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Wash your hands thoroughly. Turn the Instant Pot to the "Sauté" mode on "High". Add the vegetable oil to the Instant Pot.

Add the halved yellow onion and large pieces of ginger to the Instant Pot. Char them for 4 to 5 minutes, or until they are visibly charred.

Pour in 4 quarts of water. (Note: Ensure you do not exceed the max fill line of your Instant Pot).

Scrub the chicken quarters thoroughly with kosher salt, then rinse them under cold water to reduce any chicken odor and ensure a clear broth. Add the cleaned chicken quarters to the Instant Pot.

Season the soup with the 1-inch nub of rock sugar and the heaping tablespoon of chicken bouillon. Stir gently to combine.

Secure the lid on the Instant Pot. Set the Instant Pot to "Pressure Cook" mode on "High" for 10 minutes.

Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.

Carefully remove the cooked chicken from the Instant Pot and set it aside to cool. Once cool enough to handle, shred the chicken meat from the bones.

Remove and discard the charred onion and ginger from the Instant Pot. Skim off any impurities or fat from the surface of the broth to achieve a clear soup.

Season the broth to taste with fish sauce, starting with 2 tablespoons and adding more if desired.

While the broth is simmering, soak the glass noodles in warm water for 10 minutes, then drain them.

To serve, place a portion of the soaked glass noodles into each serving bowl. Top with shredded chicken, sliced scallions, and chopped cilantro.

Garnish with sliced red chilies, fried shallots, fresh Thai basil leaves, and a sprinkle of freshly ground black pepper. Ladle the hot broth over all the ingredients in the bowl and serve immediately.


Wash your hands thoroughly. Turn the Instant Pot to the "Sauté" mode on "High". Add the vegetable oil to the Instant Pot.

Add the halved yellow onion and large pieces of ginger to the Instant Pot. Char them for 4 to 5 minutes, or until they are visibly charred.

Pour in 4 quarts of water. (Note: Ensure you do not exceed the max fill line of your Instant Pot).

Scrub the chicken quarters thoroughly with kosher salt, then rinse them under cold water to reduce any chicken odor and ensure a clear broth. Add the cleaned chicken quarters to the Instant Pot.

Season the soup with the 1-inch nub of rock sugar and the heaping tablespoon of chicken bouillon. Stir gently to combine.

Secure the lid on the Instant Pot. Set the Instant Pot to "Pressure Cook" mode on "High" for 10 minutes.

Once the cooking cycle is complete, allow the pressure to naturally release for 10 minutes. After 10 minutes, carefully quick release any remaining pressure.

Carefully remove the cooked chicken from the Instant Pot and set it aside to cool. Once cool enough to handle, shred the chicken meat from the bones.

Remove and discard the charred onion and ginger from the Instant Pot. Skim off any impurities or fat from the surface of the broth to achieve a clear soup.

Season the broth to taste with fish sauce, starting with 2 tablespoons and adding more if desired.

While the broth is simmering, soak the glass noodles in warm water for 10 minutes, then drain them.

To serve, place a portion of the soaked glass noodles into each serving bowl. Top with shredded chicken, sliced scallions, and chopped cilantro.

Garnish with sliced red chilies, fried shallots, fresh Thai basil leaves, and a sprinkle of freshly ground black pepper. Ladle the hot broth over all the ingredients in the bowl and serve immediately.
