Chicken Pho Broth

Suh I stopped eating beef on April 1st of 2017, but that was only supposed to be a 12 month challenge. For my birthday this year I went out for a steak dinner with so much anticipation after 14 months of not having it, and I was soooo underwhelmed. I was drooling as I was looking at it, I was slicing it and I could feel my eyes getting bigger and it was a very confusing moment in the life of an Albertan. So I may as well just pretend it never happened and continue not eating beef.

The reason I stopped in the first place was because I loved it so much when I first moved out west, I ate steak almost every day. I later found out the environmental impact of so much beef consumption and felt a little guilty. And then more guilty. And now we’re here… makin’ chicken pho. AND LOVING EVERY MINUTE OF IT.



2lbs free range Certified Organic chicken bones, I got mine from @sunworksfarm

1 bulb fennel, halved

2 star anise

4 garlic cloves

1 large yellow onion, halved

1 square inch fresh ginger, sliced

1tbsp black peppercorns

1tsp chilli flakes, more to taste

1tsp sea salt

2 tbsp fish sauce

8-10 cups of water (enough to cover bones)






Preheat oven to 400F. Place fennel, onion and chicken bones in a large roasting pan, salt lightly and bake uncovered for 45 minutes.

Remove from the oven and add all ingredients to a slow cooker. Cook on low for 12 hours, periodically skimming fat off the top.

Serve with rice noodles, or zucchini noodles or kelp noodles and chicken. Garnish with mandolin sliced yellow onion, green onion and cilantro if you’re feeling buck wild. Also bean (or any kind) sprouts, lime and hot sauce for my bad bitches.

Serve hot and live your best life.

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