As spoken prior: “As the latest polar vortex roars down on us, I am planning my weekend menu, whence I shall demonstrate my latest culinary creations for my wife.”
One of said “culinary creations’ was a Pho Ga, or Vietnamese Chicken Noodle Soup. I call this a Faux Pho as I did not char the onions and ginger, nor did I add all the various spices. It still turned out quite well, and with the help of some sambal oelek, had just the right level of spice.
Phở or phois a Vietnamese soup consisting of broth, rice noodles called bánh phở, a few herbs, and meat, primarily made with either beef (phở bò) or chicken (phở gà).[ Pho is a popular street food in Vietnam and the specialty of a number of restaurant chains around the world. Pho originated in the early 20th century in northern Vietnam, and was popularized throughout the rest of the world by refugees after the Vietnam War. Because pho’s origins are poorly documented, there is significant disagreement over the cultural influences that led to its development in Vietnam, as well as the etymology of the word itself. The Hanoi and Saigon styles of pho differ by noodle width, sweetness of broth, and choice of herbs.
Pho is a number of parts coming together at the dinner table, a hearty rich broth with a number of spices, thick flat noodles cooked separately, a number of garnishes, (lime, bean sprouts, cilantro, flat parsley, thai basil, thin slices of sweet onion, thin sliced scallion, pickled white onion, thin slices of chili pepper), and a number of “seasoning sauces”, (sambal, Sriracha, hoisin, Nước mắm, ( a VERY FIREY fish sauce), and a toasted sesame finishing oil).
Part French, part Cantonese, All delicious. I’ll go with a more savory taste than sweet. I’ll use the InstaPot to get this done in a short time, leaving me more time to focus on the various garnishes and add in sauces.
I’ll use bone in drumsticks as the local not-so-mega mart had only boneless, skinless thighs. Do not try to do this with white meat chicken, it does not have the flavor profile, and boneless just leaves the real deep flavor located in the bones on the floor, and skinless, takes away all the luscious fat that you crave on cold winters nights.
Faux Pho Ga
- 6-7 ea Chicken Drumsticks Bone in, skin on
- 1 ea Large Sweet Onion Peeled, 1/2 diced
- 1 2" ginger root Peeled sliced 1/4" thick
- 1 ea Cinnamon Stick
- 3 ea Star Anise
- 1 tbsp Butter
- 1 tsp Fennel Seed Optional
- 2 ea Cardamon Pod Crushed, Optional
- 5 ea cloves
- 1 tbsp Sambal oelek / Red Peper Paste
- 3 tbsp Oil Vegetables / Neutral
- 1 tbsp Minced Garlic
- 4 cups Broth Chicken, low sodium, 1 Carton
- Salt / Pepper To Taste
- 1/2 ea Large Sweet Onion Peeled, Sliced thinly
- 1/2 bunch Cilantro Washed, chopped
- 1 ea Lime Quartered
- 1 ea Chili Peppers Thai, Jalapaneo, thinly sliced
- 1 box Bean Sprouts WASHED, WASHED, Drained
- 1 bunch Thai Basil Washed, Chopped
- Pickeled White Onions
- Hosin Sauce
- Nước mắm
- Sesame Oil Toasted
- 1 Pkg Thick Noodles Undon, dried for fresh
- In an instapot on saute' Foam out butter Add oil
- Add the onions / ginger and saute' to a very dark color ~ 5-10 minutes
- Add spices and saute' / toast until fragrent
- add garlic, saute' util fragrent ~ 1 min
- add chicken and push to bottom, saute ~ 3-5 minutes
- add broth and press cancel
- select soup function and set timer for 20 minutes, high pressure.
- Lid up, set the valve to sealing, and with for beep
- Allow 20 minutes Nautral releae and then vent
- remove chicken to a plate and strain broth
- Taste, season, and balance flavor
- Let chicken cool, then remove meat from bones and cartilage
- In seperate pot cook noodles for 1 minute less than package requires, Drain
- While the broth cooks, prepare garnishes
- Gather and place on table for self service
- In the bottom of a large (ramen) bowl, place a portion of chicken meat
- Top with noodles
- Add broth to cover
- Serve with garnishes and sauces on table for each diner to customise thier experiance
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