Vietnamese Style Bone Broth Recipe
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
3 tbsp whole coriander seed
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.