Luke Nguyen: The master stock is a stock that has been kept alive for a great length of time — the master stock at the Red Lantern is now ten years old and was originally passed down to me by my father. In Vietnamese cooking it is used as a liquid for poaching or braising meat and seafood. The master stock is not to be confused with basic stocks, which are often eaten as a broth or in soups with chicken, pork, b
