How to Make 2 Vietnamese Bone Broths

We can pivot from normal exercise topics to food today! ( •̀ ω •́ )

Vietnamese cuisine is known for its refreshing and savory flavors. One of the essential components of Vietnamese dishes is broth, which provides the base for many of their soups and noodle dishes.

It is not just phở that you need to know about. Phở is a bowl for a special occasion. The usual broth that the Vietnamese consume is different.

Making Vietnamese broth may initially seem intimidating, but it is surprisingly simple and incredibly flavorful.

In this blog, we will explore how to make Vietnamese broth and discover the different variations you can create to suit your preferences.

Whether you are a seasoned cook or a beginner, this guide will help you master the art of making delicious Vietnamese bone broth. So, let us get started!

title cover: 2 yummy recipes Vietnamese bone broths

Summary

What You’ll Need

The broths are simpler than you think they are. The most crucial ingredient is freshness. All of your components need to be as fresh as possible.

Make sure to choose the best bones you can find at the market.

Look at the package if you are in a supermarket.

Have a whiff if you can.

Check for the natural red color of the bones.

Double-check for the expiry date. It is best not to buy discount bones to make broth.

If anything seems off, do not buy but find a better option.

There are spice options but they are very specific to which dish you will make from the original broth.

We are making 2 Vietnamese broths. They are the base of the soup that you will make later.

You do not want to over-spice the broths at this stage. It is much more flexible to use the broths for anything you want.

Related post: How to Meal Prep

Vietnamese Bone Broth #1: Beef Bone Broth

Beef bone imparts deep savory flavors with a dash of fatty goodness. It is best for complex bowls that rely more on quality ingredients.

You would not want to put many spices or condiments on top of this bone broth.

Ingredients:

Bone marrow (1.5 kg)
Beef neck bone (1.5 kg)
Onion (3)
Carrot (3)
Leek (1)
Garlic (1)
Celery (3 stalks)
Black peppers (as needed)
Bay leaves (3)

Method:

Prepare your vegetables
Pre-clean the bones to remove any impurities
Preheat the oven to 400 degrees. Put all the bones and vegetables (except celery) into the oven. Roast each side for 20 minutes
Prepare a big pot of water. Put everything into it, including celery, bone juice, black peppers, and 3 bay leaves. Fill the water 3/4 way through the pot
Turn the heat to high and simmer for 4 to 6 hours. Remember to cover partly with a lid
Remove the pot from the heat and let it cool before filtering the solids from your broth

Vietnamese Bone Broth #2: Pork Bone Broth

Pork bones are far more forgiving than beef. They have a milder taste which is preferable to use with more dishes with complex spices.

Pork bones are more affordable than beef, thus making it a better option overall if you want to test out all kinds of recipes.

Ingredients:

Pork bones (1.5 kg)
Shallot (50 g)
Daikon (2)
Salt (as needed)
Palm sugar (1 tablespoon)

Method:

Pre-clean the bones to remove any impurities
Clean and cut the shallots in halves. Peel the daikon, clean it, and cut it into small pieces
Put the bones into a cold water pot, and turn the heat to high to boil the water. Mix everything thoroughly for 2 minutes and clean the bones in cold water once more
Put the cleaned bones into a pot with 5 liters of water, 1 tablespoon of salt, and 1 tablespoon of palm sugar. Turn the heat to high until the water boils. Turn the heat down and simmer for an hour. Add another liter of water afterward.
Continue to add shallots and daikon into the pot and simmer for another 3 hours

Tip: to make the broth clear, don’t forget to skim the surface occasionally.