📝 About This Recipe
Experience the soul-warming essence of Hanoi in a fraction of the time with this Instant Pot Pho Ga. This recipe coaxes deep, aromatic flavors from charred ginger and toasted spices, resulting in a crystal-clear golden broth that tastes like it simmered for hours. It’s a delicate yet complex balance of savory chicken, sweet spices, and bright herbal finishes that defines Vietnamese comfort food.
🥗 Ingredients
The Aromatics
- 1 large Yellow Onion (peeled and halved)
- 4 inch piece Fresh Ginger (sliced lengthwise into thick planks)
- 4 whole Star Anise (toasted)
- 1 tablespoon Coriander Seeds (toasted)
- 1 piece Cinnamon Stick (about 3 inches long)
- 3 pieces Whole Cloves (toasted)
The Broth Base
- 3.5-4 lbs Whole Chicken (excess fat removed, giblets discarded)
- 8 cups Water (filtered is best)
- 3 tablespoons Fish Sauce (high quality, like Red Boat)
- 1 inch lump Yellow Rock Sugar (or 1.5 tbsp granulated sugar)
- 1 teaspoon Salt (adjust to taste)
Noodles and Assembly
- 16 ounces Dried Rice Sticks (medium width pho noodles)
- 3 stalks Scallions (thinly sliced)
- 1/2 small White Onion (sliced paper-thin)
- 1/2 cup Cilantro (roughly chopped)
The Garnish Plate
- 1 bunch Thai Basil (fresh sprigs)
- 2 cups Bean Sprouts (rinsed)
- 2 pieces Fresh Lime (cut into wedges)
- 2 pieces Bird's Eye Chili (thinly sliced for heat)
- to taste Hoisin and Sriracha (served on the side)
👨🍳 Instructions
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1
Turn your Instant Pot to 'Sauté' mode on high. Place the halved onion and ginger planks cut-side down into the dry stainless steel pot. Char them for 4-5 minutes without moving until the surfaces are blackened and fragrant.
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2
Add the star anise, cinnamon, coriander seeds, and cloves to the pot with the charred aromatics. Toast for 1-2 minutes until the spices release their essential oils and become highly aromatic.
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3
Carefully place the whole chicken (or chicken pieces) into the pot. Pour in 8 cups of water, ensuring the chicken is mostly submerged. Add the rock sugar and salt.
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4
Secure the Instant Pot lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure for 15 minutes.
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5
While the broth cooks, prepare your rice noodles. Soak them in hot tap water for 20-30 minutes until pliable but still firm, then drain.
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6
Once the cooking cycle is complete, allow a 'Natural Pressure Release' for 15 minutes. This prevents the chicken from toughening and keeps the broth clear.
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7
Carefully vent any remaining steam and open the lid. Use tongs to transfer the chicken to a large bowl or carving board. Let it cool slightly.
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8
Strain the broth through a fine-mesh sieve into a clean pot or large bowl. Discard the solids (onion, ginger, spices). Skim any excess fat from the surface with a spoon.
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9
Stir the fish sauce into the hot broth. Taste and adjust seasoning, adding more fish sauce or a pinch of salt if needed. The broth should be slightly over-seasoned as the noodles will dilute the saltiness.
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10
Shred or carve the chicken into bite-sized pieces, discarding the skin and bones (or save bones for a future stock).
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11
Bring a separate pot of water to a boil. Blanch the soaked noodles for only 30-60 seconds until tender. Divide the noodles among large warmed bowls.
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12
Top the noodles with shredded chicken, sliced white onions, scallions, and cilantro. Ladle the boiling hot broth over the top to wilt the onions.
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13
Serve immediately with the garnish plate of basil, bean sprouts, lime, and chilies so each guest can customize their bowl.
💡 Chef's Tips
Charring the onion and ginger is non-negotiable; it provides the signature smoky depth and amber color to the broth. If using a whole chicken, use a 'Natural Release' to ensure the breast meat stays juicy rather than becoming stringy. Yellow rock sugar provides a mellow, rounded sweetness that granulated sugar can't quite replicate—find it at any Asian grocer. Always cook your noodles in a separate pot of water; boiling them in the broth will make the soup cloudy and starchy. For the clearest broth, quickly parboil the chicken in boiling water for 5 minutes and rinse it before starting the Instant Pot process.
🍽️ Serving Suggestions
Pair with a crisp Vietnamese Iced Coffee (Ca Phe Sua Da) to balance the savory heat. Serve with a side of 'Quay' (Vietnamese fried dough sticks) for dipping into the broth. A small dish of hoisin and sriracha mixed together makes a perfect dipping sauce for the chicken pieces. Offer a side of pickled garlic or extra lime wedges for those who prefer a brighter, more acidic soup. Finish the meal with a light dessert of chilled lychees or longans.