Chicken Pho

25 mins
Serves 1
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Directions

  1. 1Toast aromatics (cloves, star anise, cinnamon, cardamom, coriander) over medium heat until fragrant and not burnt, about 2-3 minutes. Set aside.
  2. 2Toast aromatics (cloves, star anise, cinnamon, cardamom, coriander) over medium heat until fragrant and not burnt, about 2-3 minutes. Set aside.
  3. 3Toast aromatics (cloves, star anise, cinnamon, cardamom, coriander) over medium heat until fragrant and not burnt, about 2-3 minutes. Set aside.
  4. 4Heat 2 tbsp neutral oil (I used EVOO bc that's what I had) on medium heat. Char 2 halved onions and 1 ginger cut-side down for 4-5 minutes. Add 4 crushed garlic and sauté for 1 minute.
  5. 5Heat 2 tbsp neutral oil (I used EVOO bc that's what I had) on medium heat. Char 2 halved onions and 1 ginger cut-side down for 4-5 minutes. Add 4 crushed garlic and sauté for 1 minute.
  6. 6Heat 2 tbsp neutral oil (I used EVOO bc that's what I had) on medium heat. Char 2 halved onions and 1 ginger cut-side down for 4-5 minutes. Add 4 crushed garlic and sauté for 1 minute.
  7. 7Deglaze the pot with 1/2 cup of water, scraping up browned bits. Add toasted aromatics back in, rock sugar, a pinch of salt, 3 tbsp fish sauce, and cilantro stems. Stir to combine.
  8. 8Deglaze the pot with 1/2 cup of water, scraping up browned bits. Add toasted aromatics back in, rock sugar, a pinch of salt, 3 tbsp fish sauce, and cilantro stems. Stir to combine.
  9. 9Deglaze the pot with 1/2 cup of water, scraping up browned bits. Add toasted aromatics back in, rock sugar, a pinch of salt, 3 tbsp fish sauce, and cilantro stems. Stir to combine.
  10. 10Add chicken thighs and legs, arranging to fit snugly.
  11. 11Add chicken thighs and legs, arranging to fit snugly.
  12. 12Add chicken thighs and legs, arranging to fit snugly.
  13. 13Pour water to the “max” line (about 3-5 cups).
  14. 14Pour water to the “max” line (about 3-5 cups).
  15. 15Pour water to the “max” line (about 3-5 cups).
  16. 16Pressure cook on High for 25 minutes. Let the pressure release naturally (15-20 minutes) until the pin drops.
  17. 17Pressure cook on High for 25 minutes. Let the pressure release naturally (15-20 minutes) until the pin drops.
  18. 18Pressure cook on High for 25 minutes. Let the pressure release naturally (15-20 minutes) until the pin drops.
  19. 19Remove chicken, cool slightly, debone, and shred.
  20. 20Remove chicken, cool slightly, debone, and shred.
  21. 21Remove chicken, cool slightly, debone, and shred.
  22. 22Strain the broth through strainer for clarity. Adjust seasoning with more fish sauce, salt, or sugar to your liking.
  23. 23Strain the broth through strainer for clarity. Adjust seasoning with more fish sauce, salt, or sugar to your liking.
  24. 24Strain the broth through strainer for clarity. Adjust seasoning with more fish sauce, salt, or sugar to your liking.
  25. 25If using fresh noodles, loosen them in hot water (don’t boil). Serve hot broth over noodles, garnish with your favorite toppings, and enjoy!
  26. 26If using fresh noodles, loosen them in hot water (don’t boil). Serve hot broth over noodles, garnish with your favorite toppings, and enjoy!
  27. 27If using fresh noodles, loosen them in hot water (don’t boil). Serve hot broth over noodles, garnish with your favorite toppings, and enjoy!

Ingredients

  • 2 packs bone-in, skin-on chicken thighs/legs
  • 2 packs bone-in, skin-on chicken thighs/legs
  • 2 packs bone-in, skin-on chicken thighs/legs
  • 6 cups cold water
  • 6 cups cold water
  • 6 cups cold water
  • 2.5 large yellow onions
  • 2.5 large yellow onions
  • 2.5 large yellow onions
  • 1 adult thumb-sized ginger
  • 1 adult thumb-sized ginger
  • 1 adult thumb-sized ginger
  • 4 crushed garlic cloves
  • 4 crushed garlic cloves
  • 4 crushed garlic cloves
  • 5 whole cloves
  • 5 whole cloves
  • 5 whole cloves
  • 2 star anise
  • 2 star anise
  • 2 star anise
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 2 cinnamon sticks
  • 3 tbsp cardamom
  • 3 tbsp cardamom
  • 3 tbsp cardamom
  • 2 tbsp coriander seeds
  • 2 tbsp coriander seeds
  • 2 tbsp coriander seeds
  • 1 rock sugar
  • 1 rock sugar
  • 1 rock sugar
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 3 tbsp fish sauce
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 cilantro stems
  • 1 cilantro stems
  • 1 cilantro stems
  • 2 tbsp neutral oil
  • 2 tbsp neutral oil
  • 2 tbsp neutral oil
  • 0.5 cup water
  • 0.5 cup water
  • 0.5 cup water

Equipment

Instant Pot