Instant Pot Chicken Pho Recipe (Phở Gà)

Method

• 1)

  Roast the onion and ginger

  Place a some foil on a baking sheet and lightly oil the the foil, place the onion and ginger on the foil and put the baking sheet on the top rack of your oven. Broil the onion and ginger for about 5-10 minutes – you can pull them out once you see the onions start to get a dark char. Slice the ginger into a few pieces and place them + onion into a large cotton soup bag (link here) or wrap them up in a fine cheese cloth to prevent your broth from getting cloudy and place into the Instant Pot.

• 2)

  Add the Spices:

  Place 6 Star Anise Pods, 3 Whole Cloves, 1 Tablespoon of Fennel Seeds, 1 Teaspoon of Coriander Seeds into a pan a toast on medium heat for a few minutes until they are fragrant, place into a spice bag & seal the bag well and place into the Instant Pot.

• 3)

  Cook the chicken:

  Rinse your whole chicken and chicken breasts well with cold water and put into the Instant Pot and add 9 Cups of Water. Add 2 Tablespoons of Kosher Salt and 2 Tablespoons of Sugar to the pot. Lock and seal the lid, choose High Pressure for 20 minutes. When the timer is up, wait 5 minutes, then switch the knob to venting. When the pin drops, open the lid, remove the chicken with tongs and place on a large cutting board. Remove the meat off of the bones and refrigerate (reserve the carcass, bones and skin).

• 4)

  Make the bone broth:

  Use a fat skimmer to remove any scum floating in the broth. Add 4 Cups of water to the pot, add the bones, skin, carcass back into the pot, seal the lid and cook on High Pressure for an additional 45 Minutes and once the timer is up, wait 20 minutes before switching the knob to venting. Remove all the bones, carcass, and spices, use a fat skimmer to remove anything floating in the broth – it should look clear.

• 5)

  Season the broth:

  Add 1 Tablespoon of Fish Sauce. Your broth may need more seasoning, taste and season with more salt or fish sauce if needed. The broth should taste salty, since it will balance out after you add the noodles. If your broth tastes bland after you add noodles, you didn’t season enough. (Just omit fish sauce if you don’t like it, you can just substitute with more sugar + salt)

• 6)

  Make Vietnamese Ginger Dipping Sauce (Nước Mắm Gừng):

  Combine ½ Cup Chấm Dipping Sauce (purchase here) with 2 Teaspoons of grated Fresh Ginger. Taste and add more ginger if you prefer. Serve as a dipping sauce with each bowl.

• 7)

  Noodles:

  Cook your pho noodles according to the directions on the package. Times will be different for dry or fresh noodles. Add a portion to each bowl your are serving.

• 8)

  Create your bowl:

  Slice or shred your chicken and place on top of each bowl. Top with the broth and garnish with plenty of chopped scallions, cilantro and sliced onions. The garnishes are optional and can be served on the side. Enjoy!