Chicken Pho

Ingredients

• 2 boneless, skinless chicken breasts
• 1 lb chicken bones
• 2 yellow onions, peeled
• 5 slices of ginger
• 5 green onions
• 1 small bunch fresh coriander
• 1 tbsp coriander seeds
• ¼ cup fish sauce
• 2 tbsp chicken bouillon powder (Knorr)
• 1 tbsp palm sugar
• 1 lb thin banh pho noodles
• Thinly sliced green onions, for garnish
• Crispy fried onions, for garnish
• Bean sprouts, for garnish
• Culantro, for garnish
• Lime wedges, for garnish
• Thinly sliced red onions, for garnish
• Hoisin sauce, for dipping
• Sriracha for dipping

Directions

1. Place the chicken breasts, chicken bones, onions, ginger, green onion, fresh coriander, and coriander seeds in a multi-cooker. Cover with water until it reaches just under the 2/3 max line on the inside of the pot.
2. Pressure cook on high for 30 minutes. Then manually release. Remove the chicken breasts and transfer them to a cutting board. When cool enough to handle, shred the chicken. Transfer to a plate. Then strain the broth over cheesecloth into a large pot.
3. Season the broth with the fish sauce, bouillon powder, and palm sugar. Simmer to dissolve the sugar.
4. Cook the noodles according to package directions. Then drain, and divide amongst 4 large soup bowls.
5. Pour the hot broth over the noodles so that they are covered. Arrange the shredded chicken on top and garnish with the green onions, and crispy fried onions.
6. Garnish the pho with the bean sprouts, torn culantro, and lime according to your taste.
7. Serve with hoisin and sriracha, and thinly sliced red onions.