Name: Vietnamese Chicken Noodle Soup
Prep time: 15 min
Total time: 1 h 35 min
Yield: Makes: 4 to 6 servings
Cuisine: Vietnam
Ingredients: 8 ounces (240 g) dried rice noodles (size: S [1mm]), prepared according to the package directions; 1 heaped tablespoon goji berries or 5 small dates, pitted (optional); 1 tablespoon coriander seeds; 2 limes, each cut into 4 wedges; 2 medium onions, peeled and quartered; 1½ teaspoons fine sea salt; Hoisin sauce; 2 cups (50 g) mixed herbs (cilantro/coriander leaves, Thai basil and mint); 1 to 2 tablespoons granulated sugar; Sriracha or other chili sauce; 8 cups (2 l) water ¼ cup (60 ml) fish sauce; 2 tablespoons vegetable oil; 1½ pounds (720 g) chicken bones (backs, necks and wings are great); 2 jalapenos, thinly sliced; 2 cups (200 g) trimmed mung bean sprouts; 3 medium garlic cloves, peeled and smashed; 1 teaspoon 5-spice powder (optional, or use whole spices, see note); 1 teaspoon fennel seeds; ¼ cup (60 g) chopped green onions, green and white parts; 1 cup (120 g) thinly sliced onion, soaked in water to remove their bite; 1½ pounds (720 g) bone-in chicken thighs; 1 small bunch cilantro/coriander leaves and stems, tied with kitchen twine; 3-inch (7.5-cm) knob ginger, peeled and roughly sliced; 1 teaspoon black peppercorns

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 35

Appears in

Instant Pot Asian Pressure Cooker Meals

By Patricia Tanumihardja

Published 2020

About

Ever-thrifty, I always have chicken bones in the freezer and I put them to good use in this pho recipe. You can also use all bone-in chicken thighs and drumsticks, or a whole chicken (say 3 to 4 pounds/1.5 to 2 kg), and set aside half the chicken meat for another use.