- 2 tablespoons of oil
- 2 medium yellow onions, split in half
- 1 small hand of ginger, roughly sliced
- 1 small bunch cilantro
- 3 star anise pods
- 1 cinnamon stick
- 4 cloves
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 8 chicken drumsticks
- 1/4 cup fish sauce
- 2 tablespoons rock sugar or raw sugar
- 4 servings pho noodles, prepared according to package directions
- 1 small white or yellow onion, thinly sliced
- 1/2 cup thinly sliced scallions
- 2 cups mixed herbs (cilantro, basil, and mint)
- 2 cups trimmed bean sprouts
- Thinly sliced Thai chilis
- 2 limes, each cut into 4 wedges
- Hoisin sauce and Sriracha
Heat oil in a pressure cooker over high heat until smoking. Add halved 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, star anise, cinnamon, cloves, fennel seed, coriander, and chicken 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 quick release.
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. Debone chicken.
To serve, place re-hydrated pho noodles in individual noodle bowls. Top with chicken, 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.