Phở Gà Đi Bộ Instant Pot (Walking Chicken Pho)

  • Servings: 6 or more bowls
  • Difficulty: easy
  • Print

Author: Katie Le | Katie’s Test Kitchen

Ingredients

    (For 8-quart IP)
  • 1 free range/cage free chicken, aka “walking chicken” (about 4 lbs, washed and cleaned with salt)
  • 1 medium daikon (peeled and halved) – Optional but highly recommended
  • 1 large onion (toasted to slightly charred)
  • 1 large knob of ginger (peeled or unpeeled, halved and toasted to slightly charred)
  • 1 bag of dry Pho Seasoning, Old Man brand is good (toasted for about minute until fragrant, added to white filter bag that came with it)
  • about 7 tbsp of Quoc Viet Chicken Pho Soup Base
  • about 2 tbsp size of rock sugar
  • boiling water (to speed up pressure building time)
  • Pho noodle (can be fresh or dry, cooked according to package instructions) – 1 bag usually makes 4 bowls
  • Garnishes, vegetables and condiments:

  • Bean sprout
  • Basil and/or Cultrano (Ngo Gai)
  • chopped green onion and cilantro
  • white onion (thinly sliced)
  • sliced jalapeno pepper or fresh chili of choice
  • lime wedges
  • hoisin sauce
  • sriracha sauce
  • ground pepper
  • salt


Directions

1. In the inner pot, add chicken, daikon, onion, ginger, Pho spices bag, Quoc Viet Soup Base, rock sugar along with 7 cups of boiling water (or more to cover all ingredients).  Select Pressure Cook/Manual, High Pressure, 12 minutes.  Quick Release when cook time is up by slowly move knob to Venting.

2. Once pressure is released, open lid and pull out chicken, place in a colander and immediately flush it with cold sink water for about 2 minutes.  This step stops the chicken from being overcooked and the skin from turning brown.  Drain and set aside to cool.  You can de-bone and shred chicken or chop it with a sharp cleaver.

3. Discard onion and daikon.  Add about 10 more cups of boiling water.  Cancel “keep warm” and switch to “Saute” mode to bring the broth to a boil.  Season to your taste salt, mushroom seasoning, soup base and/or rock sugar.

4. To serve, add cooked Pho noodle and chicken to a large bowl.  Ladle the boiling broth over noodle and chicken.  Sprinkle with chopped green onion and cilantro.  Top with white onion and ground pepper.  Serve with fresh bean sprout, basil/cultrano, hoisin and sriracha sauce.  OPTIONAL: Make a quick dipping sauce for the chicken meat with lime juice, salt and pepper!

Happy Cooking!

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3 Comments on “Phở Gà Đi Bộ Instant Pot (“Walking Chicken” Pho)

  1. What would be the recipe/proportions for a 6 -quart IP? I’m very new to instant pot cooking so wanted to make sure it comes out perfect 🙂

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    • Hi Michelle, you can halve the chicken if need to make it fit in the 6-quart. The difference would be to add less total water, reduce by 3 – 4 cups. Also reduce the soup base to about 4 to 4.5 tbsp. Just cater to your taste after the broth is done cooking.

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