Pressure Cooker Pho Ga Broth

Name: Pressure Cooker Pho Ga Broth
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Vietnamese
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)

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.

70 minMediumServes 4380 cal/serving

VietnameseSoupPressure CookerHigh ProteinDairy-FreeNut-FreePork-FreeCorn-Free

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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

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.
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.
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.
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.
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.
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.
7

Cook 8 oz flat rice noodles (banh pho, 1/4-inch wide) according to package directions, then drain.
8

Divide the rice noodles and shredded chicken among serving bowls. Ladle the hot broth over each bowl.
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.

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Questions

What internal temperature should Pressure Cooker Pho Ga Broth reach?

For Pressure Cooker Pho Ga Broth, the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Why cook the spices first in Pressure Cooker Pho Ga Broth?

Step 2 reads: "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." Most spice flavor dissolves in fat, not water. The brief fry in step 2 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

What equipment do I need for Pressure Cooker Pho Ga Broth?

Beyond a knife and a board, the method uses cheesecloth (step 2), a fine-mesh sieve (step 6) and a sheet pan (step 1). If you do not have one, a clean thin dish towel replaces the cheesecloth.

What can I use instead of hoisin sauce in Pressure Cooker Pho Ga Broth?

The entry for Pressure Cooker Pho Ga Broth calls for 1/4 cup hoisin sauce (for serving). In its place: Stir together equal parts soy sauce and smooth peanut butter or miso, with a little honey and a drop of rice vinegar.

How hot is Pressure Cooker Pho Ga Broth?

Moderately. The heat in Pressure Cooker Pho Ga Broth comes from 2 tbsp sriracha (for serving). For a milder plate, start with half the sriracha and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Pressure Cooker Pho Ga Broth gluten-free?

Yes. The gluten in Pressure Cooker Pho Ga Broth is 1/4 cup hoisin sauce (for serving). Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Serve it with

Crispy Fried Shallots side
Vietnamese Chicken Salad salad
Cauliflower with Buttered Breadcrumbs side

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