Borough Broth has reintroduced its phở broth after a year of in-depth kitchen and factory trials, collaborating with renowned Vietnamese food expert, cookbook author, and supper club host, Uyen Luu.
This new product has been meticulously revamped based on customer feedback, aiming for “even greater depth and authenticity.” By integrating these insights, Borough Broth enhances its commitment to food and beverage industry trends.
The revised recipe is slow-cooked overnight and features organic chicken bones, fresh organic vegetables, and a harmonious blend of aromatics. Additionally, it incorporates shio koji, a natural seasoning derived from fermented rice koji, salt, and water, alongside charred onion, ginger, and star anise.
“We eliminated fish sauce because there isn’t an organic-certified version and instead introduced shio koji, which did the job beautifully,” explained Luu. “For sweetness, we used parsnips and carrots.” This choice aligns with current food processing technology that prioritizes clean-label ingredients.
According to Borough Broth, the outcome is a richer, well-balanced recipe suitable for large-scale production without compromising on quality.
In addition to being ‘clean label’, the broth aligns with various food and drink industry innovations; it is high in protein, low in calories, and serves as a natural source of collagen, which supports skin and joint health.
The phở broth is available in Sainsbury’s, Ocado, and Borough Broth, with a recommended retail price of £5 per 400g pouch. It is designed for versatile use, intended to be poured over flat rice noodles and topped with the protein of the customer’s choice (e.g., chicken, tofu, egg, steak).
Commenting on the product’s relaunch, Ros Heathcote, founder and CEO of Borough Broth, stated: “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 assist us, and from our first meeting sipping phở in her home, I knew she was perfect for this 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 leveled up. It’s still organic and true to our values but boasts bigger flavor and Uyen’s authentic Vietnamese touch.”
Luu added, “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.”
