Name: Chicken Stock (Nước Lèo Gà)
Yield: Makes 5 litres (175 fl oz/20 cups)
Cuisine: Vietnamese
Ingredients: 8 spring onions (scallions), white part only; 4 cm (1½ in) piece of ginger, sliced; 1 whole chicken (about 1.6 kg/3 lb 8 oz); 6 garlic cloves

Preparation info

Makes
5 litres

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Mark Jensen: Stocks in Vietnamese cooking are simple and concise. Essentially, they consist of just the basic meat and water. Different vegetables and aromatics are added to create the desired effect. The strong flavour of grilled dried squid and fish sauce, for example, are added to make the soup for mi sui cao (prawn and pork dumplings in pork broth with egg noodles). Chargrilled ginger and star anise a