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–+ servings
5 from 1 vote

Vietnamese Style Bone Broth

Warm up with this rich and nourishing Vietnamese Style Bone Broth! 🌿 Slow-simmered beef bones release deep flavors and nutrients, creating a clear, aromatic broth infused with classic spices like star anise, cinnamon, and cloves. This broth serves as a versatile base for soups, noodles, or simply sipping as a comforting, healthful drink. Perfect for cold days or when you need a little pick-me-up! 🥣
Cook Time8 hours
Bake25 minutes
Total Time8 hours 25 minutes
Servings: 8
Calories: 298kcal

Equipment

Ingredients

  • 4 Lbs. Beef bones approximately 12 pieces
  • 2 Lbs. Oxtail
  • 1 ½ Onions halved
  • 2 Shallots peeled/ whole
  • 5 Quarts Water
  • 3 Teaspoons Fish Sauce
  • 1 Teaspoons Sugar
  • 1 Tablespoon Salt
  • 1/4 Tbsp Ginger Fresh

For the Spice Bag

  • 4 Star Anise Pods
  • ¼ Cinnamon Stick
  • ½ Cardamom Pod
  • 6 Peppercorns
  • 3 Cloves

Instructions

  • Preheat the oven to 450 degrees F.
  • Place Beef Bones, onion halves, shallots and ginger on a sheet pan (no oil) and roast for 25 minutes.
  • After 25 minutes add the water to the stock pot
  • When they are done place them directly into the stock pot
  • Add the the sugar, fish sauce, salt, and fresh ginger
  • Bring the stock to a simmer and hold there cooking for 8-10 hours
  • Scoop the bones from the broth
  • 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.

Notes

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

Nutrition

Calories: 298kcal | Carbohydrates: 4g | Protein: 36g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 125mg | Sodium: 1300mg | Potassium: 69mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 5mg