Vietnamese Style Chicken Stock is a lovely simple variation on the western chicken stock. While this dish starts with chicken broth/stock it is further flavoured by the addition of soy sauce and fish sauce. These give it an amazing depth. Include as a stock in gravy, soups and casseroles for that extra brilliant flavour.
A pot of broth gently simmering away on the hob fills the kitchen with warmth, tempts you with mouth-watering aromas, and has the power to turn the simplest ingredients into something extraordinary. Vietnamese Style Chicken Stock is one of those humble kitchen treasures that I’ve fallen in love with. It’s simple to make, yet full of rich, fragrant flavours that instantly transport you to the bustling streets of Hanoi.
What sets Vietnamese Style Chicken Stock apart from the usual chicken broth is its clever blend of aromatics and seasonings. While it starts with a base of comforting chicken broth, it’s the little extras that make it shine. Ginger brings a gentle heat and freshness, garlic adds depth, and star anise lends that unmistakable sweet, liquorice-like fragrance so often found in Vietnamese cooking. A splash of fish sauce adds savoury umami, soy sauce balances it with a darker, earthy note, and just a hint of sugar rounds everything out beautifully.
I love how quick and fuss-free it is to put together. You don’t need to hover over the pot for hours—just combine everything, let it simmer, and soon you’ll have a broth that tastes like it’s been lovingly tended to all afternoon. It’s also incredibly versatile. Of course, it’s wonderful as the base for a steaming bowl of pho, but it can just as easily become the foundation for rice noodle soups, a fragrant cooking liquid for vegetables, or even the broth for a quick dumpling meal. I’ve even used it to cook rice, giving the grains a subtle flavour boost that takes a plain side dish to the next level.
One of my favourite things about Vietnamese style chicken stock is how it changes the atmosphere of the home. There’s something deeply comforting about the smell of star anise and ginger mingling with chicken and garlic. On chilly days, it feels like the kitchen is giving you a hug. It’s also the perfect make-ahead ingredient—keep some in the fridge for quick meals, or freeze portions for those evenings when you need something nourishing without the effort.
This stock also tells a little story of Vietnamese cooking itself. It’s all about balance—sweet, salty, savoury, and aromatic, each playing its part without overpowering the others. Vietnamese food often has this gentle elegance, where nothing is too much, yet every mouthful is full of flavour. That’s exactly what you get here—a broth that’s satisfying but still light enough to let other ingredients shine.
So, the next time you’re looking for something simple, heart-warming, and a little bit special, give Vietnamese Style Chicken Stock a try. It’s the kind of kitchen staple that works just as well for a quick midweek dinner as it does for a slow, cosy weekend meal. And who knows? Once you’ve had a taste, you might just find yourself keeping a batch on hand at all times—ready to turn a quiet evening into a fragrant Vietnamese feast.
Vietnamese Style Chicken Stock
Ingredients
- 5 cups chicken broth
- 4 cloves garlic crushed and peeled
- 2 inch ginger thinly sliced
- 2 whole star anise
- 3 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp sugar
Instructions
- Combine all ingredients and bring to a simmer over moderate heat.5 cups chicken broth, 4 cloves garlic, 2 inch ginger, 2 whole star anise, 3 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp sugar
- Simmer covered for 20 minutes.
- Strain, discard the solids, and return the stock to the pot.
- Keep warm until ready to use, or store refrigerated or frozen.
22 comments
This is far better than chicken stock, it’s a different level
Perfectly seasoned, aromatic, and versatile enough to adapt for many dishes.
Deeply aromatic but not heavy, this stock is perfect for anyone who loves bold yet balanced Asian flavours.
Nothing beats homemade, and this Vietnamese-style chicken stock proves it.
The ginger’s warmth and the subtle licorice note from star anise make it so comforting. A must-have in the freezer.
The ginger really shines here, cutting through the richness of the chicken broth.
This is now my go-to base for Vietnamese noodle soups. It’s quick to prepare, keeps well in the fridge, and tastes like it’s been simmered in a traditional kitchen all day.
I made a big batch and froze portions—best decision ever!
This stock is a flavour bomb. The fish sauce and soy sauce work together to create a deep, savoury profile, while the star anise gives that distinctive Vietnamese twist.
I served this with shredded chicken and rice noodles, perfect.
A fragrant, soul-warming broth
The ginger and star anise give it that unmistakable Vietnamese aroma, while the fish sauce and soy sauce balance savoury depth with a hint of sweetness. Perfect for sipping on its own or as a base for noodle soups.
I usually buy pre-made broth, but after making this, I may never go back. It’s simple, affordable, and packed with authentic flavour.
I loved how quick and simple this stock was to make, yet the flavours were incredibly layered.
The end result was even better than I had hoped – clean, rich, and layered with spice.
This chicken stock transformed my weekday pho into something that tasted restaurant-worthy.
“I liked that the recipe only needed 20 minutes of simmering yet still tasted like a slow-cooked stock. The garlic mellowed beautifully, adding depth without sharpness.
The fragrance that filled my kitchen while this was simmering was enough to make my mouth water.
It’s so versatile: I’ve used it for noodle soups, as a base for stir-fry sauces, and even to cook rice for extra flavour.
Surprisingly easy to put together, but the taste suggests hours of slow simmering.
Perfectly balanced between sweet, salty, and aromatic.
The fish sauce added umami without overpowering the chicken, and the garlic came through beautifully. A delight.