Pho Poutine (Fries, Cheese and Gravy!)

Method6 steps

1. 1

   Step 1: Start the fries before the gravy. Put the potato batons in a pot, cover with cold water and add ½ tsp salt. Bring to a boil and boil 8–10 minutes until a fork goes in easily. Lift out gently and drain on a towel-lined tray; cool completely.

   Parboil potato batons · 10 minUses 3 russet potatoes · 1/2 tsp salt · cold water to cover potatoes for parboiling

2. 2

   Step 2: Heat at least two inches frying oil to 325°F (165°C). Add the cooled potatoes and maintain 275°F (135°C) for 5 minutes. Remove and cool completely on a tray. Reserve the oil for the final fry. You may refrigerate the cooled fries until ready, or freeze them first in a single layer.

   First fry potatoes · 5 minUses frying oil at least two inches deep; reserve for final fry · potato batons boiled eight to ten minutes until tender and cooled completely

3. 3

   Step 3: For the gravy, sauté the diced onion (2 Tbsp) and garlic (3 cloves) in a little oil until soft. Use ONE broth branch: add 3 cups ready-made pho broth with 5 ginger slices, 3–4 cloves and the 3-inch cinnamon piece; simmer 20–25 minutes to reduce by about a third. OR replace that broth and those spices with 3 cups low-sodium vegetable broth, 1 cup water, a 6-inch cinnamon piece, 1 star anise, 10 cloves and 10 ginger slices; simmer about 1 hour until reduced by half. Discard the whole spices and ginger from the chosen broth.

   Uses 2 Tbsp onion, small diced · 3 cloves garlic, minced · a little oil for sautéing gravy onion and garlic · 3 cups ready-made pho broth ONLY if using this branch · five ginger slices ONLY for ready-made broth branch · three to four cloves ONLY for ready-made broth branch · three-inch cinnamon piece ONLY for ready-made broth branch · 3 cup low-sodium vegetable broth

4. 4

   Step 4: Meanwhile melt 3 tbsp butter in a small pot and stir in the 6 tbsp flour. Cook and stir until brown and nutty, with a wet-sand consistency; add a little extra butter only if too stiff. Remove from heat and cool the roux. Taste the reduced stock for salt, then stir in fish or soy sauce, hoisin and white pepper (¼ tsp). Whisk about ¾ of the roux into the stock, bring to a boil while whisking and add the rest only if a thicker gravy is needed. Simmer 5–10 minutes until the raw flour taste is gone, adjust seasoning and add 1–2 tsp lime juice.

   Simmer thickened gravy · 10 minUses 3 Tbsp butter · 6 tbsp all-purpose flour · extra butter only if roux is too stiff · 1 Tbsp fish sauce or soy sauce · 1 ½ Tbsp hoisin sauce · ¼ tsp ground white pepper · 1–2 tsp lime juice · ready-made pho stock reduced about one-third, or the exclusive homemade broth alternative reduced about half; whole spices removed

5. 5

   Step 5: Just before serving, heat the reserved frying oil to 350°F (175°C). Fry the cooled first-fried potatoes again 3–4 minutes until golden and crisp, then drain on a rack.

   Final crisp fry · 4 minUses fries cooked five minutes at 275°F (135°C) and cooled completely · same oil used for first fry, reheated to 350°F (175°C)

6. 6

   Step 6: Plate the crisp fries and scatter over the cheese curds (150 g). Pour hot pho gravy especially over the cheese so it melts. Top with shaved onion, optional Sriracha or jalapeno and small Thai basil leaves. Serve immediately.

   Uses 150 g cheese curds · onion · Sriracha or jalapeno slices · Thai basil leaves · fries fried three to four minutes until golden and crisp, then drained on a rack · reduced spiced stock thickened with browned roux as needed, simmered five to ten minutes and brightened with lime