What You Need to Know
The process involves Maillard reactions from charring ginger/onion and hydrolytic breakdown of ossein collagen into gelatin. Phospholipids and myoglobin are key turbidity-causing compounds removed via skimming and controlled heat. Starches from added spices (cinnamon, star anise) contribute to flavor complexity.
The hallmark of premium phở, this technique transforms tough marrow bones into a shimmering, aromatic liquid gold. Street vendors often use a 'raft' of ground meat to adsorb impurities, while home cooks rely on meticulous skimming. The broth's clarity signals proper fat emulsification and protein coagulation control.
Key Parameters
Temperature
°C - °C
Time
8-10 hours
6 hours - 18 hours
Equipment
Steps
- 1.
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The Science
Primary Reaction
Collagen → Gelatin (hydrolysis at 70-90°C)