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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Char onion and ginger over an open flame, in a dry pan, or under the grill until slightly blackened.
Toast pho spices in a dry pan for 1 to 2 minutes until fragrant. Transfer to a spice bag and tie tightly.
Add chicken, pho spice bag, charred onion, ginger, chicken bouillon, salt, toban sauce, mala chilli oil, rock sugar, and 2000 ml water to an instant pot. Pressure cook for 25 minutes.
Once pressure is released, remove everything from the pot and strain the broth.
Turn instant pot to saute mode and bring broth to a boil. Add 400 ml water, fish sauce, and macaroni. Cook until pasta is tender.
Serve with shredded chicken, spring onions, chilli oil, and a big squeeze of lime.
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You can make this in a normal pot on low heat and follow the same steps.
If you have any chicken bones left over, throw them in too.
Can I use a normal pot instead of an instant pot?
Yes, you can make this in a normal pot on low heat and follow the same steps.
What can I do with leftover chicken bones?
If you have any chicken bones left over, throw them in too for extra flavor.
How do I know when the macaroni is cooked?
Cook the macaroni until it is tender.
Can I adjust the spiciness?
Yes, adjust the amount of toban sauce and mala chilli oil to your taste.
What should I serve with this pho?
Serve with shredded chicken, spring onions, chilli oil, and a big squeeze of lime.
