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
[0] https://www.seriouseats.com/pressure-cooker-fast-and-easy-ch...
The article about ramen made me salivate, so I thought, hey, I know ramen is gonna put me in a comma, let me MacGyver pho - because the closest place to me that serves pho is named "Sushi Thai", so you know... :)
In this Florida weather, "Okroshka soup" [0] is more appropriate (Eastern European summer soup), but it's too much to chop and I already had nice bones for a pho.
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 heard great things about them.
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.
Love that this popped up on HN. Been making this recipe regularly for going on 14 (?) years now.
same here, one of my family's favorites
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.
Ex-wife. I was not aware he went to MIT though (got a degree in architecture)
Ex-wife I believe?
Kenji worship can be a little weird, but assuming because of his heritage means he can't cook Pho is ridiculous. His contributions to Serious Eats and America's Test Kitchen have immensely pushed food science forward.
I popped in here just to say I would fight anyone who asked why Kenji would be on HackerNews and yet I was too late.
Also, authenticity about recipes is the “but does it scale” of app discussions. It’s ok to just let people enjoy stuff. Not everything is a purity test.
The statement that electric pressure cookers measure pressure absolutely (i.e. not relative to local pressure) was news to me, and definitely a good hack to know if you're living at altitude.
Electric cookers don't "measure" pressure. They are thermostatically controlled via a sensor touching the bottom of the bowl and, because they are sealed, that temperature directly translates to the same pressure no matter what altitude you're at.
In addition to what others have said, the OP posted their rationale in a comment along with the post: https://news.ycombinator.com/item?id=49135427
Kenji Lopez Alt is a well known chef who writes a lot about the science behind making food (which might contribute to it being HN-worthy). Though I understand where you're coming from, his ethnicity (Caucasian and Japanese; the Lopez comes from his wife) is irrelevant in the light of the fact that he is a professional chef.
Pho bo (beef pho) typically takes at least 8 hours and is better simmered overnight, so cutting it down to 30 minutes and still having a good result is very useful.
Check out Kenji’s book, The Food Lab. (Also the name of his blog before it merged with Serious Eats.) You’ll get a sense of what makes him popular among nerds who like to cook.
He used to own a restaurant in downtown San Mateo called Wursthall. It has since closed. He lives up in Seattle now but I am not aware of him being involved in any new restaurants.
My Instant Pot has AI and when I turn it on I hear Kenji Lopez guiding me through the recipe steps.
Seems like you didn't read the article very well. Kenji is a well known chef that does a lot of testing of methods so many recipes come with a story but you can also just scroll to the bottom
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.
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.
Particularly tonkotsu, which basically has fat emulsified into it. My understanding is that ramen was originally a workman's meal -- inexpensive and calorie rich food for laborers.
I had a Japanese teacher a few years ago who explained that Japan's ramen is the US's "burger and fries". It's calorie-rich processed food that's available everywhere. They are prepared in advance, served very quickly (usually within a few minutes), and people finish their meals within 15 minutes. It's far closer to "fast food" than most Westerners realize. The average ramen outside Japan is far more elevated than within Japan.
Instant (4 minutes in microwave) tonkotsu @$2.79 is surprisingly good:
https://www.doordash.com/products/nongshim-tonkotsu-premium-...
As a lover of both pho and ramen I feel I can compel with you on the crispy factor - like pho is more for a jungle - and also on the food coma factor of ramen - a meal for the monsoons, perhaps - but nevertheless need to point out to you that there are also crispy ramens, with sprouts/lime/mint/japaleno, too.
In fact there is no ‘one ramen’, it has to be said; there are regional variants where the “scrap food” of the area is used as the decoration to the base, where a noodle and boiled-meat leftover soups/stock are combined …
I have very sleepy pho’s in my neighborhood, also .. just sayin’. Both are great, you’re right, they are a wonderful branch of food.
Best pho I had was in Tokyo, thinly sliced raw wagyu melted into the soup. Though theres as many ramen styles as there are cities in Japan, some style would likely suit you.
Yes, tori paitan is one nice light alternative to the popular and heavy tonkotsu.
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.
One of the reasons why I loved The Food Lab was that very often Kenji would write several versions of a recipe at different effort levels, along with detailed reasonings about why and how he shortened a step and what one was giving up by doing so. While he didn't do that for the Pho Ga recipe, he did do that for his Beef Pho recipe, with a full blown 6 hour "traditional" version [0] and a faster (although still not as fast as the pressure cooker pho ga one) 1 hour version of the recipe [1]. My guess is that the write ups of the 3 recipes together probably give one enough information to dial in relatively precisely how much effort you want to give and which steps one can skip or reduce.
I assumed it would use chicken broth. Obviously not a chef, but I am going to give it a go.