- 2 tablespoons canola or vegetable oil
- 2 medium yellow onions, split in half
- 1 good-sized knob of ginger, roughly sliced
- 4 star anise pods
- 1 cinnamon stick
- 5 cloves
- 1 teaspoon fennel seeds
- 1/2 tsp. ground corriander
- 6 to 8 chicken drumsticks (or 1 to 1 to 1/12 lbs. oxtail)
- 1 quart beef broth
- 1 quart water
1/4 cup fish sauce, plus more to taste
2 tablespoons palm sugar
- To Serve:
- 4 servings pho noodles, prepared according to package directions
- 1 small white or yellow onion, thinly sliced
- 1 lb. shredded rotisserie chicken
- 2 cups mixed herbs (cilantro, basil, and mint)
- 1 jalapeno pepper, thinly sliced
- 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 star anise, cinnamon, cloves, fennel seed, coriander, and chicken to the pot. Add beef broth, water, the fish sauce, and the sugar to the pot. Seal the pressure cooker set to high pressure for 20 minutes. Then quick release pressure.
Open pressure cooker. Transfer chicken legs to a plate and use later (or discard). 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, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce and sugar if desired.
To serve, place re-hydrated pho noodles in individual noodle bowls. Top with shredded rotisserie chicken and sliced onions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, chilis, lime, and sauces as they wish.