"This Vietnamese-inspired dish is warming, delicious, and only takes 30-45 minutes so we love it for a weekday evening. It is worth noting that the broth of this recipe combines the protein and aromatics of the chicken-based pho ga with spices traditionally associated with the beef-based pho bo, making it Vietnamese-inspired dish rather than a traditional recipe for pho."
Pressure Cooker Chicken Pho
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespook Oil
- 2 halved Onions
- 1 tablesp fresh Ginger
- 8 Chicken Drumsticks
- 1 teaspoon Fennel Seeds
- 1 teaspoon Coriander Seeds
- 1 stick Cinammon
- 4 cloves Garlic
- 60 millileters Fish Sauce
- 2 tablesp Brown Sugar
- 450 grams Pho Noodles
- 1 sliced Onion
- 50 gram sliced Scallions
- 50 grams Beansprouts
- 8 wedges Limes
Method
Step 1
Heat oil in pressure cooker on high heat. Add onions and ginger, cut side down, and cook without disturbing until vegetables are well charred, about 5 minutes
Step 2
Add the whole spices to the pot (fennel seeds, coriander seeds, cinnamon, cloves), then add 2L of water along with the chicken, fish sauce, sugar and coriander stems. Seal the pressure cooker and cook on high pressure for 20 minutes. While the broth cooks, soak the rice noodles and prepare the garnishes. Release pressure through valve once the time is up
Step 3
Open the pressure cooker and remove the chicken legs; set those aside. Strain the broth into a clean pot and remove the solids. Taste and add more fish sauce/salt or sugar if needed
Step 4
To serve, place prepared noodles into individual bowls and top with chicken legs, sliced onions and scallions. Top with hot broth. Service immediately and add herbs, limes, sauces and other garnishes as desired