Pho and Champagne in Bed
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Preheat the oven to 350 degrees.
Roast the onion and garlic on a small baking sheet until their skins turn a crisp, golden brown. Let cool and peel.
Lightly salt the chicken inside the cavity and out with 2 teaspoons of the salt, and then place it in a medium-sized pot. Add enough room-temperature water to cover the bird (about 10-15 cups), along with the star anise, cinnamon, and lemongrass.
Simmer lightly over medium-high heat until the chicken reaches an internal temperature of 165 degrees, for 1 ½-2 hours. Remove the chicken from the pot and set aside. Save the broth and keep it at a simmer.
Add the roasted onion and garlic, fish sauce, and soy sauce to the broth. Simmer for another 2-3 hours. Meanwhile, remove the cooled chicken from the bone and shred it on a cutting board. Add the bones back into the broth while it simmers for the remaining cooking time for more intense flavor. Season to taste, using about 1 teaspoon of salt.
In another large pot, bring water to a boil and cook the rice noodles according to the package directions.
Pop that champagne and toast to the best soup you've ever made. Place the noodles into 6 individual bowls and top with your choice of bean sprouts, scallions, and cilantro, and the shredded chicken. Ladle hot broth on top of each bowl to create a delish soup. Garnish with your choice of lime wedges, fresh mint, or basil, and lots of Sriracha!
How to Make Chef Jet Tila’s Quick Beef Pho Recipe
Nights In benefits World Central Kitchen, an organization that is working across America to distribute fresh meals to communities and frontline workers that need them most, while also helping put restaurants back to work by integrating them into food relief efforts.
Here’s what you missed from the Nights In livestream event.
A beef pho you’d find on a restaurant menu can take two days to simmer and perfect. But chef (and James Beard Award nominee) Jet Tila has found a way to bring the pho experience home — and in less than a half hour, if you can believe it. “This is about 80 percent to 90 percent of the quality of what you’d find at a restaurant,” Tila said on Wednesday’s Nights In livestream.
With chef and host Jordan Andino stunned (along with, assumably, every other viewer), Tila took his audience through a quick recipe for beef pho at home — and shared his helpful hacks along the way. Among his hot tips for making pho at home?
- Use a tea ball strainer for your aromatic ingredients (the star anise, cloves, and cinnamon stick). It looks professional, and you can easily remove the aromatics when you’re ready.
- Slice partially frozen (meaning not fully defrosted) meat to achieve that restaurant-style shaved thinness.
- Look for rice stick noodles at the store, made in Vietnam or Thailand. Soak the dried noodles in warm water first, then boil them until they’re al dente.
- Think outside the box for your drink pairing though Tila says he’s a beer drinker, he’d pair this pho with a “phenomenal bottle of Champagne” if he was “feeling bougie.” “You want something with a little acid and a little sugar,” he said of other wine pairings, like riesling, gewürztraminer, and sauvignon blanc. “Tannins are no bueno here.”
And of course, the true debate of the night was how to to add the finishing sauces, hoisin and sriracha: to dip or not to dip? To pour directly into the broth, or dunk your meats on the side? Commenters were split, but Tila said he prefers to dip.
Instant Pot Champagne Chicken
There are few things worse than moving. All that packing, moving and unpacking is enough to turn your hair gray and chase people with rolling pins. But I kept telling myself this move will all be worth it for the new kitchen alone!
So I found it only fitting to christen this new kitchen with a recipe that has a celebratory theme. When we celebrate life, we typically not only drink, but we drink a lovely, bubbly drink we know as Champagne. Of course I had to come up with a dish that has a Champagne-based sauce that would elevate your Instant Pot flavor game to the next level.
And folks, I give you a rich, creamy, Champagne sauce that will have you popping your corks all over the place!
Here’s How I Made It! (scroll down for the written recipe):
Begin with some lovely shallots…
Then whisk together some flour, salt and pepper in a mixing bowl…
…and then take some thinly sliced chicken breasts (about 1/4 – 1/2″ thick as referenced above).
Take each slice of chicken…
…and completely dredge (coat) on all sides in the flour mixture.
Set aside on a plate when done.
Now add some olive oil to your Instant Pot and give it some heat.
Once heated, in batches, add the chicken and lightly brown on each side.
Give it a flip mid-way through!
And then remove to a plate when done. The color should look just like this.
Repeat the process until all the chicken is lightly browned and then set on a plate
Now go back to the pot and add in some butter.
Swoosh it around with a mixing spoon, deglazing (scraping) the bottom of the pot to get up any flour remnants from when browning the chicken.
…and sauté for a short time.
Now, let’s add in some mushrooms…
…and allow them to sauté as well for a few moments (they will absorb all the remaining butter and oil).
Now, pour in some chicken broth.
And now it’s time get a bottle of some bubble because it’s time to POP that cork (this part is always a little fun/scary)…
Pour the Champagne into the pot…
…and watch it bubble all majestically and fancily for a moment (we are so bougie today).
Now, add in some Italian seasoning…
…and stir everything together in the pot.
Add the chicken back into the pot…
…and let it rest on top of the broth.
Top it off with some cherry or grape tomatoes…
…and a bunch of spinach (but don’t stir it them in – leave as is. It will cook down into nothing). Secure the lid and cook at high pressure.
When done, it’ll look like this. (See? I told you the spinach cooks down!)
Remove the chicken with some tongs…
…and place in a serving dish. Set aside for the time being.
Now let’s focus on making this sauce extra astounding. Give the pot some heat.
And create a cornstarch slurry to thicken it up a bit. Take equal parts cornstarch…
Once the pot’s bubbling, stir in the slurry…
…and it will thicken up perfectly almost immediately. After a moment of bubbling, turn off the heat.
Finish it off with some dairy. Add in some Boursin (or cream cheese)…
…and stir until totally melded into the sauce.
And folks, just LOOK at this sauce! Fit for the fanciest of people such as yourselves!
Smother the chicken in the sauce.
Call over a friend, loved one or stranger and give them a try.
And you they will pop their corks it’s that good! Serve over pasta, rice or veggies if you wish!
Enjoy this unforgettably fabulous dish!
At the time of this post, Pressure Luck used Better Than Bouillon/Southeastern Mills for all soup bases and bouillon
What is Pho?
Pho is a popular Vietnamese street dish that essentially is a brothy noodle soup that has gained quite the following the last few years, with lots of restaurants that specialize in pho popping up all over the place. Filled with lots of rice noodles, herbs and typically beef or chicken plus a rich spiced broth, pho is a perfect meal for chasing away the chill of winter!
Interested in more Slow Cooker Meals? Check out our Shredded Chicken Tacos that we make using our crockpot! These are a big family favorite!
The Best Pho in NYC Comes With an Unusual Add-In
“It’s like dad’s pho,” my mom remarked off-handedly as she took the inaugural sip of broth in front of her. I paused chopsticks halfway from bowl to mouth, somewhat surprised by that rare, ringing endorsement—after all, if you ask any Vietnamese person where to find the world’s best pho, they’ll assure you it’s the one they eat at home.
But we’re not at home we’re at Madame Vo, a year-old restaurant in the East Village neighborhood of New York, a city whose historic dearth of “good” Vietnamese restaurants long puzzled transplants like me. That tide is slowly turning, thanks to a new wave of upmarket Vietnamese eateries that include this small, unfussy restaurant owned by husband-wife duo Yen Vo and chef Jimmy Ly.
The Madame Pho comes with one over-the-top surprise: bone-in short rib. Matt Taylor-Gross
The couple met in New York City, where Jimmy was raised in a Vietnamese community in Queens. Madame Vo, as her husband calls her, was born in a Thai refugee camp and raised in a Vietnamese enclave in Mississippi, before moving to Houston, America’s largest concentration of Vietnamese-Americans outside of California.
The menu, a marriage of the two families’ recipes, speaks to that varied upbringing, with tough-to-find regional and home-cooking specialties like ga kho gung, or clay-pot chicken braised in ginger hu tieu sate, Ly’s version of a Saigon street dish of spicy sate sauce on rice noodles and bun bo Hue, a spicy lemongrass-forward central Vietnamese noodle soup.
We sat down with Madame Vo owners Yen Vo (Mme. Vo) and chef Jimmy Ly to learn the secrets of their pho. Matt Taylor-Gross
The first thing I noticed was the richness—the broth simmers fatty meats like brisket and oxtail—layered with the savory sweetness of fish sauce intermingling with rock sugar and fragrant toasted spices. In stark contrast to the crystal-clear minimalist stocks of Hanoi, the style of pho here is distinctly Southern, embracing big, bold flavors and heaps of fresh garnishes like bean sprouts, jalapeños, lime, and basil.
But the dish’s star factor is the optional addition of bone-in short rib used to simmer the stock but also crowned on top of the bowl before serving. Though exceedingly Instagram-friendly, Vo says the idea actually originated on her side of the family: her mother used to make pho that way for her and her siblings.
“When I was younger, I didn’t eat any seafood at all—I loved beef,” explains Vo, noting that seafood backbones a plurality of Vietnamese dishes. “So when my mom would make pho, she would put in extra beef just for me.”
Want to make the Madame Vo pho at home? We’ve recreated chef Jimmy’s recipe below.
212 East 10th Street
New York, NY 10003
Get the recipe for Beef Short Rib Pho » Michelle Heimerman
Eatable News: Gummy Bear bed, Peeps on the potty, the pho’wich and more
It’s been a very eatable week in the food world, chock-full of surprising mashups, awesome Easter candy hacks, drool-worthy recipes, over-the-top cocktails and a candy-covered bed you have to see to believe.
Dive in to catch up on all the delicious food news you missed. And don’t forget to check out last week’s tastiest tidbits.
1. Gummy Bear bed
Craig’s Beds just made all your midnight snacking dreams come true. They’ve covered a queen-size mattress in over 25,000 gummy bears to promote their new bed, “which is said to feel like you are sleeping more soundly than twenty-five thousand hibernating (gummy) bears.” The project was meant to show “just how willing Craig’s Beds is to go above and beyond to provide their customers with a memorable shopping experience…” What a time to be alive.
2. Kit Kat Sandwich
First Kitchen, a Japanese fast-food chain, recently rolled out the Kit Kat Sandwich, which consists of white bread + Kit Kat candy bar + whipped cream + orange peel. I’m not sure how I feel about the bread-Kit Kat combo, but I’d be willing to try it out for science. They’re priced to sell at 220 yen ($1.81), but they’re available for only a limited time.
3. Best use of Peeps, ever
Maybe it’s because I have the sense of humor of a 12-year-old, but these Peeps on the potty win Easter 2015 and every other Easter after that.
4. Easter bunny Jell-O shots
In other ways to make Easter candy way better, I present these bunny Jell-O shots from Oh, Bite It! Because a hollow chocolate bunny (or several of them) filled with boozy Jell-O is quite possibly the best thing I could ever get in my Easter basket. (If you’re more of a wine gal, there’s a chocolate bunny hack for that too.)
5. Battle of the bloody marys
The trend of insanely garnished bloody marys seems to be on the upswing again, with these two contenders duking it out for top billing in the craziest cocktail category.
A bloody mary topped with a whole fried chicken and various accoutrements seems like it should take the cake, right?
Wrong. This masterpiece comes complete with a roast chicken, a burger, a pulled pork Sriracha-glazed slider, onion rings, chicken wings, a pulled pork mac and cheese hot dog and a brownie for dessert. Of course.
They both cost about $50 and would likely eliminate the need for brunch for several people. Which one gets your vote? (Both is a completely acceptable answer.)
6. Big Poppa Tart Donut
Put your stretchy pants on… The evil geniuses at Donut Bar stuffed a Pop-Tart into a doughnut and made this breakfast bonanza weighing in at 1 pound. The Big Poppa Tart was only meant to be a weeklong special, but due to the (not at all surprising) viral response, it’s now become a permanent menu item. If you’re not lucky enough to live in Southern California, I recommend shoving a Pop-Tart into a jelly doughnut. Big Poppa Tart Donut, hacked.
7. World’s largest peanut butter cup
The Candy Factory in Los Angeles set out to break the world’s record for largest peanut butter cup, which had previously been set at 250 pounds. Looks like they’ve smashed through that with this 440-pound whopper made in a (hopefully unused) kiddie pool. Once verified, the massive treat will be cut up into 1-pound pieces and sold for charity. Now that’s sweet. (See what I did there?)
8. New line of real Sriracha snacks
There are plenty of Sriracha-flavored foods out there, but good news for those who want the real deal. Huy Fong Foods, the maker of the one and only original Sriracha sauce, has partnered with Pop! Gourmet Foods to make its own line of genuine Sriracha-infused snacks. This Sriracha popcorn is already being sold in stores, and Yahoo reports that you can soon look forward to snacking on spicy potato chips, croutons, tortilla chips, hummus and more.
9. Food mashup mania
It’s been a delicious week for food mashups. First we were gawking at an over-the-top ramen burrito, and now I’m dreaming of this pho’wich. This luscious combination of soup and sandwich marries classic pho with a pastrami sandwich. Yes, seriously. Find out how it’s made on Food Mashups.
10. Drool-worthy recipe of the week
It’s hard to pick just one, but this week’s drool-worthy recipe winner has to be Spache the Spatula’s peanut butter bananas Foster cheesecake (with Do-Si-Do crust). If you ask me, this isn’t a dessert you make to use up leftover Girl Scout cookies &mdash it’s why you buy them.
Pho Cocktail Recipe
Original recipe by Pham Tien Tiep, adapted by Cocktails & Bars
- 60 ml oriental spiced gin or dry gin
- 15 ml triple sec
- 25 ml pho spice syrup
- 25 ml lime juice, freshly squeezed
- 1 dash of fish sauce
- 1 dash Sriracha sauce
Glassware: old fashioned glass or China bowl
Garnish: coriander sprig, red chilli, lime wedge, star anise
Add the gin, triple sec, pho spice syrup, freshly squeezed lime juice, fish sauce and Sriracha sauce to a cocktail shaker with ice. Shake vigorously until the tin is very cold. Strain into a chilled old fashioned glass with a large ice cube. Garnish with coriander sprig, lime wedge and red chilli.
Spicy Sriracha Vietnamese Pho Soup [30 minute recipe!]
Growing up in the Washington, D.C. area, pho soup is a staple at densely populated Vietnamese restaurants across the region. So of course – my favorite thing being a homebody and drinking copious amounts of wine with the sous chef and our dog-child – why go to a restaurant, when you can make it right at home?
Also, enter my best friend, who is religiously doing the Whole30 diet [caveat: she drinks wine = why we’re still friends], and is my most favorite dinner guest ever. Naturally, I want to make something delicious, but something that can still be adapted for her diet. Major obstacles being cheese, cheese, oh, and cheese. But that’s okay. Because we are resourceful individuals!
And since I’ve been on a ridiculous soup bender [broccoli & cheddar soup, roasted cauliflower soup, spicy black bean soup, the list is endless], and craving a bowl of spicy pho, I thought this would fit the bill perfectly. And my friends, this did not disappoint. This was seriously excellent, and you’d have no idea you weren’t in an authentic Vietnamese pho restaurant! And as for the Whole30 adaptation (or paleo), skip the rice noodles, and slurp up all the flavorful broth and all of the delicious fixings.
Healthy Chicken Pho with Zucchini Noodles
Homemade Vietnamese Pho soup that’s been healthified with zucchini noodles and packed-full of veggies. Don’t be intimidated, this Healthy Chicken Pho with Zucchini Noodles is a lot easier than you think!
Another month, another round-up! We are so excited to be back this month with another healthy round-up series, this time featuring everyone’s favourite new gadget, the spiralizer.
Not surprisingly, all 6 of us own the same spiralizer and are all completely obsessed with it. I find myself using it mainly to make my Baked Curly Fries but the possibilities truly are endless.
With a spiralizer, you’re able to turn almost any vegetable into vegetable noodles! It’s an awesome tool if you’re keeping things low carb, or in my case just looking to up your vegetable game!
Chicken Pho will forever remind me of Pho Bang New York (yes that’s its real name…) which naturally is located in Montreal (wtf?). When C was living there post-grad his loft was in The Old Port, which if you have any experience with MTL know that it’s barren when it comes to restaurants. Sure, there’s tons of rip-off touristy places or fancy-shmancy restos but for a good ole’ casual dinner there is nothing. The closest grocery store is a half hour away…my greatest nightmare.
As a result, C and I ate Pho from one of the few options (still a 20 minute walk away) almost everyday. It helps that it’s AMAZING but it’s a little low on the veggie-count so I’m pretty sure I developed scurvy everytime I visited.
Since moving back to Toronto, I’ve made it my mission to master pho at home. I’ve learned two lessons, you MUST roast the onion and ginger and the deliciousness is all in the quality of the broth. I’ve tried making cheaters broth with just chicken stock, and I’ve done the whole simmering bones stock for hours on end, which is delicious but takes forever. Fortunately, I managed to find a happy place in between which requires only an hour of simmering but is still completely delicious.
I think people get intimidated when a recipe is outside of their day-to-day culture. I don’t have a Vietnamese bone in my body, but this Vietnamese chicken soup certainly doesn’t show it. It really is just standard chicken soup with a few extra spices. I promise you can handle it.
Not that pho is inherently unhealthy, but this version is way healthier! With a ton of added veggies from the bok choy, bean sprouts and zucchini noodles, I’m thinking I could relive my Montreal days and eat this soup every single day. Looks like my spiralizer is going to get a serious workout!
Lane: It&rsquos hot, it&rsquos greasy, it&rsquos beyond delicious, and it knows it. There&rsquos nothing about bacon that doesn&rsquot make you want to make out with someone in a primal way.
Frank: Bacon is sexy in an earnest kind of way. It&rsquos the Seth Rogen of sexy foods.
Lane: You can get really fancy ones, blindfold the other person, and have them guess which ones they are. Even if they get it wrong, everyone still wins because sex happens.
Frank: Cheese is sexy in a sophisticated kind of way. Like a hot librarian.