Shortcut Vietnamese Chicken Pho

15 November 2018

OMG. We loved this. I seriously can't wait to make it again. It was so good. So full of flavor and you'd never know how quick it cooked. This is from the new Skinnytaste One and Done Cookbook. If you've been around for long, you know I love Skinnytaste!! 

We love having lunch dates at Mike's Cafe in Little Rock. It's so good. We actually ate there on Monday. It was cold, rainy and I have a cold. So fun. This is a simple way to get the same thing at home. 

We actually made our own broth. We had a rotisserie chicken the day before for another use, so we saved the bones and such for this broth. We let it simmer for a couple hours with some onion, celery and whatever else we threw in. It was so good! You have to try this. It was seriously, easy. 

2t avocado oil or olive oil
3 inch piece of fresh ginger, peeled and halved
1 large yellow onion
4C low sodium chicken broth
2T fish sauce
4 bone-in chicken thighs, skin removed and fat trimmed
1/2 small bunch fresh cilantro
1/2T coriander seeds
1/2T raw sugar

5 ounces rice stick noodles
1C bean sprouts
2 large scallions
1/4C fresh cilantro leaves
1 fresh jalapeno pepper, thinly sliced
handful fresh mint leaves, for garnish
handful fresh Thai basil leaves, for garnish
1 lime, cut into wedges
sriracha sauce 

For the pho broth: press the saute button on the electric pressure cooker. When hot, add the oil and ginger, and place the onion halves in the bottom of the pressure cooker cut side down. Cook, without moving, until they are both charred, 4 to 5 minutes. Stir in 1 cup water, the broth, fish sauce, chicken thighs, cilantro, coriander seeds and sugar. 

Seal and cook on high pressure for 18 minutes, until the chicken is tender. Quick releases, then open when the pressure subsides. Transfer the chicken to a plate. Strain the broth and discard the solids. 

For the bowls: Return the broth to the pot. Press the saute button and bring the broth to a boil. Add the noodles and cook until pliable and opaque, 3 to 4 minutes. 

Remove the chicken from the bone, slice and transfer to 4 shallow bowls. Divide the noodles among the bowls (about 3.5 ounces each). Top each bowl with 1/4 cup bean sprouts and equal amounts of the scallions and cilantro. 

Pour 1 cup of the broth over each bowl and serve topped with the jalapeno, mint, basil, and lime wedges. If you like spice, top with the sriracha as well. 

Brian's (Second serving) bowl. Cause he likes things hot :) 

Enjoy. XOXO! 

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