Pho Chicken Bone Broth

Chicken stock (water, chicken, cider vinegar), onion, ginger root, fish sauce (anchovies, water, salt, sugar), coriander, cinnamon, star anise, cloves.

Stovetop: Thaw in refrigerator the day before, or place container under hot running water to release broth. Heat in a covered saucepan over medium heat, stirring frequently until hot. Microwave: Heat frozen or thawed (container is microwave-safe). Remove lid and pierce film to allow steam to escape. If frozen, heat at 60% intensity for 5 minutes, stir and heat at maximum intensity for 3 minutes or until desired temperature is reached. If frozen, heat at maximum intensity for about 3 minutes, then let stand for one minute.