Thai Broth (Nam Stock)
This broth is made with chicken or pork bones, garlic, cilantro roots, and white pepper for plenty of Thai flavor.
- Prep time
- 10 min
- Cook time
- 2 hr
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pounds chicken or pork bones
- 12 cups water
- 10 cloves garlic
- 4 cilantro roots ((or 10 cilantro stems))
- 1/4 teaspoon white pepper powder
- 2 Tablespoons thin soy sauce
- 1 Tablespoons fish sauce
Instructions
- 1
Start Broth Cooking: Add chicken or pork bones, water, garlic, cilantro roots1, and white pepper to a stock pot. Bring to a boil, then turn down to a simmer.
- 2
Simmer for Two Hours: Allow the broth to simmer for approximately 2 hours. Use a large round spoon or fine mesh strainer to skim the fat and scum off the top of the broth occasionally.
- 3
Season: Add Thai thin soy sauce and fish sauce to season the broth. Start with 1 Tablespoon of each, then taste and add more as needed. I typically end up adding 2 Tablespoons soy sauce and 1-1.5 Tablespoons fish sauce.
- 4
Strain: Strain the bones and aromatic ingredients from the broth by pouring through a large mesh strainer. If you are serving the broth as is, you can garnish with cilantro and green onions for a bit more flavor. Otherwise, use in a Thai recipe2 or save in the freezer3.