One of my favorite things to do in NYC, especially during the winter, was go to Chinatown with my roommate and go to this hole in the wall Vietnamese place for some traditional Pho. They usually serve pho with hoisin sauce and Sriracha. I use to down my broth with Sriracha (I am a little obsessed with spicy foods).
I thought I would try to make this pho. Traditionally, you toast the whole star anise and whole cloves and infuse them in the broth, removing them after. I ended up using whole star anise extract and ground cloves. It tasted just as good! This is definitely one of my favorite soups: it is lights, delicious and full of flavor.
Hit sauté for 15 minutes. Add the olive oil and wait for it to heat up. Add the chicken and sauté for 3 minutes.
Add the fish sauce, garlic, ginger and sauté for another minute.
Add the beef broth, anise extract, ground cloves and lime.
Stir and finally add the sesame oil, hoisin sauce, soy sauce, sriracha and stir.
Cook on high pressure for 7 minutes.
Quick release and while the pot is still hot immediately add the noodles. Noodles will cook in the broth around 8-12 minutes. Add the bean sprouts.
Garnish with Thai basil, sliced jalapeno, or onion.