Instant Pot Pho Recipe

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

14 ounces rice noodles

1 Tablespoons olive oil (extra virgin)

1 large yellow onion (halved)

1 2-inch piece ginger (cut into ¼ inch slices and slightly smashed)

3 cardamom pods (lightly smashed)

1 cinnamon stick

1 Tablespoon coriander seeds

3 star anise pods

5 cloves

1 fuji apple (peeled, cored and cut into ½ chunks)

½ cup coarsley chopped cilantro leaves

6 chicken thighs (bone-in, skin-on)

3 Tablespoons fish sauce

1 Tablespoon sugar

8 cups water

1 ½ teaspoon kosher salt

Toppings

1 lime (cut into wedges)

2 jalapenos (thinly sliced)

½ red onion (thinly sliced and soaked in cold water for 10 minutes)

Fresh herbs ((mint, cilantro, basil))

Bean sprouts

Sriracha sauce

Daikon radish sprouts ((optional))

Directions at platingsandpairings.com

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