Celia Jia's Recipe Notes

Making traditional Vietnamese pho can be an all-day affair, involving various different cuts of meat and 3-6 hours of bubbling on the stovetop to achieve the signature umami-rich broth. This pressure cooker version takes between 30-45 minutes from start to finish (depending on how long it takes for the pot to come up to pressure), but does not sacrifice on flavor thanks to the browned aromatics and toasted spices that gets simmered along with the gelatin-rich chicken legs. It is worth noting that the broth of this recipe combines the protein and aromatics of the chicken-based pho ga with spices traditionally associated with the beef-based pho bo, making it Vietnamese-inspired dish rather than a traditional recipe for pho, but nevertheless it is a warming and delicious recipe possible for weeknights.


  • Broth:
  • - 2 tablespoons neutral oil
  • - 2 onions, skins left on and sliced in half
  • - 1 thumb-sized piece of ginger, skin left on and thickly sliced
  • - 8 chicken drumsticks
  • - 1 bunch coriander, stems only (save leaves for garnish)
  • - 3 star anise pods
  • - 1 teaspoon fennel seeds
  • - 1 teaspoon coriander seeds
  • - 1 cinnamon stick
  • - 4 cloves
  • - 60ml fish sauce
  • - 2 tablespoon brown sugar
  • To Serve:
  • - 400-450g pho noodles or other rice noodles, prepared according to package instructions
  • - 1 onion, thinly sliced
  • - 50g thinly sliced spring onion
  • - 50g beansprouts
  • - 2 limes, cut into 4 wedges each
  • - Sriracha and hoisin sauces, to taste
  • - Coriander leaves, plus option leafy herbs such as mint and Thai basil
  • - Optional: Thai chilis thinly sliced, to taste