![24 hour tonkotsu broth, shoyu tare, sous vide chashu, egg noodles, ajitama, chili oil and scallions. Best bowl yet! Practice makes perfect! : r/ramen 24 hour tonkotsu broth, shoyu tare, sous vide chashu, egg noodles, ajitama, chili oil and scallions. Best bowl yet! Practice makes perfect! : r/ramen](https://preview.redd.it/bb557xx205r51.jpg?width=640&crop=smart&auto=webp&s=7aeff7e02926f0f03c0e7bed937d94fe1c5156e4)
24 hour tonkotsu broth, shoyu tare, sous vide chashu, egg noodles, ajitama, chili oil and scallions. Best bowl yet! Practice makes perfect! : r/ramen
![Kai luk koei” sous vide egg with cream, tamarind sauce and chili oil at Sawaan restaurant in Bangkok, Thailand Stock Photo - Alamy Kai luk koei” sous vide egg with cream, tamarind sauce and chili oil at Sawaan restaurant in Bangkok, Thailand Stock Photo - Alamy](https://c8.alamy.com/comp/RJJ2RB/kai-luk-koei-sous-vide-egg-with-cream-tamarind-sauce-and-chili-oil-at-sawaan-restaurant-in-bangkok-thailand-RJJ2RB.jpg)
Kai luk koei” sous vide egg with cream, tamarind sauce and chili oil at Sawaan restaurant in Bangkok, Thailand Stock Photo - Alamy
![To get the maximum flavour, I decided to use the sous vide method to make another batch of chili oil. : r/chinesefood To get the maximum flavour, I decided to use the sous vide method to make another batch of chili oil. : r/chinesefood](https://preview.redd.it/6vb9vvtsx6j31.jpg?width=640&crop=smart&auto=webp&s=d0581f8ee7e4e2cc1a649706a6e0239b5d1869b2)
To get the maximum flavour, I decided to use the sous vide method to make another batch of chili oil. : r/chinesefood
![To get the maximum flavour, I decided to use the sous vide method to make another batch of chili oil. : r/chinesefood To get the maximum flavour, I decided to use the sous vide method to make another batch of chili oil. : r/chinesefood](https://preview.redd.it/6vb9vvtsx6j31.jpg?auto=webp&s=317f182759f0766fb85d26ab58d54c212e6a6c67)