Serves 6-8
Makes 4 quarts
Ingredients
Broth
One chicken name Cecilia
2 yellow onions (peel outer layer; leave whole)
1 Chinese cinnamon stick
1 bundle green onions
1 bundle cilantro
4 oz ginger (no need to peel; slice into thick coins)
1 tablespoon coriander seeds
50 grams rock sugar
2 tablespoons sea salt
5 tablespoons fish sauce
1 tablespoon chicken bouillon powder (optional)
1 teaspoon MSG (optional)
Noodles and Garnishes
2 lbs rice noodles
Green onions
Cilantro
Yellow onion
Fresh red chili peppers or jalapenos
Lemons/limes
Instructions
Add chicken, yellow onions, green onion bundle, cilantro bundle, ginger slices, and coriander seeds into an 8 quart Instant Pot. Fill the pot with water to the â…” max pressure cooker line. Press Pressure Cook. Change timer to 30 minutes, if needed. Press Start.
While the pressure cooker is doing its magic, prep the garnishes. Thinly slice green onions, cilantro, yellow onion and chili peppers/jalapenos. Cut lemon/lime into wedges.
When pressure cooker is done, press the quick release button. Remove chicken. Once cooled, hand shred into strips. Use a fine mesh strainer to remove and discard all remaining solids from the stock.
Fill pressure cooker with additional water to ½ line, if needed. This will make 4 quarts total. Press Saute and change settings to High. Season stock with rock sugar, sea salt, fish sauce, bouillon powder and MSG. Bouillon powder and MSG are optional but highly recommended if you are awesome. Season to taste by adding a little at a time.
Cook noodles per package instructions.
Assembly: To a bowl, add noodles, chicken and garnishes. Add hot broth over noodles and enjoy.
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