Vietnamese Spicy Stock Recipe

Vietnamese Spicy Stock Recipe

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!

Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 5cupsbeef stock,or chicken stock
  • 2star anise
  • 1whole clove
  • 1cinnamon stick
  • ½tspwhite peppercorns
  • 1fresh gingerroot,unpeeled, or peeled
  • 4shallots
  • 1tspsugar


  1. Place the stock in a 2-quart saucepan and heat to boiling over medium-high heat.

  2. While the soup heats, crush the anise, clove, cinnamon, and peppercorns on a cutting board with a rolling pin. Crush the ginger.

  3. Add the spices, ginger, shallots, and sugar to the stock, and stir to dissolve the sugar.

  4. Reduce the heat to low and simmer the stock, covered, for 20 minutes.

  5. Strain the stock through a fine sieve lined with a double layer of cheesecloth into another saucepan or a heat-safe glass measure.

  6. 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.


  • 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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