Instant Pot Chicken Pho (Pho Ga)

• onion: you'll be charring this, along with the ginger to help the broth develop a more complex flavour.
• ginger: fresh ginger is a must in this recipe.
• olive oil or avocado oil: to char the onion and garlic and roast the spices
• chicken breasts:  boneless, skinless. You can also use chicken thighs. You'll cook this in the Instant Pot along with the broth, then remove it and either shred or cut it into bite-sized pieces.
• whole spices: cinnamon stick, cloves, star anise, coriander seeds and fennel seeds. You'll strain these from the broth before serving it.
• chicken stock: homemade chicken stock or reduced-sodium chicken broth
• rice noodles: the flat noodles you'd use for stir-fry or Pad Thai.
• brown sugar, coconut sugar, or 0-calorie golden Monkfruit sweetener
• fish sauce: don't leave it out! It smells foul, but you won't taste or smell it in the finished soup.
• lime juice: freshly squeezed

Garnishes for Chicken Pho

• bean sprouts
• fresh mint, basil (Thai basil if available) or cilantro leaves
• green onions, thinly sliced
• lime wedges: that extra squeeze of lime adds a burst of bright flavour to this delicious bowl of soup!

• First, assemble all the recipe ingredients.
• Turn the Instant Pot to the Sauté function. Add the oil. When it's hot, add the cut onion and ginger, cut side down. Cook for 4 minutes, undisturbed, allowing the onions and garlic to char.
• Add the fennel, star anise, cloves, cinnamon stick and coriander and cook for 1 minute, stirring constantly. Sautéing them helps to make their flavour more bold and intense, resulting in a fragrant broth.
• Add the chicken breasts, fish sauce, sugar and broth. You may be tempted to omit the fish sauce. It does smell foul, but you will not taste or smell it in the finished broth. It really is necessary for pho and will bring a depth of flavour to the broth, so resist the urge to eliminate it.😊
• Secure the lid and using the Manual function, set the Instant Pot on high pressure for 10 minutes cook time, then allow a natural release for 10 minutes. Release the remaining steam.
• Open the lid, remove the chicken and either shred it (with two forks or with an electric mixer) or cut it into bite-sized cubes.
• Using a fine mesh strainer, strain the broth into a large bowl. Taste and correct the seasoning.

• Meanwhile, cook the noodles according to the package directions. (Often you'll bring a pot of water to a boil, then add the noodles and allow them to sit for 8 to 10 minutes.)
• Add the noodles and the chicken to individual bowls, pour the hot broth over and garnish with bean sprouts, lime, herbs, green onions, or jalapeño, only if you like a lot of heat.

👍🏼 Helpful Tips

The first time I made this Vietnamese Chicken Noodle Soup, I loaded up my bowl with sliced jalapeños and could hardly eat the broth!

Jalapeño slices look attractive, but they do add a lot of heat when you pour hot broth directly over them. You've been warned.😊

🔁 Possible Variations

Try this recipe with cooked shrimp instead of chicken. Add the cooked shrimp to the bowls when you add the noodles and garnishes.

Vary the toppings according to what you like! I like the crunchy contrast of bean sprouts with rice noodles. A squeeze or two of lime adds interest; green onions have a gentle, mellow flavour.

Fresh herbs, like mint, basil or cilantro add lots of flavour and colour, too.

🥶Storage and Reheating Instructions

Store leftover broth separately in a glass jar or container, then reheat on the stovetop or in the microwave and pour over shredded chicken and freshly cooked noodles.

The broth for this pho ga freezes beautifully. To use, thaw in the refrigerator overnight, then heat on the stovetop or in the microwave.

🍽 Serving suggestions: add fun toppings!

Add, or offer, toppings to add to your bowl. Try any or all of the following garnish options.

• thinly sliced green onions
• bean sprouts
• fresh mint
• Thai basil
• cilantro
• lime wedges
• jalapeño slices (see note above)

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