Phö

Fragrant and delectable, a perfect fall dinner.

Broth

In the bottom of your Instant Pot, on the sauté setting, toast:

1/2 t whole cloves

1 cinnamon stick

1/2 t coriander seeds

When they are fragrant, remove them from the heat and set them aside.

Let the pot heat up again on the sauté setting and add:

2 T vegetable oil

2 medium onions , peeled and cut in half. Set them in flat side down and let them char.

1 knob of ginger, unpeeled & cut into long strips

Let them char for about five minutes and add:

1 garlic clove , crushed

After a few minutes, add and use to deglaze the pot:

1/2 C water

Then add:

1 small whole chicken or 4 legs and 4 thighs

the toasted spices

1 small bunch fresh cilantro

1 lump yellow rock sugar

2 T fish sauce

1/2 salt

4 C chicken broth or fish stock or water

Pressure cook for 10 minutes. Natural pressure release. While the broth is cooking, prepare the fillings.

Fillings:

Soak in salted hot water for 18 - 25 minutes:

Medium banh pho noodles,

Also prepare:

Hard boiled quail eggs

Cooked prawns or shrimp

1/2 small onion , thinly sliced

Cropped fresh cilantro

Chopped 1 - 2 stalks green onion

Bean sprouts

And prepare as garnishes:

lime wedges

Mint

Thai chili pepper

Thai basil

Hoisin sauce

Sriracha

When pressure cooker is done, strain the broth and debone the chicken. Put some chicken and noodles and fillings of choice in each bowl and fill with broth. Top with garnishes.

based on a recipe found at Pressure Cooker Recipes.