I've made this recipe twice. Two ounces of star anise pods is a lot...I'm going to back off on those just a touch. But other than that, this is a great, authentic recipe. Knowing a few basic broth-making tips is key to this traditional soup: 1) be vigilant about skimming the scum off the top of the broth, and 2) always simmer, never boil the broth or the "scum" will be broken down and churned back into the broth making it gray instead of clear.

Reviewed On: Mar. 19, 2009

This sauce was great: simple to prepare, well balanced flavor profile, and easy to change the heat factor with cayenne pepper to suit taste. I used this sauce on grilled chicken breast, but want to give it a shot with pulled pork or baby back ribs.

Reviewed On: Mar. 19, 2009