Who here finds Costco the mecca of “what did I just buy” problem? This time though I was lucky enough to walk out of the store with a great purchase that truly used and am still working through it.
If you haven’t heard of “Skinny Taste One & Done”, head to your nearest store and pick it up. The book holds some great recipes, especially the recent one “Shortcut Vietnamese Chicken Pho”. Have you ever wondered is it possible to make it at home? Yup! I think this is pretty dang good for a quick at home soup if you can’t head to a Vietnamese resturant.
The only thing with this recipe is it requires a pressure cooker. If you have one, perfect! I made my own breakdown list of the steps, since I struggled a bit to read through it while cooking and that helped.
A few things I did add to the recipe that gave it more flavor was garlic and lemongrass. This of course is a total preference to your taste palate but I definitely would start with how the book goes and see how you enjoy it.
Pho Broth:
2 tsp of olive oil
3 in. piece of ginger, peeled and cut in long half lengths
1 large yellow onion, peeled and halved
4 cups of low-sodium chicken broth
4 bone-in chicken thighs (5 ounce each, remove skin and fat trimmed)
1/2 small bunch fresh cilantro
1/2 tbspn coriander seeds
1/2 raw sugar
** (optional for taste)1 tablespoon lemongrass
** (optional for taste) 3 cloves of mince garlic
Bowls:
5 ounces of rice stick noodles
1 cup bean sprouts
2 large scallions, sliced
1/4 cup fresh cilantro leaves
1 fresh jalapeno pepper, thinly sliced
handful fresh mint leaves, garnish
handful fresh Thai basil leaves, for garnish
Sriracha sauce (for taste)
Pho Broth:
- Press the saute button on electric pressure cooker.
- When hot, add the oil and ginger, place the onion halves in the bottom of the pressure cooker cut side down.
- Cook, without moving until they are both charred, 4 to 5 minutes.
- Stir in 1 cup water, broth, fish sauce, chicken thighs, cilantro, coriander seeds, sugar, and if you like a little something, garlic and lemongrass.
- Seal and cook on HIGH PRESSURE for 18 minutes, until chicken is tender.
- QUICK RELEASE, then open when the pressure subsides.
- Transfer the chicken to a plate.
- Strain the broth and discard the solids.
Bowl:
- Return the both to the pot, press the saute button and bring the broth to a boil.
- Add the noodles and cook until pliable and opaque, 3 to 4 minutes.
- Remove the chicken from the bone, slice and transfer to 4 shallow bowls.
- Divide the noodles among the bowls (3 1/2 ounces each).
- Top each bowl with 1/4 cup bean sprouts and equal amounts of the scallions and cilantro.
- Pour 1 CUP of the broth over each bowl and serve topped with jalapeno, mint, basil and lime wedge.
If you enjoyed this recipe, you’ll love the rest of the healthy meals in “Skinnytaste one & done”. If you don’t have a pressure cooker, they have other amazing recipes that can be used with an Instant Pot, Slow Cooker, Air Fryer and etc.
