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Essential Stock: Pork Bones

Pork bone stock is one of the most versatile building block of Vietnamese soups. This stock takes less than 1.5 hours to make and freezes well. It is advisable to make big batches of this stock to put in the freezer. When you are ready to make soups such as Phnom Penh Noodle Soup or Hủ Tiếu Nam Vang, defrost the stock and this will cut your cooking time in half.

Difficulty: Easy / Servings: Approximately 7-8 quarts depending on the evaporation / Time: 1 hour and 10 minutes


8.5 quarts of water

3 lb. of pork neck bones

1 teaspoon of salt

2 teaspoons of rock sugar



A. Prepare the bones (5-10 minutes)

Fill a large pot with enough water to cover the pork bones. Once the water comes to a rolling boil, add the pork bones and cook for 5 minutes so that the impurities and blood can be drawn out of the bones.


Remove the bones and rinse clean. Discard the water.


B. Prepare the stock (1 hour)

Fill a large stock pot with 8.5 quarts of water. Add the clean bones, 1 teaspoon of salt and 2 teaspoons of rock sugar to the water. Skim any impurities that float to the top. Boil the bones for 1 hour. After 1 hour, remove the bones and strain the broth. Use right away or freeze the stock for later.



Now that you have the base of the soup, try our noodle soup recipes.

For more recipes, visit our EAT page or Recipe Index.

Authors: Susan Tran and Chau Hoang

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