Chicken Pho — Leave it to Lauren

Dec 28

Dec 28 Chicken Pho

Nothing makes me crave a big bowl of soup like feeling a little under the weather. And with all the temperature swings from summer to fall to spring, I feel like I am constantly battling a cold or some sort of congestion. Enter my cure to the winter cold blues, homemade chicken pho! I have been looking for a recipe that rivals my favorite pho spot, but let’s me enjoy the delicious broth without having to leave my house. Since it’s usually hard to find bean sprouts in your average grocery store, I opted to swap them out in favor of baby bok choy. You still enjoy the crunch and you don’t have to tear your hair out when you can’t find those darn bean sprouts after the fourth market. While the broth is delicious on its own, I love to combine sriracha and hoisin sauce to get that perfect spicy and sweet flavor. Don’t worry you can make this recipe whenever the craving calls, not just when you are to sick to get out of bed and leave the house.

ingredients:

BROTH:

2 tsp olive oil

3 in piece fresh ginger, peeled and halved

1 large onion, peeled and halved

4 cups low-sodium chicken broth

2 tbsp fish sauce

4 bone in chicken thighs, skin removed

1/2 bunch fresh cilantro

1/2 tbsp coriander

1/2 tbsp sugar

BOWLS:

5 oz rice stick noodles

2 baby bok choy, thinly chopped

2 green onions, sliced

1/4 cup fresh cilantro leaves

1 jalapeno, sliced

mint leaves, for garnish

basil, for garnish

lime wedges, for garnish

Sriracha sauce (optional)

Hoisin sauce (optional)

directions:

Using the Instant Pot, select the saute options and add oil, ginger and onion halves to the bottom of the cooking insert. Cook, without moving for 4-5 minutes. Stir in 1 cup of water, the broth, fish sauce, chicken thighs, cilantro, coriander, and sugar. Seal and cook at high pressure for 20 minutes. Use the quick release option and remove chicken. Strain the broth and discard the solids.

Return the broth to the pot and select the saute option. Bring the broth to a boil and add the noodles. Cook the noodles for 3-4 minutes.

While the noodles cook, remove the bone from the chicken and thinly slice. Divide the noodles, chicken and broth among two bowls. Top with baby bock choy, green onions. Pour brother over each bowl and top with cilantro, jalapeno, remaining garnishes and sauces.