Directions
- 1Toast aromatics (cloves, star anise, cinnamon, cardamom, coriander) over medium heat until fragrant and not burnt, about 2-3 minutes. Set aside.
- 2Heat 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.
- 3Deglaze 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.
- 4Add chicken thighs and legs, arranging to fit snugly.
- 5Pour water to the “max” line (about 3-5 cups).
- 6Pressure cook on High for 25 minutes. Let the pressure release naturally (15-20 minutes) until the pin drops.
- 7Remove chicken, cool slightly, debone, and shred.
- 8Strain the broth through strainer for clarity. Adjust seasoning with more fish sauce, salt, or sugar to your liking.
- 9If 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
- 6 cups cold water
- 2.5 large yellow onions
- 1 adult thumb-sized ginger
- 4 crushed garlic cloves
- 5 whole cloves
- 2 star anise
- 2 cinnamon sticks
- 3 tbsp cardamom
- 2 tbsp coriander seeds
- 1 rock sugar
- 3 tbsp fish sauce
- 1 pinch salt
- 1 cilantro stems
- 2 tbsp neutral oil
- 0.5 cup water
Equipment
Instant Pot
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