Vietnamese Beef Stock Recipe

(nuoc leo bo)

Category : stocks |  Style : boil & simmer |

Ingredients

Method :

• Combine all ingredients, bring to a boil and simmer for 3 hours.

• Strain and set aside, then when cool, remove solid fat residue off the top.

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TIP: Place stock in sealed containers and refrigerate or freeze if storing for a longer time. Refrigerated stock last for up to one week.