This chicken pho will make your whole house smell like a warm hug. This chicken pho will drive your cats nuts.
As far as authenticity goes, I think this tastes pretty spot-on, but I am not Vietnamese, and I have not ordered chicken pho in years (beef pho is our jam) so take this with a grain of salt. Or a dash of fish sauce.
Pressure Cooker Pho Ga
(Recipe from J. Kenji Lopez-Alt and Serious Eats)
- 2 tbsp canola or vegetable oil
- 2 medium yellow onions, split in half
- 1 small hand of ginger, roughly sliced
- 1 small bunch cilantro
- 3 star anise pods
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 6 chicken drumsticks
- 1/4 cup fish sauce, plus more to taste
- 2 tbsp rock sugar, or granulated sugar
- 4 servings pho noodles
- 1 small onion, thinly sliced
- 2 cups bean sprouts
- 2 cups mixed herbs
- 2 limes, cut into wedges
- Heat oil in Instant Pot over high heat until smoking.
- Add halved onions and ginger, cut side down. Cook for 5 minutes without touching the onions or ginger, allowing them to char.
- Add cilantro, star anise, cinnamon stick, cloves, fennel, coriander, and chicken to the pot. Add 2 quarts of water, the fish sauce, and the sugar to the pot (don't worry about stirring any of this).
- Close the lid, set to seal, and cook on high pressure for 20 minutes.
- Meanwhile, boil your pho noodles until chewy (do not follow the instructions on the back of the packaging! I did this and mine were overcooked).
- When Instant Pot is finished cooking, quickly release pressure. Open the lid, transfer the chicken drumsticks to a plate, and carefully strain the broth through a fine mesh strainer. Discard any solids and skim any scum off the surface of the broth.
- Season broth to taste with more fish sauce and sugar (mine needed a few tablespoons more fish sauce and a sprinkle of sugar).
- Serve by placing prepared pho noodles, chicken drumstick, and onions in individual soup bowl. Pour hot broth over the noodles and top with bean sprouts, herbs, and lime.
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