Rinse chicken well under running water. Put in a stockpot and add cold water to just cover chicken, about 4-6 cups (1-1.5 L). Bring to a boil, uncovered, over medium heat. Skim to remove foam, then add ginger and leeks. Reduce heat to a simmer and cook until flavored, about 11/2 -3hour, strain and cool. To remove fat, either chill stock until fat hardens, or gently float paper towels on top to extract fat, then discard.

Variations: Enriched meat stock(Nuoc xuong ham) Proceed as above, adding 1 pig’s foot that has previously been blanched in boiling water for 1 minute, and 1 lb (500g) cubed boneless pork shoulder or butt (leg). Optionally, add 1-2 onions, some celery leaves, 2 carrots,1/2 teaspoon whole peppercorns and brown or black cardamom, plus salt to taste.

Beef stock (Nuoc dung bo): For a richer stock, begin with chicken stocks, alternatively use water. Proceed as with enriched meat stock, omitting pork and adding beef bones that have been browned under the broiler(grill). Add 1 lb (500g) diced beef shank, or any cheap stewing beef. Add 2 brown or black cardamoms, or 2-3 star anise. Partially cover and simmer gently for 3-4 hours.

Quick Seafood stock (Nuoc dung bo bien): In a stockpot, combine shells of shrimp, crab or other crustaceans with weak chicken stock or water. If desired, add 1-2 onions or white portion of 1-2 leeks, some celery leaves, 2 carrots, 1/2 teaspoon whole peppercorns and salt to taste. Add enough weak chicken stock or cold water to cover. Cook as described n chicken stock recipe above. Alternatively, the cooking liquid from raw crab in its shell makes delicious and simple seafood stock.

Fish stock (nuoc dung ca): Fish stock is made from the skin, bones and heads of fish. If using oily fish, such as salmon or mackerel, do not use heads and skin. In a stockpot, place fish pieces, 1-2 onions or white portion of 1-2 leeks, celery leaves, 2 carrots, 1/2 teaspoon whole peppercorns and salt to taste. Add enough weak chicken stock or cold water to cover. Fish stock should be brought only to a low boil, then simmered for 20 minutes, or it may turn bitter.

Note: stock may be kept in the refrigerator for 2-3 days, or frozen.

Ingredients:

1 chicken, preferably a stewing (steamer) hen, whole or cut up about 4-6 cups (2-48 oz/1-1.5 L) water
1/2 inch (1.2 cm) knob fresh ginger, thinly sliced
2 leeks, white part only, or a scallions (shallots/ spring onions), including green parts.