Nuoc Dung Ga Vietnamese Chicken Broth

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READY IN: 2hrs
Recipe by drhousespcatcher

The basis for Vietnamese soups and other dishes

Ingredients Nutrition


  1. Discard the fat from the chicken.
  2. Rinse chicken and bones with cold water and place in stockpot.
  3. Add the water and ginger; bring to boil. (If needed skim foam from surface until it stops forming.).
  4. Reduce heat to low and simmer for 2 hours. (Make sure it does NOT boil again just simmers.).
  5. Remove Chicken and bones; then add the salt and set aside to cool; strain broth.
  6. Refrigerate up to 1 week or freeze if desired.
  7. Skim fat from top if it congeals.

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