Ninja Foodi Quick Pho Ga (Vietnamese Chicken Noodle Soup)
- 3 tbsp vegetable oil
- 1 large white onion, peeled, cut in half
- 1-2.5cm piece fresh ginger, peeled, cut in half
- 900g-1 Kilo boneless skinless chicken breasts
- 6 cloves garlic, peeled
- 10 stems fresh coriander
- 1 bunch spring onions, tops only (white parts reserved for garnish)
- 3 star anise pods
- 5 whole cloves
- 1 tsp white pepper
- 2 tsp fish sauce
- 2 tsp sugar
- 2.8l chicken stock
- 2 packs (200g each) dry flat rice noodles
- 2 tsp fine sea salt, or to taste
- White parts of spring onions, thinly sliced
- Lime wedges
- Fish sauce, to taste
- Jalapeño peppers, thinly sliced
- Fresh basil leaves, torn
- Fresh coriander leaves
- Sriracha Sauce to taste (optional)
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. Allow to preheat for 3 minutes.
After 3 minutes, add oil to the pot. Place the onion and ginger into the pot, cut sides down. Let cook, untouched, for 5 minutes, or until cut sides are completely charred.
Add the chicken, garlic, cilantro, scallion tops, star anise, cloves, white pepper, fish sauce, sugar, and stock to the pot.
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to HIGH. Set time to 25 minutes. Select START/STOP to begin.
When the pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when unit has finished releasing pressure.
Remove the chicken from pot and set aside to cool.
Using a fine mesh strainer or slotted spoon, remove the aromatics (onion, ginger, garlic, coriander, spring onions, star anise, and cloves) from broth and discard.
Select SEAR/SAUTÉ and set to HIGH. Select START/STOP to begin. While the mixture is coming to a boil, slice or shred the chicken meat.
Once the mixture is boiling, return the chicken to broth and add the noodles, cooking an additional 5 minutes. Add salt to taste. Garnish with your favourite toppings and serve.