Can I just say how much I love phở (pronounced like “fuh”) ga in winter? It’s basically Vietnamese chicken noodle soup, with all kinds of good stuff added. Slices of chicken, green onions and rice noodles all cooked in a delicious broth, onto which you can toss Thai basil, lime juice and bean sprouts. You can also add hot peppers and hot sauce if you’re so inclined. I’m not.
I’m not usually great with chopsticks, but I can handle this for some reason. The noodles are really long, so there’s no graceful way to eat this, but everyone else is in the same boat.
(iPhone, with Infinicam app)
We’re lucky to have two really good phở places near us, so I don’t make it at home very often. If you’d like a decent recipe, here’s the one I use. I keep forgetting to ask the restaurant owners where they get their fresh Thai basil. They either grow it in a greenhouse or have it flown in from warmer climes. I can grow it in the summer, but who wants hot chicken soup when it’s 95º outside?
I wouldn’t recommend using regular basil. The Thai version has a unique, sweet anise-y flavor that really adds to the soup. It’s not essential, so don’t worry if you can’t find any.