Ingredients
serving size: 2 adults + 2 kids
1 rotisserie chicken, deboned
1 onion, halved
1 knob of ginger, halved
5 chicken bouillon cubes
1 bag of pho spices kit (coriander seed, fennel seed, cloves, star anise, cinnamon stick)
4 servings of rice pho noodles
12 cups of water
3 tbsp of fish sauce
1 tbsp of cane or brown sugar
Toppings:
Cilantro
Thai basil
Bean sprouts
Lime
Scallions
Onions
Directions
1. Cut your ginger kob and onion in half. Pop the ginger in microwave for 30 seconds to get ginger to turn softer. This will help char the ginger quickly.
2. Place your halved onion and ginger knob on a baking pan. Set your oven to “Broil” setting and broil for 10-12 minutes – until charred on top.
3. While the onion and ginger knob is charring, debone your rotisserie chicken. Save the bones.
4. Set your IP to “SAUTE” mode and toast the spices until fragrant and turn golden. Remove the spices and place them in the spice bag.
5. In the instant pot, add the rotisserie chicken bones, spice bag, charred onion and ginger, water and sugar and cook on “HIGH” pressure for 20 minutes.
6. When IP is done, Quick Release. Open the lid and remove all solids from the soup. Turn on the “SAUTE” mode. Add 3 tbsp of fish sauce and bring to a quick boil.
7. Cook your rice noodles according to packaging instructions and portion into bowls. Add your toppings and pour the soup over everything. And enjoy!
