- 200 grams Dried Rice Noodles (Pho) (break into smaller strands before cooking)
- 1 cup Bean Sprouts (rinsed)
- 1/4 cup Fresh Cilantro Leaves (chopped, for garnish)
- 2 stalks Green Onions (thinly sliced, for garnish)
- 1/4 cup Thai Basil (torn, for garnish)
- 1 piece Thai Chili or Jalapeño (thinly sliced, optional for heat)
- to taste Sriracha (optional, served on the side)
- to taste Hoisin Sauce (optional, served on the side)
- to taste Salt
- to taste Sugar
Instructions
Char Onion
Set the Instant Pot to Sauté mode, add 1 tbsp oil, and place the onion halves cut‑side down. Cook, turning occasionally, until the surface is deeply blackened, about 5 minutes.
Time: PT5M
Add Aromatics & Spices
Add the sliced ginger, cilantro stems, star anise, coriander seeds, fennel seeds, cinnamon stick, and cloves to the pot. Pour in 2 quarts water, then add the chicken drumsticks, 1/4 cup fish sauce, and 1 tbsp rock sugar.
Time: PT2M
Pressure Cook
Close the Instant Pot lid, set the valve to Sealing, and select High Pressure for 20 minutes. Allow the cooker to come up to pressure (≈10‑15 minutes) then the timer will start.
Time: PT20M
Quick Release & Strain
When the timer ends, carefully perform a quick pressure release. Remove the chicken drumsticks and set aside. Strain the broth through a fine‑mesh sieve into a clean bowl, discarding the solids.
Time: PT5M
Shred Chicken (optional)
Using two forks, pull the meat off the bones. Set the shredded chicken aside to add to each bowl later.
Time: PT3M
Prepare Rice Noodles
Bring a pot of water to a rolling boil. Drop the dried rice noodles in and stir for 10 seconds, then immediately transfer to a colander and rinse briefly with cold water.
Time: PT3M
Temperature: 100°C
Assemble Bowls
Divide the noodles among 4 bowls, top with shredded chicken, then ladle the hot broth over. Garnish with bean sprouts, cilantro leaves, sliced green onions, torn Thai basil, and sliced chili. Serve sriracha and hoisin on the side.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 8 g
- Fiber
- 3 g
Dietary info: Gluten‑free (if hoisin omitted), Dairy‑free, Nut‑free
Allergens: Fish (fish sauce), Soy (hoisin sauce, optional)
Ingredient Substitutions
- Instead of Chicken Drumsticks: Turkey Drumsticks
- Instead of Yellow Onion: Shallot
- Instead of Fresh Ginger: Ground ginger (use 1 tsp)
- Instead of Fish Sauce: Soy sauce (use less)
- Instead of Rock Sugar: Light brown sugar
- Instead of Dried Rice Noodles (Pho): Fresh rice noodles
- Instead of Thai Basil: Regular basil
- Instead of Thai Chili or Jalapeño: Serrano pepper
Equipment Needed
- Instant Pot (or electric pressure cooker)
- Fine Mesh Sieve
- Large Pot for Noodles
- Cutting Board
- Chef Knife
- Ladle
- Soup Bowls
- Tongs
Critical Steps — Do Not Skip
- Char the onion until deeply blackened but not burnt.
- Seal the Instant Pot correctly and ensure it reaches full pressure.
- Quick release safely to avoid splatter.
- Strain the broth to achieve clarity.
- Do not overcook the rice noodles; they should be underdone before adding broth.
Chef Tips from the Video
- Toast whole spices (star anise, cinnamon, cloves, coriander, fennel) in the dry pot for 30 seconds before adding liquid for a deeper aroma.
- Use high‑quality Vietnamese fish sauce; it makes a huge difference in the umami of the broth.
- Add a splash of lime juice just before serving for a bright finish.
Troubleshooting
Broth tastes weak or lacking depth.
Add an extra star anise, a pinch more rock sugar, or simmer the strained broth for 10 minutes to concentrate flavors.
Broth is too salty.
Dilute with additional water and adjust with a splash of lime juice to brighten.
Noodles become mushy.
Under‑cook the noodles in step 6 and rinse with cold water to stop cooking.
Chicken is dry.
Ensure the drumsticks are fully submerged during pressure cooking; if needed, add an extra 5 minutes of pressure.
Storage
Refrigerator: Store broth in airtight containers for up to 3 days.
Freezer: Freeze broth in portion‑size bags for up to 2 months.
Room temperature: Noodles and fresh herbs should be kept refrigerated; do not leave assembled pho at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the broth a day ahead and refrigerate; reheat gently before assembling.
- Shred the cooked chicken and store separately for quick bowl assembly.
- Pre‑slice herbs and store in a sealed container for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of Phở Gà in Vietnamese cuisine?
Phở Gà is a traditional Vietnamese chicken noodle soup that originated in northern Vietnam as a lighter alternative to the beef‑based Phở Bò. It is often enjoyed for breakfast or as comfort food, reflecting Vietnam’s love of aromatic broths and fresh herbs.
What are the traditional regional variations of Phở Gà in Vietnam?
In northern Vietnam, Phở Gà is typically served with a clear, lightly spiced broth and simple garnishes like cilantro and green onion. Southern versions add sweeter notes, more herbs such as Thai basil, and often include lime wedges and chili on the side.
How is Phở Gà traditionally served in Vietnam?
Traditionally, Phở Gà is served in a large bowl with rice noodles, shredded chicken, and hot broth poured over. It is accompanied by fresh bean sprouts, cilantro, Thai basil, lime wedges, sliced chilies, and optional sauces like hoisin and sriracha on the side.
What occasions or celebrations is Phở Gà traditionally associated with in Vietnamese culture?
Phở Gà is commonly eaten for everyday meals, especially breakfast, but it also appears at family gatherings, festivals, and during the Lunar New Year (Tết) as a comforting, nourishing dish.
What makes Phở Gà special or unique in Vietnamese cuisine?
Phở Gà stands out for its clear, fragrant chicken broth that balances sweet, salty, and aromatic spice notes while remaining light. The combination of fresh herbs, quick‑cooking rice noodles, and optional heat from chilies creates a harmonious contrast of textures and flavors.
What are the most common mistakes to avoid when making Phở Gà at home?
Common mistakes include over‑cooking the rice noodles, which makes them mushy; under‑charing the onion, which reduces smoky depth; and adding too much fish sauce early, leading to an overly salty broth. Taste and adjust seasoning at the end.
Why does this Phở Gà recipe use an Instant Pot instead of a traditional simmered broth?
The Instant Pot reaches pressure quickly, extracting flavor from the chicken and spices in about 20 minutes, which saves time while still delivering a rich, concentrated broth that mimics the long‑slow simmer of traditional methods.
Can I make Phở Gà ahead of time and how should I store it?
Yes, the broth can be prepared a day ahead and refrigerated; reheat gently before serving. Cooked chicken can be shredded and stored separately. Assemble the bowls just before eating to keep noodles from becoming soggy.
What texture and appearance should I look for when making Phở Gà?
The broth should be clear, amber‑gold, and slightly oily from the chicken fat. The noodles should be tender but still firm to the bite, and the chicken should be fall‑off‑the‑bone tender. Garnishes add bright green color and a fresh crunch.
How do I know when the Phở Gà broth is done cooking?
After the pressure cycle, taste the broth; it should be richly flavored with noticeable notes of star anise, cinnamon, and ginger. If the chicken is easily falling off the bone and the aromatics have infused the liquid, the broth is ready.
What does the YouTube channel emmymade specialize in?
The YouTube channel emmymade focuses on approachable home cooking tutorials, often featuring quick, budget‑friendly recipes and creative uses of kitchen gadgets like the Instant Pot.
How does the YouTube channel emmymade's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
emmymade emphasizes scientific cooking methods, such as using pressure cooking to speed up traditional broth preparation, and provides clear, step‑by‑step visuals that make authentic Vietnamese dishes accessible to busy home cooks.
Last updated: September 1, 2026
