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Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

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Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#31

Post by Cider9986 »

stasomatic wrote: post #2

There was a recent submission on HN about ramen. While I love ramen/udon/soba, I prefer pho. Perhaps I find pho more "crispy", I like the sprouts/lime/mint/jalapeno. Ramen puts me to sleep. Ramen definitely has more pedigree, this isn't about what's better.

They are both some of my favorite foods. I've made pho probably 4 times at this point. It takes 8 to 10 hours but is totally worth it.

Something I started doing was occasionally taking the rare thin meat out for use with the sriracha and sweet sauce. I never added then to the soup because I found it corrupts it.

There's also Northern Vietnamese Pho which I haven't tried but I'd like to. It's supposed to be less sweet and less spiced. In the US it seems southern sweet style is the norm.

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#32

Post by stasomatic »

Cider9986 wrote: post #31
stasomatic wrote: post #2

There was a recent submission on HN about ramen. While I love ramen/udon/soba, I prefer pho. Perhaps I find pho more "crispy", I like the sprouts/lime/mint/jalapeno. Ramen puts me to sleep. Ramen definitely has more pedigree, this isn't about what's better.

They are both some of my favorite foods. I've made pho probably 4 times at this point. It takes 8 to 10 hours but is totally worth it. Something I started doing was occasionally taking the rare thin meat out for use with the sriracha and sweet sauce. I never added then to the soup because I found it corrupts it. There's also Northern Vietnamese Pho which I haven't tried but I'd like to. It's supposed to be less sweet…

Do you mean after the meat sat a bit in the broth? I’m no stranger to tartar or raw meats, just not clear.

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#34

Post by jdironman »

eutropia wrote: post #5
guessmyname wrote: post #3

I’m not entirely sure what makes this hacker news? It’s just a very long recipe for Phở ( https://en.wikipedia.org/wiki/Pho ) Is the hack that it’s supposedly doable in under 30 minutes?

the person cooking it is Kenji Lopez-Alt, who is an MIT graduate turned professional chef, and his wife is the one who's colombian. He's got several excellent cookbooks (like the Food Lab and Wok) and is a regular contributor to serious eats and has youtube etc...

Still, doesn't really make sense to be here. Content not author is what matters usually.

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#35

Post by what »

Cider9986 wrote: post #30
m4r71n wrote: post #27

In a similar vein, Chris Young has a fantastic video on making world class chicken stock in 60 minutes using a pressure cooker: https://youtube.com/watch?v=3k20zFlbFfE .

I'm not convinced by his 350° searing temperature for steaks and his idea about searing from frozen doesn't turn out well because there's no time for the salt to penetrate. His video showing that you can speed up a reverse sear starting at a higher temperature was really helpful though. Haven't tried his pressure cooker video because I don't have one. I will get one eventually but probably not a multi cooker. I have…

You can’t actually do it in 60 minutes. It takes longer to reach pressure and then release pressure even with his tricks. At least with an instapot.

But I do generally follow this method. I put the chicken meat in a soup sock though, so I can pull it out and add it to a soup or whatever instead of throwing it away. It will be kind of dry chicken though.

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#36

Post by Cider9986 »

stasomatic wrote: post #32
Cider9986 wrote: post #31

Earlier quoted context omitted.

They are both some of my favorite foods. I've made pho probably 4 times at this point. It takes 8 to 10 hours but is totally worth it. Something I started doing was occasionally taking the rare thin meat out for use with the sriracha and sweet sauce. I never added then to the soup because I found it corrupts it. There's also Northern Vietnamese Pho which I haven't tried but I'd like to. It's supposed to be less sweet…

Do you mean after the meat sat a bit in the broth? I’m no stranger to tartar or raw meats, just not clear.

Yeah. Cook it to how you like it and then dip in Sriracha and or the sweet one. But you could also do it with the braised meat or anything as well

I love the meat straight from the broth so I mostly do that but the sauces are a traditional option it seems.

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#37

Post by madhacker »

Cider9986 wrote: post #31
stasomatic wrote: post #2

There was a recent submission on HN about ramen. While I love ramen/udon/soba, I prefer pho. Perhaps I find pho more "crispy", I like the sprouts/lime/mint/jalapeno. Ramen puts me to sleep. Ramen definitely has more pedigree, this isn't about what's better.

They are both some of my favorite foods. I've made pho probably 4 times at this point. It takes 8 to 10 hours but is totally worth it. Something I started doing was occasionally taking the rare thin meat out for use with the sriracha and sweet sauce. I never added then to the soup because I found it corrupts it. There's also Northern Vietnamese Pho which I haven't tried but I'd like to. It's supposed to be less sweet…

The ubiquitous Southern-style pho in America is due to historical reasons, when Southern Vietnamese diaspora fled Saigon en masse in the aftermath of the fall of Saigon.

Re: Kenji/Serious Eats – 30-Min Pressure Cooker Pho Ga

#40

Post by netsharc »

MostlyStable wrote: post #14

Interesting to see this posted, as it's quite an old recipe (the oldest capture I could find on the Wayback Machine was from 2015 although I'm pretty confident it's older than that; as an aside, can I say how annoying it is when websites only have an "updated on" or "edited on" date and not a date for when it was originally written?). It's also one of my favorites of Kenji's though and a regular in our home. I think…

The "updated/edited on" date is so that it'll say "2026", and search engine and searchers think "oh a freshly written article".. although that hardly matters for recipes.

Thanks, SEO.

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