Shortcut Pho Ga (Vietnamese Chicken Noodle Soup) or Pho Ga Tay Instant Pot or Stove-top

Pho Ga Quick & easy - shortcut from your Thanksgiving leftovers or make with leftover or poached chicken

Thanksgiving is just around the corner, so I decided to make Pho Ga. Vietnamese Chicken Soup. And now, I’m sure you’re wondering “What on this side of heaven does Pho Ga have to do with the Great American Turkey Day?” Ahem. Thanksgiving, that is.

Vietnamese Chicken Noodle Soup - Pho Ga or Chicken Pho
Vietnamese Chicken Noodle Soup – Pho Ga or Chicken Pho, shortcut version

Because Pho Ga, like so many soups made with Chicken can just as easily be made with Turkey. Leftover Turkey. See how I just keep capitalizing Turkey! Turkey I love thee – but I love thine leftovers more. If you use Turkey, I guess technically this soup is Pho Ga Tay.

I usually do the whole works with the Turkey for Thanksgiving. I make it, eat it and then do the Turkey stock/broth thing. But this year, I’m pretty sure (if I follow through – I seem to have Thanksgiving ADD, I’ll make this, no that, well maybe this…) I’m making a rolled/stuffed Turkey roast of some sort or maybe a Ham. So there goes the whole stock thing. And I know a lot of people don’t make stock from the carcass so a shortcut Pho Ga is in order.

I do have a great Pho Ga on this site already, but this is going to be a down and dirty, quick and easy version, for the stove-top or Instant Pot. I’ve been giving my Instant Pot lots of love, lately, you might have noticed. But I’ve already said “love” way too many times in this post!

Vietnamese Chicken Noodle Soup - Pho Ga or Chicken Pho
Vietnamese Chicken Noodle Soup – Pho Ga or Chicken Pho, shortcut version

We’re going to take some stock/broth, store-bought or home-made and doctor it up with exotic spices and herbs from far-flung lands. The heady aroma is going to waft through your kitchen as you sit down to the table with your herbage and taste as you drop each into the steaming broth and the heat releases those essential oils.

And for a moment, you’ll forget you’re in the bleak of winter and be transported to another world. A world that’s not windy and cold. A world that’s busy, noisy, happening and maybe just a little hot & humid. But you don’t care. Because you have Pho! As you sup and sssslurp through the Pho (and yes, it’s acceptable to slurp) you’re going to be amazed. Amazed at how good it is, but even more amazed by how easy, and if you’re like me, a little amazed that you even made it!

So I hope you’ll have a Happy Thanksgiving, and I hope you’ll look over this recipe or maybe choose a recipe or two from my 12 Days of Turkey post (or the companion 12 Days of Ham) so you can pick up a few ingredients while you do your Holiday shop. Then you’ll be all set & won’t have to grocery shop for a while. Do your Black Friday thing or “whatev.”

Vietnamese Chicken Noodle Soup - Pho Ga or Chicken Pho
Vietnamese Chicken Noodle Soup – Pho Ga or Chicken Pho, shortcut version

Instant Pot Pho Ga or Pho Ga Tay

  • Servings: 4
  • Difficulty: easy
  • Print

Prepare noodles first:

  • 16 ounces dried narrow flat rice noodles

Bring a large pot of water to a boil and turn off. Immediately add the noodles, pressing down to submerge. Soak for 30 minutes until softened. If not softened to desired consistency when broth is ready, turn the heat on and warm the water until cooked through.

For the broth:

  • 1 tablespoon oil
  • 1 onion, peeled & halved
  • 2-inch section ginger, peeled, cut into thick slices, and bruised
  • 1 1/2 teaspoons coriander seed
  • 8 cups good chicken or turkey broth, low sodium
  • 2 star anise
  • 2 whole cloves
  • 1/2″ chunk rock sugar or 2 tablespoons brown sugar
  • stems from a small bunch of cilantro, roughly chopped, leaves reserved for garnish
  • 2 tablespoons fish sauce
  • 3/4 to 1 teaspoon salt, plus more as needed

Heat Instant Pot on Saute function with 1 tablespoon oil. Add onion, cut side down and ginger slices and cook without moving until slightly charred on bottom. Ginger will need to be turned.

When onion is ready, toss in the coriander and continue to cook for one minute. Immediately add broth, then star anise, cloves, sugar, and cilantro stems. Add lid to Instant Pot and set on High Pressure for 10 minutes.

When the 10 minutes is up, release pressure manually (quick release) add strain the broth, discarding solids. Add fish sauce, then salt to taste. Broth should be highly seasoned.

The garnishes:

  • 1/2 to 1 pound cooked chicken or turkey meat, thinly sliced or torn into bite-size pieces (see note)
  • 1/2 red onion, thinly sliced against the grain and soaked in water for 10 minutes
  • 1/2 cup thinly sliced green onion, green parts only
  • 1/2 cup chopped fresh cilantro, leafy tops only
  • 1/2 cup basil leaves
  • 1 cup bean sprouts, blanched for 1 minute in boiling water if fresh (may blanch in water for noodles)
  • 1 lime cut into wedges
  • 1 or 2 jalapeno or other chilis, thinly sliced
  • Sriracha and/or hoisin sauce

Add garnishes as desired. It’s helpful to add to a platter from which everyone can serve themselves.

Note: if no cooked chicken or turkey is available, add a large chicken breast to the Instant Pot but increase cooking time to 15 minutes. Remove immediately and set aside to rest, then slice or shred.

Pho Ga or Pho Ga Tay

  • Servings: 4
  • Difficulty: easy
  • Print

For the broth:

  • 1 tablespoon oil
  • 1 onion, peeled & halved
  • 2-inch section ginger, peeled, cut into thick slices, and bruised
  • 1 1/2 teaspoons coriander seed
  • 8 cups chicken or turkey broth, low sodium
  • 2 star anise
  • 2 whole cloves
  • 1/2″ chunk rock sugar or 2 tablespoons brown sugar
  • stems from a small bunch of cilantro, roughly chopped, leaves reserved for garnish
  • 2 tablespoons fish sauce
  • 3/4 to 1 teaspoon salt, plus more as needed

Heat Dutch oven or large pot over medium-high heat with 1 tablespoon oil. Add onion, cut side down and ginger slices and cook without moving until slightly charred on bottom. Ginger will need to be turned.

When onion is ready, toss in the coriander and continue to cook for one minute. Immediately add broth, then star anise, cloves, sugar, and cilantro stems. Bring to a boil, cover with lid ajar and simmer for 30 minutes.

Strain, then add fish sauce, then salt to taste. Broth should be highly seasoned.

Prepare noodles after the broth has simmered for about 15 minutes:

  • 16 ounces dried narrow flat rice noodles

Bring a large pot of water to a boil and turn off. immediately add the noodles, pressing down to submerge. Soak for 30 minutes until softened. If not softened to desired consistency when broth is ready, turn the heat on and warm the water until cooked through.

The garnishes:

  • 1/2 to 1 pound cooked chicken or turkey meat, thinly sliced or torn into bite-size pieces (see note)
  • 1/2 red onion, thinly sliced against the grain and soaked in water for 10 minutes
  • 1/2 cup thinly sliced green onion, green parts only
  • 1/2 cup chopped fresh cilantro, leafy tops only
  • 1/2 cup basil leaves
  • 1 cup bean sprouts, blanched for 1 minute in boiling water if fresh (may blanch in water for noodles)
  • 1 lime cut into wedges
  • 1 or 2 jalapeno or other chilis, thinly sliced
  • Sriracha and/or hoisin sauce

Add garnishes as desired. It’s helpful to add to a platter from which everyone can serve themselves.

Notes: If no cooked chicken or turkey is available, add a large chicken breast to the broth; cook until easily pierced with a knife, about 10 to 12 minutes. Remove and set aside to rest for a few minutes then slice or shred.

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I’ll be bringing this to Fiesta Friday #198, hosted this week by two women of great taste; both well seasoned bloggers: Judi @ cookingwithauntjuju.com and Liz @ Spades, Spatulas and Spoons.This is going to be a fun party with all kinds of Holiday foods!

 

Helpful Links

If you came to this recipe looking for a way to use leftover turkey or chicken, be sure to check out the link below for 12 Days of Turkey. You might want to see the sister post for 12 Days of Ham, too.

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