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.
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 that Kenji's series of pressure cooker recipes are probably my favorites of everything he did when he was doing The Food Lab section. Almost every recipe is fantastic and they are mostly pretty easy. If I had to pick my single favorite, it would probably be the pressure cooker chicken enchilads [0], although that one is on the higher end of the effort spectrum
If you want less labor-intensive enchiladas, try stacking El Paso style instead of rolling. They have to be eaten on the spot rather than stored casserole-style, but I much prefer this style.
Pressure cookers do reduce the cook time of some dishes dramatically, but the flavors don't meld as much compared with slow cooking. If you do a 30-minute recipe like this, it's probably worth letting the soup sit another 20-30 minutes in warming mode before serving.
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.
My five-year-old Breville Fast Slow Pro has a menu setting for making stock under pressure, and follows the formula Chris Young describes precisely. 60 minute cook time with slow steam release.
Somewhat ironically, before I watched that video I had been manually increasing the cook time to 90 minutes. I thought I was being clever and would get better extraction. After I watched the video I realised that maybe the people who made the machine probably knew what they were doing.
I’ve recently discovered Galbitang and despite being far less popular, I much prefer it over pho. We make it in a pressure cooker as well and love how easy it is!
Just learned about Kenji by finding his "The Best Chili Ever" recipe [0] through Reddit and immediately his another recipe appears on HN. Baader-Meinhof strikes again.
We've been making pho ga from this recipe for years. It's been on weekly rotation in the fall and winter because it is so ridiculously good. Pair it with bone broth made in your instant pot for best results.
Normally we start making bone broth around 9am, it finishes by about 5pm, and then dinner is ready by 7pm.
Oh man the the amount of fish sauce he wants you put in this will ruin it. Add a teaspoon or a tablespoon or something, but not 1/4 cup. The first time I made it I nearly threw it out.
I consider eating meat completely morally reprehensible but a ‘trigger warning’? What do you do when you enter a supermarket?
As for making the recipe vegetarian, the chicken you could replace with any protein of your choosing. There are vegetarian fish sauces but I’ve not found a good one. You might be able to use miso or marmite.
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[ 0.27 ms ] story [ 25.2 ms ] threadIt’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?
I think that Kenji's series of pressure cooker recipes are probably my favorites of everything he did when he was doing The Food Lab section. Almost every recipe is fantastic and they are mostly pretty easy. If I had to pick my single favorite, it would probably be the pressure cooker chicken enchilads [0], although that one is on the higher end of the effort spectrum
[0] https://www.seriouseats.com/pressure-cooker-fast-and-easy-ch...
Somewhat ironically, before I watched that video I had been manually increasing the cook time to 90 minutes. I thought I was being clever and would get better extraction. After I watched the video I realised that maybe the people who made the machine probably knew what they were doing.
[0] https://www.seriouseats.com/the-best-chili-recipe
Normally we start making bone broth around 9am, it finishes by about 5pm, and then dinner is ready by 7pm.
I can click anything else and open stuff, but again, no scrolling.
Anyone have a vegetarian version of this recipe?
As for making the recipe vegetarian, the chicken you could replace with any protein of your choosing. There are vegetarian fish sauces but I’ve not found a good one. You might be able to use miso or marmite.