I have spent a long time perfecting this recipe. This is my 3 year old's favorite soup. She loves to drink it plain from a mug! Charring the onion and ginger brings out the sweetness. If using an open flame it only needs about 20-30 seconds on each side. If you're broiling, probably no more than 4-5 minutes on each side.
This is a "Pho" based broth, but don't limit yourself on what you can add in. Even though you may be tempted to add hoisin and siracha, the flavor is so concentrated and delicate that hoisin and siracha overpower it. Enjoy!
1 rotisserie chicken (if you are NOT going to sous vide your chicken, if you are, you don't need to rotisserie)
6-8 chicken backs (4 lb)
5 inches ginger
3 tablespoon fish sauce
4 star anise
8 cups water
Instant Pot (Amazon prime affiliate link)
Cilantro, mint, basil, bean sprouts, pea shoots, enoki mushrooms (looks like pasta!), chicken (try the sous vide), rice, rice noodles
Peel and cut onion into 4. Split ginger lengthwise in half. char ginger and onion on broil. In instant pot, measure and add fish sauce, spices and chicken. Pull off meat from rotisserie, shred, set aside to add to your bowl when you eat. . Add carcass to the pot. Add charred ginger and onion to Instant pot. Add 8 cups of water. Seal the lever by moving the lever to 9 o'clock. Hit "Manual", 120 min. Let release naturally 20 minutes. Pull lever to the 7 o'clock. Strain with a mesh strainer. add 1 tsp salt and taste. If it needs more salt, add 1/2 tsp as a time. In a bowl, place whatever add-ins you want. Ladle hot soup over and enjoy!