Instant Pot Pho Ga

I joined an Instant Pot group on Facebook after seeing a foodie friend speak praises of her love for her pressure cooker.  I honestly didn't think I would like it but I am always open to the idea of making life a little easier.  I finally got one and after boiling my first egg, I became motivated.

I remember my friend Anneka made pho ga and I told my husband that she made it in 30 mins.  He said that I should give it a go.  I didn't want to go my usual pho ga recipe, which is delicate with a hint of star anise and cilantro.  I was looking for something a little more bold because of the shortened cooking time, thinking that I couldn't get the flavors.  But the final product was so amazing, I didn't even add very much at the end.

Serves at 4-6

Stock:
1 Tbsp cooking oil
1/2 onion, cut into quarters
3 inch chubby knob ginger, peeled and sliced
4 cloves
1 pinch who cumin seed
1 3-inch piece cinnamon stick
1 black cardamom pod
1-2 points star anise
2 leg quarters or 4-5 chicken thighs or drumsticks, with bone and skin attached
8 cups of hot boiling water
2 Tbsp fish sauce
1 Tbsp kosher salt

Bowls:
1 package banh pho/pad Thai noodles (soaked in boiling water for 15 mins)
1 lime, quartered
1 cup blanched mung bean sprouts
Chopped green onion and/or cilantro
Thai basil


Hit the saute button on your instant pot.  Scrub your chicken pieces, making sure to rub the joint part well, especially any bones exposed.  Pat chicken dry.  Add the oil to the pot insert and drop the onion and ginger when the oil is hot and saute it for about 1 minute.  Drop in the spices and saute until they start to smell.  Add the chicken and water.  Close the lid and set to manual for 30 mins and use a quick release.  Pull out chicken and strain, if you desire.  Finish the broth with fish sauce and kosher salt.  Adjust to your taste if needed.

Pan Fried Snapper with Tomato-Scallion Nuoc Cham

Snapper was on sale at my local market this week and I usually never buy fish that isn't on the bone, but the thought of a good piece of fish was calling out to me.  On my father side of the family, fish is a normal meal for him growing up in a fishing village.  I remember my dad made fish different ways when we were growing up on the Gulf Coast.   As I was frying the fish, I heard my father's voice said that nuoc cham various depending on the dish you eat.  I  had a vision of my mom's plate of banh beo sitting on the table and I wanted the sauce on my fish.  My mother wasn't a very creative cook but this was something I thought was very delicious that she made for us when I was a kid.

2-3 Snapper filets
Salt and pepper
2 stalks scallions, green parts only cut into 2 inch strips
2 smashed garlic cloves
2 inch piece of ginger, julienned

1 small to medium tomato, diced
2 stalks scallion finely chopped, white part only
3-4 tsp of palm sugar
2 cloves garlic, minced
2-3 Thai bird chilies, chopped finely
2-3 Tbsp fish sauce
4-5 Tbsp water

Sauce:
Add the water and sugar to the saucepan and over a low to medium heat, allow the sugar to melt into the water.  When the sugar is melted, add the chopped tomato to the saucepan and allow for the tomato to soften, but still keep it's shape.  Add the garlic and chilis and allow for it to cook in the warm sauce for about 5 mins.  Add the fish sauce and give it a good stir.  Taste it.  Adjust it with more sugar, water, or fish sauce, to your taste.  Add the finely chopped scallions and remove from the heat.

Snapper:
Pat dry the fish.  Lightly salt and pepper the fish and rub it into flesh.  Heat up the frying pan and allow the pan to smoke a little before taking the pan off the heat and add a little oil to coat the bottom of the pan.  Add the smashed garlic and fish, skin side down and place it back on the heat and turn the heat on to high.  Remove the garlic when it becomes a nice golden brown color. (You want to impart a garlic favor to the oil) and set the garlic pieces to the side.  You want allow the fish to cook on high heat to get the skin crispy.  Depending on your stove settings, the cooking time will vary. I look at the flesh of my fish and watch for the "internal fish thermometer" to tell me.  You will see the flesh of the fish turn color from the side.  When it is ready to turn, the fish will not stick to the pan, but will easily lift from the pan.  Make sure that the pan stays hot.  Otherwise it will not lift from the pan.  Flip and cook the other side on a reduce heat.  Cover the pan if needed.  When done remove and allow the fish to rest.

Add the julienned ginger to the pan with a little oil and fry the ginger until it is crispy and golden brown.  Remove and place to the side.  Add scallion greens fry until the greens are wilted.  Remove and set aside.

On a plate, add the sauce to the bottom of the plate.  Arrange the fish on top of the sauce.  Add the smashed garlic, crispy ginger, and wilted greens on top.  Spoon the tomatoes from the nuoc cham on to the fish.

Bon Appetite.