Description
This recipe makes enough for 4 large bowls of Pho. Nutritional value is based on 2 cups of broth for serving.
Ingredients
For the broth:
- 1 tablespoon coriander
- 3 whole cloves of garlic
- 2-inch section of ginger, peeled and bruised
- 1 large yellow onion, cut into thick slices
- 7 cups water
- 1 whole chicken, 3.5lbs – 4lbs
- 1 small apple, peeled, cored, and cubed
- 3/4 cup cilantro sprigs, coarsely chopped
- 1 tablespoon kosher salt (use half for table salt)
- 1 and 1/2 tablespoon fish salt
For the bowls:
- 1 package rice noodles or 4 medium spiralized zucchini
- chicken from the broth
- 1/2 small yellow onion, thinly sliced
- 2 green scallions, thinly slice the green parts only
- 1/4 cup cilantro, coarsely chopped
- Thai basil leaves – optional
- Sriracha (on Amazon) – optional
- lime wedges – optional
Instructions
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Place your 6 quart Instant Pot (on Amazon) on the counter. Add the coriander seeds and garlic to the bottom of the pot. Turn on the saute button and toast the seeds and garlic for a few minutes. Stir occasionally to prevent them from getting too brown.
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Add in the ginger and onion. Stir for 1 minute.
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Pour in 4 cups of water.
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Add the chicken to the Instant Pot (on Amazon) with the breast side facing up. Add the apple, cilantro, and salt. Pour in the remaining 3 cups of water.
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Press the cancel button to turn off the saute feature. Put the lid on and lock it into place. Check the valve to make sure it is in the sealed position.
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Cook on high pressure for 14 minutes.
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When the timer goes off, turn off the Instant Pot (on Amazon). Let the pressure go down naturally for 20 minutes. If the pressure hasn’t decreased all the way in 20 minutes, continue with a quick release.
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Remove the chicken from the Instant Pot (on Amazon) using tongs. Put the chicken in an ice bath to prevent further cooking. Once cooled, shred chicken into bite sized pieces with two forks (we’re not making pulled pork here, don’t over do it!)
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Remove solids from the broth through a strainer. Season with fish salt, adjust to taste.
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In the meanwhile, cook the rice noodle according to package instructions until it is al dente. Divide noodle or zucchini noodles into four bowls. Top with desired garnishings of cilantro, sliced onions, green onions, and basil. Top with chicken from step 8.
- Bring broth to a boil and ladle over the noodles – enough to cover noodles and chicken just under 2 cups) and serve immediately. Add optional sriracha (on Amazon) and hoisin sauce (on Amazon) to taste.
Notes
1. A trick to cooking rice noodle and preventing it from further clumping together (especially if you have extras and saving it for later), is to rinse it under cold water immediately. You may also wish to add 1/2 teaspoon of olive oil and massage it in. This prevents further clumping. This is my Vietnamese mother’s secret to cooking Pho noodles!
2. If you can find fresh noodles at an Oriental grocery store, that would be better. This is what restaurants normally use. But no worries, the dry version cooked at home comes close enough, although not as tender!
- Prep Time: 30
- Cook Time: 90
- Method: instant pot (on Amazon)
- Cuisine: vietnamese
Nutrition
- Serving Size: 1 bowl
- Calories: 780
- Sugar: 0
- Sodium: 500mg
- Fat: 6g
- Fiber: 6g
- Protein: 25g
