How to make Vietnamese Pork Bone Stock (Cách nấu nước lèo heo) Recipe

 

Ingredients

2 lb. Pork Bones

8 cups Water (add more as needed)

1/4 cup Vinegar

1 large soup spoon Salt

Ginger Slices

1 Onion

1 Shallot

1.5 lb. Turnip

3 tsp. Sugar

1 tsp. Salt

1 tsp. Fish Sauce

1 tsp. Mushroom Seasoning

Green Onions

Ground Black Pepper

Fill a bowl with some water, add in 1/4 cup Vinegar and 1 Large Soup Spoon Salt.  Mix well. Add in 2 lb. Pork Bones and scrub the bones then rinse with water and set aside.  

Blanch Pork Bones.  Fill a large pot with water and add in the Pork Bones.  Add in some Ginger slices. Bring to a high simmer. Remove the bones from the pot.  Rinse the bones again with water and set aside. 

To make the stock, fill a large pot with 8 cups Water and Pork Bones.  Add in 1 Onion and 1 Shallot.  Bring to a high simmer, add in more water if needed.  Skim the broth continuously.  Let it simmer. 

Peel and cut 1.5 lb. Turnip.  Rinse with water.  After about 30 minutes of letting the stock simmer, add in the Turnip.  Continue to let it simmer.  

After 1 hour, remove the Shallot and Onion.  Then season the stock, add 3 tsp. Sugar, 1 tsp. Salt, 1 tsp. Fish Sauce and 1 tsp. Mushroom Seasoning.  Continue to let it simmer.  

After 2 hours of simmering, add in some Green Onions and Ground Black Pepper.  Enjoy!