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Comments (61)

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  MostlyStable
  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...
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  m4r71n
  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.
• vient
  Just learned about Kenji by finding his "The Best Chili Ever" recipe [0] through Reddit and immediately his another recipe appears on HN. Baader-Meinhof strikes again.[0] https://www.seriouseats.com/the-best-chili-recipe
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  sicvita
  Love that this popped up on HN. Been making this recipe regularly for going on 14 (?) years now.
• annexrichmond
  I’ve recently discovered Galbitang and despite being far less popular, I much prefer it over pho. We make it in a pressure cooker as well and love how easy it is!
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  stasomatic
  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.
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  red_hare
  Anyone else catch that he wrote this on an 11-inch MacBook Air (2016 at latest)?
• aaronbrethorst
  We've been making pho ga from this recipe for years. It's been on weekly rotation in the fall and winter because it is so ridiculously good. Pair it with bone broth made in your instant pot for best results.Normally we start making bone broth around 9am, it finishes by about 5pm, and then dinner is ready by 7pm.
• yewenjie
  Since I became began I really miss good Pho, anyone knows a recipe that comes close?
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  pverheggen
  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.
• SoftTalker
  Site locks up my browser.
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  guessmyname
  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?
• written-beyond
  Kenji and Alton Browns first video together is a must watch, Alton was extremely insecure.
• anon
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• milleramp
  I assumed it would use chicken broth. Obviously not a chef, but I am going to give it a go.
• t3hTao
  [dead]
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  helterskelter
  Oh man the the amount of fish sauce he wants you put in this will ruin it. Add a teaspoon or a tablespoon or something, but not 1/4 cup. The first time I made it I nearly threw it out.