Sur La Table Headquarters are located in Seattle, where it’s soup weather 90% of the year! Today, we’re celebrating Chicken Noodle Soup Day by preparing homemade Pho Ga, a Vietnamese Chicken Noodle Soup. Homemade Pho can seem daunting, but our recipe is foolproof. Why? We use a pressure cooker to cut down on cook time. The pressure cooker is fantastic for creating rich flavorful broths in a quarter of the time as stovetop methods. For an even quicker version, skip the charring of the onions and ginger, the broth will be lighter and have less smoky flavor but will still be delicious.
- 2 tablespoons peanut or vegetable oil
- 2 medium yellow onions, quartered
- 1 3-inch piece ginger, sliced into coins
- Stems from 1 bunch cilantro
- 3 star anise pods
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 2 pounds bone-in, skin-on chicken pieces
- 1/4 cup fish sauce, plus more to taste
- 2 tablespoons grated palm sugar or light brown sugar, plus more to taste
Garnishes & Condiments for Serving:
- 8 ounces dried rice noodles
- 1 small white onion, thinly sliced on a mandolin
- 1/2 cup thinly sliced green onions
- 2 cups mixed herbs (cilantro, basil, and mint)
- 2 cups bean sprouts
- 2 limes, cut into wedges
- Chile oil
- Hoisin sauce
Heat oil in heavy skillet preferably cast iron. When oil is shimmering, add onions and ginger. Cook until onion and ginger are charred on all sides, about 5 minutes.
Transfer the charred onion and ginger to the pressure cooker. Add remaining ingredients and about 8 cups of water (never fill pressure cooker above the specified fill line). Cook on high pressure for 20 minutes.
Using tongs carefully transfer chicken to a plate. Pour broth through a fine mesh sieve into a clean pot and discard solids. Using a ladle, skim any scum off the surface of the broth. Taste and adjust seasoning with additional fish sauce and sugar.
To prepare toppings:
Bring about 6 cups of water to a boil. Place rice noodles in a large bowl and pour boiling water over. Soak noodles until tender, about 8 minutes. Drain and toss noodles with a small amount of oil to keep them from sticking together.
When cool enough to handle, shred the chicken, discard bones and skin, set aside. Prepare the garnishes as directed above and place in piles on a large plate or platter.
Reheat broth to a boil. Divide noodles between large warm bowls. Top noodles with onion, chicken and scallions and pour hot broth over. Serve immediately with garnishes and condiments on side.