Borough Broth Company, the British organic bone broth producer, has today announced the relaunch of its Organic Chicken Phở Broth, created in collaboration with Vietnamese award-winning cookbook author and supper club host Uyen Luu.
The relaunch reflects Borough Broth’s ongoing commitment to listening to its customers and continually refining its recipes. Building on customer feedback and a desire to deliver even greater depth and authenticity, the brand took the opportunity to reimagine its phở broth from the ground up, resulting in a richer, more balanced recipe whilst staying true to its organic, clean-label and slow-cooked principles.
Over the past year, Borough Broth and Uyen worked closely through extensive kitchen and factory trials to create a broth that honoured Vietnamese flavours while being suitable for large-scale production. The new recipe is slow-cooked overnight and made using organic chicken bones, organic vegetables and a carefully considered blend of aromatics.
The new recipe introduces shio koji – a natural seasoning made from fermented rice koji, salt and water – alongside charred onion, ginger and star anise. Together, they bring warmth, complexity and a rich savoury umami character to every bowl. The broth is high in protein, low in calories and a natural source of collagen, supporting healthy skin and joints. Each 400g pouch has been created to produce a generous, warming bowl.
Commenting on the relaunch, Ros Heathcote, Founder and CEO of Borough Broth, said: “After listening to customer feedback, I knew our Chicken Phở Broth needed more than a tweak, it needed a fresh start. I reached out to Uyen to help us with the task, and from our first meeting sipping phở in her home, I knew she was perfect for the task.
“Together we worked through multiple test runs, from Uyen’s stove to full-scale trials in our West London production kitchen, until it was just right. Now, our phở broth has truly levelled up. It’s still organic and true to our values, but with bigger flavour and Uyen’s authentic Vietnamese touch.”
Uyen Luu added: “Widely regarded as Vietnam’s national comfort food, phở is built on slow-simmered broth, balance and care, values that closely mirror Borough Broth’s approach to cooking. When Ros approached me to get involved, I didn’t hesitate.
“I’ve known Ros and her mission to make great organic and sustainable food accessible for many years, so I jumped at the chance to get involved in the reformulation challenge: to make phở using only organic ingredients (nothing refined or processed, no sugar or stock cubes) and create it in a way that works at factory scale. Producing chicken phở commercially is very different from cooking it at home, and it took many trials and discoveries along the way.
“We eliminated fish sauce because there isn’t an organic-certified version and instead introduced shio koji, which did the job beautifully. For sweetness, we used parsnips and carrots. What we’ve achieved is fantastic – a phở that wakes the senses, invigorates the mind and revitalises the body.”
A bowl with history
There is some debate around the origins of phở, but it is widely accepted to be a relatively modern dish, first appearing in Vietnam at the end of the 19th century. During French colonisation, increased demand for beef led to large quantities of bones and offcuts being discarded. Vietnamese cooks began simmering these bones and pouring the resulting broth over noodles and meat – an evolution influenced by the French “pot-au-feu”, a slow-cooked beef stew with root vegetables. The result was phở: a deeply nourishing dish rooted in resourcefulness, flavour and comfort.
How to enjoy Borough Broth Organic Chicken Phở
Fans of phở can now enjoy an authentic, organic experience at home with Borough Broth’s relaunched chicken broth, available from Sainsbury’s, Ocado and the Borough Broth website.
Customers simply bring the broth to the boil and pour it over flat rice noodles, topping with cooked chicken or squares of fried tofu. A boiled egg or rare slivers of raw steak can be added, cooking gently on contact with the steaming broth. Finish with sprigs coriander, Thai basil, spring onion and a generous squeeze of lime or lemon for a bright hit of vitamin C.
RRP: From £5 per 400g pouch.
