Servings: 7 or 8
Ingredients
- 14 oz rice noodles
- 1 Tbsp olive oil (extra virgin)
- 1 large yellow onion (halved)
- 1 2-inch piece ginger (cut into 1/4 inch slices and slightly smashed)
- 3 cardamom pods (lightly smashed)
- 1 cinnamon stick
- 1 Tbsp coriander seeds
- 3 star anise pods
- 5 cloves
- 1 fuji apple (peeled, cored and cut into 1/2 chunks)
- 1/2 cup coarsley chopped cilantro leaves
- 8 chicken thighs (bone-in, skin-on)
- 3 Tbsp fish sauce
- 1 Tbsp sugar
- 8 cups water
- 1 1/2 tsp kosher salt
Toppings
- 1 lime (cut into wedges)
- 2 jalapenos (thinly sliced)
- 1/2 red onion (thinly sliced and soaked in cold water for 10 minutes)
- Fresh herbs ((mint, cilantro, basil))
- Bean sprouts
- Sriracha sauce
- Daikon radish sprouts ((optional))
Instructions
- Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
- Add the oil to your Instant Pot and select the sautee option. One hot, add onion cutside down, and ginger. Cook, without stirring, for about 4 minutes, until slightly charred.
- Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for 1 minute longer, until fragrant. Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
- Select Manual and cook at high pressure for 15 minutes.
- When done, turn off the Instant Pot and let the pressure decrease naturally for 10 minutes. Set a timer and if the pressure hasn’t completely released when it goes off, turn the valve at the top to release any remaining pressure.
- Remove chicken from the pot and set aside. Strain the broth and season with salt and pepper, to taste. Skim some of the fat from the broth.
- When the chicken is cool enough to handle, separate the meat from the bones and divide the meat among 4 large soup bowls. (Reserve the bones for making bone broth.) Strain the noodles and divide them among the 4 bowls. Top each of the bowls with the broth and your desired toppings
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