Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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Rating: 0
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Rate this recipe!
Print Recipe
This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Ingredients
For the Chicken and Broth
To Serve
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker, until just starting to smoke, place the onions cut side down along with the ginger. Leave the top off the pressure cooker for this. Cook without moving for 5 minutes or until charred.
  2. To the pot, now add the water, and remaining Chicken and Broth ingredients. Stir, then cover and lock the lid, bring to pressure on high heat, when the jiggler is moving and venting pressure, turn heat down to maintain jiggler movement and start timing for 8 minutes.
  3. When the 8 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally. This can take 10 to 20 minutes.
  4. When it is safe and no pressure remains in the cooker, open and using tongs or a slotted spoon, remove the chicken legs to a plate.
  5. Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and ladle off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
  6. While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
  7. To serve, place a serving of cooked rice noodles in a serving bowl, add a chicken leg or two then some sliced onion and spring onion. Ladle the hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.
Recipe Notes

I will price this when I get chicken legs again, for now I will say low cost.

Adapted from an internet recipe.

Quick Vietnamese Beef Pho (Phở)
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Quick Vietnamese Beef Pho
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Pho is pronounced 'fuh'. Traditional Vietnamese Pho is a time intensive process to make the broth, the broth is everything in pho. This is a quick version, using ready made beef broth so this will not be exactly like the long simmer time to make directly from beef bones. On my to cook list for sure.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
For the Broth
For Serving
Servings: servings
Instructions
  1. Peel the onions and cut into quarters from top to root, and peel the ginger and cut into quarters lengthwise.
  2. Using a gas stove, use tongs to hold the onion and ginger pieces over high flame to char the pieces, do this until all the pieces have charred spots on them. If no gas stove, place on a baking sheet directly under the broiler for a few minutes to start them to char. Rinse under running water to remove any loose or overly charred bits. Set aside.
  3. In a large pot, you are going to dry roast some items, add the cinnamon, star anise, cloves, and coriander seeds and turn on the heat to medium low and toast them for 1-2 minutes and they will become very aromatic, stir them to preventing burning.
  4. When the items in the pot are toasted and aromatic, add the broth, charred onion and ginger, soy sauce, and fish sauce. Bring this to a boil then reduce to a simmer, cover, and simmer for 30 minutes.
  5. While the broth is simmering, place the beef in the freezer for 15 minutes, this is to firm it up in order to be sliced thinly. When the beef is firm but not frozen through, remove the beef to a cutting board and using a very sharp knife, slice across the grain, so take the steak and cut into several pieces, then turn each piece on its side, then thinly slice, goal is slices 1/4 inch thick or less, try and keep them uniform in thickness to they are cooked evenly. When all the beef is sliced, cover and place in the fridge.
  6. In another pot, fill about halfway with water and bring to a boil, then drop in the noodles and cook to the package instructions, 1 to 4 minutes depending on the width. When tender, remove and run under cold water to stop the cooking. Toss the noodles with just a spoon or so of a neutral tasting cooking oil to keep from sticking together.
  7. When the broth is ready at 30 minutes, a little longer does not hurt πŸ˜‰ place a strainer on another pot, pour the broth through the strainer, discard the contents of the strainer, place the broth back on the heat on a low simmer, you still need to keep the broth very hot in order to cook the beef, but not boiling.
  8. Prepare the topping by putting the spring onion, lime wedges, chili slices, bean sprouts, and herbs of your choice into individual bowls and placing in the center of the serving table.
  9. Divide the noodles between serving bowls, top with slices of beef in a single layer to ensure even cooking.
  10. Ladle the piping hot broth over the noodles, pouring evenly over the beef, this will cook the beef.
  11. Let people add their own toppings as they choose, enjoy.
Recipe Notes

I will price this when I get a good cut of beef. For now I will say fair cost.

Adapted from an internet recipe.

Shrimp Egg Foo Young (ι²œθ™ΎθŠ™θ“‰θ›‹)
Shrimp Egg Foo Young (ι²œθ™ΎθŠ™θ“‰θ›‹)
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This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Shrimp Egg Foo Young (ι²œθ™ΎθŠ™θ“‰θ›‹)
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This is an adaption of the classic Cantonese dish, Egg Foo Young. On my to cook list.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Gravy
Servings: servings
Instructions
  1. Cut the cleaned shrimp into 3/4 inch pieces and place in a small bowl, sprinkle a pinch of salt and pepper over the shrimp and mix in, set aside.
  2. In a large bowl or large measuring cup, add the eggs, a pinch of salt, and the Chinese 5 Spice powder and whisk the eggs. Add the mushrooms, bean sprouts, spring onion, and shrimp. Mix well.
  3. In a small pot add the gravy mixture and simmer over low heat for about 5 minutes until bubbly and thickened.
  4. In a small pan, 8-9 inches, heat 2-3 tablespoons of oil on medium heat. When the oil is hot, pour in 1/3 of the egg mixture. Cook for about 4-5 minutes or until the bottom is gold brown, flip and cook for another 2-3 minutes more or until golden brown. Remove to a plate. Repeat two more times.
  5. Spoon over the gravy and enjoy.
Recipe Notes

Low cost.

Variant: Replace the Chinese 5 Spice powder with White Pepper powder.

This recipe for Shrimp Egg Foo Young is from China Sichuan Food.

Egg Foo Young with Steamed Rice (θŠ™θ“‰η…Žθ›‹ι₯­)
Egg Foo Young with Steamed Rice (θŠ™θ“‰η…Žθ›‹ι₯­)
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This is a classic Cantonese dish not to be confused with Foo Young Egg (θ’ΈθŠ™θ“‰θ›‹) which is the basic Chinese Steamed Egg. This is a leftover recipe as the meat ingredient is Roast Red Pork to make it a more Thai style dish. If you have the desire, you can make Chinese Char Sui (which is basically Roast Red Pork). You can top this with either light soy sauce or the gravy as listed here.
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Egg Foo Young with Steamed Rice (θŠ™θ“‰η…Žθ›‹ι₯­)
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This is a classic Cantonese dish not to be confused with Foo Young Egg (θ’ΈθŠ™θ“‰θ›‹) which is the basic Chinese Steamed Egg. This is a leftover recipe as the meat ingredient is Roast Red Pork to make it a more Thai style dish. If you have the desire, you can make Chinese Char Sui (which is basically Roast Red Pork). You can top this with either light soy sauce or the gravy as listed here.
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 serving 5 minutes
Cook Time
5 minutes
Ingredients
For the Gravy
Servings: serving
Instructions
  1. In a large bowl, add the eggs and a pinch of salt and whisk, then add the pork, mushrooms, bean sprouts, and spring onion and mix well.
  2. In another small bowl or measuring cup, mix together the Gravy ingredients. set aside.
  3. Add some steamed rice to a plate.
  4. Heat the oil in a small non stick pan over medium low heat, when hot, slowly pour in the egg mixture and use the spatula to to keep the mixture into a round patty. Cook for about 3 minutes or until the bottom is golden brown, the egg over and cook until golden brown on the bottom. Flip the egg over again, fold in half, remove from the pan and place on top of the rice on the plate.
  5. In a small pot add the gravy mixture and heat over medium high heat bubbly and well thickened, about 1-2 minutes, stirring continuously. Transfer to a small bowl.
  6. Sprinkle the Egg Foo Young with sliced spring onion and spoon on some gravy, enjoy.
Recipe Notes

Low cost as the Roast Red Pork is a leftover from another meal.

Variant: Omit the Gravy and simply top with light soy sauce.

This recipe for Egg Foo Young is from China Sichuan Food.

Papaya, Orange, and Cha Lua Salad
Papaya, Orange, and Cha Lua Salad
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This can be spicy or non spicy depending on your preference. No quantities stated as this is a make what you need type salad.
Prep Time
10 minutes
Prep Time
10 minutes
Papaya, Orange, and Cha Lua Salad
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This can be spicy or non spicy depending on your preference. No quantities stated as this is a make what you need type salad.
Prep Time
10 minutes
Prep Time
10 minutes
Ingredients
Servings:
Instructions
  1. Mix everything in a large bowl, serve. How easy was that?
Recipe Notes

Low cost.

Adapted from an internet recipe.