{"id":2801,"date":"2023-02-27T16:00:18","date_gmt":"2023-02-27T16:00:18","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2801"},"modified":"2026-01-01T19:37:46","modified_gmt":"2026-01-01T19:37:46","slug":"quick-easy-pho-stove-top-instant-pot-or-slow-cooker","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/quick-easy-pho-stove-top-instant-pot-or-slow-cooker\/","title":{"rendered":"Quick & Easy Pho (Stove Top, Instant Pot, or Slow Cooker)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Quick & Easy Pho (Stove Top, Instant Pot, or Slow Cooker)<\/span><\/h2>\n
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This easy Vietnamese inspired Pho is a quick and easy adaptation that's perfect when you're tight on time. It's made with rice noodles, broth, and choice of chicken, beef, pork or shrimp.<\/span>
<\/div>Pho (pronounced\u00a0\u201cfuh\u201d<\/em>) is a Vietnamese noodle soup that\u2019s made with broth, rice noodles, meat, and fresh garnishes.\u00a0 Authentic versions take much more time and love than this recipe.<\/span><\/div>\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Course: <\/span>Main Course, Side Dish, Soup<\/span><\/div>
Cuisine: <\/span>Vietnamese<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span><\/div>\n\n
Author: <\/span>Lauren Allen, “Tastes Better from Scratch”<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 8<\/span> oz<\/span> dried rice vermicelli noodles<\/span><\/li>
  • Desired meat: <\/span> chicken, pork, steak or raw shrimp* (See notes)<\/span><\/li>
  • 1<\/span> large<\/span> yellow onion<\/span> quartered<\/span><\/li>
  • 2<\/span> 2-inch pieces<\/span> fresh ginger<\/span> unpeeled and halved, length-wise<\/span><\/li>
  • 6<\/span> cups<\/span> broth<\/span> chicken, beef or vegetable, depending on protein choice<\/span><\/li>
  • 2<\/span> cups<\/span> water<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> ground coriander<\/span><\/li>
  • 1<\/span> whole clove<\/span> (optional)<\/span><\/li>
  • 1\u00bd<\/span> Tablespoons<\/span> fish sauce<\/span> (or less, to taste preference)<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> hoisin sauce<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> soy sauce<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> red chili paste<\/span> (Thai red chili paste, or sambal oelek)<\/span><\/li>
  • 1<\/span> stick<\/span> cinnamon<\/span><\/li>
  • salt and freshly ground black pepper<\/span><\/li><\/ul><\/div>

    <\/span>For garnish (this is where pho soup shines!):<\/span><\/h4>
    • 4<\/span> green onions (scallions)<\/span> chopped<\/span><\/li>
    • 2<\/span> fresh jalape\u00f1o peppers or red thai chili peppers<\/span> thinly sliced and seeds removed<\/span><\/li>
    • 1<\/span> bunch<\/span> fresh cilantro<\/span> chopped<\/span><\/li>
    • 1<\/span> bunch <\/span> Thai basil leaves<\/span><\/li>
    • 1<\/span> cup<\/span> fresh bean sprouts<\/span><\/li>
    • 2<\/span> limes<\/span> cut into wedges<\/span><\/li>
    • Sriracha hot sauce<\/span> or additional red chili paste , for heat, optional<\/span><\/li><\/ul><\/div><\/div>\n

      <\/span>Instructions<\/span><\/h3>
      • Place a large dry pot over medium heat add the onion halves and ginger pieces. Cook for 4 minutes, stirring occasionally.<\/div><\/li>
      • Add the broth, water, coriander, clove, fish sauce, hoisin sauce, soy sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Bring to a slow boil, then reduce heat and simmer for 30 minutes.<\/div><\/li>
      • Meanwhile, prepare noodles according to package instructions. Once soft, drain, rinse and set aside.<\/div><\/li>
      • Ready the garnishes in individual small bowls for serving: cilantro, basil, green onions, bean sprouts, lime wedges and sliced chilies.<\/div><\/li>
      • 1-5 minutes before the broth is done cooking, add desired meat to the broth to cook, just until done (2-3 minutes for raw, thinly sliced chicken or pork, 1-2 minutes for shrimp or thinly sliced steak).<\/div><\/li>
      • Discard the ginger, clove, cinnamon stick and onion pieces from the pot. (You probably need to remove the chosen protein from the broth before doing this, to simplify the process.)<\/span><\/div><\/li>
      • Divide the noodles among bowls; ladle broth on top (and meat). Add desired toppings.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        <\/span>Bryan’s Notes:<\/span><\/h5>\nI made this using shrimp for the protein, in an Instant Pot. It was quite easy, and turned out well. I backed off on the spices, as my wife doesn’t handle spices as well as she used to. While I was cooking the broth, my wife commented that the house smelled heavenly!<\/span>
        <\/div>\n
        <\/span>Recipe Notes:<\/span><\/h5>\nProtein:<\/strong>\u00a0It\u2019s important to slice the meat as thinly as possible, against the grain.<\/span>
        <\/div>\n
          \n
        • Beef Pho (<\/strong>ph\u1edf b\u00f2)<\/strong>:\u00a0<\/i>\u00bd pound sirloin steak, flank steak or brisket, sliced very thinly and seasoned with salt and pepper.<\/li>\n
        • Chicken Pho (ph\u1edf g\u00e0)<\/i><\/strong>: Slice 1-2 boneless, skinless breasts into very thin pieces, against the grain. Season with salt and pepper.<\/li>\n
        • Pork Pho:<\/strong>\u00a0Season a 1 lb pork tenderloin with salt and pepper and sear in a little bit of oil in a very hot pan until browned on all sides (about 10 minute). Allow to rest while broth cooks and then slice into very thin slices.<\/li>\n
        • Shrimp:<\/strong>\u00a0raw, shells removed.<\/li>\n<\/ul>\nTo substitute leftover\/cooked meat:<\/b>\u00a0This is a great recipe to use up leftover cooked meat like rotisserie chicken, shredded pork, or beef. Add cooked meat to the bowls with the noodles and ladle hot broth over it. Then add toppings.<\/span>
          <\/div>\nVegetarian\/vegan pho<\/strong>: Substitute vegetable or mushroom stock, substitute saut\u00e9ed mushrooms and baby bok choy for the meat, and omit the fish sauce.<\/span>
          <\/div>\nMake ahead instructions:<\/strong>\u00a0 The broth can be made several days ahead of time. Allow it to cool, cover it and store it in the refrigerator.\u00a0 Reheat on the stove.<\/span>
          <\/div>\nFreezing instructions:<\/strong>\u00a0Freeze only the broth.\u00a0 Allow it to cool completely and store in a freezer safe bag or container for 4-5 months.<\/span>
          <\/div>\nInstant Pot Pho:<\/strong>\u00a0Cook noodles according to instructions. Assemble toppings. Turn IP to saut\u00e9 setting. Add onion and ginger and cook for a few minutes. Turn pot off. Add broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper to the pot. Turn valve to sealed, apply lid and cook on manual\/high pressure for 10 minutes with a controlled quick release after the timer beeps. Turn to saute and add shrimp, steak pork, or chicken, cooking until done. Assemble bowls as directed.\u00a0<\/span>
          <\/div>\nSlow Cooker Pho:<\/strong>\u00a0Cook onion and ginger in a hot skillet, then add to slow cooker with broth, coriander, cloves, fish sauce, soy sauce, hoisin sauce, chili garlic paste, cinnamon stick and a pinch of fresh cracked salt and pepper. (For chicken pho, add skinless chicken thighs and cook in slow cooker with broth). Cook on low for 6-8 hours or high for 3-4 hours. Discard the ginger, clove, cinnamon stick and onion. Prepare the noodles according to instructions. Assemble toppings.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2798,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1598,136,909,140,765,132,697,1712,584],"tags":[],"class_list":["post-2801","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bryans-favorites","category-entree","category-instant-pot","category-side","category-slow-cooker","category-soup","category-stove-top","category-vegetarian","category-vietnamese"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2023\/02\/Pho-15.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2801","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2801"}],"version-history":[{"count":3,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2801\/revisions"}],"predecessor-version":[{"id":2807,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2801\/revisions\/2807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2798"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2801"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2801"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2801"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}