Tagged Questions
13
votes
1answer
246 views
Trick to making perfect egg ribbons?
I'm looking for a time-proven method for getting perfect egg ribbons in egg drop or hot and sour soup. The result I'm looking for is a clear soup with the classic gossamer egg ribbons. I'm not ...
16
votes
2answers
240 views
What are the optimal simmering times for each stage of a traditional phở?
Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments.
The ...
3
votes
3answers
951 views
How do I use a Chinese spoon?
In Asian restaurants the soup comes with a flat-bottomed spoon. It seems awkward to use this spoon as one would a "western" spoon.
Is there a special technique to using a Chinese Spoon?
What is ...
1
vote
2answers
3k views
What is vietnamese pho? What exactly does it consist of?
What exactly is pho? I know it's a type of vietnamese cuisine.
What does a bowl of pho typically consist of?
What are the bare requirements to consider it pho?
