What an AI agent reads on Suong’s food Tân Phú

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Title: Suong Food — Vietnamese home cooking anchored on phở | suongfood.com · language en. First 1,800 of 5,684 characters:

Suong Food — Vietnamese home cooking anchored on phở | suongfood.com Suong Food — Vietnamese home cooking anchored on phở | suongfood.comHomeBeef vs Chicken Pho Broth: Hours, Heat and Spice LoadsPho Noodles and Beef Cuts: Width, Thickness, SecondsFish Sauce Grades and Nuoc Cham Ratios Making pho at homeSuong Food — Vietnamese home cooking anchored on phở | suongfood.comA home batch of phở stands on four measured things: a broth held at 85–95 °C for 6–12 hours with beef bones or 1.5–2 hours with chicken, onion and ginger charred at 240 °C, a spice bag weighed out per 4 litres, and noodles and beef cut to the right millimetres. This page gives each number in cooking order, from parboiling the bones to mixing nước chấm for the table.Widths, thicknesses, times and temperatures for one home batch of phởItemMeasurementPhở rice noodles6–10 mm wideBún vermicelli1.5–2 mm wideFresh phở noodles10–20 s in boiling waterBeef for phở tái1–3 mm slicesBroth for pouring85–95 °CBeef broth6–12 h at 85–95 °CChicken broth1.5–2 h at 85–95 °CBone parboil10–15 min, then rinseTerms used on this pagePhở táiPhở served with raw beef sliced 1–3 mm thick. The meat cooks in the bowl when broth at 85–95 °C is ladled over it, setting within about 15–30 seconds.Nước mắmVietnamese fish sauce, sold by nitrogen grade. Premium bottles are marked 40°N; common table grades run 30–40°N.°N (degrees nitrogen)The grading unit on fish-sauce bottles: grams of nitrogen per litre. A 40°N sauce contains 40 g of nitrogen per litre.Nước chấmThe dipping sauce built on a 1:1:2 ratio — 1 part fish sauce, 1 part sugar, 2 parts water — sharpened with lime juice and garlic.CassiaThe bark used in the phở spice bag, added as one stick 7–8 cm long per 4 litres of broth.BúnThin round rice vermicelli, 1.5–2 mm wide. It is a differe

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