Thai•indulgent
Pho Poutine (Fries, Cheese and Gravy!)
Hot Thai Kitchen recipe - Pan-Asian/Thai
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
3
- 2 tbsp onion, small diced
- 3 clove garlic, minced
- 3 cup Campbell’s pho broth
- 5 slice ginger
- 3-4 pc cloves
- 3 inches cinnamon stick
- 1 tbsp fish sauce or soy sauce
- 1+1/2 tbsp hoisin sauce
- 1/4 tsp ground white pepper
- 3 tbsp butter
- 1/4 cup + 2 Tbsp all-purpose flour
- A quick squeeze of lime (1-2 tsp)
- 3 Russet potatoes, peeled, washed and cut into batons
- 1/2 tsp salt
- Peanut oil or canola oil for frying
- 150 g cheese curds (or sub small chunks of mild cheddar)
- Thinly shaved onion
- Sriracha or jalapeno slices
- Tiny Thai basil leaves
Instructions
- 1
3 cups of low-sodium vegetable broth (if you're not worried about it being vegetarian, you can use a mix of chicken and beef broth. I find beef broth alone a bit too dark and chicken alone too light.)
- 2
1 cup water
- 3
6 inches cinnamon stick
- 4
1 pc star anise
- 5
10 pc cloves
- 6
10 slices ginger