My latest culinary adventure was a mission to seek out Phở Gà, the lesser-known cousin of Phở Bở (beef noodle soup). There are many similarities, but chicken phở is lighter in color and taste, more delicately spiced. This close cousin to Phở Gà features aromatic kaffir lime leaves. The best I’ve ever tasted is served daily at Quán Sơn Nga in Saigon. Here they offer a variety of noodles. On my last trip, I choose transparent cellophane noodles made from mung bean starch. These delicate noodles were perfect for the chicken soup. I’ve translated it for the home kitchen.
Keeping with the Vietnamese tradition of adding the final touches at the table, this chicken noodle soup is served with shaved kaffir lime leaves, wedges of tart lime, a table salad of bean sprouts, basil leaves, and Perilla (Vietnamese mint), and spicy Vietnamese chili sauce for dipping.
© 2008 Robert Danhi. All rights reserved.