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4.8 from 5 votes

Loaded Chicken Pho

Recipe adapted from Skinny Taste: One & Done
Author: Gaby

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.