Quick Pho Ga (Vietnamese Chicken Noodle Soup)


3 tablespoons canola oil

1 large white onion, peeled, cut in half

1-inch piece fresh ginger, peeled, cut in half

4 boneless skinless chicken breasts (about 2 pounds)

6 cloves garlic, peeled

10 stems fresh cilantro

1 bunch fresh scallions, tops only (white parts reserved for garnish)

3 star anise pods

1 teaspoon white pepper

2 teaspoons fish sauce

5 whole cloves

2 teaspoons sugar

12 cups (3 quarts) chicken stock

1 box (14 ounces) dry rice noodles

1 tablespoon kosher salt, or to taste



White parts of scallions, thinly sliced

Lime wedges

Fish sauce, to taste

Jalapeños, thinly sliced

Fresh basil leaves, torn



1    Select SEAR/SAUTÉ and set to HIGH. Allow to preheat for 3 minutes.

2    After 3 minutes, add oil to pot. Place onion and ginger into pot, cut sides down. Let cook, untouched, for 5 minutes, or until cut sides are completely charred.

3    Add chicken, garlic, cilantro, scallion tops, star anise, white pepper, fish sauce, cloves, sugar, and stock to pot.

4    Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 25 minutes. Select START/STOP to begin.

5   When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.

6   Remove chicken from pot and set aside to cool.

7   Using a fine mesh strainer or slotted spoon, remove aromatics (herbs, garlic, ginger, cilantro, cloves, and anise) from broth.

8   Select SEAR/SAUTÉ and set to HIGH.

9   Slice or shred chicken meat; reserve meat.

10   Once mixture is boiling, return chicken to broth and add noodles, cooking an additional 5 minutes. Add salt to taste. Garnish with your favorite toppings and serve.

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