Spring or fall, winter or summer–there is nothing like a warm bowl of pho. The simplicity of making pho is what makes it so underrated. Had I known this earlier, I would have been eating pho all year round. So now, it’s time to catch up on 10 years of pho-less meals.
Prep time: 5 min
Cook time: 3 hours (for a leaner version, refrigerate overnight)
Pho Broth
- 1 yellow onion, sliced into quarters
- 2 pieces of ginger
- 1 fuji apple, sliced into quarters
- 3 star anise
- 3 cloves
- Other vegetables: carrots (3), celery (3)
- 6 cups of water
- 4-5 chicken thighs or 2 beef bones
Toppings
- Rice noodles (I prefer brown rice noodles for health reasons, but white rice noodles or fresh pho noodles give the pho a more authentic flavor)
- Chicken breast or beef brisket
- Sliced vegetable toppings: green onions, jalapeños, white onion
- Sauces: sriracha, lime wedges
Add all the broth ingredients into a pressure cooker. Cook on high pressure for 1 hour or low pressure for 3 hours.
Turn off pressure relief and strain the broth. You can refrigerate the broth overnight which will cause the fat to coagulate and float to the top. The fat can be skimmed the next morning. You can also skim the fat directly without refrigeration, but I find that refrigerating overnight makes it easier to skim and makes the broth taste better.
Add a pinch of salt to a pot of water. Boil the pot of water and cook the brown rice noodles according to the direction on the package. Strain the noodles and set aside.
Bring the pho broth again to a boil. Add the chicken breast or beef brisket and cook directly in the pho broth (almost like sous vide). Use a thermometer probe to ensure that chicken breast is cooked to at least 165ºF and/or beef is cooked to 160ºF. This usually takes me 5-10 minutes.
Once cooked, remove the chicken breast or beef brisket. Pull the chicken breast and/or slice the beef brisket into thin slices.
In a bowl, assemble the pho. Add the rice noodles, top with chicken or beef, and ladle with hot broth. Top with sliced green onions, white onions, jalapeños.
APOLLO HEALTH 
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