PORK STOCK (Vietnamese)
Secrets of the Red Lantern (Vietnamese)
by Pauline Nguyen and Luke Nguyen
Makes 4 quarts
Pork Stock
(Nuóc Lèo Heo)
Ingredients
• 2¼ pounds pork bones
• 1 chicken carcass
• 2-inch piece of ginger
• 1 bulb garlic
• 1 lemongrass stem
• 4 scallions
• 5 quarts water
Directions
Wash the bones under cold water, then place them in a large saucepan.
Slice the ginger and garlic bulb in half; crushed the lemongrass and scallions with the back of a cleaver or mallet.
Put all of the ingredients in the pan and bring to a boil. Skim the impurities from the surface of the stock, decrease the heat to a simmer, and continue to cook for 2 hours, skimming constantly.
Pour the stock through a fine strainer into another saucepan and allow to cool.
Once cooled, portion into smaller amounts and refrigerate or freeze until needed.
The stock will last in the refrigerator for 3 days or in the freezer for 3 months.
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