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Description
Seriouseats.com
Ingredients
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2tablespoons (30ml) canola or vegetable oil 2medium yellow onions, split in half 1small hand of ginger, roughly sliced 6 to 8chicken drumsticks 1small bunch cilantro 3star anise pods 1teaspoon (2g) fennel seeds 1teaspoon (2g) coriander seeds 1cinnamon stick 4cloves 1/4cup (60ml) fish sauce, plus more to taste 2tablespoons (25g) rock sugar or raw sugar, plus more to taste To Serve: 4servings pho noodles, prepared according to package directions 1small white or yellow onion, thinly sliced 1/2cup (50g) thinly sliced scallions 2cups (32g) mixed herbs (cilantro, basil, and mint) 2cups trimmed bean sprouts Thinly sliced Thai chiles 2limes, each cut into 4 wedges Hoisin sauce and Sriracha, for serving
Directions
Heat oil in a pressure cooker over high heat until smoking. Add halved onions and ginger, cut sides down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes. Add chicken, cilantro, star anise, fennel seed, coriander, cinnamon, and cloves to the pot. Add 2 quarts (1.9 liters) of water, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then shock under cold running water in the sink (or release pressure valve if using an electric pressure cooker). Open pressure cooker. Transfer chicken legs to a plate. Pour broth through a fine mesh strainer into a clean pot and discard solids. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce and sugar if desired. To serve, place prepared pho noodles in individual bowls. Top with chicken legs, sliced onions, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, bean sprouts, chiles, lime, and sauces as they wish.
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