Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)

Name: Pressure Cooker Pho Ga (Vietnamese Chicken Noodle Soup)
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Cuisine: vietnamese
Ingredients: 2 tablespoons (30ml) canola or vegetable oil; 2 medium yellow onions, split in half; 1 small hand of ginger, roughly sliced; 6 to 8 chicken drumsticks; 1 small bunch cilantro; 3 star anise pods; 1 teaspoon (2g) fennel seeds; 1 teaspoon (2g) coriander seeds; 1 cinnamon stick; 4 cloves; 1/4 cup (60ml) fish sauce, plus more to taste; 2 tablespoons (25g) rock sugar or raw sugar, plus more to taste; 4 servings pho noodles, prepared according to package directions; 1 small white or yellow onion, thinly sliced; 1/2 cup (50g) thinly sliced scallions; 2 cups (32g) mixed herbs (cilantro, basil, and mint); 2 cups trimmed bean sprouts; Thinly sliced Thai chiles; 2 limes, each cut into 4 wedges; Hoisin sauce and Sriracha, for serving

4.60 (33)

⏱ 30 mins 🍽 Serves 6 🌶 vietnamese 🏷 Main course

This recipe delivers a classic Vietnamese chicken noodle soup, pho ga, with remarkable speed. Using a pressure cooker, you can achieve a deeply aromatic broth and perfectly tender chicken in only 30 minutes. The dish is served with rice noodles and a vibrant selection of fresh herbs, crisp bean sprouts, and zesty accompaniments for a complete and comforting meal.

Ingredients

2 tablespoons (30ml) canola or vegetable oil
2 medium yellow onions, split in half
1 small hand of ginger, roughly sliced
6 to 8 chicken drumsticks
1 small bunch cilantro
3 star anise pods
1 teaspoon (2g) fennel seeds
1 teaspoon (2g) coriander seeds
1 cinnamon stick
4 cloves
1/4 cup (60ml) fish sauce, plus more to taste
2 tablespoons (25g) rock sugar or raw sugar, plus more to taste
4 servings pho noodles, prepared according to package directions
1 small white or yellow onion, thinly sliced
1/2 cup (50g) thinly sliced scallions
2 cups (32g) mixed herbs (cilantro, basil, and mint)
2 cups trimmed bean sprouts
Thinly sliced Thai chiles
2 limes, each cut into 4 wedges
Hoisin sauce and Sriracha, for serving

Method

Place the oil in your pressure cooker and heat it until it begins to smoke. Position the halved onions and ginger with their cut sides facing down. Allow them to cook without stirring for about 5 minutes, until they develop a good char, lowering the heat if too much smoke appears.
Put the chicken drumsticks, cilantro, star anise, fennel seed, coriander, cinnamon, and cloves into the pot. Pour in 2 quarts (1.9 liters) of water along with the fish sauce and sugar. Secure the lid and bring the cooker to high pressure. Maintain this pressure for 20 minutes, then quickly release it by running cold water over the cooker or using the valve.
Carefully open the cooker. Move the chicken legs to a separate plate. Strain the broth through a fine sieve into a fresh pot, discarding the spent solids. Use a ladle to remove any foam from the broth's surface, but keep the golden fat. Adjust the seasoning with extra fish sauce or sugar if needed.
For each serving, divide the prepared noodles among bowls. Add a chicken leg, some sliced onions, and scallions. Ladle the piping hot broth over the top. Serve right away, providing the herbs, bean sprouts, chiles, lime wedges, and sauces on the side for personal preference.

Nutrition (per serving)

Sodium1198000 mg

Recipe details

CategoryMain course

Cuisinevietnamese

AuthorJ. Kenji López-Alt