Vietnamese Chicken Stock Recipe

Gather ’round, my culinary comrades, because today we’re diving into a kitchen adventure that’ll warm your soul and elevate your broth game to legendary status. Trust me, this isn’t just any chicken broth; it’s a fragrant symphony of spices and savory goodness, promising to be your new secret weapon in the soup arena!

Vietnamese Chicken Stock is a fragrant and tasty base that I adore to prepare, featuring my beloved aromatic blend of ginger, cinnamon, and star anise. The depth from a whole chicken and fresh garlic provides a nourishing taste, while the added cilantro and green onions infuse it with vibrant freshness.

Perfect to use in soups or to sip on its own.

Vietnamese Chicken Stock Recipe Ingredients

• Chicken: Rich in protein, creates a hearty, nourishing base.
• Ginger: Provides warmth and aids digestion; adds a spicy aroma.
• Fish Sauce: Essential umami depth, enhances savory flavors.
• Star Anise: Adds sweet and licorice-like aroma; balances savory notes.
• Cinnamon Stick: Introduces a subtle sweetness and spice.
• Cilantro Stems: Infuse fresh, herbal undertones; nutritional antioxidants.

Vietnamese Chicken Stock Recipe Ingredient Quantities

• 1 whole chicken (about 3-4 pounds), cleaned and cut into pieces
• 2 onions, peeled and halved
• 1 ginger root, about 3 inches long, sliced
• 4-5 quarts of water
• 1 tablespoon salt
• 2 tablespoons fish sauce
• 2 teaspoons sugar
• 2 star anise
• 1 cinnamon stick
• 4 cloves garlic, smashed
• 10-12 whole black peppercorns
• 2-3 green onions, cut into 2-inch pieces
• 1 bunch cilantro stems, tied together

How to Make this Vietnamese Chicken Stock Recipe

1. Start by cleaning the entire chicken thoroughly and cutting it into several parts. If there is a lot of extra fat, trim it off.

2. In a big pot over medium-high heat, mix the chicken parts with the water. Bring to a boil, then cut the heat back to a gentle simmer.

3. Remove any foam or impurities that come to the surface in the first 15-20 minutes of simmering.

4. Add the sliced ginger root and halved onions to the pot, stirring gently.

5. Mix the salt, fish sauce, and sugar into the broth. Make sure they dissolve completely.

6. Add the star anise, the cinnamon stick, smashed garlic cloves, and whole black peppercorns to the mixture, and you get this delicious broth, fragrant with the flavors of these rich spices.

7. Add the green onion pieces and the group of cilantro stems, tied together, for more fragrance and depth of flavor.

8. Let the stock simmer gently, uncovered, for 2-3 hours. In this time, continue to occasionally skim off any impurities that may surface and that you can see.

If you cannot see something, it may very well be an impurity.

Try squinting.

If that doesn’t work, try looking with a believer’s eyes.

9. Once the stock has simmered, pour it carefully through a very fine mesh sieve or cheesecloth into another pot. Discard the solids.

10. Sample the stock and modify the seasoning if needed, adding more salt or fish sauce to make it exactly how you like it. Use right away as a soup base or for any number of other dishes. Or let it cool, then refrigerate or freeze it for future use.

Vietnamese Chicken Stock Recipe Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large pot
4. Measuring spoons
5. Wooden or silicone spoon
6. Fine mesh sieve or cheesecloth
7. Second pot or large bowl (for straining)
8. Skimmer or slotted spoon
9. String or twine (for tying cilantro stems)

FAQ

• Q: How long should I simmer the stock?
  A: Simmer the stock on low heat for 3 to 4 hours to extract the maximum flavor from the ingredients.
• Q: Can I use a different cut of chicken?
  A: Yes, you can use only chicken parts, such as thighs or drumsticks, but using a whole chicken is traditional for richer flavor.
• Q: How do I store the leftover stock?
  A: Allow the stock to cool, then transfer it to airtight containers and refrigerate for up to 5 days, or freeze for up to 3 months.
• Q: Can I substitute the fish sauce?
  A: While fish sauce adds authentic flavor, you can substitute with soy sauce or omit it for a milder taste.
• Q: How can I make the stock clearer?
  A: Skim off any foam or impurities that rise to the surface during simmering to achieve a clearer broth.
• Q: Is it necessary to roast the onions or ginger?
  A: Roasting is optional, but it adds a depth of flavor to the stock, enhancing its complexity.
• Q: Can this stock be used in other dishes?
  A: Absolutely! Use it as a base for pho, soups, stews, or any dish requiring flavorful chicken stock.

Vietnamese Chicken Stock Recipe Substitutions and Variations

You can substitute fish sauce with soy sauce or tamari to get a different flavor that still has umami.

A small piece of fennel bulb can take the place of star anise and yield a similar flavor that is reminiscent of licorice.
You can use a pinch of ground cinnamon instead if you don’t have a cinnamon stick.
Replacing whole black peppercorns with ground black pepper can be done, but it requires more than just a few dashes. First, here are whole peppercorns by themselves.

Whole Black Peppercorns
Whole black peppercorns have a pungent flavor that is sharper and more intense than that of ground black pepper. They also have a slightly fruity note that lends some complexity to the flavor.
If cilantro isn’t available, you can use the stems of parsley in its place.

Pro Tips

1. Roast the Onions and Ginger Before adding them to the pot, consider roasting the halved onions and sliced ginger under a broiler or in a hot pan until they are slightly charred. This enhances their flavors and adds a deeper, caramelized taste to the broth.

2. Blanch the Chicken Briefly blanch the chicken pieces in boiling water for about 5 minutes before starting the recipe. This helps to remove impurities and results in a clearer broth.

3. Balance with Citrus Add a squeeze of fresh lime juice or some lime wedges as a garnish, which can brighten the flavors of the broth and offer a fresh contrast to the rich, savory spices.

4. Experiment with Herbs Along with the cilantro stems, consider adding a small bundle of fresh herbs such as Thai basil or mint towards the end of cooking or as garnish. This can add complexity and an aromatic freshness to the soup.

5. Simmer with Care Ensure the broth simmers very gently. A rapid boil can cause the broth to become cloudy and can evaporate the liquid too quickly, concentrating the saltiness beyond desired levels. A gentle simmer for the full 2-3 hours will extract maximum flavor while maintaining clarity.