Canh xuong is a familiar dish for Vietnamese people and it is a nutritious dish rich in calcium, good for human health. However, if you don’t pay attention when cooking canh xuong, you may end up with a lot of residue, making the dish less delicious and attractive. However, with the following tips, you will have a clear and delicious canh xuong that everyone will remember.
How to make clear and tasty bone broth
– Preparing the bones: First of all, to make a delicious canh xuong, you need to choose fresh and good-quality bones, wash them thoroughly, and blanch them in boiling water to remove any odor and dirt. This way, the canh xuong can avoid having unwanted residue. Also, you should blanch the bones once and discard the first broth because it may have a foul odor that can affect the taste of the final broth.
– Then, to make a delicious canh xuong, you need to bring a pot of water to a boil and then reduce the heat to a simmer. During the cooking process, do not cover the pot as it can make the bone broth cloudy. Keep the heat low so that the bones slowly release their sweetness, and skim off any impurities to keep the broth clear.
– Additionally, you can add some roasted shallots to the bone broth to make it even clearer and more flavorful. This will greatly enhance the taste and aroma of your canh xuong.
– Avoid using seasoning powder to season the bone broth as it can make the broth cloudy. Instead, use salt to enhance the flavor of your canh xuong.
– Be careful not to simmer the bones for too long as it can make the broth cloudy and sour. For chicken and pork bones, do not simmer them for more than 6 hours, for beef bones, do not simmer them for more than 10 hours, and for seafood, do not simmer them for more than 45 minutes.
– Use vegetables such as carrots, onions, and turnips to naturally sweeten the broth instead of using MSG.
How to fix cloudy bone broth
– Use a cloth or a fine-mesh strainer to strain the broth and remove any impurities, then bring it back to a boil.
– Take 1 egg white, beat it until frothy, pour it into the broth, stir it well so that the foam wraps around the impurities, then skim off the foam. This will make the broth clear again. In addition, the egg white will add flavor to your canh xuong, making it even more delicious and preventing it from becoming cloudy. Moreover, egg whites are nutritious and can provide additional nutrients to your dish.
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