Name: Pho Ga (Vietnamese Chicken Noodle Soup)
Prep time: 15 min
Cook time: 6 h
Ingredients: 2 tablespoons vegetable oil; 2 onions, halved; 5cm piece ginger, sliced; 1 small bunch coriander; 3 star anise pods; 1 cinnamon stick; 4 cloves; 1 teaspoon fennel seeds; 1 teaspoon coriander seeds; 1/4 cup (60ml) fish sauce; 1 tablespoon raw sugar; 2 litres salt reduced chicken stock; 1kg chicken legs; 4 servings prepared pho noodles; 1 small white onion, thinly sliced; 2 green onions, thinly sliced; Suggested Garnishes: 2 cups (100g) mixed herbs (coriander, basil, mint); 2 cups (160g) bean sprouts; Thinly sliced Thai chillies; Lime wedges; Hoisin sauce, sriracha sauce

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Select SEAR and preheat the cooking bowl. Heat the vegetable oil until shimmering then add the onions and ginger, cut side down. Cook until charred, 5 minutes
Add the coriander, star anise, cinnamon, cloves, fennel seed, coriander seeds, fish sauce, sugar and chicken stock and stir to combine. Add the chicken legs
Select PRESSURE COOK or SLOW COOK SOUP
When cooking has completed, transfer chicken legs to a plate and shred. Strain broth through a fine mesh sieve and discard solids. Skim any scum from the top. Season to taste with additional fish sauce and sugar

To Serve

Place prepared noodles in individual bowls and top with shredded chicken, onions and green onions. Pour hot broth over and top with desired garnishes

For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Select SEAR and preheat the cooking bowl. Heat the vegetable oil until shimmering then add the onions and ginger, cut side down. Cook until charred, 5 minutes
Add the coriander, star anise, cinnamon, cloves, fennel seed, coriander seeds, fish sauce, sugar and chicken stock and stir to combine. Add the chicken legs
Select PRESSURE COOK or SLOW COOK SOUP
When cooking has completed, transfer chicken legs to a plate and shred. Strain broth through a fine mesh sieve and discard solids. Skim any scum from the top. Season to taste with additional fish sauce and sugar

To Serve

Place prepared noodles in individual bowls and top with shredded chicken, onions and green onions. Pour hot broth over and top with desired garnishes

For best results, use Breville's Fast Slow Pro™ combination pressure and slow cooker
Select SEAR and preheat the cooking bowl. Heat the vegetable oil until shimmering then add the onions and ginger, cut side down. Cook until charred, 5 minutes
Add the coriander, star anise, cinnamon, cloves, fennel seed, coriander seeds, fish sauce, sugar and chicken stock and stir to combine. Add the chicken legs
Select PRESSURE COOK or SLOW COOK SOUP
When cooking has completed, transfer chicken legs to a plate and shred. Strain broth through a fine mesh sieve and discard solids. Skim any scum from the top. Season to taste with additional fish sauce and sugar

To Serve

Place prepared noodles in individual bowls and top with shredded chicken, onions and green onions. Pour hot broth over and top with desired garnishes

Ingredients

To Serve

Method

To Serve

To Serve

To Serve

Feedback and Reviews

Follow Breville for more recipes

See the entire Breville recipe collection

To Serve

Ingredients

To Serve

Method

To Serve

To Serve

To Serve

More Noodles Recipes

Follow Breville for more recipes

See the entire Breville recipe collection

To Serve