What if we told you that you could make a superb bowl of Vietnamese chicken noodle soup all in under half an hour?
Traditional Pho, whether it's the chicken version I'm making today or a more involved, starts by browning onions and ginger until nearly black, either over the direct heat of a flame, or in a pot . Next, you add water or broth along with aromatics: star anise, cinnamon, cloves, fennel seed, coriander seed, and some cilantro stems.
Secondly, liquids heated inside a pressure cooker don't boil once they've come to pressure. So long as you cool down your pot after cooking by running it under cold tap water before releasing the pressure , you can cook a soup start to finish with virtually no bubbling at all. Less agitation means less cloudiness in the liquid, which means no skimming is really required for a broth that's not crystal clear, but clear enough to serve in mixed company without the need to apologize.
The only ingredient I couldn't find was rock sugar, and that can even be hard to find in Asian markets in New York or San Francisco. At home, I'll substitute with a brown sugar like Demerara or Muscovado, which offer flavor as well as sweetness. Here in Colombia, I ended up using cubes of, a very simple sugar made by evaporating pure cane juice until it firms up with a deep caramel color.
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