NAVIGATION
Turkey Pho [Phở Gà Tây]
in noodles
hoisin
Hoisin Sauce
in Technique
NAVIGATION
Hoisin Sauce
Yield
4Author
Chef Tu David PhuPrep time
10 MinTotal time
10 MinHoisin sauce is a savory-sweet dipping sauce commonly used in Vietnamese Pho. It can also be found in Cantonese cuisine as a glaze for meat, or an addition to stir fry.
Ingredients
- 1/4 cup,red miso (make sure sodium is below 10%)
- 1/2 cup, peanut butter (Smooth)_
- 2 cloves, fresh garlic (Peeled)
- 1 teaspoon, peeled ginger (Minced)
- 2 tablespoons, rice vinegar (Unseasoned)
- 2 tablespoons, coconut oil (Organic)
- 1 tablespoon, shoyu (Organic)
- 3 tablespoons, sugar (Organic)
Instructions
- In a large Vita-Prep blender, add all the ingredients
- Pulse for 15 seconds
- Blend on high until smooth (add a few drops of water, if needed)
- Remove the puree from the blender, store in an 8 oz. mason jar.
- Keep refrigerated. Shelf life is 5 days.
Notes:
This recipe is traditionally made with red fermented soy bean curds. They are impossible to source. Red miso is decent alternative. Make sure to source a high quality red miso, lower qualities tend to be very high in sodium.
Nước Tương Chấm (Peanut Dipping Sauce)
in Technique
Mì Vịt Tiềm [Saigon-style Duck Egg Noodle]
in noodles
NAVIGATION
This recipe was made in celebration of Liberty Duck Farm’s 30th Anniversary
Sonoma County Poultry was founded in 1992 by Jim Reichardt, a fourth generation duck farmer, in response to chefs’ demands for a larger, meatier, more flavorful duck. Our “Liberty Ducks” are a strain of Pekin Duck that was developed in Denmark and is suited to a slower, less stressful style of rearing. This results in a market age of about 9 weeks as opposed to six weeks for other commercially grown birds.
Sonoma County has the perfect climate for raising ducks in this style. Our temperate climate allows us to raise Liberty Ducks year-round, on straw litter, in an open environment with a minimum of intrusion. Liberty Ducks receive no antibiotics or hormones and are fed a diet that consists largely of corn and other grains. The combination of all these factors result in the best, most flavorful duck available in the country today.
Use Discount Code
‘cheftu’
for an additional 20% at check out
Phở Gà [Chicken Pho]
in noodles
Take the complexity out of cooking with Chef Tu’s Vietnamese Spice blends. These blends take the gratuitous effort out of stocking your pantry with the right spices. And the prudent tasks of measuring, so you can focus on cooking.
Nem Nướng Sausage Mix
All Purpose Lemongrass Blend
Multi-Purpose Phở Seasoning
![Phở Gà [Chicken Pho]](https://i.imgur.com/apv56Hm.jpg "Phở Gà [Chicken Pho]")
Yield 4
Prep time
30 MinCook time
2 H & 10 MTotal time
2 H & 40 MPhở Gà [Chicken Pho]
The dish’s origin is from China’s largest Island- #Hainan, Southern China. And made popular by its influx of immigrants. Towards the turn of the 20th century, many Hainanese migrated to various Mainland Southeast Asian (Vietnam, Laos, Malaysia, Thailand, Cambodia and Myanmar) nations; one of them being my grandpa onto Phu Quoc Island, Vietnam.In the latter half of the 20th century, the communist government of North Vietnam imposed food rationing on its citizens. Some called it social restructuring; others called it a purge. I agree with the latter. The suspicion of anything grilled, baked, or roasted would cause extreme animosity amongst neighbors, as they were most likely dining without. And often, enticed neighbors to report each other to local authorities. Naturally, chicken dishes such as Cơm Gà (Chicken Fat Rice) and Pho Gà (Chicken Pho) became staple recipes. Unlike grilling, baking, or roasting; their aromas from being poached (or boiled) were less intrusive.
Ingredients
Pho Broth
Pho Noodles
Ginger, Scallion and Bacon Sauce
Garnishes
Instructions
Prepare the Chicken - Brining
- In a large pot, fill it with 2 quarts of cold water
- Add 2 tablespoons of kosher salt, mix until salt is dissolved
- Brine the whole chicken for 15-20 minutes
- Drain the pot
- Rinse chicken under cold water, until water runs clear
Roast the Aromatics [Oven Broiler]
- Set oven on broil (low) preheat for 5 minutes
- Slice ginger into 1” chunks, do not peel
- Slice onion into 1 “ chunks do not peel
- Break apart garlic cloves, do not peel
- Place all aromatics in the oven to broil for 5-7 minutes. Then rotate the alliums for even charring. Broil for another 5-7 minutes
- Roast the aromatics until they are charred on all sides.
- Do not remove the char. The char is what will flavor the broth. And gives the broth a brownish hue.
Flame Roast the Aromatics [Butane Torch]
- Place the whole, skin-on (garlic, ginger, or onion) in a thick bottom pan.
- Place the pan on the stove.
- Turn on the butane torch. Make sure to reference the device's user's guide.
- Brush the flame evenly across the skin of the (garlic, ginger, or onion) until it's black in most spots—you want it to be charred.
- Do not remove the char. The char is what will flavor the broth. And gives the broth a brownish hue.
Make the Broth
- In the same large pot, fill the pot with 4 quarts of chicken stock and 2 quarts of filtered water.
- Add the roasted aromatics and Spice Tribe/Chef Tu Pho Seasoning.
- Add brined chicken to the pot and place pot on medium heat
- Add 2 tablespoons of kosher salt to the pot
- Bring the pot to a simmer and continue cooking for 40 minutes
- Remove chicken from the pot and check the chicken for doneness. Use a probe thermometer to penetrate the thickest part of the chicken. Internal temperature must reach 165 F. for 30 seconds.
- Continue to cook the broth on medium heat for another 20 minutes.
- Set aside the poached chicken to cool to ambient temperature before carving. [15 minutes]
- Carve the chicken: remove the breast off the bone; remove the legs and place them back into the broth; place the chicken bone carcass and chicken wings back into the broth as well.
- Please see [this YouTube] tutorial on how to carve your chicken (start at 1:47 mark)
- Continue to cook the broth on medium heat until it comes to simmer.
- Keep the broth at a simmer for 60 minutes - simultaneously use a skimmer to remove any scum that rises to the surface.
- Drain the broth through a fine-mesh strainer
- Return broth to the pot. Season broth with 1 tsp of Kosher salt, 4 tbsp fish sauce, and 2 tbsp organic sugar. Taste, and adjust the seasoning by adding more fish sauce, if needed.
- Bring the broth back to a simmer. Then, turn the heat to low, to keep the soup hot.
- While the broth is cooking, it's a good time to prepare the noodles, and also the herbs for the table so you have everything ready.
Cook Pho Noodles
- Soak the dried rice noodles in hot tap water for 10 minutes. They will soften just a bit, and become more opaque.
- Drain the noodles.
- Simultaneously. bring a separate medium-sized pot of water to a boil.
- Add noodles, stir occasionally to prevent sticking and burning
- Cook until the noodles are done (2-3 minutes)
- Once the noodles are done, drain the noodles into a food colander.
- Rinse them thoroughly with cold water until the water runs clear.
Assemble
- In a large soup bowl, first, start with your pho noodles to a bowl.
- Garnish with the bowl with 3-4 thin slices of chicken breast.
- Ladle boiling broth into the bowl.
- Garnish serrano slices, sliced scallions, and cilantro leaves.
- Serve immediately.
Ginger, Scallion, Bacon Sauce [optional]
- In a small saucepan, preheat the pan with 3 tbsp of avocado oil on low heat for 30 seconds
- Add 1/4 cup, Small Diced Lap Xuong (or Sub Applewood Smoked Bacon). And Add minced ginger to the saucepan and cook for 2 minutes, while stirring
- Add sliced scallions to the saucepan and cook for 1 minute
- Take the saucepan off the heat
- Add ½ tsp fish sauce
- Add ¼ tsp rice vinegar
- Add a 1/8 tsp of kosher salt
- Mix thoroughly before serving
Notes
Pho History
[Pre-Occupation]
Pho was originally made with water buffalo. And it wasn’t as popular at the time. It was a regional dish found in Northern Vietnamese provinces. It wasn’t the 19th century [In the era of French Occupation] that Water Buffalo in Pho was replaced with the European cow, specifically n Hanoi.
[French Occupation, 1900-1950s]
There are many contributing factors and theories. However, there was on the main fact gave birth to Beef Pho;
Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia, and the Chinese territory of Guangzhuowan]. Thus, translating a strong presence of French colonists. The demand from French palates brought the European cow.
Naturally, the European cow (as an ingredient) would find its way to Hanoi’s food scene to be utilized as an essential ingredient; beef found its way to be the permanent substitute for water buffalo in pho. Considering these historical contexts and cultural intersections, going into the 20th century, Pho would be a an iconic staple in street food in Hanoi. And its popularity was contagious. In the next 50 years, Pho would go from a local Hanoi favorite to a national dish.
[Vietnamese Communism & Food Rationing, 1950s-1975]
In the latter half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item. This “shift in policy” immediately reflected in the way people cook. Recipes were adapted. And Vietnam’s iconic Beef Pho evolved to Chicken Pho. As chicken pho stalls overtook Vietnam’s street with popularity, different regions in Vietnam started to form their own styles. Most notably, in the north and south.
[North Vietnam Chicken Pho] embraces the minimalistic approach. It’s about the broth, noodles, and meat; garnishes are kept to a minimum; broth seasonings are fatty and salty.
[South Vietnam Chicken Pho] is reflective of the abundance of herbs and spices found in South Vietnam. Pho styles in the south are always seasoned with a medley of warm spices; an abundance of herb garnishes are preferred; broth seasonings highlights are of licorice and alliums.
I love both (north and south Vietnam) iterations of Phở. And in homage to that, my recipe is an amalgamation of both styles. It’s a holiday favorite in the Phu house. Hopefully, in yours also.
Phở Dặc Biệt Recipe
in noodles
Navigation
![Pho Above [mobile].jpg](https://images.squarespace-cdn.com/content/v1/56cf7cfb0442626af6cd8f70/1617248613571-Z6NLJJ5GYBT8Z9AGTO6C/Pho+Above+%5Bmobile%5D.jpg)
Yield 6
Prep time
2 HourCook time
7 HourInactive time
4 HourTotal time
13 HourPhở Dặc Biệt
Pho has quite a captivating story that entails colonialism, food rationing, & diaspora. If there’s any Vietnamese dish that tells the story of Vietnamese history in the last 100 years, without hesitation, it would be #pho.
Ingredients
Broth
Pho Noodles
Garnishes
Instructions
Parboil Bones and Meat
- Clean the brisket, beef neck bones, and beef tendon under cold running water for 10 minutes.
- In a large pot, fill it with 12 cups of filtered water. Add 3 tbsp., of Kosher salt
- Bring the pot to a simmer
- Add the brisket, beef neck bones, beef tripe, and beef tendon.
- Bring it back up to simmer and continue to cook for 10 minutes.
- Skim any foam that surfaces.
- Take the pot off the heat. Remove the bones and meat.
- Rinse the bones and meat under cold running water for 5 minutes.
- Strain the stock from the pot through a fine-mesh strainer.
- Save the beef stock.
Make the Broth
- Roast the aromatics by setting your oven on broil (low, preheated for 5 minutes).
- Slice ginger into 1” chunks, do not peel
- Slice onion into 1 “ chunks do not peel
- Separate garlic cloves, do not peel
- Place all aromatics in the oven to broil for 10 minutes.
- Place all roasted aromatics into a large stockpot
- Toast the spices in a small saucepan, place the cinnamon stick, star anise, clove, and fennel seeds
- Heat the saucepan over low heat for 3-4 minutes, continually moving the pan to prevent the spices from burning
- Add spices into a large stockpot with parboiled beef neck bones, beef brisket, and beef tendons.
- Add the 12 cups of beef stock along with the parboiled beef neck bones and beef brisket.
- Add 4 cups of beef bone broth (or water).
- Add 2 tbsp. of Kosher Salt and 1 tbsp. of Organic Sugar.
- Once the pot comes to a simmer, bring the heat down to a low-medium.
- Continue to simmer the pot for 6 hours, skimming frequently (every 15 minutes) to ensure a crystal clear broth; with a minimum of 7 hours total
- At the [4th hour mark], remove your beef tendons and beef brisket from the broth. Rinse the tendon and brisket under cold running water for 5 minutes. Set aside on a cooling rack to cool for 3 hours
- As you approach the [6th and last hour], add the beef tripe to the broth; season the pot with 4 tbsp of Son Fish Sauce, 2 tbsp. of Kosher Salt and 2 tbsp. of Organic Sugar; prepare the noodles, and also herbs for the table so you have everything ready.
- At the [7th hour] Add the beef balls. And remove the beef tripe from the broth. Rinse the beef tripe under cold running water for 5 minutes. Set aside on a cooling rack to cool for 3 hours.
- Continue to skim the broth to remove any impurities (grey foam and grease) that have surfaced by skimming.
- Continue to simmer the broth for an additional 30 minutes.
- Turn the heat to low, to keep the soup hot.
Slice Meats
- Slice the tendons 1/8" thick on its bias, with a sharp knife.
- Slice the beef tripe 1/8" thick on its bias, with a sharp knife.
- Slice the beef brisket 1/8" against the grain, with a sharp knife.
- Slice the beef balls into halves or quarters. (optional)
Cook the Noodles
- In a medium-size pot filled 75% with water and bring to a boil.
- Add the fresh pho noodles and blanch for 5-7 seconds in the boiling water.
- Remove the noodles from the pot with a strainer or colander.
- Immediately assemble pho noodles into your bowls. The longer the noodle sits, the stickier it will be.
Assemble
- In a large soup bowl, first, start with 4 oz. of blanched pho noodles in the bowl
- Garnish the bowl with sliced beef tendon, brisket, tripe, and beef balls.
- Ladle hot beef broth (10 oz.) into the bowl
- Garnish the bowl with sliced yellow onions, scallions, cilantro, and Thai basil.
- Serve immediately with Tiger Sa Tế, Son Fish Sauce, Hoisin and Sriracha as table condiments.
Notes
✨PHO HISTORY✨
————————————
[Pre-Occupation]
Pho was originally made with water buffalo. And it wasn’t as popular at the time. It was a regional dish found in Northern Vietnamese provinces. It wasn’t until the 19th century [French Occupation] that Water Buffalo in Pho was replaced with the European cow, specifically in Hanoi.
[1900-1950s]
There are many contributing factors & theories. However, there was one main fact that gave birth to Beef Pho; Hanoi was the capital of French-Indochina [compiled nations of Vietnam, Laos, Cambodia, & the Chinese territory of Guangzhuowan]. Thus, translating a strong presence of French colonists. The demand from French palates brought the European cow.
Naturally, the European cow (as an ingredient) would find its way to Hanoi’s food scene to be utilized as an essential ingredient; beef found its way to be the permanent substitute for water buffalo in pho. Considering these historical contexts & cultural intersections, going into the 20th century, Pho would be an iconic staple in street food in Hanoi. And its popularity was contagious. In the next 50 years, Pho would go from a local Hanoi favorite to a national dish.
[1950s-1975]
In the latter half of the 20th century, food rationing was imposed on the citizens of Vietnam, in particular rice. And left no room for other ingredients (beef) as it was considered a luxury item. This “shift in policy” immediately reflected in the way people cook. Recipes were adapted. And Vietnam’s iconic Beef Pho evolved to Chicken Pho.
[1980’s]
The International Vietnamese Diaspora community is a generation without. Their generation [birth years: 1950s-1980s] experience severe hunger. Thus, translating into their special relationship with food. In their new communities, they would attempt to assimilate. However, their memory taste of Pho remained. And it was in these expat Vietnamese communities that Beef Pho, once again, had its uprising.
