When we are fully settled into the Winter months, it seems I always have at least one soup on tap for the week. Soups are so cozy and good for the soul on these cold, cold days. And it really has been a frigid start to the new year here in Michigan, so I’ve been experimenting with more soups than ever before like this comforting Vietnamese Chicken Pho Ga. I, along with many, was gifted an Instant Pot for Christmas this year and at first I wasn’t too sure about it, but with a little a bravery and trial & error, I’m feeling pretty good about it! If you landed one of these pressure cookers, than you definitely need to keep reading!
This beautiful noodle bowl is ready in less than an hour, and aside from a little hunting and gathering of some delicious spices and slight prep, it doesn’t get easier than this. It’s a great weeknight dinner win making for amazing leftovers for lunch the next day. I adapted this recipe by Laurel Randolph to give the broth a little deeper. full-body flavor by adding some hoisin sauce and of course you can’t have a perfect noodle bowl without a creamy six-minute egg, in my opinion. If you a gluten-intolerant, make sure to look for a gluten-free hoisin sauce from your local Better Health or Whole Foods store to keep this recipe gluten-free. There is so much to love about this recipe and I hope you enjoy!
For the soup:
- 2 tablespoons vegetable oil
- 2 medium yellow onions, halved
- 1 (2-3 inch) piece of ginger, cut into 1/4-inch slices
- 1 tablespoon coriander seeds (or 2 tablespoons of ground coriander)
- 3 star anise pods
- 5 cloves
- 1 cinnamon stick
- 3 cardamom pods, lightly smashed (or 1/4 teaspoon of ground cardamom)
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons fish sauce
- 5 tablespoons hoisin sauce
- 1 tablespoon sugar
- 8 cups water
- Salt & pepper, to taste
- 4 servings rice noodles, prepared according to package directions (separate from instant-pot)
- 4 boiled eggs (separate from instant-pot)
For the toppings:
- Handful of fresh mint or Thai basil, chopped
- 4 scallions, sliced
- 1 lime, cut into wedges
- 1 1/2 cups fresh bean sprouts
- Red pepper flakes
- 1 jalapeno, thinly sliced (optional)
- Preheat the Instant Pot by selecting saute on high heat.
- Once hot, add the vegetable oil to the pot. Add the onion, cut side down, and the gingerr. Cook without moving so they char somewhat, about 5 minutes.
- Add the coriander, star anise, cloves, cinnamon stick and cardamom. Stir and cook for another minute. Add the chicken, fish sauce, hoisin sauce, sugar, and immediately add the water. Secure the pot lid while selecting Manual at high pressure.
- The pressure will build for about 10 minutes and once the clock begins, let cook at high pressure for 15 minutes.
- Meanwhile, prepare rice noodles according to package directions.
- Next, prepare eggs by boiling a small pot of water. Once you have a nice gentle boil going, add eggs and set timer for 6 minutes. Immediately remove from heat at 6 minutes and run eggs under lukewarm water. Remove shells and set aside.
- Once cooking is complete, use a natural release for 10 minutes and release any remaining steam. Remove the chicken from the pot and carefully strain the broth. Season with salt and pepper to taste. (You may consider straining the fat in the broth by using a large metal spoon to remove the fat that rises to the top.)
- When the chicken is cool enough to handle, pick the meat off the bones and set aside for serving.
- To serve, place a small handful of noodles in each bowl, add the chicken, and gently pour broth into the bowls. Then add desired topping and enjoy!
Makes about 6 servings
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Author: Jennifer Kuhar