Instant-Pot Vietnamese Chicken Noodle Soup (Pho Ga)

Yumola! Great recipe! I was especially impressed with the broth done per the recipe … it comes out very delicate and subtle and as such perfectly compIements the chicken. I think subbing some or all broth for the water would simply muck up the result. Bravo!

• Gms3rd

• Napa, CA

• 5/18/2022

Trust me, instead of water, use chicken stock. Water makes it taste thin, chicken stock makes it have a much more robust flavor. And you need to add hoisin sauce, sriracha, cilantro, and Thai basil too your bowl.

• Violet

• 2/10/2022

Delicious recipe that is also a great reminder that the Instant Pot is a great tool to make stock fast! I used soba noodles, used ground cardammon. Next time I would use 4 cups both and 4 cups of water. As an experiment I used 4 bone in skin on chicken thighs and 4 boneless skinless chicken thighs. Next time all bone in for an even richer taste. I added baby bok choy to the hot broth just before serving which was a great add in.

• geralyn64141

• Westford, MA

• 11/8/2020

I have made this recipe countless times and find it easy and delicious. I use drumsticks because I find it easier to remove the meat from the bones. I use half broth, half water and find it a little richer than simply using water. I have also frozen this so I can just heat it up and add noodles on a cold day— fantastic!

• vlaadtheimpaler7805

• Milwaukee, WI

• 11/12/2019

This was pretty delicious. I found star anise and cinnamon stick but used ground for the other spices. The noodles blow up considerably if you put it all together and eat as leftovers the next day. A dose of broth helps for sure. I can't wait for a cold rainy day to make again.

• sweetiepetitti

• memphis

• 10/15/2019

This was good, but next time I will use less fish sauce--both the taste and the smell were overpowering. I will cut back to 2 TBS or even less. Also, I don't know if my spices are getting a little old or what, but I thought it should have had a little more flavor. I will add salt next time. I served it with the suggested toppings, as well as Hoisin and chili garlic sauce. The soup tasted pretty darn authentic.

• stephandjosh

• Annapolis, MD

• 6/12/2019

Truly four stars. Use broth for more flavor.

• ewaltrs

• San Francisco, CA

• 2/13/2019

Very tasty. Served with toppings of hoisin, chili garlic sauce, cilantro, basil, scallions, and bean sprouts. Some modifications I made based on what I had on hand and after reading other reviews: - Added 1 teaspoon ground cardamom - Subbed 1 teaspoon ground coriander (replaced the seeds) - Added 1/2 teaspoon black peppercorns - Subbed 4 cups of chicken broth plus 4 cups of water versus just water - Subbed about 1.5 T of crushed ginger instead of ginger root - Skipped the sugar

• merituni4868

• Madison, WI

• 1/30/2019

This soup is excellent. Charring the onion and ginger is essential to the richness of the broth, and the spice blend creates a delicious aroma and taste. I made its he other day, and we really wanted more so I started another pot this morning using what I had on hand, only ground chicken. I turned those into "chicken balls with cilantro mint and salt and added them to the broth. The flavor and texture was still amazing! Will throw in some zucchini noodles instead of rice noodles for our "low carb" meal tonight.

• Anonymous

• Marin County, CA

• 3/7/2018

I made this a couple of days ago and the recipe turned out fantastic (with some modifications). Some changes I made: Used 8 good sized chicken thighs bone-in skin-on rather than 6 to make it extra chicken-y (ended up being about 4.2 lbs of meat), crushed the cardamom pods and seeds a bit to release more flavor, and took out the chicken from the broth --> strained it --> then let it cool (refrigerated it) to skim off the chicken fat to make a clean pho broth. For my fiance and I, the soup lasted us about 6 bowls worth, and we still have a good 3/4 lb of chicken meat left. When it comes to reheating, I just took the broth and reheated it in a pot with the chicken meat on low-medium heat until warm and cooked the noodles in a separate pot until fully cooked. Overall, this was one of my first Instant Pot recipes and it was a huge success. Will definitely do this again in the future!

• Anonymous

• Houston, TX

• 1/14/2018

I always try to have Napa Cabbage on hand when making oriental noodle soups. Dice the green part of the leaves and put a handful in the bottom of the bowl, then add the hot soup. Stays relatively crisp and adds a new texture. I always leave the star anise out.

• Deguello

• San Antonio, Tx

• 12/29/2017

The broth was wonderful, rich and full flavored, and the recipe was dead easy. I will definitely make again, maybe changing up some of the spices. I think using broth would be a terrible idea, you would miss the subtlety of the flavors.

• mcash4

• Lawrenceville, NJ

• 12/16/2017

First time using the IP. Recipe was easy enough but rather bland. Definitely would try with stock but the flavors were ust not concentrated enough. Another thing that was my mistake - I used boneless thighs so that definitely reduced the yum factor. Overall intrigued but this recipe didn’t have kick, richness or succulence.

• Anonymous

• Berkeley

• 11/10/2017

Excellent. Like another reviewer I used 1/2 stock and 1/2 water. I added in a few other Pho friendly spices as well, but the listed ones are good.

• batchainpuller

• VA

• 10/7/2017

This was the first recipe I tried to make in my brand new Instant Pot. I'm pretty sure that I didn't exactly follow the directions correctly, nevertheless, this soup turned out fantastic.

• lkbsi

• Santa Fe, NM

• 10/5/2017