Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup roughly chopped shallots (from 3 large shallots)
- 1 (2-in.) piece fresh ginger, peeled and roughly chopped
- 1 tablespoon coriander seeds
- 1 (3-in.) cinnamon stick
- 3 whole star anise
- 3 whole cloves
- 1 tablespoon granulated sugar
- 6 bone-in, skin-on chicken thighs
- 1 bunch fresh cilantro, stems and leaves separated
- 2 teaspoons kosher salt, divided
- 2 teaspoons fish sauce, divided
- 7 cups water
- 1 (8-oz.) pkg. rice noodles
- 1 1/2 cups bean sprouts
- 1 cup thinly sliced white onion (from 1 onion)
- 12 fresh mint leaves
- 1 /2 cup roughly chopped fresh basil
- 1 tablespoon very thinly sliced Thai chile
- 2 tablespoons Sriracha chili sauce
Preparation
Step 1
How to Make It
Step 1
Heat oil in a pressure cooker over medium-high; if using an electric cooker, add oil, and set to sauté. Add shallots and ginger; cook, stirring occasionally, until slightly charred, 4 to 5 minutes, adjusting heat as necessary to prevent burning. Add coriander seeds, cinnamon stick, star anise, and cloves. Cook, stirring constantly, until fragrant, about 1 minute. Add sugar, and cook, stirring constantly, until sugar dissolves, about 1 minute. Add chicken, cilantro stems, and 1 teaspoon each of the salt and fish sauce. Add water. Secure the pressure cooker lid, and cook 15 minutes; if using an electric cooker, set to high pressure.
Step 2
Release pressure valve of the pressure cooker, and remove lid. Stir in remaining 1 teaspoon each salt and fish sauce. Remove chicken thighs, and let stand until cool enough to handle, about 10 minutes. Remove and discard chicken skin; shred chicken.
Step 3
Pour broth through a fine wire-mesh strainer into a bowl; discard solids. Return broth to pressure cooker base, and keep warm over low.
Step 4
Meanwhile, cook rice noodles according to package directions. Rinse noodles, and divide evenly among 6 large serving bowls. Ladle hot broth evenly over noodles. Top evenly with shredded chicken, bean sprouts, onion slices, cilantro leaves, mint leaves, chopped basil, Thai chile slices, and Sriracha.