Vietnamese Bone Broth

Vietnamese Bone Broth

Jump to Recipe


  • 4 Lbs. Beef bones approximately 12 pieces
  • 2 Lbs. Oxtail
  • 5 Quarts Water
  • 1 ½ Onions halved
  • 2 Shallots peeled/ whole
  • 3 Teaspoons of Fish Sauce
  • 1 Teaspoons of Sugar
  • 4 ” Piece of Fresh Ginger
  • 4 Star Anise Pods
  • ¼ of a Cinnamon Stick
  • ½ of a Cardamom Pod
  • 1 Tablespoon Salt
  • 6 Peppercorns
  • 3 Cloves


  • In a large stock pot add the beef bones and the oxtail and cover with water
  • Preheat the oven to 450 degrees F.
  • Places onion halves, shallots and ginger on a sheet pan (no oil) and roast for 25 minutes.
  • After 25 minutes add to the stock pot, now you can also add the remaining ingredients
  • Bring the stock to a simmer and hold there cooking for 8-10 hours
  • Strain stock with cheesecloth and a colander ensuring no fat, seeds, bones or sediment end up in the finished stock.
  • The stock is ready to be used or let cool and put in gallon zip lock bags- freeze for future use.


Don’t brown the bones as you want a clear broth and browning the bones will make broth cloudy.
 Make sure broth does not boil, just keep a nice steady simmer
Print Recipe Pin Recipe
Tried this recipe? Click on the Stars at the top of the recipe or leave a review right here

One Response

5 from 1 vote