Contributed By: Live. Life. Simple.
- Put Instant Pot on sauté and add 8 tsp sesame oil. Add Star Anise, Cloves, Cinnamon Sticks, Coriander Seeds and let roast for a minute.
- Add Garlic, Onion, Ginger, Mix and sauté until onions are slightly charred
- Add Lemon Grass, 5 Spice Powder, Salt and Pepper to taste, Vegetable Broth, stir and mix
- Cook at High Pressure for 15 minutes, let naturally release for 10 minutes when done.
- While broth cooks prepare your protein 2-3 lbs
- For Tofu: you will need 2-3 bricks
- Squeeze moisture out until fairly solid
- Cut into small chunks
- Put into a container with 1 tsp of cornstarch (do this one brick at a time) and coat the tofu with cornstarch
- Bake tofu in oven at 400℉, bake for 15 minutes, then flip and bake for 15 more minutes
- Release pressure from Instant Pot
- Strain broth and separate solids from liquids.
- Save the solids and use one more time if you want to make more Pho)
- Take ½ of an 8 oz package of rice noodles and add to hot broth and let soak for 15 minutes
- Add dry garnishes spread across Freeze dryer trays as evenly as possible (mushrooms, cilantro, green onions, bean sprouts and any other toppings you want)
- Add protein spread out as evenly as possible across your freeze dryer trays and toppings
- Separate rice noodles from liquid, and spread evenly from trays
- Add liquid as evenly as possible across the trays
- Pre Freeze
- Freeze Dry
- Math time, Weight of trays before freeze drying - Weight of trays after freeze drying = removed moisture, then use ratio to know how much water to use.
- Store Appropriately (See Tips and Tricks for storage help)
My cycle time was 25:26:41 in a medium freeze dryer with a premier pump and 4 trays of Pho.
My rehydration was 1 oz of Pho to 1 Cup of hot water added very slowly, the protein will take longer to rehydrate, the smaller the protein pieces the faster the rehydration rate.
* Large Tray = 8 Cups/tray Medium = 6 Cups/Tray Small = 4 Cups/Tray
Cycle times & rehydration for reference only. Your results may vary.