Once again, recipe provided by Chef Teresa and executed exactly as given. The recipe below is perfect for two meals for our family of 4, but might come up short for 8 adults.
Cook Time45mins
Inctive cook time1hr30mins
Total Time2hrs15mins
Servings: 8people
Equipment
Instant Pot
Ingredients
4-5lbfree range chicken
30ozchicken broth (1 large carton or 2 small cans)
2pieceslarge ginger root
2shallots
1white onion
3tbspfish sauce
2tbspVegehope seasoning
3cubesrock sugar (roughly 3/4" diameter)
5star anise
1cinnamon stick
3cardamom pods (aka fructus amomi)
4bunchesgreen onions (garnish)
vietnamese coriander (garnish)
Instructions
Clean chicken with water and salt while also trimming away large sections of fat near the neck and cavity.
Grill ginger, onion, shallots then rinse off burnt areas (run under water for a few seconds).
Place chicken, ginger, onion, shallots, fish sauce, rock sugar into instant pot along with chicken broth. Add water up to max fill line (about 8-10 cups).
Set to 30 minutes on High Pressure. Then do quick release. For me, the warm up, cook, and release time was altogether nearly 1.5 hours.
While broth is cooking, roast cinamom, cardamom pods, and star anise in a dry pan until fragrant (about 3-5 minutes).
Chop and mix together green onions (green part only) and coriander. Clean basil and bean sprouts.
Once broth is done cooking, skim away fat from the top of the broth.
Remove chicken, shallots, onion (but not ginger) from instant pot. Add anise, cinnamon, and cardamom pods.
Turn to saute mode for 10 minutes.
Shred chicken while broth continues cooking.
Remove spices and strain broth.
Cook noodles according to package instructions (should be less than a minute in boiling water for fresh noodles). Serve with bean sprouts, basil, hoison sauce, siracha, scallion and coriander garnish.