Pho Ga

By: Healthy Instant Pot Cookbook by Dana Angelo White

Pho Ga
Famous for being a hangover cure, this slurpable Vietnamese soup features high protein chicken, a mineral-rich broth and anti-inflammatory spices.
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Low Carb, Low Fat
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
30-60 min, 6 servings, bean sprouts, bone-in, canola oil, cinnamon stick, contributed, cook 55 min, coriander seeds, easy, fish sauce, fresh cilantro leaves, garlic, Healthy Instant Pot Cookbook by Dana Angelo White, jalapeno pepper, lime wedges, low carb, low fat, main course, modern, piece fresh ginger root, prep 15 min, pressure cook, red onion, rice noodles, sauté, skin-on chicken thighs, sriracha sauce, star anise, water

prep icon Prep Time
15 min
cook icon Cook Time
55 min

serving icon Servings
6 servings
Ingredients
  • 1 tbsp canola oil
  • 1/2 red onion
  • 1 inch piece fresh ginger root
  • 1 clove garlic
  • 2 tsp coriander seeds
  • 1 cinnamon stick
  • 2 whole star anise
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp fish sauce
  • 8 cups Water
  • 12 ounces rice noodles
  • 1 cup fresh cilantro leaves
  • 1 cup bean sprouts
  • 1 Jalapeno pepper
  • Sriracha sauce
  • Lime wedges
Instructions
  • Select Sauté and add the canola oil to the inner pot. Heat the oil until it shimmers, and then add the onion. Sauté for 2–3 minutes, or until the onion is lightly browned and slightly translucent. Add the ginger root, garlic, coriander seeds, cinnamon stick, and star anise.
  • Sauté for 1 additional minute, and then add the chicken thighs, fish sauce, and water.
  • Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 20 minutes. When the cook time is complete, allow the pressure to release naturally (about 30 minutes).
  • While the broth is cooking, fill a large bowl with warm water and place the rice noodles in the bowl to soften (about 20 minutes).
  • Once the cooking time for the broth is complete, remove the lid and transfer the chicken thighs to a plate to cool slightly. When the thighs are cool enough, remove and discard the skin, shred, and discard the bones.
  • Drain the noodles. Place a fine mesh sieve over a large bowl, carefully remove the inner pot from the base, and strain the broth. Discard the solids and return the strained broth to the inner pot. Select Sauté and bring the broth to a simmer. Add the noodles and simmer for an additional 2–3 minutes. Add the chicken to the pot.
  • Using tongs, transfer the noodles to serving bowls, and then ladle in the broth and chicken. Top each serving with the cilantro leaves, bean sprouts, jalapeño slices, and a dollop of the Sriracha, if using.
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