Ingredients

Broth

• 2 tbsp (30 ml) canola or vegetable oil
• 2 medium yellow onions, split in half
• 1 small hand of ginger, roughly sliced
• 6 to 8 chicken drumsticks
• 1 small bunch cilantro
• 3 star anise pods
• 1 tsp (2 g) fennel seeds
• 1 tsp (2 g) coriander seeds
• 1 cinnamon stick
• 4 cloves
• 2 quarts (1.9 liters) water
• 1/4 cup (60 ml) fish sauce, plus more to taste
• 2 tbsp (25 g) rock sugar or raw sugar, plus more to taste

To Serve

• 4 servings pho noodles, prepared per package
• 1 small white or yellow onion, thinly sliced
• 1/2 cup (50 g) thinly sliced scallions
• 2 cups (32 g) mixed herbs (cilantro, basil, mint)
• 2 cups (480 ml) trimmed bean sprouts
• Thinly sliced Thai chiles
• 2 limes, each cut into 4 wedges
• Hoisin sauce and Sriracha, for serving

Steps

1. Heat oil in a pressure cooker over high until shimmering. Add halved onions and sliced ginger, cut sides down, and cook without moving until well charred, about 5 minutes (reduce heat if smoking excessively).
2. Add drumsticks, cilantro, star anise, fennel seed, coriander, cinnamon, and cloves. Add water, fish sauce, and sugar. Seal and bring to high pressure over high heat; cook 20 minutes. Quick-release pressure (or shock under cold running water if using a stovetop cooker).
3. Open cooker. Transfer chicken to a plate. Strain broth through a fine-mesh strainer into a clean pot and discard solids. Skim any scum from the surface, leaving small bubbles of fat. Adjust seasoning with additional fish sauce and sugar to taste.
4. Shred or pull chicken from the drumsticks. Divide noodles and chicken among bowls, ladle over hot broth, and serve with onion, scallions, herbs, bean sprouts, chiles, lime wedges, and sauces at the table.

Notes

Cook 30 mins; Active 20 mins; Serves 4 to 6.

Pairings

• Wine: Grüner Veltliner – peppery freshness; Riesling – crisp & aromatic
• Beer: Pilsner – refreshing; Saison – herbal