Pressure Cooker Pho Ga Broth
A deeply aromatic Vietnamese chicken noodle soup with charred ginger and onion, warm spices, and silky rice noodles, made in a fraction of the traditional simmering time thanks to the pressure cooker.
Ingredients
- 3 lbs bone-in, skin-on chicken pieces (legs and thighs)
- 1 large yellow onion, halved
- 4 oz fresh ginger, sliced 1/4 inch
- 4 whole star anise
- 2 cinnamon stick
- 4 whole cloves
- 2 tsp coriander seeds
- 2 tbsp fish sauce
- 2 tsp salt
- 2 tsp granulated sugar
- 8 cups water
- 8 oz flat rice noodles (banh pho, 1/4-inch wide)
- 2 cups fresh bean sprouts
- 4 green onions, thinly sliced
- 1/2 cup fresh Thai basil and cilantro
- 2 lime, cut into wedges
- 1/4 cup hoisin sauce (for serving)
- 2 tbsp sriracha (for serving)
Instructions
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1
Turn your broiler to high. Place 1 halved large yellow onion and 4 oz sliced 1/4 inch fresh ginger cut-side up on a foil-lined baking sheet. Broil 5-7 minutes until deeply charred and fragrant. Set aside.
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2
Toast the 4 whole star anise, 2 cinnamon stick, 4 whole cloves, and 2 tsp coriander seeds in a dry skillet over medium heat for 1-2 minutes until fragrant. Transfer to a small muslin spice bag or tie in a piece of cheesecloth.
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3
Place 3 lbs bone-in, skin-on chicken pieces (legs and thighs) in the pressure cooker. Add the charred onion and ginger, the spice bag, 2 tbsp fish sauce, 2 tsp salt, 2 tsp granulated sugar, and 8 cups water.
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4
Lock the lid and cook on high pressure for 25 minutes. Allow a natural pressure release for 15 minutes, then carefully release any remaining pressure.
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5
Remove the chicken pieces. Once cool enough to handle, check that the chicken has reached an internal temperature of 165°F (74°C). Shred the meat into bite-sized pieces and discard skin and bones.
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6
Strain the broth through a fine-mesh sieve and discard solids. Skim excess fat from the surface. Taste and adjust seasoning with additional fish sauce and salt.
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7
Cook 8 oz flat rice noodles (banh pho, 1/4-inch wide) according to package directions, then drain.
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8
Divide the rice noodles and shredded chicken among serving bowls. Ladle the hot broth over each bowl.
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9
Serve topped with 2 cups fresh bean sprouts, 4 thinly sliced green onions, and 1/2 cup fresh Thai basil and cilantro. Offer 2 cut into wedges lime, 1/4 cup hoisin sauce (for serving), and 2 tbsp sriracha (for serving) at the table.