Vietnamese-Inspired Bone Broth
A simple, nourishing broth you can make ahead and sip throughout the week. Naturally rich in protein and gentle antioxidants, it offers a refreshing uplift when you need it most.
Equipment
- 1 Stockpot heavy duty one preferred
- 1 Broth Skimmer makes life easier
Ingredients
- 2 lbs beef marrow bones
- 1 lb beef shank optional but adds richness
- 1 large onion, halved
- 1 ginger (3-4 inches), halved
- 4 garlic cloves, smashed
- 1 tbsp fish sauce optional
- 1 tbsp rice vinegar
- 2 tsp whole peppercorns
- 2 star anise optional, for subtle pho note
- 12 cups water enough to cover bones
Instructions
- Prep the bones. Place bones on a sheet pan and roast at 425°F for 20–25 minutes until browned. This step adds depth and removes any “raw” flavor.
- Char the aromatics. In a dry pan, lightly char the onion and ginger until the edges darken. This gives the broth a warm, smoky base.
- Combine everything. Add roasted bones, charred aromatics, garlic, peppercorns, star anise, vinegar, and fish sauce to large stockpot. TIP: Try in a slow cooker!
- Add water. Cover with water. Leave a few inches at the top to prevent boiling over.
- Cook low and slow. Bring to a gentle simmer, then cook 6–8 hours on the lowest heat. Avoid a rolling boil — it clouds the broth.
- Strain and season. Remove bones and aromatics. Strain broth through a fine mesh sieve. Taste and adjust with salt or fish sauce.
- Cool and store. Let cool completely. Refrigerate up to 5 days or freeze up to 3 months. Fat will solidify on top — skim or keep depending on preference.
Notes
- Roasting the bones is optional but highly recommended for that deep flavor.
- Vinegar helps extract collagen and nutrients - you won't taste it.
- For a clearer broth, skim foam during the first hour of simmering.
- Use this broth for pho, noodle bowls, congee, or as a base for weeknight soups.