Quick Chicken Pho

Author Bone Head Team 30 Mins Serves 2

Traditional flavour. Modern shortcut. Real broth doing the heavy lifting. Because you could simmer bones for 24 hours. Or you could not.

Ingredients:

1 tbsp Best of the Bone Chicken Bone Broth Concentrate
750ml hot water
1 thumb ginger, sliced
2 garlic cloves, crushed
1 tbsp fish sauce
1 tbsp coconut aminos (instead of soy)
1 tsp coconut sugar (or to taste)
1 star anise
1 small cinnamon stick
150g rice noodles
1 cup shredded poached chicken (or rotisserie chicken)
Bean sprouts
Fresh coriander
Spring onion, sliced
Red chilli, sliced
Lime wedges

Method:

In a pot, combine hot water and broth concentrate. Stir. That’s your base.
Add ginger, garlic, star anise and cinnamon. Simmer for 10–15 minutes to build that classic pho aroma.
Add fish sauce, coconut aminos and coconut sugar. Taste and adjust. You’re looking for balance, salty, slightly sweet, deeply savoury.
Cook rice noodles separately. Drain and divide into bowls.
Top with shredded poached chicken (or rotisserie chicken).
Pour over hot broth.
Finish with bean sprouts, herbs, chilli and lime. Bone-appetite.

Better base. Better Flavour. Better Cool (yes, you.)

Recipe by

Alicia McIntyre

A nutritionist by trade, foodie at heart. Alicia grew up in a cooking-loving family, sparking her passion for flavours. Inspired by her travels, she recreates dishes from bustling markets and seaside tavernas. Turkish, Greek, and Vietnamese? Her top 3! Follow her flavourful creations @alibindikitchen.