Quick Vietnamese-Style Broth
By America's Test KitchenPublished on February 4, 2011
Time
35 minutes
Yield
Makes about 5 cups
Ingredients
5 cups low-sodium chicken broth 4 medium cloves garlic, smashed and peeled2 inch piece fresh ginger, peeled, cut into ⅛-inch rounds, and smashed (see illustration below)2 cinnamon sticks (3-inch)2 star anise 2 tablespoons Asian fish sauce 1 tablespoon soy sauce 1 tablespoon granulated sugar
Instructions
- Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors, about 20 minutes. Remove solids with slotted spoon and discard. Cover and keep hot over low heat until ready to serve.
Time
35 minutesYield
Makes about 5 cupsIngredients
5 cups low-sodium chicken broth
4 medium cloves garlic, smashed and peeled
2 inch piece fresh ginger, peeled, cut into ⅛-inch rounds, and smashed (see illustration below)
2 cinnamon sticks (3-inch)
2 star anise
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon granulated sugar
Test Kitchen Techniques
Ingredients
5 cups low-sodium chicken broth
4 medium cloves garlic, smashed and peeled
2 inch piece fresh ginger, peeled, cut into ⅛-inch rounds, and smashed (see illustration below)
2 cinnamon sticks (3-inch)
2 star anise
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon granulated sugar
Test Kitchen Techniques
Ingredients
5 cups low-sodium chicken broth
4 medium cloves garlic, smashed and peeled
2 inch piece fresh ginger, peeled, cut into ⅛-inch rounds, and smashed (see illustration below)
2 cinnamon sticks (3-inch)
2 star anise
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon granulated sugar
Test Kitchen Techniques
Why This Recipe Works
This Vietnamese pho-inspired broth recipe uses ginger, star anise, and garlic to add fresh flavor to canned chicken broth.
Instructions
- Bring all ingredients to boil in medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors, about 20 minutes. Remove solids with slotted spoon and discard. Cover and keep hot over low heat until ready to serve.
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