What You Need to Know
Brief exposure to 85-95°C broth denatures peroxidase and polyphenol oxidase enzymes, preventing herb discoloration while maintaining cell wall integrity. Heat shock proteins (HSP70) transiently activate to protect cellular structures.
Creates pliable herb textures for pho garnishes while retaining fresh aroma compounds that would volatilize during prolonged cooking.
Key Parameters
Temperature
80°C
70°C - 90°C
Time
15 seconds
10 seconds - 30 seconds
Equipment
Large potSlotted spoonColander
Steps
- 1.
Pho Bac (Hanoi): Softens culantro for wrapping around meat
- 2.
Bun Bo Hue (Central Vietnam): Prepares sawtooth herb for layering
The Science
Primary Reaction
Enzyme denaturation