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1
Heat oil in a pressure cooker over medium-high; if using an electric cooker, add oil, and set to saute. Add shallots and ginger; cook, stirring occasionally, until slightly charred, 4 to 5 minutes, adjusting heat as necessary to prevent burning. Add coriander seeds, cinnamon stick, star anise, and cloves. Cook, stirring constantly, until fragrant, about 1 minute. Add sugar, and cook, stirring constantly, until sugar dissolves, about 1 minute. Add chicken, cilantro stems, and 1 teaspoon each of the salt and fish sauce. Add water. Secure the pressure cooker lid, and cook 15 minutes; if using an electric cooker, set to high pressure.
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2
Release pressure valve of the pressure cooker, and remove lid. Stir in remaining 1 teaspoon each salt and fish sauce. Remove chicken thighs, and let stand until cool enough to handle, about 10 minutes. Remove and discard chicken skin; shred chicken.
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3
Pour broth through a fine wire-mesh strainer into a bowl; discard solids. Return broth to pressure cooker base, and keep warm over low.
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4
Meanwhile, cook rice noodles according to package directions. Rinse noodles, and divide evenly among 6 large serving bowls. Ladle hot broth evenly over noodles. Top evenly with shredded chicken, bean sprouts, onion slices, cilantro leaves, mint leaves, chopped basil, Thai chile slices, and Sriracha.
