How To Make Vietnamese Spicy Stock
This stock recipe makes for a warm and rich soup, inspired by Vietnamese flavors of beef stock, star anise, ginger root, and delectably hearty spices!
Serves:
Ingredients
- 5cupsbeef stock,or chicken stock
- 2star anise
- 1whole clove
- 1cinnamon stick
- ½tspwhite peppercorns
- 1fresh gingerroot,unpeeled, or peeled
- 4shallots
- 1tspsugar
Instructions
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Place the stock in a 2-quart saucepan and heat to boiling over medium-high heat.
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While the soup heats, crush the anise, clove, cinnamon, and peppercorns on a cutting board with a rolling pin. Crush the ginger.
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Add the spices, ginger, shallots, and sugar to the stock, and stir to dissolve the sugar.
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Reduce the heat to low and simmer the stock, covered, for 20 minutes.
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Strain the stock through a fine sieve lined with a double layer of cheesecloth into another saucepan or a heat-safe glass measure.
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Serve warm, and enjoy!
Recipe Notes
Use stock immediately or cool quickly in an ice bath and store up to 3 days in the refrigerator or 6 months in the freezer.
Nutrition
- Calories: 103.59kcal
- Fat: 0.62g
- Saturated Fat: 0.16g
- Trans Fat: 0.00g
- Monounsaturated Fat: 0.26g
- Polyunsaturated Fat: 0.10g
- Carbohydrates: 18.50g
- Fiber: 2.77g
- Sugar: 7.59g
- Protein: 7.90g
- Sodium: 603.40mg
- Calcium: 62.29mg
- Potassium: 832.52mg
- Iron: 2.08mg
- Vitamin A: 0.26µg
- Vitamin C: 5.78mg
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