In Vietnam, two broth options are popular: pho ga -- which is chicken -- and pho bo, which is crafted from beef. Especially in the latter meat-based option, utilizing the correct cut is paramount. Pho ...

"Pho is a slow-simmered broth, typically prepared with beef bones, served with rice noodles, protein (such as beef, chicken ...

Pho gets its flavor from star anise, which “has antiviral properties, making it great for supporting immunity during cold and flu season,” says BreAnna Guan, N.D., a licensed naturopathic ...

Pho gai - chicken noodle soup - is easier. This recipe was developed by food stylist Vivian Herijanto. Be sure to use a fresh chicken - frozen birds have an insipid flavour and flaccid texture.

Store-bought stock is a time-saver, but it's not the same as the homemade stuff. Here are some easy tips to boost the flavor ...

To make the broth, heat the oil in a large ... stirring constantly. Pour in the chicken stock and add the soy sauce, fish sauce and chilli jam. Bring the liquid to a gentle simmer and cook ...

Remove the chicken from the pan and set aside. Strain the broth through a sieve into a jug and discard the rest of the contents. Return the broth to the pan and place over a medium–high heat.