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Vietnamese pho broth making involves simmering bones and aromatics to extract flavors and nutrients.
Technical
The process involves thermal extraction of collagen and gelatin from bones, as well as mechanical breakdown of aromatics, and chemical seasoning with fish sauce, soy sauce, and other flavorings.
Primary Reaction
Gelatinization
Aroma ()
Civilization
Vietnamese
Era
Early 20th century
Region
Southeast Asia
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Large bowls for Vietnamese pho — wide enough for garnishes
Large bowls for Vietnamese pho — wide enough for garnishes
Flavor pairing by ingredient — creative combinations, inspiration
Electric butter churn — artisan butter from cream in minutes
Green plum syrup — Korean natural sweetener, marinades, tea, digestion
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Large bowls for Vietnamese pho — wide enough for garnishes
Large bowls for Vietnamese pho — wide enough for garnishes
Flavor pairing by ingredient — creative combinations, inspiration
Electric butter churn — artisan butter from cream in minutes
Green plum syrup — Korean natural sweetener, marinades, tea, digestion
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