Clear Master Broth
Nước Dùng
The multipurpose broth that becomes soups, stews and braises. Clarity comes from technique — a careful parboil and a gentle simmer — not from straining.
The Method
Follow the sequence — the order is the technique.
- 1
Parboil & rinse
Boil the bones briefly, dump the cloudy water, rinse the bones clean. The clarity of the finished broth is decided here.
- 2
Simmer gently
Cover with fresh water and hold at a shimmer for 3–4 hours. Skim the foam that rises, but don't stir the pot.
- 3
Add aromatics late
Charred shallot and ginger go in for the final hour; dried shrimp for the last 30 minutes.
- 4
Season & strain
Season lightly — this broth will be seasoned again in whatever dish it becomes. Strain through fine cloth.
Nga's Note
Think of nước dùng as a blank canvas, not a finished soup. Season it less than you think; you'll season it again at the bowl.
More from Nga
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