January: Phở Gà (Part 1)

What does phở mean to me?

If you're Vietnamese or exposed to Vietnamese culture, I'm sure you know phở is. And if you want to go deep and figure out where it comes from, you can Google it. 

In my experience, phở is the most well-known Vietnamese dish. It's rice noodles with delicious broth. If you're looking for a Vietnamese restaurant, the name of the restaurant most likely has the word "phở" in it, attached to a double-first name or a number. 

In Việt Nam, locals would explain to me that there are two ways to have phở: the Northern way or the Southern way. In the South, phở can be enjoyed any time of the day (breakfast, lunch, and dinner) with all the fixings: bean sprouts, Thai basil, cilantro, green onions, chili peppers, hoisin sauce, Sriracha sauce, and fish sauce. In the North, phở is typically enjoyed as breakfast and eaten straight-up -- why season your phở and dilute the authenticity of the flavor? 

Growing up, I had phở Southern style. Mom traditionally made phở tái bò viên (beef phở with rare beef and beef meatballs). When it's about to be served, you quickly boil and drain the rice noodles and pour them into a bowl. Then you layer the thin rare beef slices over the noodles. Afterwards, you take a ladle and pour the beef broth -- ideally a broth that has been soaking bone marrow for many hours -- and meatballs over the noodles. Throw some garnishes on top. Squeeze a lemon over it. Stir the beef to have it cook in the broth. Bon appétit!

As a child, I went straight for the noodles. My young taste buds enjoyed extra hoisin sauce, so I often poured a spiral of hoisin sauce into my bowl. To the right of my phở bowl, I would squeeze the hoisin and Sriracha sauces into a yin-yang shape into a small saucer. After I finished my noodles, I would eat my beef fondue style; I skewered my chopstick in the bò viên and dipped it into my sauce mixture, then consumed the piece of meat whole, chewing it only a few times before swallowing it. (I was a chubby kid.)

While phở is not my favorite Vietnamese dish, it is a reliable one. It's perfect as a post-run meal, as a way to replenish your sodium levels and to support rehydration. It's perfect for cold weather. And it's a perfect way to accommodate multiple preferences. Do you prefer red meat, poultry, or vegetarian? You can have phở each and all ways!

Why phở gà?

I hella talked up phở tái bò viên. However, I am choosing to make phở gà (chicken). Earlier this week, I called Mom to have a conversation about what this dish means about us. You can check out our conversation here to learn about why I am choosing to make phở gà first. (This is my attempt to grow my podcasting skills.)

How will I make phở gà?

Linked is a Google Document that consists of my mother's recipe, which she typed out to me through her phone. (I was very impressed, to say the least.) I was also impressed by Mom's attempt to quantify the ingredients. Ask any person with a first-generation parent who cooks; recipes are typically described verbally, with the parent saying, "Oh, just put a little bit of this, and a little bit of that." 

To help me recreate this meal in the future (and to support y'all in case you would like to attempt this dish), I have also commented with my clarifications and modifications. 

Who will try my phở gà?

Andrew, obviously. He is my number one taste-tester, by default as my partner. In addition, Andrew has committed to and completed different acts of service around the house, so cooking for him and serving him is my way of showing love as well.

I have invited two dear friends over to enjoy the dish with us:

• Rabiah: I've known Biah since college, but we got close when I moved down to the South Bay. She is my go-to woman regarding life reflections, especially when it comes to understanding and engaging in self-love. She is also my adventure partner and "yes" lady; she used to commit to 5:00am five-mile runs with me, since we lived down the street from one another, and we often engage in hiking and food adventures. I deeply admire her passion, her fun-loving personality, and her wealth of knowledge. 
• Danielle: I have also known Danielle since college, and I have always been impressed with her ability to develop strong relationships through compassion and diplomacy, and her ability to cross up dudes on the basketball court. We used to community-organize at Cal, and when I moved down to the South Bay, Danielle graciously introduced me to Asian-American and young professional groups, and she connected me to contentious individuals who would eventually become my core group of friends. She was a catalyst in my reconnection with Biah. 

Both women are key factors of my foundation in becoming the dedicated professional I am today. 

Stay tuned to Part 2, execution and serving of the meal!