chicken bouillon powder

Add amazing flavor to your food with this homemade bouillon powder.  You're going to want to add this stuff to EVERYTHING!  Easy to make, super flavorful and much healthier than store bought.  It's naturally vegetarian but tastes just like chicken bouillon powder and can also be used as a chicken broth substitute.  

Homemade Bouillon Powder

nutritional yeast

salt (I use Himalayan pink salt

onion powder

garlic powder

parsley

oregano

thyme

basil

turmeric

Blend Together

Place all the ingredients into a blender or food processor and blitz until combined and powdery.

Store

Store in a sealed jar or airtight container for up to 1 year.

This is amazing! I had no idea you could use nutritional yeast to make bouillon powder. This is such a great alternative for vegans and I bet it tastes great for the rest of us too.

So interesting! I do buy a plant based "chicken" bouillon for cooking for my vegan family members, but I never would have thought to make it myself. I can't wait to try. It looks so simple, too!

great 'chicken' essence bouillon powder recipe! i'm totally making myself a jar right now!

From a culinary perspective - love this. I've been doing a lot of experimenting with meat substitutes (e.g. seitan) and it's really, REALLY great to have plant-based flavour bases.  My faux-chicken has been hit or miss, so a chicken-y bouillon powder is just what I need.

From a food blogging and photography perspective, I LOVE how you shot this.  It's such a pain to make spices/powders/etc look interesting, and you really did a wonderful job here.  Cheers!

I had no idea how easy this was. I had everything, but just had to buy nutritional yeast!

This is so handy! Chicken bouillon is something I use  very very often in my kitchen. I'm definitely gonna make a batch of this. Thanks for this recipe, Vanessa!
P.S. I love your food photography!

This is so amazing, LOVE the flavor!! Thank you for sharing the recipe.

A popular Vietnamese pork meatballs simmered in a sweet and savory tomato sauce. Enjoy it in a Bánh Mì sandwich or simply with a baguette and a warm bowl of meatballs on the side for dipping.

Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)

lb pork

shrimp

yellow or white onion (finely diced)

jicama

sea salt

black pepper

fish sauce

sugar

potato starch (see notes)

green onion (thinly sliced; white/green separated)

vegetable oil (see notes)

garlic (finely diced)

10-12 oz finely diced red tomatoes

water or stock

Make the meatballs

In a large bowl, combine all of the meatball ingredients and only the whites of green onions. Mix until well combined. Shape the mixture into small balls, about 1 1/2 inches in diameter. Set aside.

Cook the tomatoes

Heat the vegetable oil in a large skillet over medium heat. Add the garlic and onions. Cook until fragrant (about 2-3 minute). Add the tomatoes and cook for about 3 minutes, or until they start to break down. Add water or stock and bring the mixture to a low simmer.

Cook the meatballs

Add meatballs, cover and simmer on medium low heat for about 10 minutes.

Season to taste

Add sugar, salt, fish sauce, and ground pepper. If you want the sauce to be thicker, see notes below.

Finish

Garnish with green part of green onions and serve.

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Looking for a dish to bring to a party ? Try this incredibly delicious five-spice fried chicken recipe. It's easy to prepare and cooks quickly. Whip up a batch and be a hero.

Vietnamese Five-Spice Fried Chicken Wings (Cánh Gà Chiên Ngũ Vị Hương)

lbs chicken wings

five-spice powder

egg (beaten)

corn starch

Vegetable oil (for frying)

Marinate

In a large bowl, marinate chicken wings with salt, sugar, chicken bouillon powder, ground black pepper, and five-spice powder for at least one hour. For better results, marinate overnight in the fridge.

Prepare oil

 In a large skillet, pour vegetable oil until it&#8217;s 1 inch high and heat it to 375°F or until a drop of corn starch starts to sizzle in the oil.

Lightly batter

Add beaten egg to the chicken mixture and toss until evenly coated. Then add corn starch and toss until the chicken is lightly battered.

Deep fry

Carefully lower chicken wings into the hot oil. Do this in batches to prevent overcrowding. Fry for about 10 minutes per batch. Transfer to a paper towel-lined plate or wire rack to drain off excess oil and serve.

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Top 4 chicken bouillon powder recipes from across the web

The most viewed chicken bouillon powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Homemade Bouillon Powder

Vietnamese Pork Meatballs in Tomato...

Vietnamese Pork Meatballs in Tomato...

Vietnamese Five-Spice Fried Chicken...

The most viewed chicken bouillon powder recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine