Instant Pot Chicken Pho
Dai Ga Si Faan recipe - Vietnamese
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 chicken thighs
- 2 servings Vietnamese rice noodles
- 3 tbsp fish sauce
- 1 tbsp rock sugar
- 1.5 L hot water (or just enough to submerge and cover the chicken)
- 1 white onion
- 5 sliced ginger
- 3 garlic cloves
- 1 cinnamon stick
- 2 star anise
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 cup beansprouts
- 1/2 cup coriander, chopped
- 1/2 cup green onions, chopped
- 1 lime
- 1 bird’s eye chilli (optional)
- 1/2 tbsp sriracha sauce (optional)
- other toppings you can add: mint leaves, basil, jalapeños
Instructions
- 1
In a pot of cold water, add the chicken thighs and boil for 3-4 minutes to get rid of the impurities. Rinse the scum and foam off the chicken, drain, then set aside.
- 2
In a pan on medium-high heat, lightly toast the spices to bring out the aroma. Set aside.
- 3
Using the sauté function of the pressure cooker, add cooking oil and char the onion, garlic and ginger slices for 2-3 minutes until golden and fragrant. Then add the chicken thighs and brown both sides for 3-4 minutes.
- 4
Add hot water just enough to cover and submerge the chicken thighs. Then add the spices, rock sugar and fish sauce. Cover the pot and switch to pressure cooker function. Cook for 20 minutes and carefully release.
- 5
Take the chicken thighs out, remove the bones and cut into slices.
- 6
Taste the chicken broth and add more salt and fish sauce according to taste. Then strain the broth to ensure that the soup is completely clear when you serve.
- 7
Boil your rice noodles according to package instructions, drain the water, then place into a serving bowl. Add shredded chicken, chicken broth, and top it off with a generous amount of herbs and vegetables. For a spicy kick, you can add sriracha sauce and chopped chill. Squeeze some lime juice for a final touch.