It’s time for a soup recipe!
I’ve previously written a slow cooker chicken stock recipe but now I’ll show you how to make a broth infused with those classic Vietnamese pho flavours you love using the trendy Instant Pot. Please don’t hold me to the fire on this one, I know that it isn’t traditional to pressure cook the ingredients for a classic pho but trust me, this’ll curb your cravings. PLUS you get to use up that left over chicken carcass you’ve kept in your freezer after roasting a whole chicken.
PS. a whole roasted chicken recipe is coming soon! I’ll show you how to make 3 full meals to feed a family of 4 using only one chicken. The chicken is pretty big and you’ll need some sides but it’s time to make the most of your farmer’s labour of love. Here is one of them.
I know I’m working backwards but my farmers at Ferme Reveuse are prepped for delivering chicken carcasses currently but will soon have whole spring chickens! Who knew there was seasonal eating for animals? I feel so far removed from the cycles of eating sometimes even though I try my hardest to order food locally. I also made this at home using local sprouts and seasonal wild garlic aka ramps. I wanted you to have this recipe while wild garlic was still in season.
Anyway, I’m excited to share this recipe, it’s one of my favourites that I’ve developed for my clients!
Chicken and Shrimp Pho for the Instant Pot
serves 4, gluten free, dairy free
Broth
1 onion, peeled and halved
1, 2” piece of ginger, halved length-wise
1 tsp whole coriander seeds
1/2 tsp whole cloves (about 8 whole cloves)
1 whole star anise
1, 2” piece cinnamon stick
1 chicken carcass, broken down into pieces so that it can lay flat in the pot
1.5L water
2 tsp fish sauce
1 tbsp coconut aminos or 1/2 tbsp soy sauce
1 tbsp rock sugar or xylitol
salt to taste
For Serving
200g dried thin rice vermicelli, cooked per package directions
1 cup sunflower or bean sprouts, rinsed
4 wild garlic ramps or sprigs of green onion, chopped
1/4 yellow onion, peeled and thinly sliced
350g shrimp, peeled, deveined and cooked (optional)
2 limes, quartered
hot sauce (optional)
hoisin sauce (optional)
Set oven to broil. Place halved onion and ginger on a baking tray. Place tray under broiler and watch carefully. Broil for 5-10 minutes until the top of the onion is charred black on the edges.
Remove the tray carefully and add the coriander, clove and cinnamon stick. Place under the broiler again for another 30seconds to 1 minute, or until fragrant.
Place broiled ingredients into your Instant Pot insert along with the water and chicken carcass pieces. Secure lid and pressure cook on high for 30 min. Manually release pressure.
Remove contents of the broth using a slotted spoon. Allow chicken carcass to cool until you can handle it safely with your hands. Remove residual meat from the carcass for serving and set aside. There is plenty of meat left on a chicken carcass however if you’d like more protein, optionally adding shrimp to your bowl is great for this reason.
Season broth with fish sauce, coconut aminos and sugar. Stir and taste for seasoning. You may need to add a little extra salt to taste. Keep warm until ready to serve if eating within 30min.
Build your bowl:
Place cooked rice noodles evenly distributed between 4 bowls.
Top with chicken and optional shrimp followed by sprouts, wild garlic sprouts and thin sliced onion.
Top with hot broth and serve with hot sauce, hoisin sauce and lime wedges on the side.
