Vietnamese Style Bone Broth Recipe

Vietnamese Bone Broth

Vietnamese Style Bone Broth

This recipe can be made in large batches and frozen for a quick meal. We suggest serving it with a dash of lemon juice, some vegetables, and our dandelion rice recipe.

If you would like to make a lower-waste version of this recipe, save the trimmings from the onions, carrots, and shiitake mushrooms that you regularly cook with in a bag in the freezer. Bones from whole chickens and turkeys can also be saved and used as an alternative to chicken feet.

To make this broth you will need the following ingredients:

1 large onion, chopped

2 medium carrots, chopped

500g chicken feet

5 qts water

1 cinnamon stick

3 tbsp whole coriander seed

8 star anise pods

6 clove buds

1 tsp whole black pepper

1 tbsp dried ginger root pieces

5 shiitake mushrooms

1 tbsp dried reishi mushroom pieces

1 tbsp vinegar

In a pan in the oven roast the carrots, onion, and chicken feet at 350F for 30 minutes or until they are brown. Next, remove from oven and place in a pot on the stove with all of the remaining ingredients. Simmer for 8-12 hours. Strain and serve.

Alternatively, this recipe can be made overnight in a slow cooker or by using an instant pot on the highest soup setting.

Rachael Miller