June 14, 2015

If you ever have the pleasure to visit Vietnam – make sure to eat Pho! It’s the most delicious thing. And you can get it on every street corner. My father could live off of this noodle soup. If he could he would have Pho for breakfast, lunch and dinner! In fact I believe that sometimes he does. :)
Pho Ga means you will get your noodle soup with chicken (Pho Bo – noodle soup with beef). To get the best results use a whole soup chicken – bones, skin and eggs inside! That’s sometimes hard to come by – but totally worth the hunt. It will take a little longer to get tender but the flavors will be way more intense than with plain chicken breast.
I love that the best pieces are always reserved for the elderly. So the head and claws of the chicken never end up in my bowl – no complaints here – that’s a bit to authentic for me anyway.
The happy chicken farmer who sold us our chicken and is pictured below is photographed by Sabine Fricke. She is a lovely photographer who time and time again dives deep into the Asian culture – lives and laughs with the people. If you feel like going on a little journey with her have a look at her flickr stream. 


  • 1.2l water
  • 400g chicken [soup chicken]
  • 2 sticks lemon grass
  • 10 black pepper corns
  • 2 star anise
  • 1 stick cinnamon
  • 1 large chunk fresh ginger
  • 1 medium white onion
  • 1 leek
  • small bunch cilantro [stems + leaves]
  • small fresh chili
  • 120g rice noodles
  • 5 spring onions
  • mint
  • limes


_ skin ginger and cut into slices

_ peel and slice onion

_ heat some oil in a pan and sauté ginger and onion slices


_ heat water in a large pot with pepper, star anise, cinnamon, sugar, salt, leek, cilantro and the whole chili

_ one it boils add ginger, onion and the chicken


_ cover and simmer for about 1 hour

_ remove all the solids from the broth

_ season with salt

_ skin chicken, remove the bones and cut into small pieces


_ cook noodles [according to package instructions]

_ place noodles and chicken into deep bowls

_ top off with broth

_ sprinkle with chopped spring onions and cilantro


_ serve with fresh mint leaves, more chili and lime wedges


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