Borough Broth Company has reformulated its Organic Chicken Phở Broth in partnership with Vietnamese cookbook author Uyen Luu.
The new recipe (rsp: £5/400g) – which is “richer” and “more balanced” than the previous iteration – is made using organic chicken bones, organic vegetables and a blend of aromatics, slow-cooked overnight.
Over the past year, Borough Broth had worked closely with Luu through extensive kitchen and factory trials to create a broth that honoured traditional Vietnamese flavours while being suitable for large-scale production, it said.
As there wasn’t an organic-certified version of fish sauce available, the new recipe replaces it with shio koji – a natural seasoning made from fermented rice koji, salt and water – alongside charred onion, ginger and star anise.
Together, they brought “warmth, complexity and a rich savoury umami character to every bowl”, said Borough Broth.
The broth is high in protein, low in calories and a natural source of collagen, supporting healthy skin and joints.
A fresh start
“After listening to customer feedback, I knew our Chicken Phở Broth needed more than a tweak, it needed a fresh start,” said Borough Broth founder and CEO Ros Heathcote.
“I reached out to Uyen to help us with the task, and from our first meeting sipping pho in her home, I knew she was perfect for the task.”
Borough Broth subsequently worked through “multiple test runs, from Uyen’s stove to full-scale trials in our west London production kitchen, until it was just right”, said Heathcote.
“Now, our pho broth has truly levelled up. It’s still organic and true to our values, but with bigger flavour and Uyen’s authentic Vietnamese touch.”
Luu added: “Producing chicken pho commercially is very different from cooking it at home, and it took many trials and discoveries along the way.
“What we’ve achieved is fantastic – a pho that wakes the senses, invigorates the mind and revitalises the body.”
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