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Instant-Pot Vietnamese Chicken Noodle Soup (Pho Ga)

Laurel Randolph
  • 55 minutes
  • Serves 4

INGREDIENTS

2 tbsp

canola oil

2

medium yellow onions, halved

1

(2-inch) piece ginger, cut into 1/4-inch slices

1 tbsp

coriander seeds

3

star anise pods

5 cloves

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1

cinnamon stick

3

cardamom pods, lightly smashed

6

bone-in, skin-on chicken thighs

3 tbsp

fish sauce

1 tbsp

sugar

8 cups

water

Kosher salt

Freshly ground black pepper

4

servings rice noodles, prepared according to package directions

3

scallions, sliced

1

small handful fresh herbs, such as mint, cilantro, and Thai basil, chopped

1

lime, cut into wedges

bean sprouts (optional)

1

jalapeño, thinly sliced (optional)