I think it's safe to say that if you live anywhere in the Northern Hemisphere (Southern California excluded) you need a giant bowl of this Loaded Chicken Pho for dinner tonight! It's FREEZING pretty much everywhere and this is the perfect healthy way to warm up!
I say healthy because if you witnessed my game day spread yesterday... you'd get it. There were more chips/salsa/guacamole/cheese/dips in my life that humanly possible. So this week I'm cleaning it up with a really clean and flavorful Loaded Chicken Pho!
If you've never had or heard of Pho before - welcome to the future! Pho is a Vietnamese soup, that is made from beef stock and spices, that get's a pile of noodles and thinly sliced or shredded beef or chicken. You can top it with any assortment of herbs and voila - perfection! I usually make mine with chicken stock if I'm adding chicken, and beef stock if adding beef. Seems like the obvious move, right?
You can make this Loaded Chicken Pho in the Instant Pot, or on the stove top - you're welcome. Either way it's going to be loaded with all the goodies, flavor and you're going to love it. And the toppings!! All those fresh herbs, hits of lime juice, crunchy bean sprouts etc... that really make it shine! So if you can brave the walk from your house to your car, head to the store and whip this up this week. You will NOT be disappointed!
Loaded Chicken Pho
Ingredients
For the Broth:
- 2 teaspoons olive oil
- 3 inch piece of ginger peeled and cut into large pieces
- 1 yellow onion thinly sliced
- 4 cloves of garlic skin removed
- 1 stick lemongrass broken into large pieces (optional)
- 4 cups chicken stock or broth
- 1 star anise
- 2 tablespoons soy sauce
- 4 bone in chicken thighs
- 1 cup fresh cilantro
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
For the bowls:
- 5 ounces rice noodles
- 1 cup bean sprouts
- 4 scallions sliced
- ¼ cup fresh cilantro leaves picked off
- 1 jalapeño pepper thinly sliced
- Fresh mint leaves
- Fresh Thai basil leaves
- 2 limes sliced
- Sriracha
Instructions
For the Instant Pot
- Turn your pressure cooker onto sauté and add the oil, onions and ginger. Cook for 4-5 minutes until starting to caramelize. Stir in the broth, soy sauce, lemongrass, star anise, garlic, chicken thighs, cilantro, coriander seeds and peppercorn. Seal and cook on high pressure for 18 minutes. After 18 minutes, do the quick release and remove chicken to a clean surface. Strain the solids from the liquid and put the liquid back into the pressure cooker.
- Turn the pressure cooker to sauté and bring the broth to a boil. Add the noodles and cook until done, about 4 minutes.
- While the noodles are cooking, remove the chicken from the bone and shred. Place equal amounts of the chicken into 4 bowls and top with the noodles and broth. Top with the bean sprouts, scallions, cilantro, sliced jalapeño, mint, basil and lime juice.
For the Stove Top
- Heat a heavy bottom Dutch Oven over medium high heat and add the oil. Once hot, add the onions and ginger and sauté for 4-5 minutes until starting to caramelize. Stir in the broth, soy sauce, lemongrass, star anise, garlic, chicken thighs, cilantro, coriander seeds and peppercorn. Bring to a boil and then reduce to a simmer, with the lid on, and cook for about 20 minutes until the chicken is fully cooked. Remove the chicken to a cutting board and strain the solids from the liquid and put the liquid back into the Dutch Oven.
- Turn the heat to medium high and bring the broth to a boil. Add the noodles and cook until done, about 4 minutes.
- While the noodles are cooking, remove the chicken from the bone and shred. Place equal amounts of the chicken into 4 bowls and top with the noodles and broth. Top with the bean sprouts, scallions, cilantro, sliced jalapeño, mint, basil and lime juice.
Notes
Nutrition Information
Photo by Matt Armendariz / Food Styling by Adam Pearson // Recipe adapted from Skinny Taste: One & Do30
Can this be made without coriander seed? Or what/how would you substitute? Thanks!
you could!! I would just omit. It's still very flavorful
Fabulous. Forget the instant pot, a cheap pressure cooker works just fine. Super flavorful and easy!
This was sooo good! And easy to make. Definitely going to add to my dinner rotation!
What do you think about brown rice noodles?
What is your recommendation to use for the broth and timing for the protein if I want to use shrimp instead of chicken? Looking forward to trying the chicken!
I love Pho but have never tried to make it. You make it seem pretty doable, so time to try it at home!!
This looks incredible!! Cant wait to try it out. Would this be ok to freeze the leftovers for another day?