We’ve been having some crazy spring weather the past 10 days and with today’s forecast with rain this afternoon, I’m thinking we will be having Chicken Pho Ga tonight! It seems my husband always asks for Asian food. And while I love it, I’d love to be able to make it at home more often… So my search has been a long one and I’ve finally found a way to make Pho at home! Saves us a ton of money and tastes even better than the restaurant! WHAT?! It’s true.. We’ve had friends over for it twice now and they all have said so! Yay!
Side note: If you don’t yet have an Instant Pot, you need to get yourself one. Seriously, mama! It’s an amazing time saver and has totally helped me with preparing healthy weeknight meals so much faster!
I found this electric pressure cooker recipe from a group on Facebook. Everyone was talking about this guy, Cuong and how he can cook some killer dishes! So I searched for his videos on YouTube and found the recipe and a tutorial. The part of the recipe that’s the hardest is the spices. If you can find a pho spice mix, it’s not hard, but the Asian market I went to didn’t have them. So I made my own! Recipe below!
1 yellow onion
1 palm-sized piece of ginger
1/4 cup fish sauce
2 Tablespoons coconut (palm) sugar or brown sugar
2 large bone-in chicken breast or 4 small breasts (split breast)
Fresh Pho Noodles (thin rice noodles)
Additional add-ins: Green onion, Cilantro, Thai Basil, Lime
2 cinnamon sticks
3 star anise pods
5 whole cloves
1/4 teaspoon fennel seeds
1/8 teaspoon ground cardamom
1/8 teaspoon ground coriander
If you are making the spice mix yourself, follow instructions below. If you have a pre-made spice packet, you will just add it in before starting the pressure cooker.
1) Over direct heat gas flame, char the whole onion and ginger, 5 minutes. If a gas burner is not available, you can use a dry pan on the stove, broil in the oven, or use your outdoor BBQ grill.
2) Place chicken, fish sauce, sugar, charred onion and ginger, and spice packet into Instant Pot and fill with hot water. (Always use room temp or hot water to help the pressure cooker come to pressure faster!) Close lid, set vent knob to sealing, and set to Manual pressure for 20 minutes.
3) While the chicken is cooking, slice green onion and cilantro into small pieces 4) After 20 minute cook time, you can QR or NPR. Taste and season broth.
5) In a separate pot, boil some water, using a noodle strainer if available, boil the dry pho noodles about 5 to 20 seconds until it is loose and pliable. Place into soup bowl.
6) Slice or pull chicken meat and add to soup bowl
7) Garnish with green onion and cilantro, pour hot soup broth into bowl
8) Top with Thai basil and a squeeze of fresh lime juice.
Let us know what you think of this recipe! We LOVE it and think it’s even better than our local Pho place!