Pressure Cooker Chicken Pho
Monday, October 7, 2019
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Andrea Nguyen, author of The Pho Cookbook (Ten Speed Press; $20) and several other groundbreaking books about Asian food, loves her 6-qt. Fagor Duo pressure cooker ($67; amazon.com) to make pho, the national soup of Vietnam. "It's not too expensive, and it's easy to use--no jiggling valves or dials." That said, you can also make this recipe in a stockpot (see "Stockpot Pho," below); just allow more time. If you're serving more than four people, recruit some helpers to put together the bowls, assembly-line style, so the soup doesn't get cold.
BROTH
- 1 whole chicken (4 lbs.)
- 1 rounded tbsp. coriander seeds
- 3 whole cloves
- 1 medium yellow onion, peeled, halved, and sliced 1/2 in. thick
- 1 3-in. piece ginger, peeled and thickly sliced
- 1 small Fuji apple, peeled, cored, and cut into thumbnail-size chunks
- 3/4 cup coarsely chopped cilantro sprigs
How to Make It
- Make broth: Rinse chicken and set aside to drain. Put coriander seeds and cloves in a dry 6- to 8-qt. pressure cooker. Over medium heat, toast until fragrant, shaking, several minutes. Add onion and ginger and cook, stirring, until browned on edges, 2 to 3 minutes. "Traditionally, the ginger and onion would be charred directly on a burner. I've found that this is the best shortcut to get that flavor," says Nguyen.
- Add 4 cups water, then the chicken, breast side up. Add apple, cilantro, salt, and another 4 cups water. "Having only half the water in the pot when the chicken goes in means you won't splash yourself." Lock the lid in place.
- Following your cooker's instructions, bring to low pressure (8 psi) over high heat. Lower heat to maintain pressure. Cook 15 minutes, or a few minutes longer if your cooker's low setting is less than 8 psi. If your cooker has only a high-pressure (15 psi) setting, cook 12 minutes.
Full Reading at https://www.myrecipes.com/recipe/pressure-cooker-chicken-pho