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Sweet Potato Chili
Pho Ga
| By : |
Famous for being a hangover cure, this slurpable Vietnamese soup features high protein chicken, a mineral-rich broth and anti-inflammatory spices.
| Prep Time | 15 minutes |
| Cook Time | 55 minutes |
| Servings |
6 servings
|
Ingredients
- 1 tbsp canola oil
- 1/2 red onion peeled and cut in half
- 1 inch piece fresh ginger root
- 1 clove garlic
- 2 tsp coriander seeds
- 1 cinnamon stick
- 2 whole star anise
- 2 lbs bone-in, skin-on chicken thighs (about
4 chicken thighs ) - 1 tbsp fish sauce
- 8 cups Water
- 12 ounces rice noodles
- 1 cup fresh cilantro leaves stems removed
- 1 cup bean sprouts
- 1 Jalapeno pepper stem removed and thinly sliced
- Sriracha sauce (optional)
- Lime wedges to serve
Ingredients
|
Instructions
- Select Sauté and add the canola oil to the inner pot. Heat the oil until it shimmers, and then add the onion. Sauté for 2–3 minutes, or until the onion is lightly browned and slightly translucent. Add the ginger root, garlic, coriander seeds, cinnamon stick, and star anise.
- Sauté for 1 additional minute, and then add the chicken thighs, fish sauce, and water.
- Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 20 minutes. When the cook time is complete, allow the pressure to release naturally (about 30 minutes).
- While the broth is cooking, fill a large bowl with warm water and place the rice noodles in the bowl to soften (about 20 minutes).
- Once the cooking time for the broth is complete, remove the lid and transfer the chicken thighs to a plate to cool slightly. When the thighs are cool enough, remove and discard the skin, shred, and discard the bones.
- Drain the noodles. Place a fine mesh sieve over a large bowl, carefully remove the inner pot from the base, and strain the broth. Discard the solids and return the strained broth to the inner pot. Select Sauté and bring the broth to a simmer. Add the noodles and simmer for an additional 2–3 minutes. Add the chicken to the pot.
- Using tongs, transfer the noodles to serving bowls, and then ladle in the broth and chicken. Top each serving with the cilantro leaves, bean sprouts, jalapeño slices, and a dollop of the Sriracha, if using.
Dana Angelo White, MS, RD, ATC is a registered dietitian, certified athletic trainer, author, journalist, and nutrition and fitness consultant. She is a Sports Dietition and Clinical Professor at Quinnipiac University, specializing in culinary nutrition, recipe development and sports nutrition. She is the author of First Bites: Superfoods for Babies and Toddlers, a nutrition expert for Food Network.com and founding contributor for Food Network’s Healthy Eats blog. Dana has served on advisory boards for Applegate, Chobani and Healthy Happy Kids. Dana works closely with chefs and authors to develop creative and healthy recipes for cookbooks, magazines, menus and her own personal blog.
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Really good. I used half chicken broth and half water. Still could use a little more flavor, but overall a great recipe. This will be my winter go to.
I liked how simple this was, and filling. I just didnt feel there was lot of flavor with all the spices added. Although it smelled awesome.
I’ll definitely make it again and try more flavor combinations
Not enough flavour to call it Pho. Also do not add the noodles to the broth and heat together. Place the noodles in the your serving bowl and ladle the broth on top. There are better recipes on the internet but if you tried this at least you now practices the technique of making pho and can make alterations as you see fit.