Asian-Inspired Bone Broth

Name: Asian-Inspired Bone Broth
Yield: About 3 quarts
Ingredients: 3 lbs pork or chicken bones (or a mix); 2 tablespoons apple cider vinegar; 3-inch piece fresh ginger, sliced; 6 cloves garlic, smashed; 3 star anise; 1 cinnamon stick; 1 tablespoon whole coriander seeds; 1 teaspoon whole Sichuan peppercorns (or regular peppercorns); 2 tablespoons soy sauce or tamari; 1 tablespoon fish sauce; 2 green onions, cut into 3-inch pieces; 12-14 cups filtered water; Fresh cilantro and lime wedges (for serving)

A fragrant, aromatic bone broth infused with the flavors of East and Southeast Asian cooking. This is what you want when regular bone broth feels too plain.

About 3 quarts

Yield

12-24 hours

Time

5 days in the fridge, 6 months frozen

Keeps

A fragrant, aromatic bone broth infused with the flavors of East and Southeast Asian cooking. This is what you want when regular bone broth feels too plain.

Ingredients

3 lbs pork or chicken bones (or a mix)
2 tablespoons apple cider vinegar
3-inch piece fresh ginger, sliced
6 cloves garlic, smashed
3 star anise
1 cinnamon stick
1 tablespoon whole coriander seeds
1 teaspoon whole Sichuan peppercorns (or regular peppercorns)
2 tablespoons soy sauce or tamari
1 tablespoon fish sauce
2 green onions, cut into 3-inch pieces
12-14 cups filtered water
Fresh cilantro and lime wedges (for serving)

Method

Blanch the bones: Place bones in a large pot, cover with cold water, bring to a boil, and cook for 5 minutes. Drain and rinse the bones under cold water. This removes impurities and results in a cleaner broth. Discard the blanching water.
Return the clean bones to the pot. Add the vinegar and fresh water. Let sit 30 minutes.
Bring to a gentle simmer. Skim any residual foam.
Toast the star anise, cinnamon stick, and coriander seeds in a dry pan over medium heat for 1-2 minutes until fragrant. Add to the pot along with the ginger, garlic, peppercorns, and green onions.
Simmer on the lowest setting for 12-24 hours.
Strain through a fine-mesh strainer. Add the soy sauce and fish sauce. Adjust seasoning.
Serve in bowls topped with fresh cilantro, a squeeze of lime, sliced green onions, and chili oil if desired.

Notes

The blanching step is common in Asian cooking and makes a significant difference in broth clarity and cleanliness.
Toasting the whole spices before adding them blooms their essential oils and deepens the flavor.
This broth is the base for Vietnamese pho, Japanese ramen, and countless Asian soups. Keep it in the freezer for quick weeknight meals.

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