Broth for noodle soups. Modified from the Pho broth video below, to suit my use of ingredients.  No ingredient quantities are listed, because it doesn’t matter that much – you’ll just create differently-balanced broths. Add what feels right. Parentheses indicate optional ingredients.

Coat the following ingredients in oil and roast for 1hr @ 400F:

  • Bones. Traditionally beef, but I use chicken or pork. It’s good if they have meat and gristle on them. Crack or cut them to expose marrow. Great way to use up kitchen scraps.
  • Ginger, sliced
  • Onions, sliced
  • (Mushrooms, quartered)
  • (Carrots, quartered)

After roasting, place above ingredients in a stock pot, along with the following:

  • Five-spice. A little goes a long way.
  • Cilantro
  • Fish sauce
  • (Cardamom Pods)
  • (Coriander)
  • (Bay leaf)
  • (Garlic)
  • (Whole peppercorns)

Add water to cover all ingredients, add lid to stock pot, bake at 200F for 12-24 hours.

Strain broth and use or can. Refrigerate if not using immediately.