Flavourful brown stock, usually made with beef, veal, lamb, or turkey bones is one of the fundamentals of home cooking. It takes a little time, but not much effort. And roasted bone stock adds an immense amount of flavour — as an ingredient, or on its own, as a soup. Stock keeps well in the fridge, for about a week; or you can freeze little aliquots of it, and add it as needed.
Homemade brown stock is much better than almost anything you can buy in the store (some of which is offensively bland). And making your own is a great way to use every scrap of food. Never throw bones away! Keep them (freeze them) and make stock.
beef, simple, soup, stock, turkey
Wendy soup (or canh cải chua) is one of the simplest, most delicious soups you can make in winter. It’s pretty much nothing more than cải chua (fermented mustard greens), and soup-cut pork ribs. The bones make a flavourful stock, the pickles balance the richness, and the meat is fall-off-the-bone tender. As you can tell from the name, Wendy grew up eating it, and introduced it to the Normandie house. It’s in pretty heavy rotation, when the days get short. In this version, we take advantage of something that’s usually a negative — unripe, green tomatoes are common in winter, and are perfect in this soup. Otherwise, daikon is more traditional.
pickles, pork, ribs, simple, soup, vietnamese, wendy