It’s been a year since I released my cookbook! I took it upon myself last year to create and publish my own cookbook. It’s crazy looking back at it. 🍜

So I thought I’d make some of the recipes in there to commemorate as well as releasing some of my fave recipes from the cookbook here!

If you liked the recipe and want to support, here’s a link to my cookbook!

To be honest Phở Gà is highly underrated. I feel like this dish does not get as much limelight as she deserves. Chicken is lighter than its beef counterparts but never fear, she’s never lacking in flavor!

I’ve been using Quoc Viet Foods soup bases for years and I like them because:

1. they come with the spice packages
2. they’re good for 2 batches of pho

Some TIPS on making this Phở Gà successful:

1. Airfry your onion and ginger for 15 mins at 400 degrees F to get that char. You can also do it the OG way over the stove (lots on google, since I don’t do it that way, I can’t really give you advice lol)
2. After the final 30 mins of cooking, you MUST taste the broth and adjust according to taste. Some of the spices/sauces I recommend seasoning with is salt, fish sauce, sugar and black pepper. Add a little at first, taste it and adjust accordingly.
3. The ice bath is highly recommended because it helps keeps your chicken more chewy and less soggy once the pho broth is added.
4. I also like serving this with hoisin and sriracha on the side! It’s honestly up to your preference 🙂

P.S. I have the dipping sauce (a.k.a. Nước Mắm Gừng) recipe and a video that was recently posted too! 💛

As always here’s a video tutorial for those that are visual learners 🙂

Until next time!

Easy Instantpot Phở Gà a.k.a. Chicken Pho (Cookbook Recipe)

Recipe by Jen H. DaoCourse: Blog, lunch, dinnerCuisine: asian, vietnameseDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

1

hour 

Ingredients

• 1 whole chicken

• 3 tbsp pho ga soup base (I used Quoc
  Viet Food)

• 1 pho ga spice packet (included in soup base)

• 2 tbsp fish sauce

• 12 c water

• 1 onion (1/2 whole, 1/2 sliced thinly)

• 1 knob ginger (peeled)

• Garnishes/Toppings

• 2-3 green onions (sliced)

• handful cilantro (roughly chopped)

• handful culantro

• handful Thai Basil

• handful bean sprouts

• 1 lime (slices)

• Hoisin & Sriracha (Optional)

Directions

• Air fry your whole onion & ginger for 400 degrees for 15 mins. (Alternatively you can grill over your stovetop until charred).
• Cut your chicken in half & parboil your chicken for 1-2 mins to remove impurities/gunk.
• Add fresh water to your IP or pot, then add the chicken, onion & ginger. Pressure cook for 5 mins (in IP) or boil on stovetop for 20-25 mins (or until chicken is cooked)
• Remove chicken, add to ice-bath and shred/cut the chicken meat.
• Return bones back to broth. Add soup base, spice packet & fish sauce & pressure cook for 30 mins (or on low for 2-3 hours on stovetop).
• Boil noodles per package. Add your chicken & broth & top with onions, cilantro, culantro, thai basil & dash of lime. Serve with a side of Ginger Fish Sauce.

Recipe Video