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):

• 2 cinnamon quills (preferably Cassia for boldness)

• 3 star anise

• 5 cloves

• 1 black cardamom pod (or 2 green)

• 1 tbsp coriander seeds

• 1 large onion, halved (unpeeled)

• 4-inch ginger piece, halved (unpeeled)

Broth Ingredients:

• 4 lbs beef bones (knuckle, marrow, and oxtail)

• 2 lbs beef brisket (whole piece)

• 1 lb beef tendon (optional for texture)

• 1/4 cup fish sauce

• 2 tbsp rock sugar (or brown sugar)

• 2 tsp salt

• 6 quarts water

Essential Technique:

1. Char aromatics:

   • Dry-toast cinnamon, star anise, cloves, cardamom, and coriander in a pan until fragrant (~2 mins).

   • Char onion and ginger directly over gas flame or under broiler until blackened (10 mins). Scrape off charred skins.

2. Parboil bones:

   • Boil bones for 10 mins, then scrub clean (removes impurities for clear broth).

3. Simmer broth:

   • In a clean pot, combine bones, brisket, tendon (if using), and water.

   • Skim scum for first hour.

   • After 3 hours, add charred aromatics, fish sauce, sugar, and salt.

   • Continue simmering (gentle bubbles only):

     • 6 hours minimum (home cook)

     • 12 hours ideal (restaurant-style)

4. Strain & serve:

   • Remove brisket after 3 hours (slice thin when cool).

   • Discard spices but save cinnamon quills for garnish.

   • Strain broth through cheesecloth for crystal clarity.

Pho Assembly:

• Rice noodles (soaked)

• Thinly sliced raw sirloin (cooked by hot broth)

• Herbs (Thai basil, cilantro)

• Garnishes: Lime, bean sprouts, jalapeños

• Hidden touch: Add a small piece of spent cinnamon quill to each bowl for aroma.

Why Cinnamon Quills Matter in Pho:

1. Balances fish sauce – Their sweetness counters umami saltiness

2. Slow release – Whole quills prevent overpowering spice

3. 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.