Invigorating Panax Ginseng Pho Bone Broth | Recipes | Borough Broth

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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.


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


  1. 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).
  2. Add the gelatinous bone broth with one whole star anise. Keep simmering for another 20 minutes on the lowest heat with the lid on.
  3. Switch off the heat and add the orange peel and let infuse for another 5 minutes.
  4. Sieve this into your mugs and drink hot with or without added orange juice for acidity.

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