Pressure Cooker Faux Phở Gà or Chicken and Red Rice Noodle Soup
Not quite authentic Phở, but still tasty!
When we lived in Washington State, we had a Phở place just a couple blocks away. It had huge portions and was incredibly inexpensive. I ate there as often as I could. It was my favorite go-to place whenever I had a cold and wanted chicken noodle soup. Except I never wanted chicken noodle soup. I want Phở Gà, Vietnamese chicken noodle soup. The spices and flavors are always so delicious. As the weather turns colder here in Kansas my craving for Phở Gà continues, yet there is no place really close to us. The closest place is at least a half-hour drive away and just not usually doable for us. So, as is the way of these things, I decided to try my hand at making my own. Read on for the Faux Phở Gà.
I learned very quickly that there are a million different recipes online for Phở Gà, each with different measurements and even different spices. So I compiled the ones I liked best, combined with what I actually had in my cabinet, and set to work. This is why I call this recipe Faux Phở Gà because it’s not quite traditional Phở Gà, but my take on it. I used red rice noodles, as that is what I had, plus I think they’re very pretty. I wanted this to be easy as well, so I decided to make it in my pressure cooker for expediency.
You might end up wanted to adjust the amounts of the spices you add to yours, but I think this turned out lovely. It was flavorful and comforting and great for a chilly day. I wasn’t feeling 100% with the sniffles and this was perfect for that. Plus I could make it at home in no time. So take a look, save this Faux Phở Gà, and try it out for yourself! I think you might like it as well.
Faux Phở Gà or Chicken and Red Rice Noodle Soup
- Pressure Cooker (InstantPot)
- Morter and Pestle (If not all the spices are ground up.)
- Stirring Spoon
- 1 Box Coconut Broth Found in the Asian food section. You can substitute Chicken broth.
- 2 Cups Water
- 1/4 Cup Lime Juice
- 1/4 Cup Soy Sauce I didn't have fish sauce and couldn't find any.
- 3-5 Whole Anise
- 7-8 Whole Cloves
- 1/2 tsp Ground Ginger powder
- 1 Tbsp Dried Onion pieces Fresh onion is often used. Feel free to substitute.
- 1 Tbsp Garlic Powder
- 1 tsp Cilantro You can omit it if you don't like it.
- 1 tsp Coriander
- 1 tsp Fennel seeds OPTIONAL. I didn't have any Fennel, but it really adds to the taste. I suggest adding it.
- 1 Tbsp Salt
- 1.5 tsp Ground Black Pepper
- 3 Tbsp Fresh Minced Garlic
- 2 Tbsp Raw Brown Sugar Usually calls for rock sugar.
- 8 Pieces Chicken Breast Tenders I had these frozen tenders in my freezer, they worked great.
- 1 Box Red Rice Noodles 1 box had 3 sealed packets of noodles.) I used them all.
- 5-10 Whole Thai Basil Leaves Great garnish if you have it. I let it stew in the pot for a while too with the noodles, to add flavor.
- 1. Add all wet ingredients to the Pressure Cooker. Stir to blend.
- 2. Use the mortar and pestle to grind up all the spices and mix them all together. Dump into the Pressure cooker and stir to blend. Add salt, pepper, garlic, and sugar. Stir.
- 3. Add the frozen chicken pieces to the Pressure Cooker. Mix the chicken down into the spiced liquid to coat evenly.
- 4. Set Pressure Cooker to "Soup" setting, make sure the vent is closed, and close lid securely. Start.
- 5. Let the Pressure Cooker release the pressure naturally. Do not quick release. This ensures the chicken is extra tender.
- 6. Once pressure is released open the lid and stir. Break up the chicken into pieces, tearing it apart.
- 7. Set the pressure cooker to "Sear" or "Simmer" on low heat. Add in the rice noodles.
- 8. Let rice noodles soak up the warm liquid for 5-7 minutes. Add basil if you want.
- 9. Serve nice and warm in a big bowl.
Be sure to check out my other recipes HERE!