Description
A Vietnamese rice‑noodle soup whose clear, umami‑rich broth is built by long, low‑temperature extraction of beef bones and aromatic spices.
Technical
Simmering beef bones at 80–90 °C for 4–6 hours hydrolyzes collagen into gelatin, increasing viscosity and mouthfeel while releasing amino‑acid umami compounds (glutamates, inosinate). Early addition of star anise, cassia, cloves and cardamom volatilizes terpene oils and phenolic aldehydes, imprinting the broth with characteristic aromatic notes. Reducing the broth concentrates these flavor molecules, whereas excessive time extracts tannins that can impart bitterness.
Science
Primary Reaction
thermal hydrolysis of collagen to gelatin and flavor compound extraction
Sensory Profile
Aroma ()
star anisecinnamoncharred oniongingerbeefy umami
Origin & History
Civilization
Vietnamese