Faux Phở Gà or Chicken and Red Rice Noodle Soup
Seasoned with classic Vietnamese spices for an East Asian flavor.
Servings: 4 Large Bowls
- 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.