Easy Vietnamese Seafood Broth Recipe | Flavorful & Aromatic

Vietnamese Seafood Broth Recipe
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Embark on a culinary journey through the heart of Vietnamese cuisine with this exquisite Vietnamese Seafood Broth recipe. Renowned for its light yet complex flavors, this broth serves as a versatile foundation for a myriad of dishes, most notably the beloved seafood pho. At the intersection of savory and aromatic, this recipe weaves together the freshness of the ocean with the earthiness of spices and vegetables, creating a harmony of flavors that captivate the palate. Whether you’re looking to create a comforting bowl of seafood pho or seeking a flavorful base for other creations, this Vietnamese Seafood Broth promises to elevate your cooking to new heights.

Ingredients

Vietnamese Seafood Broth Recipe

Vietnamese seafood broth balances sweet, savory, and aromatic flavors. Here are the core ingredients that give this broth its signature taste.

Aromatics and Vegetables

  • Ginger – Important for providing some heat and complementing the other flavors. Use fresh ginger sliced into coins.
  • Yellow onion – Adds savory depth and Sweetness when Slowly caramelized. Use 1 large onion, peeled and chopped.
  • Fuji apple – Surprising ingredient that gives natural Sweetness. Use 1 apple, cored and chopped.
  • Celery stalks – Boosts savory umami notes. 3-4 stalks, cleaned and chopped.
  • Carrot – Sweetens broth and gives great color. 1 large carrot, peeled and chopped.
  • Napa cabbage – Leafy parts add texture and cabbage flavor. 2 leaves, chopped.

Spices

  • Star anise – Licorice-like flavor perfect for Vietnamese cuisine. Use 2-3 whole pods.
  • Cinnamon stick – Warming spice that complements broth well. Add 1 stick.
  • Fennel seeds – Provides light Sweetness and faint Licorice taste. Use 1 teaspoon crushed.
  • Coriander seeds – Earthy, lemony flavor. Use 2 teaspoons crushed.

Liquids

  • Water – Use around 6 cups for lighter broth or up to 8 for richer flavor.
  • Bottled clam juice – Adds pure essence of the sea. Use 1 cup.

Seasonings

  • Fine sea salt – Season to taste during cooking. Start with 1 tablespoon.
  • Dried shrimp – Soak a handful in water for 30 minutes then add to pot.
  • Fish sauce – Provides signature savory depth. Use 2-3 tablespoons.
  • Organic sugar or maple syrup – Optional Sweetener. Use 1-2 teaspoons.

Protein

  • Big shrimp – Cook shrimp right in the broth for perfect flavor infusion. Use 1 pound, shells removed.

Instructions

Follow these steps to make authentic, restaurant-quality Vietnamese seafood broth.

Prep the Ingredients

  1. Ginger – Peel ginger then slice into thick coins.
  2. Onion – Peel, halve, and slice onion into 1/4 inch slices.
  3. Apple – Core apple then chop into 1/2 inch pieces.
  4. Celery – Trim ends, cut stalks into 1 inch pieces.
  5. Carrot – Peel carrot, slice lengthwise, then chop slices into 1/4 inch pieces.
  6. Cabbage – Separate 2 large outer leaves from cabbage. Slice leaves crosswise into 1/2 inch strips.
  7. Shrimp – Peel, devein, and remove shells from 1 pound shrimp if desired.

Make the Broth

  1. In a large stockpot, combine all aromatics, spices, clam juice, and 6 cups water. Bring to a boil over high heat.
  2. Once boiling, reduce heat to low. Simmer broth for 45 minutes to 1 hour.
  3. Periodically skim foam from the top using a ladle or spoon.
  4. After simmering, turn off heat and strain broth through a mesh sieve into another large pot.
  5. Discard solids left in sieve. Optionally, line sieve with cheesecloth for clearer broth.

Finish the Broth

  1. Return strained broth to medium heat. Add dried shrimp and season with salt.
  2. Bring broth back to a gentle simmer. Cook 10 minutes.
  3. Add fish sauce and sugar/maple syrup if desired. Taste and adjust seasonings as needed.
  4. Add cabbage and shrimp. Simmer just until shrimp are pink and cabbage is tender, 2-3 minutes.
  5. Turn off heat. Broth is ready to use.

Variations

Vietnamese Seafood Broth Recipe
  • Use lemongrass instead of ginger for a more traditional broth.
  • Add mushrooms during simmering for earthy flavor.
  • Use seafood like shrimp, scallops or whitefish right in the broth.
  • For spicy broth, include Thai chiles or sriracha.
  • Swap coconut water for some of the broth water.
  • Stir in lemongrass, lime zest or citrus juice just before serving.

Tips for the Best Broth

  • Simmer the broth as long as possible to extract maximum flavor from ingredients.
  • Skim regularly to keep the broth clear.
  • Use the shrimp shells for even more seafood essence.
  • Let broth cool completely before refrigerating to avoid separating.
  • If broth seems weak, simmer uncovered to reduce and concentrate flavor.

Conclusion: Vietnamese Seafood Broth Recipe

Vietnamese seafood broth is aromatic, complex and full of flavor thanks to its nuanced blend of ingredients. With 2 quarts of yield, it makes a versatile base for seafood noodle soups and more. Follow the tips here for successfully coaxing the most flavor out of the ingredients. Then customize the broth to your taste and enjoy this Vietnamese specialty at home.

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