Vietnamese Chicken Stock
Immerse yourself in the aromatic world of Vietnamese cuisine with this authentic Vietnamese Chicken Stock recipe, a foundational element for traditional dishes like pho. Crafted with charred onion and ginger for deep, smoky undertones, and delicately infused with star anise, cloves, and coriander seeds for a fragrant, spiced profile, this broth is a true labor of love. The long simmering process—enhanced with daikon radish (optional) and a touch of rock sugar—yields a rich, golden stock that’s both savory and subtly sweet. Perfect as a base for soups, noodles, or simply enjoyed on its own, this chicken stock is a versatile kitchen staple. Optimized for flavor and designed to store well, it’s a must-try recipe for anyone seeking to elevate their home-cooked Vietnamese dishes.
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Recipe Information
Ingredients
- 2 pounds chicken bones (or a whole chicken, cleaned)
- 1 yellow onion, halved and peeled
- 3 ounces fresh ginger, sliced in half lengthwise
- 16 cups water
- 1 pound daikon radish, peeled and cut into large chunks (optional)
- 1 tablespoon rock sugar
- 2 tablespoons fish sauce
- 1 tablespoon salt
- 1 teaspoon coriander seeds
- 2 star anise
- 4 cloves
- 1 teaspoon black peppercorns
Instructions
Prepare the chicken bones (or whole chicken) by rinsing them thoroughly under cold water. Set them aside.
Char the onion and ginger: Over an open flame or under the broiler, carefully char the cut sides of the onion halves and the split ginger until they are lightly blackened, about 5 minutes. This step adds depth of flavor to the stock.
In a large stockpot, bring the 16 cups of water to a rolling boil.
Blanch the chicken: Add the chicken bones (or whole chicken) to the boiling water and boil for 5 minutes. Scum and impurities will rise to the surface. Discard the water and rinse the chicken thoroughly under cold water to remove any residue. Clean the stockpot as well.
Return the cleaned chicken bones or whole chicken to the stockpot along with the 16 cups of fresh water.
Add the charred onion, ginger, daikon radish (if using), rock sugar, fish sauce, and salt to the pot.
Wrap the coriander seeds, star anise, cloves, and black peppercorns in a piece of cheesecloth or a spice bag, and add them to the pot.
Bring the stock to a boil over high heat, then immediately reduce the heat to low. Simmer gently, uncovered, for 4 hours. Skim off any scum or fat that rises to the surface occasionally.
Taste and adjust the seasoning with additional fish sauce or salt if needed.
Once the stock is done, carefully strain it through a fine-mesh sieve or cheesecloth into a clean bowl or pot, discarding the solids.
Let the stock cool before storing. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.0 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8629 mg | 375% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 33.0 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 657 mg | 51% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1836 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
