Vietnamese Pho Soup

Pho Plated 1

Preparing pho soup at home is easy to do but not everyone has the time to wait hours before it’s ready. But with the benefit of a pressure cooker and a bit of attention to some simple tricks, you can enjoy this intensely flavored soup in no time at all. If you prefer vegetarian style, just omit the chicken but do toast the spices. Full of flavor and healthy, you will want to make this often.

1 cinnamon stick
3/4 tsp fennel seeds
2 tsp whole coriander seeds
3 star anise
3 whole cloves
1 lb sweet onions, quartered
3” piece of fresh ginger, roughly sliced
6 chicken thighs, with skin and bones
1/4 c fish sauce
Small bunch of cilantro, about a cup
3 tbsp rock sugar (this can be found in any Asian market or substitute with brown sugar.)
2 qt water
Prepared pho noodles – or any small, flat rice noodle
Garnishes to add to each individual bowl: chopped green onion, cilantro, Thai basil, mint, Thai or jalapeno peppers, sliced thin; bean sprouts, lime slices, hoisin or sriracha sauce.

In your Aroma Pressure Cooker, using the brown setting, toast the spices while stirring constantly until they become fragrant. Remove to a small plate and set aside. Add 1 tblsp oil to the pot and cook the onion and ginger until soft and sweetly fragrant, about ten minutes. Return the spices to the pot and add the chicken, fish sauce, cilantro, rock sugar and water. Close and lock the pressure cooker. Cook on high pressure for 20 minutes. Once finished, open using the natural release method.

Using tongs, remove the chicken to a plate and when cool enough to handle, shred the meat.

With a piece of cheesecloth or fine mesh sieve, strain the broth into a large pan or bowl, discarding the spices and herbs. Taste the broth and adjust the seasonings if necessary by adding additional sugar or fish sauce.

When ready to serve, place a portion of the chicken and noodles into individual bowls and add bean sprouts, green onions, chili peppers, herbs and/or other garnishes of your choice.


Over to You
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