Elle vernon creates a quick and easy weeknight version of a Vietnamese chicken pho in the Philips All-in-One Multicooker.
VIETNAMESE CHICKEN NOODLE SOUP
preparation time: 15 mins
cooking time: 32 mins (excluding pressure building and release)
Serves 4
1 brown onion, thinly sliced
5cm piece of ginger, thinly sliced (about a ¼ cup of sliced ginger)
4 cloves garlic, peeled
2 star anise pods
1 cinnamon stick
1.2kg skinless chicken thigh cutlets (you could use thigh fillets if preferred)
1.5L chicken stock
500ml warm water
200g pad thai rice noodles
2 Tbsp fish sauce
salt, to season
1 lemon, cut into wedges
bean sprouts, Thai basil, mint, coriander and sliced red chilli, to serve
hoisin and chilli sauce, to serve
STEP 1 Insert non-stick inner pot into the Philips All-In-One multi cooker and turn on at the power point. Select Sauté/sear. Select temp to increase to high. Select Cooking time. Press the ‘+’ button to increase time to 7 minutes. Select Start.
STEP 2 When hot, add onion, ginger and garlic to the pot. Cook, stirring just a couple of times. No oil needed.
STEP 3 Add star anise, cinnamon and chicken and cook for a further 5 minutes.
STEP 4 Pour in stock and water. Place lid on the cooker and close, Set valve on the lid to seal.
STEP 5 Select Pressure Cook. Select Soup. Select Cooking Time. default 20 minutes. Select pressure. press to change to high. Select Start.
STEP 6 When cooking time is complete, allow to stand for 10-15 minutes with the lid on. Manually release the pressure, partially turning valve on the lid to vent, doing this intermittently to allow pressure to slowly release. Alternatively, set the pot aside for slightly longer to allow pressure to naturally release.
STEP 7 Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Separate noodles with a fork. Drain well.
STEP 8 Remove chicken, star anise and cinnamon from the broth. Place lid back on the multi cooker to keep the soup hot. Shred or slice chicken meat and set aside, keeping warm covered with foil.
STEP 9 Stir fish sauce into the broth along with a pinch of salt if desired.
STEP 10 Divide noodles between serving bowls. Top with shredded chicken. Ladle broth mixture over the top. Serve with a squeeze of lemon, topped with bean sprouts, Thai basil, mint, coriander and sliced red chilli. Serve hoisin and chilli sauces on the side to dip into, or drizzle over the top.
COOKS TIP Once you’ve shredded the chicken, and you’re ready to serve, If you find you need to reheat the soup broth, simply remove the lid, Select Sauce thickening. Select cooking time. Press the ‘-’ button to decrease time to 5 minutes. Select Start.
