Traditional Pho (Vietnamese Noodle Soup) involves a several step and several hour process starting with charring and toasting your ingredients and spices, prior to making a broth. My version may not be entirely authentic, but comes together quickly and tastes great, satisfying all of our Pho cravings.
This morning I came down with the stomach bug and was relieved to realize I had everything on hand to make a quick homemade Pho. Pho is always what I crave when I am feeling sick, emotional, or bloated from indulging in heavy foods. This soup’s healthy and fresh flavors soothe your soul, and the ginger infused broth works wonders for soothing your body. Since I haven’t been feeling well today I decided to modify my go to Pho recipe for the pressure cooker so I could avoid standing in front of the stove and stirring.
-12 cups chicken broth
-1 Tbsp sugar
-1 Tbsp fish sauce
-2 garlic cloves, peeled and lightly smashed with a knife
-1″ chunk ginger, peeled
-either 4 green onions, thinly sliced, or 1 yellow onion thinly sliced
-16 oz mushrooms, sliced
-3 boneless skinless chicken breasts, thinly sliced
-8 oz flat rice noodles, prepared according to package directions
-desired toppings: bean sprouts, cilantro leaves, basil leaves, lime wedges, sriracha sauce, jalapeno slices
Add broth through mushrooms to pressure cooker. Cover, seal, and cook on manual at high pressure for 15 minutes. Quick release pressure. Use a slotted spoon to remove the garlic, ginger and onion chunks. Add chicken to pressure cooker. Cover, seal and cook on manual at high pressure for 5 minutes (or until chicken is no longer pink). Quick release steam and serve by placing a pile of noodles in each bowl, ladling broth on top, and serving with toppings of your choice.
