Best chinese five spices according to redditors

We found 10 Reddit comments discussing the best chinese five spices. We ranked the 3 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Chinese Five Spice:

u/Chibimarukitty · 11 pointsr/pho

Because Vietnamese people don't exist in NYC?

Also, there a number of recipes that call for cinnamon sticks.

Edit: This spice packet also contains cinnamon. As does this spice blend recipe.

u/ArtDecoBees · 6 pointsr/ketorecipes

Well I can’t help you on the noodle part, but to make the broth you can buy premixed spice bags at Asian grocery stores or online. I buy the pre-bagged mix because I don’t eat enough pho to justify buying the spices for it in bulk but you definitely can.

Example prepackaged spices (not the brand I use, but will give you an idea) https://www.amazon.com/Que-Huong-Spice-Seasoning-Packs/dp/B00PE5596G/ref=asc_df_B00PE5596G/?tag=hyprod-20&linkCode=df0&hvadid=242043030412&hvpos=1o1&hvnetw=g&hvrand=14280722267490930720&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9060534&hvtargid=pla-570215875159&psc=1

Here’s a recipe that tells you the spices needed https://www.vietworldkitchen.com/blog/2017/05/pho-spice-blend-recipe.html

As for the fixins, you can put a bunch of meat and veggies in your broth and go to town (which is what I do). If you’re really wanting noodles, there are low carb options like shirataki (and tofu shirataki, which can be bought as pre made into fettuccini or spaghetti like noodles) or kelp noodles. None of these are exactly the same noodle type or consistency as pho noodles but we have to make some concession for carbs on this diet.

u/PissySnackles · 5 pointsr/instantpot

I made Pho in the instant pot once. I used chicken thighs and a package of whole spices I picked up at an asian market. I also threw in some charred ginger and onion. The spice packet was awesome because I didn't have to search for everything and the taste was super authentic. I am low carb, so we used miracle noodles which were interesting to say the least. Here is a link to the spice mix for pho.

https://www.amazon.com/Que-Huong-Spice-Seasoning-Packs/dp/B00PE5596G/ref=sr_1_1_a_it?ie=UTF8&qid=1500480416&sr=8-1&keywords=pho+spices

u/greenonionlife · 3 pointsr/Cooking

If it is five spice (which it probably is), you can get it on Amazon here or you can buy it in bulk here. With that being said, if you have all the ingredients at home, here's a recipe for it.


With that being said, it could also be a mixture of cocoa powder and some type of spicy chili powder (which is sometimes used to add a deeper flavor to various dishes) - without being there myself, I can only speculate.

u/Delbunk · 2 pointsr/bestof

Ask and ye shall receive! BEHOLD! MSG!


Actually tempted to buy some now because of you. Thanks a lot.

Edit: might want to do some shopping around on amazon for the best price and all that though.

u/renational · 1 pointr/tea

potent medium oolong, nice display cut leaf;
http://www.amazon.com/Tie-Guan-Yin-Oolong-Tea/dp/B000IBODHC
using this for both tea broth and in cooking;
http://www.amazon.com/Maeda-En-Shiki-Matcha-green-powder/dp/B0007A0PWG
combine this 1:1 to a good chinese 5-spice mix;
http://www.amazon.com/Frontier-Spice-Powder-1-92-Ounce-Bottle/dp/B0001M10VA
rub into raw salmon steak or dark meat chicken, then broil - it's amazing.

u/ThellraAK · 1 pointr/shittyfoodporn

Nope, MSG with no additional additives other than maybe an anti-caking agent.

https://www.amazon.com/Spice-Supreme-Monosodium-Glutamate-4-25-oz/dp/B009ERCFGM

u/Grintor · 1 pointr/todayilearned

http://www.amazon.com/gp/aw/d/B009ERCFGM


>Five stars: you can not improve on it because it is just a chemical

I like the way that guy thinks

u/ggAlex · 1 pointr/pho

Instant Pot Oxtail Pho. serves 4

Broth:
1 pound brisket
2 pounds marrow bones
2 pounds oxtail
1 large onion
2 inches peeled ginger
3 tbsp fish sauce
Pho spice pack

Garnish:
1 onion
5 green onion
Half a bunch of cilantro
1 bunch Thai Basil
1 bunch culantro
1 bunch bean sprouts
1 lime
1 large jalapeño

Noodles:
2 packs of fresh Pho noodles.

Blanch bones, oxtail, and brisket in boiling water for 10 minutes. Discard water and wash bones and meat in cold water. This removes impurities.

Roast halved onion and peeled ginger til slightly blackened. I use a 25 dollar amazon blowtorch for this. You can also use a broiler or your stove top. Roasting the veg adds toasty flavors.

Put everything in the instant pot and fill almost to the top with water. High pressure for 1:30.

Remove brisket. You must remove at 1:30 or else it becomes too soft to cut. This brisket is so flavorful and perfectly tender. Adds a lot to the broth and is delicious when sliced thin and added to the bowl.

Fill water back up to replace volume of removed brisket.

1:30 more high pressure.

Remove marrow bones and oxtail. I usually eat the bone marrow at this point on toast. The oxtail is saved for eating in the bowl. Oxtail is so uniquely delicious. Discard onion and ginger.

Refrigerate oxtail, brisket, and broth overnight. This helps solidify fat for removal and lets flavors mingle longer.

Next day, 1 hour before eating, reheat broth. Add spice mix. Simmer with spices for 1 hour. I use an Asian market store bought spice pack that has Star anise, cardamom, cassia bark, fennel, coriander, clove all inside. You can find this on Amazon. Sieve the broth. Taste for seasoning. I usually add 4-5 more tbsp of fish sauce. The broth should be 1-2 tbsp beyond perfectly flavored ie. too salty. When the broth is added to the bowl all the other ingredients dilute the saltiness.

Slice white onion paper thin.
Slice green onion, use just the green parts.
Slice jalapeño thin.
Finely chop cilantro.
Quarter the lime.
Wash and serve the culantro, basil, and bean sprouts
Put all garnish on a plate.

Slice brisket thin and reheat in boiling water. I hold it in a sieve over a boiling pot.
Reheat oxtail in similar manner.
Plate these.

Cook the Pho noodles and add to bowls.

Let people add their own garnishes and meats at the table. Bring the boiling Pho pot to the table and ladle it over each persons bowl.

Enjoy!

u/sean_incali · 1 pointr/Cooking

start with about 3 lbs of beef bones. about 3 large onions halved and charred under the broiler. about 2 large hands of ginger sliced in half horizontally and charred under the broil. pho broth is a beef onion ginger broth.

use either chuckroast or flank or brisket. about 2 lbs of meat should do it.

use this spice pack. https://www.amazon.com/Que-Huong-Spice-Seasoning-Packs/dp/B00PE5596G/

Use about 1/3rd of the pack for one stockpot full of broth

first boil the beef cut andthe bones to get rid of the scum. pour out the scummy water and Wash the bones and beef under running water and return them back to the pot. fill to slightly less than the desired water level to accomodate the onions and gingers

add the charged ginger, onions into the pot and bring to boil and then lower heat to bare simmer. add the sugar and salt at this point. Don't stir, come back in a few minutes and taste to make sure it's not too sweet or salty

It is very important not to stir this mix since the char will break up and cloudy your broth. Clear broth is everything.

pull the beef cut out about 2 hours into the simmer and chill. you will slice them thin later. And serve with thinly sliced round eye.

let this broth simmer at least a few hours, i usually do it overnight on the lowest settings.

Add the spice mix in the last hour of the simmer. Check for potency. using the whole pack will overspice the broth which then have to be simmered to evaporate the spice oils which takes few hours.

serve with cilantro, basil, bean sprouts, and thinly slice onions and green onions, some recipe pickles the mandolined onions in vinegar water. I think it's a northern recipe