With some added rice noodles, vegetables and fresh herbs, this spicy Vietnamese stock will warm you up on those colder days.
First, prepare your mise en place.
To start the stock, place ALL ingredients into a large stockpot. Bring to a boil then lower heat to a simmer. Allow to simmer uncovered for 1 to 1 1/2 hours. If using tamari, add it after most of the simmering is complete in order to preserve the tamari flavor.
To avoid added bitterness to the stock, be sure to remove the citrus halfway through the cooking process.
Note: It is important to taste the stock periodically, so you can make adjustments, such as removing citrus to avoid strong bitterness.
Also, if you are sensitive to hot spices, consider decreasing the amounts of ginger, chile, peppercorns, and cloves.
To finish the stock, turn off the heat and allow it to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl (or use a strainer lined with cheesecloth). Pour the stock into the strainer, allowing the liquid to pour through.
Note: Your stock should be dark and golden in color, if it is not then you may need to reduce for longer to concentrate the flavors. Taste and add a sodium if you wish to the stock – this is a personal preference.
If not using the stock immediately, quickly chill, then store in the refrigerator or freeze until ready to use.
Add your favorite noodles and vegetables to create a delicious Vegetarian Pho.