There’s nothing quite like the wholesome comfort of homemade Vietnamese Chicken Noodle Soup. The moment I simmer those aromatic spices—star anise, ginger, and cinnamon—my kitchen transforms into a fragrant haven that feels miles away from our hectic daily lives. I discovered this quick and easy recipe on a chilly evening when all I craved was something warm and healing. It’s hard to believe that in just 30 minutes, I can whip up a bowl of pho that’s not only rich in flavor but also nourishing for the soul.
Using a pressure cooker, I can have tender chicken and savory broth at my fingertips, perfect for those evenings when I want to skip the takeout and savor something truly special. Plus, the best part? This recipe is a blank canvas; the toppings make it an interactive feast! Allowing everyone to customize their bowls with fresh herbs, zesty lime, and spicy chiles brings the whole family together. So, let’s dive into this delicious adventure and elevate our weeknight dinners with a comforting bowl of pho prepared with love!
Why is Vietnamese Chicken Noodle Soup So Special?
Simplicity at Its Best: Whipping up this comforting bowl takes only 30 minutes, making it a perfect weeknight meal.
Flavor Explosion: The aromatic spices, including star anise and ginger, create a bold flavor profile that’s truly irresistible.
Customizable Feast: With a variety of fresh toppings from herbs to spicy chiles, each bowl becomes a deliciously unique experience for everyone.
Family Bonding: This interactive meal brings loved ones together, allowing them to craft their perfect pho and enjoy a shared culinary adventure.
Tender Chicken: Thanks to the pressure cooker, your chicken becomes melt-in-your-mouth tender while retaining all the savory essence of the broth.
Experience the joy of homemade pho with this quick recipe that’s sure to impress and satisfy your cravings!
Vietnamese Chicken Noodle Soup Ingredients
Discover the essential components for a delicious homemade experience!
For the Broth
• Canola or vegetable oil – Use to create a rich base for your aromatic flavors.
• Yellow onions – Charred halves contribute a deep sweetness to the broth.
• Ginger – Adds warmth and spice; don’t skip this for that authentic taste!
• Chicken drumsticks – Provide tender meat that’s packed with flavor.
• Cilantro – Adds freshness and aroma; reserve some for garnishing.
• Star anise pods – Essential for that distinct Vietnamese flavor profile.
• Fennel seeds – A little goes a long way in adding an aromatic hint.
• Coriander seeds – Complements the spice blend for vibrant flavor.
• Cinnamon stick – Infuses a sweet warmth to the broth.
• Cloves – Introduces a subtle spice that rounds out the flavor.
• Fish sauce – Adds depth and umami, crucial for that authentic touch.
• Rock sugar or raw sugar – Balances the saltiness, enhancing the overall flavor.
For Serving
• Pho noodles – Essential for creating that authentic slurp-worthy experience.
• White or yellow onion – Thinly sliced for crunch and freshness.
• Scallions – Adds a bright bite; don’t forget these!
• Mixed herbs (cilantro, basil, mint) – Offer freshness and flavor; customize to your taste.
• Bean sprouts – Crisp texture that complements the soup beautifully.
• Thai chiles – For those who enjoy an extra kick!
• Limes – A squeeze adds brightness and acidity to your bowl.
• Hoisin sauce and Sriracha – Perfect condiments to drizzle on top for added flavor.
With these ingredients for Vietnamese Chicken Noodle Soup, crafting a fragrant, comforting bowl at home is just a few steps away!
How to Make Vietnamese Chicken Noodle Soup
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Heat the Oil: Begin by heating the canola or vegetable oil in your pressure cooker over high heat until it starts smoking. Add the halved yellow onions and sliced ginger, cut sides down, and cook until well charred, about 5 minutes.
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Build the Broth: Add the chicken drumsticks, cilantro, star anise, fennel seeds, coriander seeds, cinnamon stick, and cloves to the pot. Pour in 2 quarts of water, then stir in the fish sauce and rock sugar. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then switch to cold running water to shock and release the pressure.
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Strain the Broth: Carefully open the pressure cooker. Transfer the chicken legs onto a plate. Pour the broth through a fine mesh strainer into another clean pot, discarding any solids. Skim off any scum from the surface of the broth, and season to taste with additional fish sauce and rock sugar as desired.
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Serve the Pho: To assemble, place the prepared pho noodles into individual bowls. Top generously with the chicken legs, thinly sliced onions, and scallions. Ladle the hot broth over the noodles and chicken. Serve immediately, allowing your guests to customize their bowls with fresh herbs, bean sprouts, Thai chiles, lime wedges, and sauces.
Optional: Add a sprinkle of additional herbs for an extra burst of freshness!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Vietnamese Chicken Noodle Soup
Fridge: Store leftover Vietnamese Chicken Noodle Soup in an airtight container for up to 3 days. Keep the broth and noodles separate to maintain their texture.
Freezer: For long-term storage, freeze the broth in individual portions for up to 3 months. Avoid freezing noodles as they may become mushy upon reheating.
Reheating: When ready to enjoy again, thaw the broth in the fridge overnight or use the stove to heat gently. Add freshly cooked pho noodles and toppings just before serving for the best flavor.
Wrapping: If storing portions, wrap bowls tightly with plastic wrap or use freezer-safe containers to prevent freezer burn and keep flavors intact.
What to Serve with Vietnamese Chicken Noodle Soup?
Create a delightful and interactive meal around this comforting bowl of pho with fresh, vibrant accompaniments.
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Crispy Spring Rolls: These golden bites add a delightful crunch that contrasts beautifully with the warm, soothing soup. A perfect finger food for dipping in sauce!
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Herbed Rice Paper Rolls: Filled with shrimp, fresh veggies, and herbs, these light rolls offer a refreshing touch that complements the rich flavors of the soup.
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Thai Iced Tea: The chilled sweetness of this aromatic beverage balances the spicy notes of the pho. It’s like a sweet hug for your taste buds!
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Garlic Naan: Soft and buttery, this bread can be used to soak up the savory broth, adding a wonderful texture alongside the noodles.
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Cucumber Salad: Bright, crisp cucumber mixed with a tangy dressing brings a refreshing element to the meal that enhances and cools the palate.
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Fruit Salad: A medley of tropical fruits like mango and pineapple offers a sweet contrast, cleansing the palate after each flavorful slurp.
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Lime Wedges: Having extra lime on the side allows each guest to brighten their bowl as they please, enhancing freshness and flavor.
These pairings will not only complement your Vietnamese Chicken Noodle Soup but elevate your dining experience, turning a simple dinner into a feast!
Make Ahead Options
These Vietnamese Chicken Noodle Soup ingredients are perfect for meal prep, especially on busy weeknights! You can prep the broth up to 24 hours in advance by following steps 1 and 2, then refrigerate it in an airtight container. This allows the flavors to deepen, making it just as delicious when you finish the dish later. Additionally, you can store the cooked chicken separately for up to 3 days in the fridge. When you’re ready to enjoy your soup, simply reheat the broth to a simmer and serve it over the prepared pho noodles and chicken. This way, you’ll have a comforting bowl of pho ready in no time, without sacrificing flavor or quality!
Vietnamese Chicken Noodle Soup Pairings
There’s something incredibly satisfying about rounding out a warming bowl of Vietnamese Chicken Noodle Soup with perfectly matched sides and accompaniments. Let’s explore a few delectable options that will elevate your dining experience!
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Spring Rolls: Fresh or fried, these crispy rolls packed with veggies and shrimp are the perfect accompaniment to balance the warm, comforting soup.
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Noodle Salad: A light vermicelli noodle salad topped with herbs and a tangy dressing makes a refreshing contrast to the rich broth.
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Grilled Meats: Serve with skewers of grilled beef or chicken marinated in lemongrass, creating a smoky flavor that complements the soup beautifully.
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Tempura Vegetables: Lightly battered and fried veggies add a crunchy texture that pairs wonderfully with the soft noodles and tender chicken.
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Pickled Veggies: Prepare a small side of pickled daikon or carrots for a zesty crunch that balances the deep flavors of the broth.
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Crispy Bread: A Vietnamese baguette can be served on the side for soaking up the rich broth, adding a delightful crunchy element to each bite.
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Dessert: Conclude your meal with a light dessert, like fresh fruit or a coconut tapioca pudding, to cleanse the palate while embracing that tropical flair.
With these tasty pairings, your Vietnamese Chicken Noodle Soup experience will be nothing short of extraordinary!
Tips for the Best Vietnamese Chicken Noodle Soup
- Prepare Ahead: Gather and chop all your ingredients before starting to save time and keep the cooking process smooth.
- Don’t Skip the Char: Char the onion and ginger well to develop deeper flavors in your broth—this can make all the difference in taste!
- Taste as You Go: Adjust the broth to your preference with more fish sauce or sugar, ensuring a perfect balance of flavors in your Vietnamese Chicken Noodle Soup.
- Strain Thoroughly: Make sure to strain the broth well to remove any spices and solids for a clear, delicious soup.
- Customizing Toppings: Encourage everyone to experiment with toppings like herbs, bean sprouts, and chiles, making each bowl uniquely theirs!
30-Minute Pressure Cooker Pho Ga Recipe FAQs
What kind of chicken should I use for Vietnamese Chicken Noodle Soup?
Absolutely! I recommend using chicken drumsticks for their rich flavor and tenderness. You could also opt for bone-in, skin-on thighs if you prefer. Both cuts will offer a deep, comforting taste to your broth.
How do I know if my ginger and onions are fresh enough?
Very great question! Look for ginger that’s firm with smooth skin, free from wrinkles or dark spots. As for onions, they should be dry and firm without any soft spots or sprouting. Fresh ingredients ensure a vibrant broth!
How should I store leftover Vietnamese Chicken Noodle Soup?
It’s best to store leftover soup in an airtight container in the fridge for up to 3 days. I usually keep the broth and noodles separate to prevent them from becoming mushy. When ready to enjoy, simply reheat, add freshly cooked noodles, and top with your favorite garnishes!
Can I freeze Vietnamese Chicken Noodle Soup?
Absolutely! For long-term storage, freeze the broth in portions for up to 3 months. I like to use freezer-safe bags or containers and always label with the date. Just be sure not to freeze the noodles, as they may become mushy. When you’re ready to eat, thaw the broth overnight in the fridge and heat it gently on the stove, adding freshly prepared pho noodles and toppings just before serving.
What can I do if my broth is too salty?
If you find your broth is a bit saltier than expected, adding a little sugar can balance out the flavors. You can also dilute it with a bit of water or unsalted chicken broth if needed. Just make sure to adjust the seasoning gradually, tasting as you go so it doesn’t lose that delicious depth!
Are there any dietary considerations I should be aware of?
Yes, absolutely! This soup contains fish sauce, which may not be suitable for those with seafood allergies. For a vegetarian option, you can substitute vegetable broth for chicken broth and omit the fish sauce entirely, seasoning it with a little soy sauce or vegan fish sauce alternative for depth. Enjoy experimenting with flavors to suit your dietary preferences!
Delicious 30-Minute Vietnamese Chicken Noodle Soup You’ll Love
Ingredients
Equipment
Method
- Begin by heating the canola or vegetable oil in your pressure cooker over high heat until it starts smoking. Add the halved yellow onions and sliced ginger, cut sides down, and cook until well charred, about 5 minutes.
- Add the chicken drumsticks, cilantro, star anise, fennel seeds, coriander seeds, cinnamon stick, and cloves to the pot. Pour in 2 quarts of water, then stir in the fish sauce and rock sugar. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then switch to cold running water to shock and release the pressure.
- Carefully open the pressure cooker. Transfer the chicken legs onto a plate. Pour the broth through a fine mesh strainer into another clean pot, discarding any solids. Skim off any scum from the surface of the broth, and season to taste with additional fish sauce and rock sugar as desired.
- To assemble, place the prepared pho noodles into individual bowls. Top generously with the chicken legs, thinly sliced onions, and scallions. Ladle the hot broth over the noodles and chicken. Serve immediately, allowing your guests to customize their bowls with fresh herbs, bean sprouts, Thai chiles, lime wedges, and sauces.
