Chicken Noodle Soup (Phở Gà)
Last weekend we took a trip to Lake Arrowhead, and it was a nice change of scenery from WFH life. I knew I had to make some healing Pho for at least one meal in the mountains because what's better than a steaming bowl of noodles in the great outdoors? Not much.
Cooking Method
Instant Pot (Stovetop version is below!)
Time
🕒🕒🕒
Recipe
Ingredients (6-8 Servings)
PHO NOODLES
LIMES, QUARTERED
THAI BASIL
SRIRACHA
—Broth
1 WHOLE CHICKEN (3-4 LBS)
2 MEDIUM ONIONS, PEELED AND HALVED
1 TABLESPOON GINGER, UNPEELED & CUT IN STRIPS
1 POUCH OF PRE-PACKED PHO SPICES
10 CUPS WATER
5 TBSP FISH SAUCE
1 1/2 TSP SALT
1 TBSP ROCK SUGAR
1 TBSP VEGETABLE OIL
—Toppings
1/2 WHITE ONION, THINLY SLICED
A GENEROUS HANDFUL CILANTRO, CHOPPED
6 STALKS GREEN ONION, CHOPPED
SLICED JALAPENO
FRESHLY GROUND BLACK PEPPER
—Dipping Sauce
3 OZ WATER
2 TBSP SUGAR
JUICE OF ONE LIME
2 TBSP FISH SAUCE
2 THAI CHILIS, CHOPPED
2 GARLIC CLOVES, MINCED
Instructions
Add vegetable oil, onions, and ginger and brown for about 5 minutes in Instant Pot on saute mode.
Add in a cup of water and deglaze the bottom. Then drop in whole chicken, the remaining water, 2 tbsp. fish sauce, 1/2 tsp. salt, rock sugar and spices.
Set pressure cooker for 10 minutes on high. When it's done, allow for natural pressure release for 20 minutes before opening.
While broth is cooking prep the toppings, cook noodles according to package instructions and mix dipping sauce.
When the broth is done, take out the chicken and let it cool in a bowl overlaid atop another bowl with ice. Shred chicken with hands.
Strain the broth into a large pot, add 1 tsp. salt, and 3 tbsp. fish sauce. Adjust according to taste.
You can skim the fat, but I like to keep it.
Assemble and serve with lime, bean sprouts, thai basil, Sriracha and dipping sauce.
Process
Stovetop Version
Ingredients (5-6 Servings)
1 WHOLE CHICKEN (3-4 LBS)
2 MEDIUM YELLOW ONIONS
1 THUMB-SIZED KNOB OF GINGER
1 POUCH OF PRE-PACKED PHO SPICES
4 L OF WATER
2 TBSP FISH SAUCE
1 TSP SALT (+EXTRA FOR CLEANING)
2 TBSP MUSHROOM SEASONING
1 TBSP ROCK SUGAR
1 PACK PHO NOODLES
—Toppings
1/2 WHITE ONION, THINLY SLICED
1/2 BUNCH OF CILANTRO, CHOPPED
1 BUNCH OF GREEN ONION, CHOPPED
THAI CHILI, CHOPPED (OR JALAPEÑO)
LIME WEDGES
SRIRACHA
Instructions
Roast onion and ginger in oven at 400 degrees for 1 hour. Peel onion when cooled.
Rub salt all over chicken and scrub. Rinse and pat dry.
Add water, chicken, onion and ginger to a large stock pot and bring to a boil. Simmer on medium low heat for 30 minutes.
Remove chicken and place in an ice bath to cool. Shred and set aside.
Add carcass and pho spice pouch to the broth and simmer for another 30 minutes.
While waiting prep toppings and cook noodles according to instructions.
Remove carcass, onion, ginger and spices.
Season with salt, fish sauce, rock sugar and mushroom seasoning.
Assemble and serve bowls.