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.
Vietnamese Style Chicken Stock
The star anise and fish sauce give this stock a surprising warmth that adds to every recipe.
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Servings: 1 litres
Calories: 248kcal
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.
Nutrition
Calories: 248kcal | Carbohydrates: 26g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 5367mg | Potassium: 1266mg | Fiber: 1g | Sugar: 8g