Pressure Cooker Chicken Pho Recipe (2024)

Pressure Cooker Chicken Pho

Credit: Victor Protasio

Recipe Summary

total:

2 hrs

Yield:

Ingredients

BROTH

1 whole chicken (4 lbs.)
1 rounded tbsp. coriander seeds
3 whole cloves
1 medium yellow onion, peeled, halved, and sliced 1/2 in. thick
1 3-in. piece ginger, peeled and thickly sliced
1 small Fuji apple, peeled, cored, and cut into thumbnail-size chunks
¾ cup coarsely chopped cilantro sprigs
About 2 1/4 tsp. fine sea salt
About 1 1/2 tbsp. fish sauce
About 1 tsp. organic sugar* or 2 tsp. maple syrup, if needed to round out flavor

BOWLS

10 ounces dried narrow flat rice noodles*
About half of cooked chicken from the broth
½ small red onion, halved lengthwise, then thinly sliced and soaked in water 10 minutes
¼ cup thinly sliced green onion, green parts only
¼ cup chopped fresh cilantro leaves
Pepper
Vietnamese Herb Garnish Plate
Vietnamese Ginger Dipping Sauce

Directions

Instructions Checklist

Step 1
Make broth: Rinse chicken and set aside to drain. Put coriander seeds and cloves in a dry 6- to 8-qt. pressure cooker. Over medium heat, toast until fragrant, shaking, several minutes. Add onion and ginger and cook, stirring, until browned on edges, 2 to 3 minutes. "Traditionally, the ginger and onion would be charred directly on a burner. I've found that this is the best shortcut to get that flavor," says Nguyen.

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Step 2
Add 4 cups water, then the chicken, breast side up. Add apple, cilantro, salt, and another 4 cups water. "Having only half the water in the pot when the chicken goes in means you won't splash yourself." Lock the lid in place.
Step 3
Following your cooker's instructions, bring to low pressure (8 psi) over high heat. Lower heat to maintain pressure. Cook 15 minutes, or a few minutes longer if your cooker's low setting is less than 8 psi. If your cooker has only a high-pressure (15 psi) setting, cook 12 minutes.
Step 4
While broth cooks, soak noodles in hot tap water until pliable and opaque, about 10 minutes. Drain, rinse, and drain well. Divide among four large soup bowls.

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Step 5
When broth is done, lift cooker to a cool burner and let pressure decrease until pressure indicator drops, about 20 minutes. Remove lid.
Step 6
Let cool 5 minutes, then use tongs to transfer chicken to a bowl. "Don't worry if some parts fall off. Just add them to the bowl too." Add cold water to cover, then soak 10 minutes to cool. Pour off water, partially cover chicken, and set aside to finish cooling.
Step 7
With a shallow ladle, skim most of fat from broth. Strain broth through a muslin- or cheesecloth-lined strainer into a medium pot, pressing to expel as much broth as possible. Discard solids. Season broth with fish sauce, plus salt and sugar to taste. "Add fish sauce now, at the end. Otherwise you lose some of its umami oomph."
Step 8
To serve, bring broth to a simmer over medium heat. Fill a medium pot with water and bring to a rolling boil for noodles.
Step 9
Meanwhile, prepare your pho assembly line: Slice breasts and legs from chicken; set aside half for another use. Cut or tear breast and leg meat into 1/4-in. slices or shreds (discard skin) and put in a bowl. Put red onion, green onion, cilantro, and pepper in separate small bowls. Set out the bowls of soaked noodles.
Step 10
When water is boiling, tip the first bowl's noodles into a noodle strainer or other small mesh strainer. Dunk strainer into boiling water, stirring noodles with chopsticks or a fork to loosen them, until they're soft, 20 to 40 seconds. "Lift one out and pinch it to see whether it's tender. Some noodles are thicker and need more time." Pull strainer of noodles from water, shaking to drain into pot, and empty into the soup bowl. Top with chicken. "Arrange the chicken so it's flat in the bowl. That way, it gets nicely heated by broth." Add red onion, green onion, cilantro, and a sprinkle of pepper, to give it a little pop.
Step 11
Taste broth once more and season with fish sauce, salt, and/or sugar if needed. Divide among bowls. Serve immediately, with Garnish Plate and Ginger Dipping Sauce.

Chef's Notes

Stockpot Pho

"Using a pressure cooker gives you velvety, round flavors--like cashmere. A stockpot makes soup that's more like shantung silk; you get more hills and valleys in the flavors," Nguyen says.

1. Follow steps 1 and 2 of recipe above, but use a 6- to 8-qt. stockpot and add 10 cups water (rather than 8) to pot. Partially cover, then bring to a boil over high heat.

2. Uncover, skim off scum, then lower heat to a gentle simmer. Cook, uncovered, 45 minutes; turn chicken over and cook 45 minutes more, then transfer with tongs to a large bowl (leave any parts that may have fallen off in stockpot to flavor broth). Let broth simmer another 1/2 hour, covered.

3. Meanwhile, soak noodles as directed in step 4 at left, and soak and cool chicken as directed in step 6.

4. When broth is done, proceed with recipe as directed.

Make ahead: Broth, through step 6, 3 days, covered and chilled, or 3 months, frozen (season before serving). Cooked chicken, up to 3 days, chilled, or 3 months, frozen. Rehydrated noodles, up to 1 week, chilled.

*Organic sugar has more of the molasses left in it and thus more flavor; you could also use turbinado sugar. Find the noodles in the international aisle of most grocery stores (often they'll be labeled "pad Thai").

Source

The Pho Cookbook (Ten Speed Press; $20).

Nutrition Facts

Per Serving:

492 calories; calories from fat 17%; protein 29g; fat 9.3g; saturated fat 2.6g; carbohydrates 69g; fiber 1.3g; sodium 1443mg; cholesterol 76mg.

Pressure Cooker Chicken Pho Recipe (2024)

FAQs

Is chicken pho healthy for you? ›

A Quick Look at Chicken Pho Nutritional Facts

It is relatively low in fat, making it a heart-healthy choice. Additionally, thanks to its mix of fresh herbs and vegetables, it's enriched with vitamins and minerals like vitamin A, vitamin C, and magnesium.

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How many calories are in a bowl of pho with chicken? ›

Low in Calories, High in Flavor

One of the remarkable qualities of chicken pho is its ability to pack a punch of flavor without being excessively high in calories. A typical bowl of chicken pho contains approximately 350-400 calories, making it a satisfying and nourishing option for those seeking a wholesome meal.

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How can I improve my pho? ›

Go easy on the fish sauce

It can kick up tremendous flavors and add big umami, and you can easily misestimate the amount you put in. So go lightly at first, give a taste, and you can always add more later. Actually, you shouldn't have to use too much fish sauce in your pho broth.

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Is pho good or bad for weight loss? ›

The more protein you have, the fewer carbs you're going to consume. Pho is a great weight loss dish with the only real concern being sodium. This doesn't make it unhealthy. A single bowl of pho can be an important part of a balanced diet.

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Is it okay to eat pho every day? ›

Experts also suggest that if pho is used for breakfast, then you should avoid salt for the rest of the day. To avoid imbalanced nutrition, you should not eat pho too often, and you should switch up diet with other food products. Any food, no matter how good it is, won't be good for your body if consumed too much.

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Is chicken pho high in iron? ›

Rich in calcium, iron, and phosphorus, the ingredients in a bowl of pho are essential for maintaining healthy dentin and tooth enamel, and some advocates claim it can even aid in the remineralization of teeth.

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Does chicken pho have collagen? ›

Many of the ingredients in pho offer potential health benefits, such as: Bone broth may promote joint health. Bone broth contains glucosamine, chondroitin, and collagen — all of which may promote joint health.

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Is pho lower in calories than ramen? ›

Pho is usually considered a healthier choice than ramen because it tends to have fewer calories and less fat, making it a lighter meal. But both pho and ramen still give you a good amount of protein, vitamins, and minerals.

What makes pho unhealthy? ›

The one thing to be extra conscientious with pho is that it's very high in sodium, which can cause increased blood pressure and contribute to cardiovascular issues. 2 (Some bowls have more than 1,000 mg, which is practically the entire allotment of recommended sodium intake for the day.)

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What is the secret ingredient in pho? ›

Sa sung—dried peanut worms—have been described as the secret ingredient of great pho.

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What is the best meat for pho? ›

1.5kg / 3 lb brisket – the beef of choice with pho vendors in Vietnam, for its beefy flavour and it holds up to hours of simmering without fall apart (like chuck and rib). Other slow cooking cuts like chuck and gravy beef are also less “beefy”. See below recipe for amazing ways to use leftover cooked brisket!