VIETNAMESE

“When I was young, sharing a bowl of pho was always a big family affair. My mum only ever made pho once a month or so, when we asked nicely,” says Jerry Mai from Pho Nom. “It traditionally takes two days to prepare so she would make a lot of it. By the time it was ready, word would have spread to our family and friends and they’d come around and enjoy it with us. Eating pho should feel like being hugged from deep down inside.”

The pho ga – chicken pho – that Mai makes is based on a southern Vietnamese recipe that’s richer than its northern Vietnamese counterpart.

“Aussies are used to this style of pho because the majority of Vietnamese refugees in Australia have come from southern Vietnam,” she says.

To make pho ga, boil 5kg chicken bones in 10 litres of water and bring to a gentle boil for 5-6 hours, skimming regularly. Try not to boil it vigorously as the stock will go cloudy. About 3 hours in, toast a blend of black cardamom, star anise, cassia bark, coriander seeds and cloves, and roast some ginger, garlic and onions over a flame to caramelise them. Add these aromats into the stock.

Poach the chicken meat that will be served in the broth at the end for 10-15mins in the stock, and set aside before straining the stock and seasoning with sugar and fish sauce. To serve, blanch fresh pho noodles and top with torn poached chicken meat. Add the broth and garnish with spring onion, coriander and thinly sliced brown onion and serve with bean shoots, fresh herbs, chilli, hoi sin sauce and lemon wedges.