Soak the noodles in large bowl of warm water for 30-45 minutes. Set aside while you prepare the pho broth.
Heat oil and add onion cutside down, and ginger. Cook, without stirring, for about 4 minutes, until slightly charred.
Add cardamom, cinnamon stick, coriander, star anise and cloves and cook for 1 minute longer, until fragrant.
Add the water to the pot along with apple, cilantro, chicken, fish sauce, and sugar. Secure the lid.
Select Manual and cook at high pressure for 15 minutes.
Remove chicken from the pot and set aside. Strain the broth and season with salt and pepper, to taste.
Strain the noodles and divide them among the 4 bowls. Top each of the bowls with the broth and your desired toppings.
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