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Instant Pot Pho Ga


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For the Soup:

1 Lepp’s Roasted Chicken

1 package Lepp’s frozen chicken soup bones, thawed

1 Tbsp vegetable oil

1 large onion, quartered

1 (2-inch) piece ginger, sliced

2 cloves garlic, smashed

8 oz rice noodles

For the Toppings:

1 cup bean sprouts

1 cup fresh basil leaves, Thai basil if you can find it

1 cup torn mint leaves

1 Thai bird chili pepper, thinly sliced

Little Saigon’s chili Oil

1 lime, cut into wedges

Spices For the Flavour:

3 whole cloves

2 star anise pods

1 cinnamon stick

1 tsp ground cardamom

1 tsp ground coriander

1/2 tsp black peppercorns

6 cups water or combination of Lepp’s Chicken stock and water
(1 container chicken stock equals four cups, so you’d need to add 2 cups water)

2 Tbsp Little Saigon fish sauce

1 1/2 tsp brown sugar

1 tsp. salt

Kosher salt and freshly ground black pepper, to taste


Debone the roasted chicken and cut chicken meat into large chunks, set aside.  Keep carcass, including all bones and skin.

Set 6-qt Instant Pot® to the high saute setting. Heat vegetable oil; add onion, ginger and garlic. Cook, stirring frequently, until browned, about 4-5 minutes.

Stir in cloves, star anise pods, cinnamon, cardamom, coriander and peppercorns until fragrant, about 1 minute.

Stir in chicken bones and carcass including skin, water and/or chicken stock to equal six cups, fish sauce, brown sugar and 1 teaspoon salt. Select manual setting; adjust pressure to high, and set time for 20 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.

Strain broth through a fine-mesh sieve, lined with cheesecloth if possible; discard solids. Skim any remaining fat from surface and discard; season with salt and pepper, to taste.  Add more fish sauce to taste, 1 tsp. at a time if more “tang” is needed.

Fill a large pot of water, get it boiling and turn off.  Immediately put noodles in the water, cover and let sit for 15 minutes until soft.  Drain well.

Divide noodles and chicken into serving bowls. Ladle over the broth mixture and serve immediately. Place all garnishes on a large plate and allow each diner to garnish according to their own tastes with bean sprouts, basil, mint, chili pepper and/or Little Saigon Chili Oil and lime.