Ingredients
2 cartons Smart Chicken Pho Chicken Bone Broth
1 tablespoon brown sugar
3 tablespoons fish sauce
2 ½ oz Vermicelli rice noodles
½ cup cilantro, coarsely chopped
½ cup green onion, chopped
Bean sprouts, radish, jalapeno and Hoisin Sauce optional
Directions
Combine Smart Chicken Pho bone broth, brown sugar and fish sauce in pressure cooker. Add chicken thighs and secure lid, placing the valve in the sealed position. Select pressure cook and set timer to 10 minutes. Once cooking is complete, do a fast release by immediately releasing the valve. When all the steam has escaped, remove lid and remove chicken thighs. Place chicken thighs on a cutting board and set aside allowing them to cool before shredding. Submerge rice noodles in broth and allow them to soak for 3-5 minutes. While the rice noodles are soaking, shred chicken thighs into bite size pieces. Add chicken back to the broth and stir with noodles. Top with cilantro, green onions and serve with beans sprouts or radishes.