Instant Pot Chicken Phở

This is one of the best recipes I've made in a long time! It is quick and easy enough for a weeknight, and makes fantastic leftovers. 

Usually when I make or order phở it is made with a rich, spicy beef broth, but Phở Gà or Chicken Pho is also very common. The gingery broth is an amazing complement to the chicken.

Using the Instant Pot makes this dish so quick and easy.  I also love the way the pressure cooker makes such a lovely, clear broth.  The most time-consuming part was gathering the spices. 

This recipe is adapted from Epicurious. It will serve 6 as a meal.  Leftovers are even better the next day and the broth freezes beautifully. 

Ingredients:

2 tablespoons vegetable oil

2 medium onions, halved

2-inch piece of ginger, sliced, skin on

1 tablespoon coriander seeds

3 star anise

5 cloves

1 cinnamon stick 

3 cardamom pods, smashed

7 bone-in chicken thighs (about 2-3 pounds)

3 tablespoons fish sauce

1 tablespoon sugar

8 cups water

salt and pepper

rice stick noodles 

Toppings:

cilantro

red and/or green chilis, sliced

green onions, sliced

1 lime, sliced into wedges

Directions:

Push the "Saute" button on the Instant Pot. When the pot is hot, add the oil.  Place the onions, cut side down in the pot and add the ginger.  Cook without stirring for 4-5 minutes until charred. 

Add the corriander, cardamom, star anise, cinnamon and cloves.  Stir for 1 minute. Add the chicken, fish sauce, sugar and water.  Place the lid on the Instant Pot and lock it. 

Press the "Manual" button and set the time for 17 minutes at high pressure.  It will take about 30 minutes in total for the soup to come to pressure and cook.  Once done, let the pressure naturally release for 10 minutes, then turn the vent to release remaining pressure.  While pressure is releasing, cook the rice noodles according to package directions. 

Once the pressure is released, remove the chicken to a large bowl. Strain the broth into a large bowl or measuring cup, discarding solids. Skim fat from the top of the broth. Season the broth with salt and pepper to taste. 

Carefully remove the chicken from the bones and discard the skin and bones.  Shred the chicken.  

Place noodles and chicken into individual bowls.  Top with hot broth.  Each person can add their own herbs, chilis, lime and green onions to their bowl to their own taste. 

This soup tastes amazing.  You will love it! 

Quick & Easy Pho

Pho is one of my favourite winter comfort foods.  It is widely available and pretty cheap to get a bowl of pho in most places these days.  My medium-sized city has dozens of pho restaurants that sell a huge, steaming bowl of beef, noodles and broth for $8 or less.

But sometimes - like this weekend - it is just too cold to go outside. We've had a huge snowfall in the past few days, so making pho at home is a warming treat.

Pho broth is usually made with beef bones cooked with charred onions, ginger and spices. Serious Eats' The Food Lab has a great tutorial for traditional pho.  I highly recommend checking it out, whether to make the recipe or read an interesting history of the dish.

But I've rarely got oxtail on hand, or the time to boil bones all day.  So this quicky shortcut using store-bought beef broth is a makes home made pho a weeknight meal.  It also adds in mushrooms and greens which, while not traditional, make an even heartier, healthier meal.  This recipe is inspired by Epicurious Detox Pho.

Here's what you need for this tasty soup.  You could double the broth and freeze it for a winter treat any time.

Vietnamese Pork Noodle Salad

I love Vietnamese food. Of course, there's phở, the amazingly rich beef and noodle soup that makes a perfect meal in cool weather. But I also love bún, a pork and noodle salad that combines cool, crisp vegetables, warm protein, chewy noodles and tangy vinegar and lime.  

This recipe is a refreshing take on the traditional Vietnamese dish.  It is very simple and tasty.  It makes a fantastic, fresh dinner and leftovers keep well for lunch the next day!

Here's what you need: