Prep 20 mins
Cook 3 hrs
A really useful recipe from an old issue of Cooking Light.
Make and share this Vietnamese Chicken Stock recipe from Food.com.
- 2 cups chopped leeks (about 3 leeks)
- 1 1⁄2 cups thinly sliced peeled fresh ginger (about 4 oz)
- 1 1⁄2 cups chopped celery
- 3 tablespoons Thai fish sauce
- 1 teaspoon black peppercorns
- 10 chicken wings (about 2 1/2 lbs)
- 8 chicken drumsticks (about 2 1/2 lbs)
- 2 bunches cilantro, chopped
- 2 bay leaves
- 1 medium sweet onion, peeled and quartered (such as Vidalia)
- 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.
I am a big fan of Pho. Most of the attraction for me is how richly flavored the chicken broth is and I have been looking to recreate that stock. As the previous comment notes it does not have chili pepper flakes, lime juice, etc. But my experience has always been that those are the things you add after being served, to your own taste. Anyhow this stock had the rich flavor I lust after.
Well...I was thinking pho but got chicken stock. It was a pretty good and flavorful chicken stock but didn't taste Vietnamese to me. I did make it a little differently though. I took my huge stock pot and used 1 1/2 gallons of water. I brought it to a boil and then put it on low low overnight for about 15 hours. I then strained it and added some sea salt. It was very condensed to about 6 cups so I did have to add some more water. I also put it in the fridge overnight and then skimmed off the green! fat. I ate it with rice noodles and made it more Asian by adding sesame oil, chili oil, lime juice, crushed red pepper flakes and cilantro. Made for Zaar Tag.