Broth is an essential ingredient in dishes like soups, hotpots. Join TasteVN in the kitchen to discover the secrets to cooking 5 common types of broth that are incredibly delicious and high quality!
1. Chicken Broth
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Preparation
4 hours
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Difficulty
Easy
Ingredients for Chicken Broth Serves 7
Chicken bones 2 kg Vinegar 20 ml Salt A little
Tools needed
How to choose good chicken bones
- To choose good chicken bones, you need to select fresh chicken, which has pink-red meat, no unpleasant smell or strange odor, and the skin should not have bruises or dark spots. Avoid choosing dark, stale chickens as they may have died before processing.
- For frozen chicken bones in supermarkets, check for reputable sources and the expiration date on the packaging to ensure quality.
- You can use chicken bones, chicken feet, chicken breast, or a whole chicken.
How to make Chicken Broth
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Clean the chicken bones
Soak the chicken bones in a mixture of vinegar and salt for about 3 – 5 minutes, then rinse thoroughly with water.
Tip: Rinse the chicken bones very well to remove dirt from the bones, while also preventing hard-to-remove impurities from sticking to the bones when boiling.
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Boil the bones for the first time
Put the chicken bones in a large pot and add cold water to cover the bones, then bring to a boil, turn off the heat, strain the water, wash the pot, and put the bones back in the pot.
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Boil the bones for the second time
Continue to add water to cover the chicken bones, close the pot lid, leaving a small gap for steam to escape. Adjust the heat to low and simmer the bones for 4 hours, then turn off the heat and remove the chicken bones.
Tip:
- You should skim the foam while cooking to keep the broth clear and delicious, but do not skim too often to maintain the sweetness of the broth.
- When boiling the bones, you should add a little salt to make the broth more flavorful.
- You can use a pressure cooker or slow cooker to make chicken broth faster.
- You should cook on low heat to extract all the sweetness from the chicken bones.
- You can customize by adding the following ingredients to make the chicken broth more fragrant and sweeter, such as ginger, onion, shallots, winter melon, carrot, cassava, and celery.
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Finished Product
The delicious, rich chicken broth is an essential ingredient to use in various dishes like garlic soup, mushroom soup, chicken pho, chicken hủ tiếu, chicken nui,…
2. Pork Bone Broth
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Preparation
4 hours
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Difficulty
Easy
Ingredients for Pork Bone Broth Serves 7
Pork bones 1.5 kg Shallots 50 gr White radish 2 pieces Salt a little Rock sugar 1 tablespoon
Implementation tools
How to choose fresh ingredients
How to choose good pork bones
- Good pork bones usually have a fresh color, not pale and without strange odors.
- The temperature of the bones when purchased also affects their quality; do not choose cold bones as they may have been frozen and are no longer fresh.
- Large bones that are about the size of 2 – 3 finger joints are ideal, or larger if they are from sows, which will taste better.
- Do not choose small bones as they come from young pigs that may be sick, hence slaughtered early for sale. These small bones should not be purchased for safety reasons.
- You should choose bones from the shank and spine to make the broth tastier.
How to choose white radish
- You should choose medium-sized white radishes, elongated towards the tail end.
- Choose white radishes that still have intact stems and roots, with the root part being fresh and vibrant.
- Do not choose soft white radishes with damaged or rotten stems.
-800x450-9-1.jpg "5 Common Ways to Cook Clear, Safe, Simple, and Quick Broth 14")
How to prepare Pork bone broth
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Soak the bones
To clean the bones, place them in a large basin of water, then add 1 tablespoon of salt, and soak the bones for 1.5 – 2 hours.
Tip:
- Soaking the bones will reduce impurities, residues of growth-enhancing drugs, and antibiotics stored in the bones.
- Soaking the bones also helps remove the blood remaining in the bones, ensuring that the broth does not have an unpleasant smell and is clearer.
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Washing bones
After soaking the bones, wash them several times and then let them drain.
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Preparing vegetables
Shallots bought should be washed clean and then cut in half.
White radish is peeled, washed, and then cut into small pieces.
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Blanching bones and washing bones a second time
Add the bones to a pot of cold water, turn on high heat and wait for the water to boil, then stir well for about 2 minutes, after that remove the bones, rinse under cold water and let them drain.
Tip: Add the bones when the water is cold to prevent the bones from turning red and to reduce dirt sticking to the bones.
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Bone Stew
Put bones into a pot with 5 liters of water, 1 tablespoon of salt, and 1 tablespoon of rock sugar. Turn the heat to high, wait for the water to boil, then skim off the foam, and reduce the heat to low for a gentle simmer. After about 1 hour of simmering the bones, add 1 liter of boiling water.
Continue adding 3 shallots and a white radish, and simmer for about 3 hours. Once cooled, remove the bones and discard the sediment to complete the process.
Tip:
- When you first start simmering, set the heat to high until the water boils, then reduce to low heat for a gentle simmer to prevent the foam from dissolving in the water, which makes it cloudy.
- If the broth becomes cloudy, add the egg whites and stir gently; the impurities will stick to the egg whites. Then strain the broth and continue simmering on low heat, and the broth will gradually clear up.
- During the cooking process, the broth will evaporate, so you should add more water every hour to maintain the same amount of water as initially used.
- The simmering time for different types of bones varies, for example, for spare ribs, it’s from 1 to 1.5 hours; for marrow bones, oxtails, and backbone, it’s from 3 to 4 hours.
- You should avoid stirring vigorously, as it can easily make the broth cloudy.
- It’s better to use a pot with a deep bottom and thick base to make the broth cooking process easier.
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Finished Product
Pork bone broth is extremely attractive and versatile, which can be used to prepare many familiar dishes in daily meals such as pork bone noodle soup, bone soup, pasta with ribs, and many other dishes.
3. Beef Bone Broth
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Preparation
5 hours
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Difficulty Level
Easy
Ingredients for Beef Bone Broth Serves 7 people
Beef marrow bones 1.5 kg Beef neck bones 1.5 kg Onion 3 bulbs Carrot 3 bulbs Leek 1 stalk Garlic 1 bulb Celery 3 stalks Bay leaves 3 leaves Black pepper a little
Tools Required
How to Choose Good Beef Bones
- You should choose fresh beef bones that are naturally red and do not have a cloudy white color.
- Fresh beef bones should not have a spoiled, rotten, or preserved smell.
- Avoid buying beef bones of unclear origin. If possible, you should buy fresh beef bones from the market, limiting the purchase of frozen beef bones.
- Choose beef bones from a source with clear origin, ensuring food safety and hygiene.
-800x450-8.jpg "5 Common Ways to Cook Clear, Safe, Simple, and Quick Broth 26")
How to prepare Beef Bone Broth
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Prepare the vegetables
Onions should be cut into quarters. Carrots should be left with their skin and cut into long slices about 2 finger joints thick.
Leeks and celery should be washed clean, then cut into pieces about 1 – 2 finger joints long. Garlic should be cut in half horizontally.
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Preparing beef bones
To clean the beef bones and remove any odors, dissolve a bit of salt in warm water and soak the bones for about 3 – 5 minutes, then rinse thoroughly, let them drain, and place them in a bowl.
Tip:
- Additionally, to completely eliminate the smell of the bones, before you start cooking, briefly dip the bone pieces in boiling water for about 3 – 4 minutes, then take them out and rinse with cold water.
- Another useful tip is that you can add a bit of white wine to the bone blanching water. The wine effectively removes odors.
See more: Tips to eliminate the smell of various meats and bones
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Grilling beef bones and vegetables
Preheat the oven to 220 degrees Celsius for 20 minutes to stabilize the temperature.
Place the beef bones and various vegetables except for the celery on a baking tray and put them in the oven for 20 minutes at 220 degrees Celsius. Then flip the beef bones and continue to roast for another 20 minutes at 220 degrees Celsius.
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Bone broth
Prepare a large pot, add beef bones, roasted vegetables, celery, the juices released during roasting, 1/2 spoon of black pepper, and 3 bay leaves into the pot. Then add cold water to fill about 3/4 of the pot.
Place the pot on the stove over high heat, wait for the water to boil, then reduce to low heat, cover the pot and slightly open the lid to let steam escape, then simmer the bones for 4 – 6 hours.
Once done, let it cool for about 30 – 40 minutes, then proceed to remove the bones and vegetables to filter out the broth.
Tip: During the simmering process, every 1 – 2 hours, open the lid and skim off the foam to help the broth become clearer and tastier. If you do not like to eat fat, you can also skim off the fat after simmering.
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Final Product
The beef bone broth is rich and appealing, very suitable for use in dishes such as European-style beef stews, or you can replace bay leaves with star anise, cinnamon, cloves,… to create the broth for pho.
4. Fish Broth
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Preparation
1 hour
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Difficulty
Easy
Ingredients for Fish Broth For 6 people
Barramundi fish head 400 gr Onion 100 gr (chopped) Carrot 50 gr (chopped) Celery 50 gr (chopped) Pepper a little Thyme 1/2 leaf (thyme leaves) Bay leaf 1 leaf Garlic 10 gr Parsley 2 sprigs Cloves 1/2 leaf Butter 10 gr Olive oil 20 ml White wine 50 ml
Implementation tools
How to choose delicious Asian sea bass
- To select fresh and delicious Asian sea bass, you need to carefully observe the outside of the fish. Choose fish with bright red gills and clear eyes. If the gills are pale red and the eyes have red streaks or are completely red, the fish is spoiled.
- When buying fish, you can ask the seller to cut off the head or buy the whole fish and cut it yourself. After cutting, soak the fish head in water mixed with white wine and salt.
See more: How to choose and preserve fresh fish
-800x450-5.jpg "5 Common Ways to Cook Clear, Safe, Simple, and Quick Broth 41")
How to prepare Fish broth
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Sautéing vegetables
Heat a pan on the stove and add olive oil; when the oil is hot, add butter. Once the butter melts, add garlic, onion, celery, and carrots, and sauté for about 1 minute.
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Sautéing the fish head
Add the Asian sea bass head to the pan with 50ml of white wine and sauté until the fish is browned on both sides.
Tip:
- Adding white wine will help reduce the fishy smell.
- Sautéing the fish meat until firm will help eliminate the fishy smell in the broth, making it more appealing.
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Prepare herbs
Put herbs such as thyme leaves, pepper, bay leaves, cloves, and parsley into a cloth bag to prepare for cooking.
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Simmer fish
Place a pot on the stove and add 1.5 liters of water to the pot, add the sautéed ingredients along with the herb bag, turn the heat to high until the water boils, then reduce the heat and simmer for 30 – 45 minutes. Then strain to obtain the broth.
Tip: During the simmering process, skim off the foam to help the broth become clearer and tastier.
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Final product
The fish broth is delicious, infused with fish flavor and can be used in sauces served with salmon and barramundi.
5. Vegetable broth
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Preparation
3 hours
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Difficulty
Easy
Ingredients for Vegetable Broth For 7 people
Bitter melon 1 piece White radish 1 piece Chayote 1 piece Onion 1 piece Sticky corn 1 ear
Tools Needed
How to Choose Fresh Ingredients
How to choose good bitter melon
- You should choose bitter melons with fresh green stems, dark green skin, glossy and few black spots; these melons are usually dense, crispy, and sweet.
- Avoid choosing melons that are too young or too mature because young melons will not be fragrant and sweet like medium-aged melons, while overripe or slightly overripe melons will have more fibers and be tough.
- You should avoid wilted melons, those with soft stems and yellowing color.
How to choose good chayote
- You should choose fresh chayotes, not bruised or with insect bite marks on them.
- Choose chayotes with fewer ridges; when peeling, they will be easier and quicker, making the cooking process more convenient.
- It’s best to select younger chayotes, which have shiny skin and may have many spines; when pressed, they feel soft and easy to press.
How to choose good sticky corn
- You should choose corn with fresh green husks, and the corn silk should not be wilted or dry.
- Pay attention to the husk; it should still be fresh and not wilted, as this indicates the kernels inside will be sweeter.
- When selecting corn, observe that the kernels are uniform and straight without any unusual colors.
- Avoid corn with dry husks or dull white color, as such ears are usually overripe or old and wilted.
How to make Vegetable Broth
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Prepare the vegetables
Cut the onion in half. Cut the chayote and aromatic gourd into diagonal pieces. Slice the corn and radish into rounds about 1.5 finger joints thick.
How to prepare chayote to reduce sap:
- Cut one end of the chayote and rub the two cuts together for about 1 minute until white foam appears, then continue with the other end.
- Wash off the white foam and the chayote is ready for cooking.
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Cook the broth
Place a pot on the stove and add the vegetables, fill with cold water to cover the vegetables, then turn the heat to high and cook until boiling, then reduce to low heat and simmer for 3 hours. After that, strain the vegetable broth and discard the solids.
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Finished Product
Delicious vegetable broth, sweet and tasty from various vegetables commonly used in vegetarian dishes such as: tomato soup, vegetarian noodle soup, vegetarian Thai noodles…
How to Choose Fresh Carrots
- Choose carrots that are medium-sized, with a straight and tapered shape towards the tail, smooth skin, firm to the touch, and slightly hard.
- Choose carrots that have a deep, bright orange color, with fresh, green leaves tightly attached to the body of the carrot.
- Avoid choosing carrots that are too large, with thick roots, stems at the base, and a bulky shoulder area.
How to Choose Fresh Onions
- It is best to choose round onions with long roots, as these are the tastiest. Avoid choosing onions with unusual shapes or those that have completely lost their roots, as they will not be good.
- Good onions will have firm, smooth skin, a beautiful yellow color, no dark spots, and fit snugly against the body.
How to choose delicious fresh celery
- To choose good celery, you should pay attention to selecting bunches that are bright green and clean, with thick leaf stems. The celery stalks should be round and uniform. There should be few roots, and the celery stems should be long.
- Avoid plants with white, plump stems that are unusually large and have a white color to the point of being ‘tender’ because this celery has been excessively fertilized. Also, steer clear of bunches that are dark in color, have uneven stalks, and many roots.
See more:
With just a few very simple steps, you can immediately have common broth recipes that are extremely rich and flavorful. TasteVN wishes you success in your cooking!
*Refer to images and recipes from YouTube channels Culinary Frank, Cô Ba Bình Dương, Chef Jack Ovens, Huy Cook and Chill, and Thực Dưỡng Homefood
