I discovered this recipe when I was craving pho but couldn’t go out (because quarantine). Now I may not have to ever eat out at the restaurants again! This is one pho that won’t give me a headache afterwards because I know it doesn’t contain MSG.
Rich, flavorful soup that warms the soul on cold (or hot) days with the family.
Course Main Course
Cuisine Vietnamese
Keyword dairy free, gluten free, noodles
Servings 4people
Author Peggy
Equipment
Instant Pot Pressure Cooker
Ingredients
Broth
4lbschicken bone in drumsticks and/or thighs
1onionquartered
3slicesginger
1clovegarlic, largecrushed
1tbspcoriander seeds
3cloves
1/4cinnamon stick
1/5star anise
2tbspfish sauce
1tbspbrown sugar
8cupswater
1tspsaltto taste
Noodles
1pkgmedium banh pho (rice noodles)cooked according to package
Garnishes
bean sprouts
onionthinly sliced
fresh cilantro
green onionsliced
siracha sauce
hoisin sauce
lime wedges
thai basil
Instructions
Optional Flavor Enhancing
Toast coriander seeds, cinnamon stick, cloves in instant pot saute setting until spices are fragrant. Remove and set aside.
Char onion and ginger on for about 5 minutes without touching until brown. Add crushed garlic after 4 minutes.
Prepare Broth
Combine water, spices, and all other broth ingredients into the pot.
Cover and cook at High Pressure for 10 minutes. Use natural release or wait 20 minutes after cooking.
Strain ingredients. Remove meat from chicken and discard spices.
Serving
Prepare noodles according to package.
Serve noodles with broth and meat, and top with garnishes.
Inspiration for this recipe came from the blog post below.
Peggy
Peggy is a freelance web consultant and fitness and lifestyle blogger. When she isn't helping other businesses grow their online presence, she enjoys experimenting with her workouts, nutrition, mindset, and other life hacks to help her live a happy, healthy, vibrant life with her husband and two boys. Follow her on https://flexitfit.com and https://thisabcmom.com.