Star Anise is native to Southern China and Vietnam and has an intense liquorice flavour/perfume and is the key ingredient of Chinese Five Spice. It is extensively used in Asian dishes and goes well with braised pork, duck, poultry and beef. Whole star anise are generally added to recipes during the cooking process and then removed prior to serving. Star anise is used in Chinese "red" cooking with cassia where the ingredients are simmered in a dark soy broth (Master Stock).
Uses and Ideas! ©
- Use for poaching stone fruits, pineapple, rhubarb or pears.
- Crumble the star points. Add to Pork Spare Ribs marinades.
- Use to flavour sabayons, frozen parfaits or ice-cream.
- Vietnamese Beef Pho (Soup) - Combine diced onion with star anise, cassia quill, fennel, coriander seeds and strong beef stock. Simmer 20 mins - add fish sauce, palm sugar and salt to taste. Strain the broth and discard the spices etc. Place blanched (pre-soaked) thin rice noodles into serving bowls with finely sliced spring onions, sliced white onions, thinly sliced (raw) beef sirloin and boiled beef brisket (optional). Ladle over boiling beef stock. Serve with lime, bean sprouts, chilli & Hoisin sauce.