Vietnamese Chicken Stock

Immerse yourself in the aromatic world of Vietnamese cuisine with this authentic Vietnamese Chicken Stock recipe, a foundational element for traditional dishes like pho. Crafted with charred onion and ginger for deep, smoky undertones, and delicately infused with star anise, cloves, and coriander seeds for a fragrant, spiced profile, this broth is a true labor of love. The long simmering process—enhanced with daikon radish (optional) and a touch of rock sugar—yields a rich, golden stock that’s both savory and subtly sweet. Perfect as a base for soups, noodles, or simply enjoyed on its own, this chicken stock is a versatile kitchen staple. Optimized for flavor and designed to store well, it’s a must-try recipe for anyone seeking to elevate their home-cooked Vietnamese dishes.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:240 mins

Total Time:255 mins

Servings: 8

Ingredients

• 2 pounds chicken bones (or a whole chicken, cleaned)
• 1 yellow onion, halved and peeled
• 3 ounces fresh ginger, sliced in half lengthwise
• 16 cups water
• 1 pound daikon radish, peeled and cut into large chunks (optional)
• 1 tablespoon rock sugar
• 2 tablespoons fish sauce
• 1 tablespoon salt
• 1 teaspoon coriander seeds
• 2 star anise
• 4 cloves
• 1 teaspoon black peppercorns

Directions

Step 1

Prepare the chicken bones (or whole chicken) by rinsing them thoroughly under cold water. Set them aside.

Step 2

Char the onion and ginger: Over an open flame or under the broiler, carefully char the cut sides of the onion halves and the split ginger until they are lightly blackened, about 5 minutes. This step adds depth of flavor to the stock.

Step 3

In a large stockpot, bring the 16 cups of water to a rolling boil.

Step 4

Blanch the chicken: Add the chicken bones (or whole chicken) to the boiling water and boil for 5 minutes. Scum and impurities will rise to the surface. Discard the water and rinse the chicken thoroughly under cold water to remove any residue. Clean the stockpot as well.

Step 5

Return the cleaned chicken bones or whole chicken to the stockpot along with the 16 cups of fresh water.

Step 6

Add the charred onion, ginger, daikon radish (if using), rock sugar, fish sauce, and salt to the pot.

Step 7

Wrap the coriander seeds, star anise, cloves, and black peppercorns in a piece of cheesecloth or a spice bag, and add them to the pot.

Step 8

Bring the stock to a boil over high heat, then immediately reduce the heat to low. Simmer gently, uncovered, for 4 hours. Skim off any scum or fat that rises to the surface occasionally.

Step 9

Taste and adjust the seasoning with additional fish sauce or salt if needed.

Step 10

Once the stock is done, carefully strain it through a fine-mesh sieve or cheesecloth into a clean bowl or pot, discarding the solids.

Step 11

Let the stock cool before storing. It can be kept in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition Facts

Serving size	(5483.8g)

Amount per serving	% Daily Value*
Calories	346.7

Total Fat 4.6g	0%
Saturated Fat 0.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 9838.4mg	0%
Total Carbohydrate 76.5g	0%
Dietary Fiber 16.8g	0%
Total Sugars 33.8g
Protein 10.2g	0%

Vitamin D 0IU	0%
Calcium 552.0mg	0%
Iron 8.1mg	0%
Potassium 1705.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 10.7%

Protein: 10.5%

Carbs: 78.8%