Chicken Pho (Vietnamese Chicken Noodle Soup)
A light, refreshing and healthy Vietnamese chicken noodle soup.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: Serves 4 1x
- Category: Soup
- Method: Pressure cooking
- Cuisine: Vietnamese
Ingredients
Scale
- 2 tbsp coriander seeds
- 3 cloves
- 1” piece ginger root, peeled and cut thickly
- 2 bunches green onions – chopped
- 3 tbsp parsley
- 3 tbsp cilantro
- 3 tbsp mint
- 2 boneless chicken breasts, cut into bite-sized pieces
- 4 cups chicken broth
- 8 oz rice noodles
- 2 cups water
- 1 tsp fish sauce
- 1 tsp brown sugar
- 1 tsp black pepper, freshly ground
- 2 fresh limes, sliced thinly
Instructions
- Switch on your instant pot and press sauté (normal). Add coriander seeds and cloves and toast the spices for a minute or two until fragrant.
- Add the ginger, green onions and green herbs (parsley, cilantro and mint). Reserve a few leaves for garnishing. Stir for about a minute or until you see the onions and green charring slightly at the edges. Then cancel sauté.
- Add the broth, water and chicken and close lid. Make sure the steam release handle is sealed and press the pressure cooking button. Set the timer to 12 minutes.
- While the soup is cooking, prepare the rice noodles. Cook the rice noodles according to package instructions and keep aside.
- Once the timer beeps, wait for the pressure to release naturally. Take out the chicken pieces and keep them covered in a bowl. Pass the soup through a sieve or strainer positioned over a deep pot so that the liquid passes through and the solids are left behind. You can discard the solids.
- Transfer the soup (after straining) to the instant pot and press sauté again. Add the fish sauce and brown sugar.
- Bring the soup to a boil, then cancel sauté. Check the seasoning. If it seems to be less salty than you like, add a dash of sea-salt. Cover the soup with a lid so that it doesn’t go cold.
- Now assemble the soup. Divide and put the cooked rice noodles in 4 individual soup bowls. Arrange the chicken pieces on top of the noodles and pour one cup of soup into each bowl. Squeeze a little lime juice and garnish with the remaining green leaves. Finish by sprinkling the soup with a few turns of freshly ground black pepper. Chicken pho is ready to be served.
Notes
- While cooking the noodles, follow the package instructions but add a teaspoon of cooking oil so that they don’t stick together.
- Once the noodles are cooked, run them under cold water to stop the cooking process.
- You can substitute the rice noodles for fettuccine pasta but pho just tastes more authentic with rice noodles.
Nutrition
- Calories: 206.8
- Sugar: 2.3
- Sodium: 1501.3
- Fat: 3.6
- Saturated Fat: 1.3
- Unsaturated Fat: 3.3
- Trans Fat: 0
- Carbohydrates: 21.8
- Fiber: 3.2
- Protein: 25.2
- Cholesterol: 70
Keywords: chicken pho, pho ga, Vietnamese chicken noodle soup, instant pot soup
Find it online: https://indianambrosia.com/chicken-pho/
