For pho, it's legitimately all about the intensely delicious broth. And thanks to the flavor-concentrating power of the pressure cooker, we were able to make a robust and dynamic chicken broth—using shallots, fresh ginger and cilantro, and a few spices—in a matter of minutes. Thus, this restaurant favorite can now be a comforting, go-to weeknight dinner.
How to Make It
Step 1
Heat oil in a pressure cooker over medium-high; if using an electric cooker, add oil, and set to sauté. Add shallots and ginger; cook, stirring occasionally, until slightly charred, 4 to 5 minutes, adjusting heat as necessary to prevent burning. Add coriander seeds, cinnamon stick, star anise, and cloves. Cook, stirring constantly, until fragrant, about 1 minute. Add sugar, and cook, stirring constantly, until sugar dissolves, about 1 minute. Add chicken, cilantro stems, and 1 teaspoon each of the salt and fish sauce. Add water. Secure the pressure cooker lid, and cook 15 minutes; if using an electric cooker, set to high pressure.
Step 2
Release pressure valve of the pressure cooker, and remove lid. Stir in remaining 1 teaspoon each salt and fish sauce. Remove chicken thighs, and let stand until cool enough to handle, about 10 minutes. Remove and discard chicken skin; shred chicken.
Step 3
Pour broth through a fine wire-mesh strainer into a bowl; discard solids. Return broth to pressure cooker base, and keep warm over low.
Step 4
Meanwhile, cook rice noodles according to package directions. Rinse noodles, and divide evenly among 6 large serving bowls. Ladle hot broth evenly over noodles. Top evenly with shredded chicken, bean sprouts, onion slices, cilantro leaves, mint leaves, chopped basil, Thai chile slices, and Sriracha.
You May Like
