I have at least 8 chicken backs and 2 turkey backs from all the spatchcock birds I made this summer, and I saved them for this very purpose. I used 4 backs, 4 thighs, and the appropriate Pho spices and was shocked to have created such a rich authentic stock.
Instant Pot, you're the real MVP .
Ingredients
4-6 lbs of chicken, a good quality bird, (or drumsticks, thighs, backs, carcasses, whatever you got)
2 medium onions, peeled and halved
1 knob (thumb sized piece) of ginger, smashed or sliced
1 bunch fresh cilantro
2 garlic clove, crushed
1 piece (about 2 tbsp) rock sugar or 1 tablespoon brown sugar
4 cloves
1 cinnamon stick
1 tablespoon coriander seeds
8-10 cups cold water
5 tablespoons fish sauce to start ( I add 4-5 more to taste afterwards)
1 teaspoon fine table salt
2-3 tablespoons grapeseed or other flavorless oil
Noodles + Garnish
Banh Pho Noodles
1/2 small white onion, thinly sliced
Fresh cilantro
1 – 2 stalks green onion, finely chopped
Freshly ground black pepper
Hard boiled eggs (6-8 minutes)
Fresh Basil Leaves
Lime
Bean sprouts (40g per person)
1 lime, cut into 6 wedges
Optional: Mint, Thai chili pepper, Thai basil, Hoisin sauce, Sriracha
Instructions
- Set Instant Pot to Saute on Medium Heat. Once hot, add the dry spices and toast until fragrant. Set Aside.
- Add oil to Instant Pot. Once hot, add Onions flat side down and Ginger to char. About 5 minutes
- Next Add 1/2 of the Water, Toasted spices, rock sugar, cilantro, fish sauce, salt, and chicken. Then cover with other half of water.
- Pressure Cook On High for 10 Minutes, then allow 15-20 minutes for steam to naturally release.
- Prep Garnishes and Noodles. (Remember noodles with cook more with boil hot broth, so cook according to package instructions)
- Once broth is done, release the steam, and strain the broth. Return to instant pot and hit saute to bring it back to a boil. Season to your liking with more salt or fish sauce, etc.
- Plate em up and enjoy.