Cinnamon ( Cassia)quills 50g
Information
Recipe for Cinnamon quills
🍜 Authentic Pho Bo (Beef Noodle Soup) Broth
*Makes 6-8 servings | Active time: 30 mins | Simmer time: 6-12 hours*
Key Aromatics (Charred for Depth):
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2 cinnamon quills (preferably Cassia for boldness)
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3 star anise
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5 cloves
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1 black cardamom pod (or 2 green)
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1 tbsp coriander seeds
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1 large onion, halved (unpeeled)
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4-inch ginger piece, halved (unpeeled)
Broth Ingredients:
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4 lbs beef bones (knuckle, marrow, and oxtail)
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2 lbs beef brisket (whole piece)
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1 lb beef tendon (optional for texture)
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1/4 cup fish sauce
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2 tbsp rock sugar (or brown sugar)
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2 tsp salt
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6 quarts water
Essential Technique:
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Char aromatics:
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Dry-toast cinnamon, star anise, cloves, cardamom, and coriander in a pan until fragrant (~2 mins).
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Char onion and ginger directly over gas flame or under broiler until blackened (10 mins). Scrape off charred skins.
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Parboil bones:
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Boil bones for 10 mins, then scrub clean (removes impurities for clear broth).
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Simmer broth:
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In a clean pot, combine bones, brisket, tendon (if using), and water.
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Skim scum for first hour.
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After 3 hours, add charred aromatics, fish sauce, sugar, and salt.
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Continue simmering (gentle bubbles only):
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6 hours minimum (home cook)
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12 hours ideal (restaurant-style)
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Strain & serve:
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Remove brisket after 3 hours (slice thin when cool).
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Discard spices but save cinnamon quills for garnish.
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Strain broth through cheesecloth for crystal clarity.
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Pho Assembly:
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Rice noodles (soaked)
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Thinly sliced raw sirloin (cooked by hot broth)
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Herbs (Thai basil, cilantro)
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Garnishes: Lime, bean sprouts, jalapeños
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Hidden touch: Add a small piece of spent cinnamon quill to each bowl for aroma.
Why Cinnamon Quills Matter in Pho:
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Balances fish sauce – Their sweetness counters umami saltiness
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Slow release – Whole quills prevent overpowering spice
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Visual signature – Left in the bowl as an edible garnish
Pro Tip: Vietnamese chefs often bruise cinnamon quills before adding to release oils faster without breaking them apart.
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