Hey everyone, 1st time on the site. So, I’m wanting to make a small (2-4 servings) pot of chicken pho (pho ga). I pretty much always have slow simmered Home made chicken broth/stock in the freezer. It’s generally simmered 12-24 hours so it’s very gelatinous and full bodied. Generally simmered with carrots, onions, and celery. It works great for quick chicken soups.
I’m curious, can I use this for chicken pho? I feel like pho broth is generally not at bodied and collagen filled as my frozen broth, I think it’s normally a lighter broth with the flavor from the fish sauce and aromatics. What are your thoughts here? Can I use my broth straight up and just add in the fish sauce and aromatics, should I go 50/50 broth to water? Or would I be better to make a broth specifically for the pho?
I’ve scoured the web and can’t find anything about this. Thanks for the input!