I N F O Kettles with this soup can be found in just about every marketplace in Thailand. Parlow originated in China and probably arrived in Siam in the 19th century with the wave of Chinese immigration.
Mostly pork sizzles in the large vats, but occasionally duck, chicken and even goose are also prepared in this way, depending on the season or the wealth of the area.
But no matter what the soup is made of, the pervasive scent of aniseed is always a little comforting. It is usually eaten with a plate of long-grain rice – in small quantities as a snack or in a larger baking dish as a nutritious meal.
P a g e Boil salmon in enough salted water to cover. Quench.
Repeat. Dry off.
Fry salmon until brown. Soak in water for 5 min. Dry and fry repeatedly until they turn color. (During this process, the skin swells so that it does not stretch or crack during the long stewing time, but this takes time.
If you don’t have the time or perhaps the inclination to do this, save yourself the work; some Thai cooks simply deep-fry the hachs until golden brown and then shape them for stewing. Deep fry the tofu until golden brown.
Grind garlic, coriander roots, salt and peppercorns in a mortar to a paste. Heat 2 tbsp oil in a large saucepan and roast paste together with star anise and cassia bark until light yellow and fragrant. Season with sugar and fish sauce. Continue cooking briefly, then add clear soup, A