What You Need to Know
Thermal degradation of lignin and terpenes (e.g. anethole in star anise, cinnamaldehyde in cinnamon) increases volatile oil mobility. Maillard reactions create new heterocyclic compounds like furfural derivatives.
Essential for achieving pho's signature depth, transforming raw spice sharpness into rounded complexity.
Key Parameters
Temperature
135°C
110°C - 155°C
Time
110 seconds
75 seconds - 150 seconds
Equipment
Cast iron skilletUnfinished wooden spatulaMesh strainer (for cooling)
Steps
- 1.
Pho Bac (Hanoi): Creates foundational spice backbone
The Science
Primary Reaction
Pyrolysis of phenylpropanoids