Description
A quick and flavorful Vietnamese chicken noodle soup made in the pressure cooker in just 30 minutes. This recipe delivers the aromatic broth and tender chicken of traditional pho ga without the long simmering time.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium yellow onion, quartered
- 3-inch piece of fresh ginger, sliced
- 6 cups low-sodium chicken broth
- 2 star anise pods
- 1 cinnamon stick
- 3 whole cloves
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 pound boneless, skinless chicken thighs
- 8 ounces flat rice noodles
- For serving: bean sprouts, fresh Thai basil, lime wedges, sliced jalapeño, hoisin sauce, sriracha
Instructions
- Set your pressure cooker to the sauté function. Add the oil and cook the onion and ginger until lightly charred, about 5 minutes.
- Pour in the chicken broth. Add the star anise, cinnamon stick, cloves, fish sauce, and sugar. Stir to combine.
- Place the chicken thighs into the broth. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- While the soup cooks, prepare the rice noodles according to package directions. Drain and divide among four serving bowls.
- Once the cook time is complete, let the pressure release naturally for 10 minutes, then perform a quick release for any remaining pressure.
- Carefully remove the chicken thighs and shred the meat with two forks. Discard the whole spices, onion, and ginger from the broth.
- Taste the broth and adjust seasoning with more fish sauce or sugar if needed. Return the shredded chicken to the hot broth.
- Ladle the hot broth and chicken over the prepared noodles in each bowl. Serve immediately with bean sprouts, herbs, lime, and sauces on the side.
Notes
- For a clearer broth, strain it through a fine-mesh sieve after removing the spices.
- You can use chicken breasts, but thighs yield more tender and flavorful meat.
- Toasting the spices in a dry pan for a minute before adding them can deepen their flavor.
- The broth can be made a day ahead; the flavors improve as it sits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Pressure Cooker
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg