Over the years, pho ga has become the preferred pho in this household (is this controversial? sorry to the pho bo purists if so). The ultimate chicken soup. Perfect for all times of year and any and all states of being, but especially good for when you are feeling sick/ the weather has turned/ in need of comfort. We’ve been honing in on our method for years now and even had a stint where we served this at 6 Paul Bert for weekend lunch. Whenever we imagine a future restaurant of our own, it is always with the idea to serve some iteration of pho ga. In New York, a proper bowl is nearly impossible to find and is usually put on the menu as an after thought. This means that when we have a craving, we make a big pot at home. It takes time, but is inherently simple to make, requiring much less fuss than it’s beef counterpart.
The version that has shaped ours the most can be found at Phở Gà Hải Vân, Westminster, California (the best of the best outside of Vietnam).