Loaded Chicken Pho
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 people
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Calories
406 kcal
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Course
Main Course, Dinner
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Cuisine
Vietnamese
Loaded Chicken Pho
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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.
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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 Jalapeno pepper thinly sliced
- fresh mint leaves
- fresh Thai basil leaves
- 2 limes sliced
- Sriracha
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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
- Recipe adapted from Skinny Taste: One & Done
- Recipe adapted from
- Skinny Taste: One & Done
Nutrition Information
Show Details
Calories
406kcal
(20%)
Carbohydrates
35g
(12%)
Protein
23g
(46%)
Fat
20g
(31%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
99mg
(33%)
Sodium
688mg
(29%)
Potassium
569mg
(16%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
430IU
(9%)
Vitamin C
17mg
(19%)
Calcium
56mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 406 kcal
% Daily Value*
| Calories | 406kcal | 20% |
| Carbohydrates | 35g | 12% |
| Protein | 23g | 46% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 99mg | 33% |
| Sodium | 688mg | 29% |
| Potassium | 569mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 17mg | 19% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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