Invigorating Panax Ginseng Pho Bone Broth
The genus name Panax (Pan=all + axos=medicine) means ‘cure all’ in Greek. Ginseng has been traditionally used mainly as a tonic to invigorate weakened bodies, as an aid during convalescence, and as a prophylactic to build resistance, reduce susceptibility to illness, and promote health and longevity. So the use of Panax Ginseng is really something!The root is starchy sweet with a slight characteristic-rich pungency and highly aromatic with a sweet liquorice flavour and earthy bitter-spicy undertones.
Written by
Christophe Reissfelder
Ingredients:
1 pouch (324g) Borough Broth Co. Organic Chicken Pho Broth
½ ginseng root or 1-2 tsp of ginseng extract
1 star anise
2 cm piece of raw ginger
1-2 strips of orange peel
Method:
- Start by slicing fresh ginger into thin slices. Cook the ginseng and ginger in ½ cup of water and reduce the liquid by half (If you have a ginseng extract powder you can skip this step).
- Add the gelatinous bone broth with one whole star anise. Keep simmering for another 20 minutes on the lowest heat with the lid on.
- Switch off the heat and add the orange peel and let infuse for another 5 minutes.
- Sieve this into your mugs and drink hot with or without added orange juice for acidity.
Featured Product
Organic Chicken Pho Broth
Made using whole organic retired laying hens - a by-product of the British organic egg industry - this organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every single batch. Pho is most commonly served as a soup. Simply add your choice of noodles, meat, vegetables and a dash of hot sriracha chilli sauce (if you fancy it).
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