Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)

Adapted from an internet recipe.

This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.

Print Recipe

Prep Time 15

Cook Time 13

Total Time 28

Course Lunch, Main Dish

Cuisine Vietnamese

Servings servings

Equipment

Pressure Cooker

Ingredients

For the Chicken and Broth

2 tablespoons cooking oil
2 medium onions, cut in half
1 inch fresh ginger, sliced
2 liters water, (2 quarts)
6-8 chicken legs, drumsticks, not quarters
1 bunch cilantro
3 whole star anise
1 stick cinnamon
4 cloves garlic, smashed and peeled
1 teaspoon fennel seeds
1 teaspoon corriander seeds
2 tablespoons sugar
¼ cup fish sauce

To Serve

4-6 servings rice noodles, cooked
1 small onion, thinly sliced, think mandolin
½ cup spring onion, thinly sliced, white and green
2 cups mixed herbs, think chopped cilantro, mint, and basil
2 cups bean sprouts, trimmed
Bird's Eye Chilis, thinly sliced
limes, cut into 4 wedges each
Sriracha Chili Garlic sauce
hoisin sauce

Instructions

Heat the oil in your pressure cooker, until just starting to smoke, place the onions cut side down along with the ginger. Leave the top off the pressure cooker for this. Cook without moving for 5 minutes or until charred.
To the pot, now add the water, and remaining Chicken and Broth ingredients. Stir, then cover and lock the lid, bring to pressure on high heat, when the jiggler is moving and venting pressure, turn heat down to maintain jiggler movement and start timing for 8 minutes.
When the 8 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally. This can take 10 to 20 minutes.
When it is safe and no pressure remains in the cooker, open and using tongs or a slotted spoon, remove the chicken legs to a plate.
Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and skim off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
To serve, place a serving of cooked rice noodles in a serving bowl, add a chicken leg or two then some sliced onion and spring onion. Ladle hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.

Notes

I will price this when I get chicken legs again, for now I will say low cost.