30 minutes or lessComfort FoodDinner

Vietnamese Chicken Noodle Soup

By Julia Vuong

4 Servings

30 Minutes

Easy

Recipe Details

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 Minutes

Cooking Technique: Pressure Cook

Cuisine: Vietnamese

Yield: 4 Servings

Ingredients

1 large onion, cut into fourths
1 medium-sized ginger piece, sliced
5 star anise
5 cloves
2 bay leaves
1 cinnamon stick
5 peppercorns
1 whole chicken (you can use just thighs, drumsticks, or any other part but bone in is key for flavor)
8 cups water
1 ½ tbsp. chicken bouillon powder
1 ½ tbsp. rock sugar
2 tbsp. fish sauce
24 oz. rice noodles
2 medium-sized ginger pieces, minced
2 tbsp. green onions, finely sliced, plus more for serving
3 tbsp. neutral oil
1 tsp. sesame oil
½ tsp. garlic salt
1 onion, finely sliced, for serving
Cilantro, for serving
Lime, cut into wedges, for serving

When the cold weather hits, or you're feeling a little under the weather, there's no better remedy than a warm, comforting bowl of Vietnamese chicken noodle soup, or pho ga. This iconic dish is beloved for its rich, fragrant broth and delicate balance of flavors—think tender poached chicken, slippery rice noodles, and a dash of fresh herbs. And now, thanks to the Instant Pot Pressure Cooker, you can have this comforting classic on the table in just 30 minutes, without any of the lengthy simmering normally required. No need to wait hours for the flavors to meld—this quick version is a game changer!

INSTRUCTIONS

1. Slice the onion into fourths and char in a pan with sliced ginger. Toast the star anise, cloves, bay leaves, cinnamon stick, and peppercorns.

2. Throw the charred onions and ginger, toasted spices, and whole chicken into your Instant Pot. Fill with water, making sure the chicken is submerged. Add the chicken bouillon powder and rock sugar. Pressure Cook on High for 20 minutes.

3. Naturally release the steam for 10 minutes and skim off the fat rendered from the chicken. Season with fish sauce, using it sparingly—too much will darken the soup, which isn’t ideal. If the soup needs more savoriness, add a bit more chicken bouillon powder instead.

4. To make the ginger garlic scallion sauce, mince the ginger and finely slice the green onions. Heat the neutral oil in a small saucepan and fry the ginger and green onions for 30 seconds until tender. Season with garlic salt and add sesame oil.

5. In a separate pot, prepare the rice noodles according to the instructions on the package. Add the noodles to the soup, and top off with green onions, cilantro, onions, and lime. Enjoy!