Instant Pot Vietnamese Pho (Printable Version)
Tender chicken pho with fragrant spices, fresh herbs, and delicate rice noodles in a rich broth.
# Ingredients Required:
→ Broth
01 -
15 ml canola or vegetable oil
02 -
1 large onion, quartered
03 -
5 cm piece fresh ginger, sliced
04 -
2 cloves garlic, crushed
05 -
1 small bunch fresh cilantro
06 -
3 whole cloves
07 -
2 star anise pods
08 -
1 cinnamon stick
09 -
5 ml fennel seeds
10 -
5 ml ground coriander or 5 ml coriander seeds
11 -
2.5 ml black peppercorns
12 -
6 bone-in, skinless chicken thighs
13 -
1.2 liters chicken stock
14 -
30 ml fish sauce
15 -
7.5 ml brown sugar
16 -
Kosher salt and freshly ground black pepper to taste
→ Noodles and Toppings
17 -
225 g dry rice noodles
18 -
240 ml bean sprouts
19 -
480 ml fresh herbs (Thai basil leaves, torn mint leaves, cilantro)
20 -
60 ml scallions, thinly sliced
21 -
1-2 Thai bird chili peppers, thinly sliced
22 -
1-2 limes, cut into wedges
# Guide to Cooking:
01 -
Set the Instant Pot to sauté mode and heat the canola oil. Add the quartered onion, sliced ginger, and crushed garlic. Cook, stirring frequently, until browned, approximately 4 to 5 minutes.
02 -
Incorporate the cilantro, whole cloves, star anise pods, cinnamon stick, fennel seeds, coriander, and black peppercorns. Cancel the sauté setting to stop cooking.
03 -
Add the chicken thighs, chicken stock, fish sauce, brown sugar, 2 cups (480 ml) of water, and 1/2 teaspoon of salt to the pot. Select the manual pressure cook setting on high and cook for 18 minutes. Perform a quick pressure release when cooking is complete.
04 -
Carefully open the pot and transfer the chicken thighs to a plate. Shred the chicken using two forks, discarding the bones. Set aside.
05 -
Strain the broth through a fine-mesh sieve lined with cheesecloth to remove solids. Skim off any surface fat. Season with additional salt, pepper, or fish sauce as necessary. Return the broth to the pot and keep warm.
06 -
In a large pot of boiling water, cook the rice noodles according to the package instructions. Drain thoroughly.
07 -
Divide the cooked noodles and shredded chicken among serving bowls. Ladle hot broth over the top. Garnish with bean sprouts, fresh herbs, scallions, sliced chili peppers, and lime wedges. Serve immediately.
# Extra Suggestions:
01 -
For enhanced depth of flavor, toast whole spices lightly before adding them to the pot. Use fresh herbs for optimal brightness.