Instant Pot Pho
INGREDIENTS
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8 oz of dried Banh Pho rice noodles (these are also known as “rice sticks”). Use either small (linguine-sized) or medium (fettucine-sized) or you can use Pad Thai rice noodles too. The thinner the noodle, the lighter the experience
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3 whole star anise (not the same thing as anise seed)
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5 whole cloves
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2 cinnamon sticks, broken in half
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1 tbsp of extra virgin olive oil
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1 tbsp of sesame oil
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1.5 lbs of chicken tenderloins OR boneless, skinless chicken thighs, thinly sliced so it’s 1/4” wide and about 2” long
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1 tbsp of crushed garlic
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1 tbsp crushed/minced ginger (I used Spice World Squeeze Ginger as it’s so easy and has great flavor- Costco has it too!)
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3 cups of chicken broth (1 tbsp of Chicken Better Than Bouillon + 3 cups of water)
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3 cups of beef broth (1 tbsp of Beef Better Than Bouillon + 3 cups of water)
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2 tbsp of fish sauce (don’t mind its pungent fragrance – this ingredient is crucial to the Pho’s rich flavor and it tastes nothing like it smells once cooked)
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2 tbsp of hoisin sauce
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1 tsp of Lawry’s seasoned salt
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The Toppings:
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1 yellow onion, thinly sliced (use 2 onions if you want more for the topping as it’s my favorite one – SO perfectly paired with the broth)
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1 jalapeño pepper, thinly sliced
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1 lime, sliced into discs or cut into 6 wedges
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14 oz can of bean sprouts, drained (or use fresh bean sprouts if you can find them!)
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Fresh cilantro leaves
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