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 canned low-sodium chicken broth 1.25 L
- 4 cloves garlic crushed and peeled
- 2 inch ginger thinly sliced, 5 cm
- 2 whole star anise
- 3 tbsp fish sauce 45 ml
- 1 tbsp soy sauce 15 ml
- 1 tsp sugar 5 ml
Instructions
- Combine all ingredients and bring to a simmer over moderate heat.
- 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
Sodium: 5367mg | Sugar: 8g | Fiber: 1g | Potassium: 1266mg | Calories: 248kcal | Monounsaturated Fat: 3g | Polyunsaturated Fat: 2g | Saturated Fat: 2g | Fat: 7g | Protein: 28g | Carbohydrates: 26g
