Chicken Pho

Pho [fuh] has taken the country by storm—and it’s no wonder. This Vietnamese version of chicken noodle soup features chicken and rice noodles in an aromatic broth that is topped with bean sprouts and fresh herbs.

PREP TIME: 35 minutes

FUNCTION: Sauté (Normal); Slow Cook (More)

CLOSED POT TIME: 4 hours

TOTAL TIME: 4 hours 35 minutes

SERVES: 4 to 6

• 1 tablespoon vegetable oil
• 6 bone-in chicken thighs, skinned
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 large shallots, finely chopped
• ½ teaspoon sugar
• 8 ounces shiitake mushrooms, stemmed and sliced
• 4 cups chicken broth
• 2 cups water
• 2 teaspoons fish sauce
• 1 2-inch piece fresh ginger, thinly sliced
• 1 cinnamon stick, broken in half
• 3 whole cloves
• 1 star anise
• 1 8- to 12-ounce package rice noodles, cooked according to package directions
• 1 bunch cilantro, chopped
• 1 bunch Thai basil or sweet basil, chopped
• 2 cups bean sprouts
• ½ cup sliced scallions
• 2 jalapeño peppers, sliced
• 1 lime, cut into small wedges
• Hoisin sauce (optional)

PREP

Select sauté and adjust to normal. Add oil to pot. Season chicken with salt and black pepper. When oil is hot, add half of the chicken to pot. Cook chicken until browned, turning once, for about 12 minutes. Remove chicken from pot. Repeat with remaining chicken. Add shallots and sugar. Cook and stir until shallots are softened and lightly browned for about 3 minutes. Add mushrooms; cook and stir for 2 minutes more. Press cancel. Add chicken broth, the water, and fish sauce. Return all chicken to pot.

Prepare spice bag: Place ginger, cinnamon stick, cloves, and star anise on a double-thick, 6-inch square of 100%-cotton cheesecloth. Bring up corners and tie closed with 100%-cotton string. Add to pot. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 4 to 4½ hours or until chicken is tender. Press cancel.

SERVE

Carefully remove chicken and spice bag from pot. Discard spice bag. When chicken is cool enough to handle, remove the meat; return meat to pot. Discard bones.

Serve soup in large bowls. Add desired amount of rice noodles to each bowl. Top with cilantro, basil, bean sprouts, scallions, and jalapeños as desired. Serve with lime wedges and hoisin sauce (if using).