Pho ga is the gentler, lighter cousin of beef pho, and plenty of Vietnamese families would argue it's the better one. The broth is clear and golden, perfumed with charred ginger, onion and star anise, and it lets the chicken do the talking.
It's the bowl you order when you want something soothing rather than heavy, and it's surprisingly forgiving to make at home. There's no long list of beef bones to track down; a good free-range chook and a handful of spices will get you most of the way there.
Once the broth is simmering, the rest is just assembly: noodles, poached chicken, a shower of herbs and a squeeze of lime at the table. It tastes like a proper Vietnamese restaurant bowl, made in your own kitchen.
