Description
In Vietnamese home cooking, bones are cleaned before making stock to keep it clear. This is done by rubbing with salt and rinsing or by parboiling in salted water to remove impurities and ensure a clear, prized stock.
Ingredients
Units
Scale
Stock
- 2 lbs pork bones (neckbones, marrow bones and/or spareribs)
- 1 teaspoon fine sea salt
- 3 liters water
- 10 oz daikon (peel and slice into small chunks)
- 10 oz yellow onion (peel; leave whole)
Broth Seasoning
- 1/2 tablespoon white granulated sugar
- 1 tablespoon fine sea salt
- 1 tablespoon chicken bouillon powder
- 1/2 teaspoon MSG (optional)
Instructions
- Prepare the Bones: To a large stock pot, add pork bones, salt (1 teaspoon) and water to cover. Cover pot and bring it to a boil. Once it comes to a rolling boil and impurities appear at the top, turn off heat.
- Clean the Bones: Place a large colander in a sink and strain the content of pot into the colander, discarding all the dirty water. Wash bones throughly with cold running water. Rinse and drain dry. Set aside.
- Prepare the Broth Base: Clean the stock pot and fill it with water (3 liters) and return to stove. Bring the pot to a boil then add the cleaned bones, daikon and yellow onion. Simmer on low for 1-1/2 hours, uncovered. Occasionally, skim the surface of any foam/bubbles that float to the top.
- Strain and Season: Strain out solids. To make a tasty bone broth, season stock with sugar, sea salt, bouillon powder and MSG (optional). Serve with the bones (don’t discard; lots of tender meats there) and optionally garnish with green onions and/or cilantro for a beautiful finish.
Notes
Why Parboil the Bones? Removing impurities ensures a clear and visually appealing stock.
Customize the Flavor: Add other aromatics like ginger or star anise for a more complex stock.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Base Recipe, Soup
- Method: Simmer
- Cuisine: Vietnamese