Description
Collagen-to-gelatin conversion through controlled thermal hydrolysis creates umami-rich broth with crystal clarity.
Technical
Slow hydrolysis of type I collagen (from beef femurs/knuckles) into gelatin peptides at 85-95°C, concurrent with Maillard reactions from roasted aromatics (onion, ginger) and esterification of spice volatiles (star anise, cinnamon).
Culinary Significance
Foundation for Vietnam's national dish, achieving balanced mouthfeel between body (from dissolved gelatin) and clarity (via controlled simmer avoiding turbulence).
Science
Primary Reaction
Collagen hydrolysis
Parameters
Temperature
90°C optimal
85°C to 95°C range
Time
8 hours
6 hours – 12 hours
Equipment
Stock pot with thick base (even heat distribution)Fine mesh skimmerCheesecloth for final straining