Eat, Soup
Leave a Comment

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

Ingredients:

8.5 quarts of water

3 lb. of pork neck bones

1 teaspoon of salt

2 teaspoons of rock sugar

 

Directions

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.

img_4030

Remove the bones and rinse clean. Discard the water.

img_4035

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.

img_4037

img_4047

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

Featured photo: Goop.com

This entry was posted in: Eat, Soup
Tagged with: ,

by

Life is full of possibilities made only meaningful with the people we share it with. This site is a place where friends can share our point of view on food, travel and design.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s