Vietnamese Chicken Stock Recipes

Steps:

• Combine all ingredients plus 1 gallon of water in a large dutch oven. Bring to a boil, then reduce heat and simmer 3 hours.
• Strain broth through a cheesecloth lined colander into a bowl and discard the solids.

Steps:

• In a large Dutch oven or stock pot, bring to a simmer the chicken stock, chicken breasts, chicken wings, scallions, garlic, cinnamon sticks, star anise and ginger. Simmer for about 20 minutes. Once the chicken breasts are cooked, remove them, set aside and shred when cooled. Continue to simmer all the other ingredients for 30 minutes. Then strain the broth through a colander to remove the solids and spices.
• Add the mushrooms, fish sauce and noodles to the strained stock. Simmer until noodles are still al dente, 4 to 5 minutes. Scoop some of the noodles into individual bowls. Top with some of the shredded chicken. Ladle lots of broth into each bowl. Garnish with the bean sprouts, jalapenos and fresh mint, and serve with fish sauce, hoisin sauce, Sriracha and lime wedges. Oh my.

Steps:

• Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat.
• Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to the stock.
• Add the cinnamon sticks, star anise, and bay leaves to the broth.
• Reduce the heat to low.
• Simmer, partially covered, for 20-25 minutes.
• Remove solids with a slotted spoon or strain the broth through a fine-mesh sieve.
• Adjust seasonings if necessary.
• Return to pot and keep hot until ready to use in soup.

Steps:

• Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
• Set a rack in the upper third of the oven and preheat the broiler.
• Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
• Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
• Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
• Season the brisket liberally with salt and add it to the stockpot.
• Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
• Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
• Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
• Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
• Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
• Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
• Enjoy!

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place beef bones on a baking sheet and roast in the preheated oven until browned, about 1 hour.
• Place onion on a baking sheet and roast in the preheated oven until blackened and soft, about 45 minutes.
• Place bones, onion, ginger, salt, star anise, and fish sauce in a large stockpot and cover with 4 quarts of water. Bring to a boil and reduce heat to low. Simmer on low for 6 to 10 hours. Strain the broth into a saucepan and set aside.
• Place rice noodles in large bowl filled with room temperature water and allow to soak for 1 hour. Bring a large pot of water to a boil and after the noodles have soaked, place them in the boiling water for 1 minute. Bring stock to a simmer.
• Divide noodles among 4 serving bowls; top with sirloin, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes. Serve with bean sprouts, Thai basil, lime wedges, hoisin sauce, and chile-garlic sauce on the side.