Phở Gà has always been a dish that reminds me of home. The broth is light and naturally sweet and the whole bowl feels warm and simple in a way that comforts me every time. A bit of fresh herbs and a squeeze of lime is enough to make the flavors come together without feeling heavy.　

Since I live abroad I cook with whatever ingredients I can find. This version of Phở gà is something I’ve shaped over time based on what is available where I live and what fits my own taste. It is not meant to follow any regional style. It is just the way I make Phở for myself.

I start by rubbing the chicken with fresh ginger to remove any unwanted smell. Grill the onion and ginger until they are fragrant and slightly charred. Then I simmer the chicken with the aromatics for about 30 minutes and skim the foam so the broth stays clear.

When the chicken is done I take it out let it cool a little and slice it into thin pieces. I prefer slicing instead of shredding because it suits the way I like to eat Phở. Cook the dried noodles separately until they are soft then rinse them under cold water so they do not stick.

I season the broth with salt rock sugar and a bit of chicken bouillon powder for extra depth. I like the broth a little richer because it balances well with the noodles and herbs.

When serving I add the noodles to a bowl then the sliced chicken onion green onion and Thai basil. I also add bean sprouts simply because I enjoy them. Finally I pour the hot broth over everything and the bowl feels complete.

It may not be the kind of Phở gà you find on the streets in Vietnam but it fits my life my kitchen and my taste. And that is exactly why I keep making it.