This is a standard soup broth, primarily used as a base for Asian soup meals, that I like to keep on hand. It is multi-purpose.

  • A bunch of pork neck bones (i.e over a pound)
  • A whole chicken, or bunch of chicken bones (equivalent to a whole chicken)

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You can find pork bones for soup at any Vietnamese store.

Chicken suggestion: If you’re using a whole chicken, I suggest you “poach” the bird under a low flame for 45 minutes, then remove, allow to cool. Then, strip the meat from the carcass, setting it aside, and return the bones and skin and backbone and wing tips etc. to the pot with the pork bones and bring the liquid back to a boil over high heat then lower to low simmer.

Chicken suggestion #2: There’s a Vietnamese store on 65th/Sandy called Thanh Thao market. They come highly recommended. In the meat freezer, you’ll find small, bony birds labeled as “stewing chickens”. They will look like emaciated carcasses. I’m not sure if these unfortunate chickens were way into themselves and hard drugs and eating disorders, but they look the part. In fact, these stewing chickens do not look unlike Nicole Richie. You can use this things for stock.

Add to the stock pot (already filled with your carcass components) the following in any combination/entirety:

  • Large knob of rinsed ginger
  • 3-4 large carrots (i’m a lazy ass who always has peeled baby carrots on hand–1/2 package)
  • 1 large onion
  • 3-4 stalks celery
  • 3-4 bay leaves
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon white peppercorns
  • 1/2 teaspoon black peppercorns
  • the stems of an entire bunch of cilantro

Bring to a boil. Reduce to the lowest possible heat setting and simmer for 12 hours.

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Strain. Maybe even twice (especially if you’re OCD). Store, freeze, and use as needed.