VietnamSurprise – The Vietnamese broth is the major determinant of the delicious soups, noodles, … The soup is good if the broth is good! Chicken and pork meat have quite similar tastes as well as some root vegetables have. We can use the broth in many Vietnamese Soup Dishes such as: chicken soup, crab soup, “Hu Tieu“, vegetable soup,…
The recipe below will helps you make 1.5 liters of broth for your soup dish:
1. Ingredients:
– Bones (can be used to cook soup): 1.5kg (Have finely-chopped, well-washed)
– Daikon: 500g (Cut into large cubes)
– Shallots: 3 (peeled and grilled to brown)
– Onions: 2 (peeled and cut into 4 parts)
– Ginger (root of thumb-size): 1
– Salt: 1/2 teaspoon
– Water
2. Instructions:
Add bones and 2 liters of water to a pot, bring to a boil for 5 minutes. Then, remove the pot from heat and pour off the water. Add 2 liters of water to the pot with bones. Bring to a boil, then lower the heat and let the mixture boil slightly. Simmer over low heat for about an hour (at this stage, do not cover with a lid because the broth can be opaque). Use a ladle to remove the foam from the surface until the broth is clear. Add Daikon and grilled shallots then continue cooking for about 1 hour.
Grill the ginger, cut into pieces, smashed and put in the pot. Add salt, then put the onions in the pot, boil the mixture.
Pick the Daikon and onions up. Filter the broth and boil it again.
This Vietnamese broth can be used immediately or keep in the fridge for later using with any Vietnamese soup dishes.
