Tired of the same old chicken noodle soup? Let’s transport your taste buds with a fresh, modern take on a classic! This Fish Pho, or ‘Cá Phở’, swaps traditional beef for a delightful medley of salmon, shrimp, and squid. We’re creating a light yet deeply flavorful broth infused with dill, coriander, and a hint of spice, all brought together in record time thanks to the magic of the pressure cooker. It’s a sophisticated, healthy, and incredibly fast meal perfect for any night of the week.
Ingredients
• 4 ounces / 115g Salmon, chopped
• 4 ounces / 115g Shrimp, peeled and deveined
• 7 ounces / 200g Squid, chopped
• 5 cups / 1.2 liters Water or fish stock
• 1 tsp Minced Garlic
• 1 cup / 120g Zucchini Noodles
• ¼ cup / 60 ml Soy Sauce
• 1 tbsp Salt
• ½ cup Fresh Dill, chopped
• 1 Jalapeño Pepper, sliced
• 1 tsp Chili Flakes
• ½ tbsp Ground Coriander
• 5 ounces / 140g Bok Choy, chopped
Instructions
1. Directions
2. In the inner pot of your pressure cooker, combine the water, dill, soy sauce, salt, chili flakes, and ground coriander.
3. Select the SAUTE function and bring the liquid to a simmer. Let it infuse, uncovered, for 10 minutes to develop the broth’s flavor.
4. Carefully strain the broth through a fine-mesh sieve, discarding the solids. Return the clear, fragrant liquid to the pot.
5. Stir in the chopped salmon, shrimp, squid, minced garlic, bok choy, sliced jalapeño, and zucchini noodles.
6. Secure the lid, set the steam valve to ‘Sealing’, and cook on HIGH PRESSURE for 6 minutes.
7. Once the cooking cycle is complete, allow the pressure to release naturally. This gently finishes cooking the delicate seafood.
8. Carefully open the lid, ladle the hot pho into bowls, and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 140
• Total Fats: 5g
• Net Carbs: 3g
• Protein: 12g
• Fiber: 1g
Pro Tips
• Pro-Tips for Perfect Fish Pho
• For a richer, more complex flavor, use a quality fish or vegetable stock instead of water as the base for your broth.
• To ensure perfectly tender shrimp, stir them in *after* the pressure cooking is complete. The residual heat of the broth will cook them through in 1-2 minutes without making them tough.
• Elevate your pho with fresh garnishes. Serve with lime wedges, fresh cilantro, Thai basil, and bean sprouts for authentic texture and flavor.
FAQ
Q: Can I use something other than water for the broth
A: Yes, for a richer and more complex flavor, the recipe recommends using a quality fish or vegetable stock as the base for your broth instead of water.
Q: How do I keep the shrimp from getting tough
A: To ensure perfectly tender shrimp, a pro-tip suggests stirring them in after the pressure cooking is complete. The residual heat from the hot broth will cook them through in 1-2 minutes without making them tough.
Q: What are some good garnishes for this fish pho
A: You can elevate your pho with fresh garnishes. The recipe suggests serving with lime wedges, fresh cilantro, Thai basil, and bean sprouts for authentic texture and flavor.
Q: Is this fish pho recipe low-carb
A: Yes, this recipe is a great low-carb option. It uses zucchini noodles and has only 3g of net carbs per serving according to the nutritional information provided.
