A taste of Vietnam

After recently visiting Vietnam, I felt inspired to give some home-made Phở a try. Complete with a little noodle bowl I picked up from the sweetest antique store in Hoi An ✨

Now, this attempt was based mostly off my observation and little to no research into an actual recipe.

Lazy-girl pho, if you will.

The large slices of meat I found in the traditional meal was not so much to my taste - so I opted for a poached, then shredded chicken breast.

I’m also yet to discover other clean-ingredient sauces that are often used in pho, so I used a dash of fish sauce and a larger dash of tamari. You can adjust this to your taste.

This recipe is essentially 2 poached and shredded chicken breasts in @bestofthebone mushroom bone broth, served over freshly cooked rice noodles and bean shoots, topped with chopped coriander, Thai basil, spring onions, chilli and lastly the sauce.

While he’s an easy crowd, it passed the husband test so that’s a success to me. Happy husband = happy life. Right?

- Bring a pot of water to the boil.
- Add 2x chicken breasts + large spoon full of bone broth concentrate, cover with lid.
- Return to boil, then remove from heat leaving covered to poach for at least 20 minutes.
- Cook rice noodles per packet instructions
- Take chicken breasts out of water and pull apart with 2 forks, then return to pot.
* You’ll be able to to see here if your chicken needs more time in the water (we don’t want to see any pink)

Then serve like mentioned above! 🍜

Bone broth is full of amino acids, collagen and minerals making Pho a healthy and gut-loving meal.