[{"data":1,"prerenderedAt":91},["ShallowReactive",2],{"video-gl0iek":3},{"video":4,"relatedVideos":54},{"id":5,"code":6,"youtubeVideoId":7,"title":8,"description":9,"youtubeDuration":10,"youtubeIsShort":11,"contentType":12,"tags":13,"ingredients":25,"categories":39,"channel":51},1017740,"gl0iek","1YfkvZpWF7I","Why Chicken Pho Beats Beef: Marion's Charred-Aromatics Broth Method","Marion Grasby walks through her Vietnamese Chicken Pho from scratch, showing how charring onion and ginger with star anise and cinnamon creates a deeply fragrant broth. She reveals the key technique — a gentle one-hour simmer that keeps the chicken moist and the stock crystal clear. The video covers seasoning, noodle cooking, and how to build a finished bowl with fresh herbs, lime, and chili.","PT6M7S",false,"RECIPE",[14,15,16,17,18,19,20,21,22,23,24],"charred aromatics","comfort food","dairy-free","Vietnamese cuisine","from scratch","chicken broth","noodle soup","Asian food","gluten-free option","clear broth technique","weeknight meal",[26,27,28,29,30,31,32,33,34,35,36,37,38],"whole chicken","onion","ginger","cinnamon stick","star anise","fish sauce","salt","rice stick noodles","spring onion","bean sprouts","Thai basil","lime","chili",[40,46],{"id":41,"name":42,"slug":43,"emoji":44,"color":45},315,"Asian Cooking","asian-cooking","🍜","#E8553E",{"id":47,"name":48,"slug":49,"emoji":44,"color":50},250,"Soups & Broths","soups-broths","#c8a97e",{"name":52,"slug":53},"Marion's Kitchen","marions-kitchen",[55,66,75,83],{"id":56,"code":57,"youtubeVideoId":58,"title":59,"description":60,"youtubeDuration":61,"youtubeIsShort":11,"contentType":12,"channel":62},1013815,"6abksr","xvIiCTnL-b0","Why Thai Restaurants Blend Two Rices — And the Secret Seasoning Sauce You're Missing","A deep-dive into making authentic Thai takeout-style fried rice at home, covering the surprising case against using pure Jasmine rice, the role of Golden Mountain seasoning sauce, and pro techniques like baking soda-tenderized chicken and caramelizing soy sauce directly on the wok. Perfect for anyone who's wondered why their homemade version never tastes like the restaurant.","PT12M55S",{"name":63,"slug":64,"avatar":65},"Jason Farmer","jason-farmer","https:\u002F\u002Fyt3.ggpht.com\u002FvMD_JhbTEBsx0d4SFWazs6PM8m3x_ij3MPF-DJdVUwdDvTwbDJ5v8m76wbOPI_vhHUv0iudh=s800-c-k-c0x00ffffff-no-rj",{"id":67,"code":68,"youtubeVideoId":69,"title":70,"description":71,"youtubeDuration":72,"youtubeIsShort":11,"contentType":12,"channel":73},1017563,"m6mmn2","Z8qccO_aUoo","One-Pan Japanese Caramel Pork Cutlets with Tonkatsu Sauce and Miso Slaw","Marion Grasby shares a quick weeknight Japanese-inspired pork cutlet recipe built around a sticky caramel pan sauce made with tonkatsu sauce, brown sugar, mirin, and chicken stock. The pork is seared, oven-finished with nashi pear, then topped with a reduced glossy sauce and served alongside a crunchy miso sesame coleslaw. Perfect for anyone who wants bold Asian flavors with minimal cleanup.","PT4M52S",{"name":52,"slug":53,"avatar":74},"https:\u002F\u002Fyt3.ggpht.com\u002FJyuIAGsSoaNL4tW1QPVgA3AJIR3AP_WvKOzAuSFudSbeULM-al6hw19BnRHOG80zjDvgYg2F=s800-c-k-c0x00ffffff-no-rj",{"id":76,"code":77,"youtubeVideoId":78,"title":79,"description":80,"youtubeDuration":81,"youtubeIsShort":11,"contentType":12,"channel":82},1013814,"vnmetc","wGCZqnyxQrY","Why PF Chang's Honey Chicken Has No Honey: The Alkaline Brine & Double-Fry Method Explained","Jason Farmer breaks down the actual techniques and ingredients behind PF Chang's Crispy Honey Chicken, including a surprising reveal that the honey sauce contains no honey. He covers the alkaline soy brine for ultra-tender chicken, a flour-cornstarch-egg batter, and a double-fry method not used at the restaurant but recommended for home cooks to maximize crunch.","PT10M17S",{"name":63,"slug":64,"avatar":65},{"id":84,"code":85,"youtubeVideoId":86,"title":87,"description":88,"youtubeDuration":89,"youtubeIsShort":11,"contentType":12,"channel":90},1017653,"i57v2z","p1kGi_wDK2s","Mama Noi's Thai Three-Flavour Chicken: Sweet, Sour & Spicy Crispy Sauce Technique","Marion's Kitchen features Mama Noi cooking Thai three-flavoured chicken — a classic dish of crispy fried chicken strips tossed in a bold sweet, sour, and spicy tamarind-chili sauce. The video walks through flouring and deep-frying the chicken to a golden crisp, then building the signature three-flavour sauce from scratch. Perfect for fans of Thai home cooking who want big flavour without complexity.","PT4M11S",{"name":52,"slug":53,"avatar":74},1778181064683]