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Chicken Pho
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Chicken Faux Pho

Total Time 45 minutes

Ingredients

  • 4 lbs assorted chicken pieces bone-in and skin on
  • 2 medium onions quartered
  • 1 inch ginger peeled and roughly chopped
  • 1 tablespoon coriander seed
  • 1 teaspoon green cardamom pods
  • 1 black cardamom pod
  • 1 cinnamon stick
  • 4 cloves
  • 1 lemon grass stalk trimmed and cut into 2 inch pieces
  • 1/4 cup fish sauce
  • 1 cup fresh cilantro
  • 1 head bok choy roughly chopped
  • 1 large daikon root spiralized
  • sea salt to taste

For Garnish

  • lime wedges
  • fresh basil
  • mung bean sprouts
  • 2 jalapenos thinly sliced
  • 1/4 onion thinly sliced

Instructions

  • Add the coriander seeds to a dry skillet. Toast over medium low heat until fragrant a golden brown, 5- 6 minutes.
  • Rinse the chicken pieces and add them to the pressure cooker. Add the dry spices, cilantro, onion, lemon grass, and fish sauce. Pour in enough cold water to cover.
  • Cover the pressure cooker and lock the lid. Set the timer from 30 minutes on high pressure.
  • After the timer goes off, release the pressure and carefully open the lid. Remove the chicken pieces and shred once cool.
  • Strain the broth and add it back to the pressure cooker. Taste and add sea salt. Bring to a simmer and add the bok choy and spiralized daikon. Cook for 5- 6 minutes until tender.
  • Divide the noodles and shredded chicken into bowls and ladle in the broth. Serve with the garnishes and enjoy!