30 Minute Pressure Cooker Chicken Pho

Sure this recipe takes a bit longer than 30 minutes to make but it is significantly quicker than my normal 24 hour recipe and this one tastes better. If you can’t find chicken feet (paws) in your local market check your local ethnic market.

 

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30 Minute Pressure Cooker Chicken Pho

Course Soups
Cuisine Vietnamese
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 905kcal

Ingredients

  • 2 tbsp Canola oil
  • 1 large Yellow Onion quartered
  • 3 inches Ginger split in half and scored
  • 1 bunch Cilantro
  • 3 each Star Anise pods
  • 2 each Cinnamon stick
  • 4 each Whole Cloves
  • 1 tsp Fennel seeds
  • 1 tsp Coriander seeds
  • 1.5 lb Chicken Feet
  • 2 lb Pork Belly
  • 4 each Chicken legs
  • 1 cup Fish Sauce
  • 2 tbsp Rock sugar or Raw Sugar

For Serving

  • 1 lb Pho noodles prepared according to package directions
  • 1 small Sweet Onion thinly sliced
  • 1 bunch Scallions thinly sliced
  • 1 bunch Thai Basil or Holy Basil
  • 2 cup Bean Sprouts
  • 2 each Thai bird chilis sliced thin
  • 2 each limes quartered
  • Siracha
  • Hoisin sauce

Instructions

  • Heat oil in a pressure cooker over high heat until smoking. Add onions and ginger, cut side down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes.
  • Add cilantro stems (reserving leaves for serving), star anise, cinnamon, cloves, fennel seed, coriander, and chicken feet, legs and pork belly to the pot. Add 2 quarts 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. Remove chicken legs and pork belly. Transfer chicken legs to a plate. Place pork belly into a zip seal bag and immerse in an ice bath to chill for slicing. 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 re-hydrated pho noodles in individual noodle bowls. Slice pork belly. Top with chicken legs, pork belly, sliced onions, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, bean sprouts, chilis, lime, and sauces as they wish.

Nutrition

Calories: 905kcal | Carbohydrates: 32g | Protein: 60g | Fat: 61g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 198mg | Sodium: 4061mg | Potassium: 307mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1350IU | Vitamin C: 21.5mg | Calcium: 120mg | Iron: 4.3mg

 

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