Vietnamese Homemade Pork Stock/Broth (Nuoc Leo Suon Heo)

Step 1

To a large stock pot, add pork bones, salt (1 teaspoon) and water to cover. Cover pot and bring it to a boil. Once it comes to a rolling boil and impurities appear at the top, turn off heat.

Step 2

Place a large colander in a sink and strain the content of pot into the colander, discarding all the dirty water. Wash bones throughly with cold running water. Rinse and drain dry. Set aside.

Step 3

Clean the stock pot and fill it with water (3 liters) and return to stove. Bring the pot to a boil then add the cleaned bones, daikon and yellow onion. Simmer on low for 1-1/2 hours, uncovered. Occasionally, skim the surface of any foam/bubbles that float to the top.

Step 4

Strain out solids. To make a tasty bone broth, season stock with sugar, sea salt, stock powder and MSG (optional). Serve with the bones (don’t discard; lots of tender meats there) and optionally garnish with green onions and/or cilantro for a beautiful finish.