Please brace yourselves cause this is quite possibly one of the greatest mashups out there

I am talking about combining the two best heart warming soups around, French Onion Soup and Pho. Now let me tell you, Pho is one of my most favourite dishes in the entire world. It could possibly be my favourite dish in the whole world but that is just too hard a question to answer. I could tell you that it might even be the meal I would want to have as my last meal but again too hard a question to answer. Or maybe I am indecisive? So what I wanted to do here is elevate French onion soup which is already a fantastic dish on its own but adding the addition of the pho stock and oh my gosh its just heaven

Taking a classic French onion soup but swiping out the broth for an intense 6 hour aromatic Pho broth. Life is good my friends, life is good

From the Summer of 2014 till the Summer of 2015 I embarked on a one year trip around Asia that opened my eyes up to food on a whole other level. I had always loved Asian food before but that trip solidified what I already knew. The flavours, the spice, the balance of everything. I was hooked. I ended up taking a month long cooking course in Thailand which was one of the highlights of the trip … obviously. I learnt so much it was priceless information that I took back with me. After spending a month in Vietnam the one thing on my mind was going back home and try and master a Pho stock. Its been 4 years and I am still learning, getting better with every batch

I have recently purchases a Instant Pot and have been trying out my pho stock recipe in there and I have to say that I have had great success. I was honestly worried for so many years to buy a pressure cooker as I had so many doubts about it. Usually when I am making a long cooked meal like Pho, or Goat Curry or beef stew, I am constantly checking the seasonings throughout , I know how much longer its going to be till its ready there isn’t any surprises. Yes it takes much longer but luckily I do have the time and I fully enjoy it. But I have to admit that since getting the Instant Pot, I don’t have any complaints. 

There has been a few mistakes made along the way. I saw a recipe for a quick rib recipe that makes the 3 hour slow cook in the oven a quick 25 mins or so in the pressure cooker. Hmm, that didn’t quite work out as planed. The ribs came out like shredded pork and me and my mother in law were suppose to be bring BBQ ribs to the bbq, not pulled pork. None the less it was still delicious but with recipes I am not so familiar with it is going to come with a little practice 

The link for the Pho stock is from my original recipe posted before I started to use a pressure cooker but if you want to use in the Instant Pot then follow these easy steps.

1. Once you have charged the onions and ginger throw all the ingredients into the instant pot and fill the pot to the maximum fill line. I have the large 8 quart model so keep that in mind. If you have a small model this will not work
2. Lock the lid and put on the pressure cook bone broth setting for 90 minutes. It is going to take about 20 minutes or so to come up to pressure 
3. When the time is done, you can either let it naturally release (which I recommend) and this should take about 30 minutes. You can always leave it for 15 minutes then do a manual release
4. Strain the stock and season with fish sauce and rice wine vinegar

So basically you are cutting the time in half if not more depending how low and slow you usually go. Although if I had one of those mega soup pots I would be using them and freezing the whole freezer full. It would be like the Kimchi I make it wouldn’t last long at all

If you make this recipe leave me a message and let me know what you think. I am sure that you are going to be blown away

Click HERE for the recipe for my homemade Pho Broth

Enjoy xx