Vietnamese Pho is a beautifully fragrant and healthy noodle soup. Pho can be made using any kind of protein, the most popular being beef pho, but our favorite is Chicken Pho. Chicken Pho is much easier to make and the broth is much lighter than beef. Lending a more subtle flavor, while being extra nourishing!
Let’s chat about our favorite two shortcuts to make this incredible noodle soup.
- Use whatever bone-in chicken is on sale at your grocery store or has been hiding in the back of your freezer.
- Use an electric pressure cooker! This has become a very common appliance in many kitchens, but if you don’t have one, be sure to put it on your holiday list!
Shortcuts don’t equal less flavor, they just equal less time making dinner. We use these shortcuts because they make dinner time easier without sacrificing zero flavor and will have a meal in a fraction of the time!
What spices do we need for Chicken Pho?
Spices are a quintessential part of this Vietnamese Chicken Pho. They create tons of flavor by just simply being sautéd and hanging out in the broth. These spices will infuse your Pho broth and contribute to that rich and decadent flavor broth.
- Ginger
- Garlic
- Coriander Seeds
- Star Anise
- Cloves (optional)
- Fish Sauce – fish sauce with only 2 ingredients, anchovy and salt is best!
Steps to Create Chicken Pho
With these four quick and easy steps you will have the most flavorful Vietnamese Chicken Pho on your table in less than one hour!
- Sauté your onions, ginger, garlic, and spices together until lightly caramelized and fragrant.
- Add your bone-in chicken, cover with water, and cook for 20 minutes on high pressure. While your broth is cooking, cook your rice noodles.
- Remove chicken from the broth and shred once cool enough to handle.
- Drain spices from the broth and add the broth back to the pot.
- Divide noodles and chicken among your bowls and customize with your favorite toppings!
Assembly and Customization of your Chicken Pho
We love a customizable bowl over here at Steamy Kitchen! This is a great meal for all because you can make it totally your own. Don’t love one of the toppings or something too spicy? Leave it out! Love extra herbs and bean sprouts and want to shout it from the roof tops? Go nuts! So line up your table with all of the fixings and create your own. We love a good BYOB (Build Your Own Bowl!)
- Thinly sliced onion, soaked in water – this tones down the raw onion bite
- Fresh herbs: Our non negotiables are Thai or regular basil, cilantro, and green onion. Mint is a nice addition but totally optional!
- Sliced jalape̱o РFor the spice lovers in your life!
- Bean sprouts – Can’t beat the crunch and freshness of added bean sprouts!
- Lime – Acidity is crucial for your Chicken Pho and will always bring out the flavors of your dish even more.
- Hoisin and Sriracha – A little sweet and spicy sauce action. The combination of both sauces really level up your Chicken Pho.
Hungry for more nourishing noodle bowls? Check out some of our favorites here:
- Vietnamese Turkey Pho
- Instant Pot Ramen Noodle Soup
- Vietnamese Beef Pho
- 15 Minute Udon Soup with Miso
Instant Pot Vietnamese Chicken Pho
Ingredients
For the Pho
- 3 pounds bone-in chicken either a whole chicken or bone-in parts: breast or thigh
- 1 tablespoon cooking oil
- 2 teaspoons of whole coriander seeds not ground coriander
- 2 star anise pods
- 2" nub of ginger peeled and sliced a few times
- 1/2 onion
- 3 whole cloves garlic
- 3 tablespoons fish sauce
- 1 1/2 teaspoons sugar
Noodles and Toppings
- 1 package dried rice noodles about 10-12 ounces, prepared according to package instructions, and drained
- 1/2 onion thinly sliced and soaked in cold water
- 1 handful fresh cilantro chopped
- few sprigs of Thai basil or regular basil
- 1 lime in wedges
- 1/2 pound fresh bean sprouts
- 1 jalapeno chile sliced
- Sriracha and Hoisin Sauce
Instructions
Make the Broth
- Turn the pressure cooker to "sauté" and heat the oil until smoking. Add the onion, ginger slices and cook until nicely browned, about 4 minutes. Add the garlic cloves, coriander, and star anise and sauté for another 2 minutes until fragrant.
- Add in the chicken and 2 quarts of water to cover the chicken and seal the pot. Set to pressure and cook 20 minutes on high.
- Make your rice noodles while your broth is cooking.
- When the cooking is complete, carefully release the pressure then remove the lid once all pressure is released. Remove the chicken from the pot and transfer to a large bowl and let chicken cool off a bit. Strain all the spices from the broth and discard. Turn the pressure cooker on "boil" or "sauté" to keep the broth very hot.
- Season broth with the fish sauce and sugar. Taste. If the broth is too bland, adjust with more fish sauce and sugar.
- Remove the chicken meat from bones, shred with fingers. Set aside.
Make the Pho Bowls
- Drain the onions, Set your table with the onions, all of the herbs and condiments so that each person can customize their own bowl.
- Divide the chicken and prepared noodles amongst the bowls.
- Return the pho broth to a boil. Ladle the hot pho broth into each bowl, and serve.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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