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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A delicious base to a variety of Vietnamese style soups. Recipe from, Cooks Illustrated Soups and Stews. Soooo good. ***A Wonderful base used in my Vietnamese-Style Beef Noodle Soup or my Hot and Sour Noodle Soup with Shrimp and Tomato. Ingredients:
5 cups canned low sodium chicken broth |
4 medium garlic cloves, smashed with knife handle and peeled |
1 piece gingerroot, two inch, peeled, cut into 1/8 inch rounds and lightly smashed with knife handle |
2 cinnamon sticks, 3 inch |
2 pods star anise |
2 tablespoons asian fish sauce |
1 tablespoon soy sauce |
1 tablespoon sugar |
Directions:
1. Over medium-high heat, bring all ingredients to a boil in a medium sauce pan.
2. Reduce to low and simmer- partially covered about 20 minutes.
3. Remove solids and discard.
4. Cover and keep hot over low heat until ready to serve.
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