Chicken Stock

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