Pho’tine

French Fries, Pho Gravy, Red Onion, Jalapeño, Cheese Curds, Fried Garlic, Lime

Chefs Josh Burgoyne and Korn Suom of Ming’s Street Food | Pawtucket, RI

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Adapted by StarChefs | september 2023

INGREDIENTS

Seasoned Flour Mix:
160 grams all-purpose flour, sifted
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon powdered gochugaru
½ tablespoon kosher salt
½ tablespoon ground black pepper

Pho Gravy:
80 grams unsalted butter
20 milliliters apple cider vinegar
10 milliliters Worcestershire sauce
​​50 grams granulated sugar
Five-spice powder
8 ounces beef-flavored pho concentrate

Fries:
6 Russet potatoes, cut into fries
Oil for frying

To Assemble and Serve:
Yield: 1 serving
1 red onion, thinly sliced
2 jalapeños, thinly sliced
5 ounces cheddar cheese curds
1 bunch cilantro
Fried garlic
Lime wedge

METHOD

For the Seasoned Flour Mix:
In a mixing bowl, combine all ingredients. Set aside.

For the Pho Gravy:
In a saucepan over low heat, melt butter. Add 80 grams Seasoned Flour Mix, whisking constantly until a roux has formed. Deglaze pan with vinegar and Worcestershire, then stir in 700 milliliters water and sugar. Season with five-spice powder. Whisk in pho concentrate, stirring every 5 minutes until mixture has thickened and can coat the back of a spoon. Reduce heat and keep warm.

For the Fries:
In a mixing bowl, toss potatoes with 80 grams Seasoned Flour Mix until evenly coated. In a heavy-bottomed pan over medium-high flame, heat oil to 350°F. Fry seasoned potatoes 3 minutes, or until golden brown. Let cool, then fry again for an additional 4 minutes. Transfer to a paper towel-lined plate. Let cool.

To Assemble and Serve:
Place a pile of Fries in a serving bowl. Top with cheese curds and Pho Gravy. Garnish with red onion, jalapeño, cilantro, and fried garlic. Squeeze lime wedge over top and serve.

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