Seafood Base Chicken & Pork Broth Recipe

Prepare bones and chicken

Rinse pork bones and chicken pieces under cold water. Place them in a large stockpot and cover with cold water (about 3–4 liters). Bring to a rolling boil over high heat for 10 minutes to blanch and remove surface impurities.

Drain the pot and discard the blanching water. Rinse the bones and chicken pieces and also rinse the pot briefly to remove scum.

Combine aromatics

Return the cleaned bones and chicken to the pot. Add 5 liters of fresh cold water (or enough to cover by 2–3 cm). Add quartered onion, chopped carrot, celery stalks, smashed ginger, crushed garlic, bay leaves, and black peppercorns.

Bring the pot to a gentle simmer over medium heat. Reduce heat to low so the surface barely moves — maintain a gentle simmer to keep the broth clear. Skim any foam or fat that collects on the surface in the first 30–45 minutes.

Simmer uncovered for 3–4 hours for deep chicken and pork flavor. If you prefer a richer pork-forward broth, simmer up to 6 hours, adding small amounts of water to keep bones covered.

About 30 minutes before finishing, season with sea salt and optional soy sauce to taste.

Prepare kombu and bonito

While the meat-based broth simmers, place the kombu in a small bowl with about 250 ml warm water and let it hydrate for 15–20 minutes. Do not boil kombu directly for long periods, as it can turn bitter.

When the main broth has about 25–30 minutes remaining, add the hydrated kombu and its soaking liquid to the stockpot. Continue simmering gently — do not let the broth come to a rapid boil after adding kombu.

After 10 minutes with kombu, add the dried bonito flakes and dried shrimp (if using). Let them steep for 5–10 minutes off heat or at very low heat to impart smoky, fishy umami.

Turn off the heat. Strain the entire broth through a fine-mesh sieve lined with cheesecloth into a clean pot or bowl to remove solids (bones, vegetables, kombu, bonito, shrimp). Press gently on solids to extract liquid but avoid forcing cloudy sediment through the cloth.

Return the strained broth to the stove, taste, and adjust seasoning: add fish sauce and additional salt or soy sauce if needed. Keep warm on the lowest heat until ready to serve.

To serve, ladle the hot broth into bowls. Garnish each bowl with sliced scallions and cilantro. Offer lime wedges and a drop of toasted sesame oil per bowl for brightness and aroma.

Store leftover broth: cool quickly, refrigerate up to 3 days or freeze up to 3 months. If refrigeration causes a fat cap to solidify on top, skim before reheating or use the fat for cooking.