Name: Master Stock (Súp Chảnh)
Yield: Makes 6 litres (210 fl oz/24 cups)
Cuisine: Vietnamese
Ingredients: 4 cinnamon sticks; 6 star anise; 2 tablespoons salt; 3 tablespoons dark soy sauce; 250 ml (9 fl oz/1 cup) light soy sauce; 6 cardamon pods

Preparation info

Makes
6 litres

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

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