Pho Ga

2 Tablespoons Canola or Vegeteable Oil

2 Onions, Split in Half

1 Hand of Ginger, Small, Roughly Sliced

1 Bunch Cilantro

3 Star Anise Pods

1 Cinnamon Stick

4 Cloves

1 Teaspoon Fennel Seeds

1 Teaspoon Coriander Seeds

1.5 Pounds Chicken Thighs, Boneless, Skinless

2 Quarts Chicken Stock

1/4 Cup Fish Sauce

2 Tablespoons Sugar

4 Servings Pho Noodles

1 Small White or Yellow Onion, Thinly Sliced

1/2 Cup Scallions, Thinly Sliced

2 Cups Herbs (Cilantro, Basil, Mint)

2 Cups Bean Sprouts, Trimmed

2 Limes

Heat oil over high heat until smoking.

Add halved onions and ginger, cut side down. Cook without moving 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 the stock, fish sauce, and sugar to the pot.

Seal the pressure cooker, bring to high pressure, and cook for 20 minutes.

Quick release the pressure.

Transfer chicken to a plate. Pour brother through a fine mesh strainer and discard solids.

To serve, place re-hydrated pho noodles in individual noodle bowls. Top with chicken, sliced onion, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing individuals to add herbs, bean sprouts, lime, and sauces as desired.