Pho Ga (IP 30 mins)

4 servings

from serious eats
INGREDIENTS
2 tablespoons canola or vegetable oil
2 medium yellow onions,
split in half
1 small hand of ginger,
roughly sliced
1 small bunch cilantro
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
6 to 8 chicken drumsticks
1/4 cup fish sauce, plus more to taste
2 tablespoons rock sugar or raw sugar, plus more to taste

To Serve:4 servings pho noodles, prepared according to package directions
1 small white or yellow onion, thinly sliced
1/2 cup thinly sliced scallions
2 cups mixed herbs (cilantro, basil, and mint)
2 cups trimmed bean sprouts
Thinly sliced Thai chilis
2 limes, each cut into 4 wedges
Hoisin sauce and Sriracha

DIRECTIONS

1.

Heat oil in a pressure cooker over high heat until smoking. Add halved onions and ginger, cut side down. Cook without moving, reducing heat if smoking excessively, until onion and ginger are well charred, about 5 minutes.

2.

Add cilantro, star anise, cinnamon, cloves, fennel seed, coriander, and chicken to the pot. Add 2 quarts of water, the fish sauce, and the sugar to the pot. Seal the pressure cooker and bring it to high pressure over high heat. Cook on high pressure for 20 minutes, then shock under cold running water in the sink (or release pressure valve if using an electric pressure cooker).

3.

Open pressure cooker. Transfer chicken legs to a plate. Pour broth through a fine mesh strainer into a clean pot and discard solids. Skim any scum off the surface of the broth using a ladle, but leave the small bubbles of fat intact. Season broth to taste with more fish sauce and sugar if desired.

4.

To serve, place re-hydrated pho noodles in individual noodle bowls. Top with chicken legs, sliced onions, and scallions. Pour hot broth over chicken and noodles. Serve immediately, allowing guests to add herbs, bean sprouts, chilis, lime, and sauces as

Thit Kho Trung

Instant Pot Thit Kho (Vietnamese Stewed Pork in Caramel Sauce)

First time making a dish in instant pot!!!

Ricky Ly’s Special Instapot Thit kho trung*

The meat came out super tender!!!!

6 Eggs - add 1 cup water to the ip, set to egg setting low (4min) , quick release then put eggs in cold water and peel or use stovetop

In the instant pot
add
cut 1-5 inch sections of pork belly or pork shoulder 2 lbs
Add Cooked eggs
1/2 can of coconut water
Four table spoons of fish sauce
Three tablespoons of sugar
Two table spoons of soy sauce
One tablespoon honey or caramel sauce
1/4 tablespoon chicken flavoring
One half onion slice
One thumb ginger

Set IP to Stew setting for 10 minutes
NR for 20 minute

Add soy sauce for coloring
Set to saute setting if you want thicker sauce

Enjoy the most tender thit kho trung ever and tell your momma u know how to cook now

Xin cam on quy vi

Ingredients:
2-3 pounds skin on boneless pork butt (can substitute boneless pork butt)
3 TB Fish Sauce
8 Eggs
1 shallot or half an onion, sliced
2 tsp minced garlic
3 TB Sugar
2 tsp oil
1 fresh coconut or 1 can CoCo Rico soda or 1 bottle Zico coconut water
Salt and black pepper

Directions:
1) Slice pork into 2” x 3” pieces
2) Marinate in fish sauce, black pepper, and sliced shallot or onion for 30 mins to overnight
3) Using the 5-5-5 method, hard boil your eggs in the Instant Pot (on a trivet and one cup of water in the bottom, steam for 5 minutes, NPR for 5 minutes, dunk in ice bath for 5 minutes). Rinse and dry out inner pot when done.
4) On a stove top burner, add sugar and oil over high heat. Sugar will melt and start to caramelize, pull when it starts to foam and pour into instant pot that has been set to sauté
5) Add marinated pork mixture, stir to coat and partially brown the pork
6) Add the coconut water and cover with more plain water if necessary
7) Add eggs and stir the pot
8) 45 to 50 minutes Manual High Pressure, 15 minutes natural pressure release
9) Taste and season the broth, serve over hot white rice