30-Minute Intstant Pot Pho Ga
Make great Vietnamese pho ga (chicken noodle soup) in 30 minutes using an instant pot. I freeze individual servings in tupperwares to always have broth on hand.
Ingredients
- 30 g ghee
- — medium yellow onions, split in half
- — small piece thinly sliced ginger
- — chicken drumsticks
- 4 L water
- 60 ml fish sauce
- 25 g brown rock sugar
- — star anise pods
- 2 g fennel seed
- 2 g coriander seeds
- — cinnamon stick
- — cloves
- — small bunch cilantro
- — prepared pho noodles (slightly undercooked)
- — small white or yellow onion
- — thinly sliced scallions
- — lime wedges
Equipment
pressure cooker·small bowl·digital scale·ladle·fine mesh strainer
Method
Heat 30 g ghee in a pressure cooker over high heat. Add medium yellow onions, split in half and small piece thinly sliced ginger , cut sides down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are charred, about 5 minutes .
Add chicken drumsticks for 5 minutes until browned.
Prepare 4 L water (1 gal) 60 ml fish sauce (1/4 cup) and 25 g brown rock sugar (sub brown sugar)
Prepare dry spice mixture in small bowl on digital scale . Add star anise pods 2 g fennel seed (1 tsp), 2 g coriander seeds (1 teaspoon), cinnamon stick , and cloves . Stir for 2 minutes until toasted.
Dump in water mixture and small bunch cilantro to pressure cooker.
Cook in instant pot on high pressure for 20 minutes . Use quick release pressure valve when finished.
Open pressure cooker. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact.
ladle broth through a fine mesh strainer into a clean pot and discard solids. Season broth to taste with more fish sauce and sugar if desired.
To serve, place prepared pho noodles (slightly undercooked) in individual bowls. Top with chicken legs, small white or yellow onion , and thinly sliced scallions . Pour hot broth over chicken and noodles. Serve immediately, adding herbs, bean sprouts, chiles, lime wedges , and sauces.
Freeze individual servings.
View Cooklang Source
>> title: 30-Minute Intstant Pot Pho Ga
>> description: Make great Vietnamese pho ga (chicken noodle soup) in 30 minutes using an instant pot. I freeze individual servings in tupperwares to always have broth on hand.
>> source: https://www.seriouseats.com/30-minute-pressure-cooker-pho-ga-recipe
>> tags: asian, vietnamese, instant-pot, soup
>> prep-time:
>> cook-time:
>> servings: 4 to 6 servings
>> image:
Heat @ghee{30%g} in a #pressure cooker{} over high heat. Add @medium yellow onions, split in half{2} and @small piece thinly sliced ginger{1}, cut sides down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are charred, about ~{5%minutes}.
Add @chicken drumsticks{8} for ~{5%minutes} until browned.
Prepare @water{4%L} (1 gal) @fish sauce{60%ml} (1/4 cup) and @brown rock sugar{25%g} (sub brown sugar)
Prepare dry spice mixture in #small bowl{} on #digital scale{}. Add @star anise pods{3} @fennel seed{2%g} (1 tsp), @coriander seeds{2%g} (1 teaspoon),@cinnamon stick{1}, and @cloves{4}. Stir for ~{2%minutes} until toasted.
Dump in water mixture and @small bunch cilantro{1} to pressure cooker.
Cook in instant pot on high pressure for ~{20%minutes}. Use quick release pressure valve when finished.
Open pressure cooker. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact.
#ladle broth through a #fine mesh strainer{} into a clean pot and discard solids. Season broth to taste with more fish sauce and sugar if desired.
To serve, place @prepared pho noodles (slightly undercooked){} in individual bowls. Top with chicken legs, @small white or yellow onion{}, and @thinly sliced scallions{}. Pour hot broth over chicken and noodles. Serve immediately, adding herbs, bean sprouts, chiles, @lime wedges{2}, and sauces.
Freeze individual servings.