What You Need to Know
Open-flame exposure induces localized pyrolysis of ginger's shogaols and onion's sulfur compounds, producing thiophenes and 2-acetyl-1-pyrroline without significant sugar breakdown. The technique limits thermal penetration to maintain structural integrity while creating surface-level aromatic complexity.
Critical for achieving pho's signature 'kho' (depth) without introducing sweetness from oven roasting, allowing clear broth appearance with smoky undertones.
Key Parameters
Temperature
175°C
150°C - 200°C
Time
1 minute
30 seconds - 2 minutes
Equipment
gas stovetopwok or large skillettongs or slotted spoon
Steps
- 1.
Pho Bac (Hanoi): Provides foundational smokiness balancing star anise
The Science
Primary Reaction
Maillard reaction