Recipes Pressure Cooker Vietnamese Pho 2 years ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Carrot Cake Baked Oats Recipe admin April 16, 2021 Uttapam – South Indian Fermented Lentil and Rice Pancake (Vegan – Video/Recipe in comments) January 31, 2022 New Recipe: Woolworths Responds To Claims It Has CHANGED The Name Of Anzac Biscuits admin April 27, 2021 New Recipe: 5 slow cooker desserts from TikTok that are beyond decadent admin January 26, 2022 New Recipe: 26 Creative Egg White Recipes From Cereal To Cocktails admin March 4, 2022 New Recipe: A Hamantashen Recipe with a Mexican Twist from Masa Madre admin March 15, 2022 About The Author More from this Author One Response markandana_pantree November 24, 2021 This Vietnamese-inspired dish is warming, delicious, and only takes 30-45 minutes so we love it for a weekday evening. It is worth noting that the broth of this recipe combines the protein and aromatics of the chicken-based pho ga with spices traditionally associated with the beef-based pho bo, making it Vietnamese-inspired dish rather than a traditional recipe for pho. **Ingredients** Broth: * 2 tablespoons neutral oil * 2 onions, skins left on and sliced in half * 1 thumb-sized piece of ginger, skin left on and thickly sliced * 8 chicken drumsticks * 1 bunch cilantro, stems only (save leaves for garnish) * 3 star anise pods * 1 teaspoon fennel seeds * 1 teaspoon coriander seeds * 1 cinnamon stick * 4 cloves * 60ml fish sauce * 2 tablespoon brown sugar To Serve: * ​ 400-450g pho noodles or other rice noodles, prepared according to package instructions * 1 onion, thinly sliced * 50g thinly sliced scallions * 50g beansprouts * 2 limes, cut into 4 wedges each * Sriracha and hoisin sauces, to taste * Cilantro leaves, plus option leafy herbs such as mint and Thai basil * Optional: Thai chilis thinly sliced, to taste **Directions** 1. Heat oil in pressure cooker on high heat. Add onions and ginger, cut side down, and cook without disturbing until vegetables are well charred, about 5 minutes 2. Add the whole spices to the pot (fennel seeds, coriander seeds, cinnamon, cloves), then add 2L of water along with the chicken, fish sauce, sugar and coriander stems. Seal the pressure cooker and cook on high pressure for 20 minutes. While the broth cooks, soak the rice noodles and prepare the garnishes. Release pressure through valve once the time is up 3. Open the pressure cooker and remove the chicken legs; set those aside. Strain the broth into a clean pot and remove the solids. Taste and add more fish sauce/salt or sugar if needed 4. To serve, place prepared noodles into individual bowls and top with chicken legs, sliced onions and scallions. Top with hot broth. Serve immediately and add herbs, limes, sauces and other garnishes as desired ​ Recipe (feedback welcome!) – [https://pantree.co/recipes/post/vietnamese-pho.html](https://pantree.co/recipes/post/vietnamese-pho.html) Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.