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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":415,"intro":416,"story":417,"storage":418,"whyThis":419,"equipment":424,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":514,"pronunciation":547,"substitutions":548,"slug":561,"title":562,"shortTitle":563,"nativeName":564,"romanized":565,"countrySlug":566,"region":567,"baseServings":493,"prepMinutes":568,"cookMinutes":569,"difficulty":570,"course":571,"diet":574,"mainIngredients":578,"images":579,"keywords":589,"publishedAt":597,"updatedAt":597,"authorSlug":598,"summary":599,"localeSlug":561,"alternates":600},[394,397,400,403,406],{"answer":395,"question":396},"Phở gà is chicken phở; phở bò is the original beef version. They share the charred onion-ginger base, rice noodles and most spices, but chicken broth cooks in about 1½ hours instead of 6 or more, tastes lighter and slightly sweeter, and traditionally carries a more restrained spice load. In Hanoi they are treated as separate dishes, each with devoted specialist shops.","What is the difference between phở gà and phở bò?",{"answer":398,"question":399},"Charring is a defining phở technique: the onion and ginger are blackened over flame or under a broiler before going into the pot. The burnt exterior adds gentle smokiness and a caramelized depth, while the heat tames the raw bite of both aromatics, leaving mellow sweetness. Broth made with raw onion and ginger tastes noticeably flatter and sharper — this five-minute step is not optional.","Why do you char the onion and ginger for phở?",{"answer":401,"question":402},"You can make a decent shortcut soup, but not really phở. The dish depends on the fresh, faintly sweet flavor of a bird poached in the broth itself, plus its fat and gelatin. If you must shortcut, simmer good low-sodium stock with the charred aromatics and toasted spices for 30 minutes and poach a couple of chicken breasts in it — closer, though the body will be thinner.","Can I use chicken stock from a carton instead of poaching a chicken?",{"answer":404,"question":405},"Cloudiness comes from boiling too hard, which emulsifies fat and coagulated protein into the liquid, or from skipping the early skimming. It affects looks and, mildly, texture — the broth tastes slightly muddier and heavier. Keep the pot at a bare simmer, skim the gray foam in the first ten minutes, and strain through a fine sieve at the end. A slightly cloudy homemade broth is still perfectly good to eat.","Why is my phở broth cloudy, and does it matter?",{"answer":407,"question":408},"Phở uses flat rice noodles about 3–5 mm wide, sold dried as \"bánh phở\" or \"rice sticks\" and fresh in Asian grocers' refrigerators. Dried ones are soaked and then briefly blanched; fresh ones just need a quick dip in boiling water. Round rice vermicelli (bún) works in a pinch but changes the character; wheat noodles take the dish somewhere else entirely and are best avoided here.","What noodles are correct for phở, and can I substitute?",[410,411,412,413,414],"Char the onion and ginger until genuinely blackened in spots, not just softened — that light bitterness and smoke is the backbone of the broth's aroma. Scrape off any loose burnt skin before it goes in the pot.","Keep the poach below a boil. A rolling boil emulsifies fat and protein into the liquid and turns the broth cloudy; you want lazy bubbles just breaking the surface, and a skimmer in your hand for the first ten minutes.","Pull the chicken when it is just cooked and dunk it briefly in cold water — the skin tightens, the meat stays juicy, and the carcass goes straight back into the pot to keep feeding the broth.","Season the broth at the end, tasting as you go: fish sauce for depth and salt, a little sugar for roundness. It should taste slightly too intense on its own, because the noodles will dilute it.","Warm the bowls and drain the noodles well. Lukewarm phở in a cold bowl is the most common home mistake, and no amount of good broth survives it.","🍜","Phở gà is the chicken version of Vietnam's national noodle soup, and in Hanoi it is loved as its own dish, not a substitute. A whole chicken poaches gently in water perfumed with charred onion, charred ginger and toasted whole spices — star anise, cinnamon, coriander seed, clove — then the shredded meat and the strained broth meet flat rice noodles in a deep bowl. The flavor is clean and quietly aromatic: sweet chicken fat, warm spice in the background, fish sauce for depth, lime and fresh herbs cutting through at the end. Because chicken gives up its flavor far faster than beef bones, this is the phở you can honestly make well at home on a weekend afternoon.","Phở is young for a national dish. Food historians place its birth in northern Vietnam — Hanoi and the nearby province of Nam Định both claim it — in the early 1900s, and its exact parentage is genuinely disputed. One camp points to the French colonial appetite for beef, which flooded markets with bones and scraps the Vietnamese turned into broth (some even derive \"phở\" from the French \"pot-au-feu\"); another points to Chinese noodle-soup traditions carried by migrant traders. Most likely it is both: a Chinese template, French-era beef, and a Vietnamese sensibility about clarity and herbs producing something entirely new. What is certain is that phở began as beef, sold from shoulder-pole kitchens by wandering street vendors.\n\nChicken phở has its own origin story, and it is a good one. In 1939 the colonial administration restricted beef sales — reportedly banning them on Mondays and Fridays — and Hanoi's phở cooks, rather than close two days a week, put chicken in the pot. Purists grumbled; the dish stayed. Phở gà became a permanent branch of the family, prized for a lightness the beef version cannot offer, and some Hanoi shops today cook nothing else.\n\nHistory then carried phở south and abroad. After the country's partition in 1954, northern migrants brought phở to Saigon, where the south remade it in its own image — sweeter broth, bean sprouts, and a heap of herbs northerners still consider excessive. After 1975, refugees carried it across the world, and phở became one of the most recognized Vietnamese words in any language. The northern original remains the benchmark, though: a restrained, transparent broth in which nothing hides, which is exactly why it is worth making carefully.","Store broth, chicken, noodles and garnishes separately. The broth keeps 4 days refrigerated and freezes beautifully for up to 3 months — freeze it in portions and you are twenty minutes from phở on any weeknight. Cooked chicken keeps 3 days. Reheat the broth to a full simmer before assembling, and always cook or soak noodles fresh; refrigerated rice noodles turn brittle and never fully recover.",[420,421,422,423],"Charred onion and ginger plus properly toasted whole spices — the two techniques that separate real phở broth from chicken soup.","The bird poaches gently and comes out at the right moment, so the breast stays silky instead of simmering into dryness.","Honest timing: about two hours start to finish, because chicken broth genuinely does not need the all-day treatment beef bones do.","Northern-style seasoning with a southern-style garnish plate on the side, so every eater finishes the bowl their own way.",[425,426,427,428],"Large stockpot (6 l or more)","Fine-mesh skimmer and sieve","Tongs","Deep noodle bowls",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},14,62,3,1600,44,560,[437],"A plate of lime wedges, sliced chile and fresh herbs, with strong iced tea or Vietnamese coffee after.",[439,442,445],{"name":440,"description":441},"Phở gà trộn","The Hanoi dry version: noodles and chicken tossed with a sweet-salty dressing, fried shallots and herbs, with a small cup of broth served alongside.",{"name":443,"description":444},"Southern-style bowl","Saigon's treatment — a slightly sweeter broth and a bigger garnish plate: bean sprouts, Thai basil, sawtooth coriander, hoisin and sriracha on the side.",{"name":446,"description":447},"Miến gà","The same poached chicken and broth over glass noodles instead of rice noodles — a lighter cousin served at Vietnamese family tables.",[449,456,461,466,468,472,475,477,481,483,487,492,496,501,505,509,511],{"qty":450,"ref":451,"name":452,"note":453,"unit":454,"group":455},1.5,"chicken","whole chicken","the best bird you can find — it is most of the flavor","kg","For the broth",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},2,"onion","yellow onions, halved, skin on","piece",{"qty":462,"ref":463,"name":464,"unit":465,"group":455},80,"ginger","fresh ginger, halved lengthwise","g",{"qty":432,"name":467,"unit":460,"group":455},"whole star anise",{"qty":469,"ref":470,"name":471,"unit":460,"group":455},1,"cinnamon","cinnamon stick",{"qty":469,"name":473,"unit":474,"group":455},"coriander seeds","tbsp",{"qty":432,"name":476,"unit":460,"group":455},"whole cloves",{"qty":432,"ref":478,"name":479,"note":480,"unit":474,"group":455},"fish-sauce","fish sauce","plus more to taste",{"qty":469,"name":482,"unit":474,"group":455},"rock sugar (or white sugar)",{"qty":457,"name":484,"note":485,"unit":486,"group":455},"fine salt","to taste","tsp",{"qty":488,"name":489,"note":490,"unit":465,"group":491},400,"dried flat rice noodles (bánh phở)","or 800 g fresh","For the bowls",{"qty":493,"ref":494,"name":495,"unit":460,"group":491},4,"scallions","scallions, thinly sliced",{"qty":497,"ref":498,"name":499,"unit":500,"group":491},0.5,"cilantro","cilantro, roughly chopped","cup",{"qty":502,"ref":503,"name":504,"unit":485,"group":491},null,"black-pepper","freshly ground black pepper",{"qty":457,"ref":506,"name":507,"unit":460,"group":508},"lime","limes, in wedges","For serving",{"qty":457,"name":510,"unit":460,"group":508,"optional":8},"fresh red or bird's-eye chiles, sliced",{"qty":469,"ref":512,"name":513,"unit":500,"group":508,"optional":8},"basil","Thai basil and\u002For mint sprigs",[515,519,524,528,532,536,539,543],{"text":516,"title":517,"timerSeconds":518},"Set the onion halves and ginger cut-side down over a gas flame, under a hot broiler, or in a dry cast-iron pan. Char, turning occasionally, until the surfaces are blackened in patches and the kitchen smells sweet and smoky, 8–10 minutes. Rub off any papery burnt skin.","Char the onion and ginger",600,{"tip":520,"text":521,"title":522,"timerSeconds":523},"Tie the toasted spices in a piece of cheesecloth or a spice ball so you never have to fish for a stray clove.","Toast the star anise, cinnamon, coriander seeds and cloves in a small dry pan over medium heat, shaking constantly, until fragrant and a shade darker — about 2 minutes. Pull them the moment they smell perfumed; smoking spices turn the broth bitter.","Toast the spices",120,{"tip":525,"text":526,"title":527,"timerSeconds":518},"Starting from cold water draws the impurities out gradually — hot-water starts seal them in and cloud the broth.","Put the whole chicken breast-side up in a large pot with the charred onion, ginger and the spice bundle, and cover with about 3 liters of cold water. Bring just to a boil, immediately reduce to a bare simmer, and skim off the gray foam until the surface stays clean, about 10 minutes.","Start the poach",{"text":529,"title":530,"timerSeconds":531},"Poach {qty:chicken} of chicken at the barest simmer — lazy bubbles only — for about 30 minutes, until the thigh juices run clear when pierced and a leg wiggles loosely in its joint. Lift the bird out and plunge it into a bowl of cold water for 5 minutes to stop the cooking and tighten the skin.","Poach the chicken gently",1800,{"text":533,"title":534,"timerSeconds":535},"Pull the meat off the carcass in large pieces once cool enough to handle, and return all bones and skin to the pot. Continue simmering gently, partly covered, for another 45 minutes, until the broth is golden, aromatic and tastes distinctly of chicken rather than water.","Build the broth",2700,{"text":537,"title":538},"Strain the broth through a fine sieve into a clean pot, discarding the solids. Season with {qty:fish-sauce} of fish sauce, the sugar and salt, tasting until it is savory, faintly sweet and a touch stronger than you would drink on its own — the noodles will soften it.","Season and strain",{"text":540,"title":541,"timerSeconds":542},"Soak dried rice noodles in hot water until pliable but still firm at the core, 15–20 minutes, then blanch them in boiling water for 30–60 seconds until just tender, and drain well. Meanwhile slice or shred the chicken into bite-size pieces.","Ready the noodles and chicken",1200,{"tip":544,"text":545,"title":546},"Bring the broth back to a hard boil just before ladling — the bowls cool it fast, and phở must arrive steaming.","Divide the noodles among warmed deep bowls, top with the chicken, scallions, cilantro and a grind of black pepper, and ladle the fully boiling broth over so everything heats through. Serve immediately with lime, chiles and herbs on the side for each eater to add.","Assemble the bowls","fuh GAH",[549,553,557],{"note":550,"swap":551,"original":552},"Slightly darker, richer broth and no carving. Add 2–3 extra wings if you can — more skin and cartilage means more body.","1.2 kg bone-in thighs and drumsticks","Whole chicken",{"note":554,"swap":555,"original":556},"Rock sugar rounds the broth a touch more gently, but the difference in a seasoned bowl is small.","Plain white sugar, same amount","Rock sugar",{"note":558,"swap":559,"original":560},"Perfectly respectable — most contain the same spices. Still toast the sachet's contents briefly if you can open it.","A ready-made phở spice sachet from an Asian grocer","Star anise and cinnamon stick","chicken-pho","Chicken Pho (Hanoi-Style Phở Gà)","Chicken Pho","Phở gà","Pho ga","vietnam","Northern Vietnam",25,100,"medium",[572,573],"soup","main",[575,576,577],"dairy-free","gluten-free","nut-free",[451,458,463,478],[580,583,585,587],{"alt":581,"src":582},"Bowl of chicken pho with flat rice noodles, shredded chicken, scallions and herbs in clear broth","\u002Fimages\u002Frecipes\u002Fchicken-pho\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Fchicken-pho\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Fchicken-pho\u002Fhero-1x1.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Fchicken-pho\u002Fhero-4x3.jpg",[590,591,592,593,594,595,596],"pho","pho ga","chicken soup","rice noodles","hanoi","vietnamese noodle soup","broth","2026-08-18","dishroute-kitchen","Vietnam's clear chicken noodle soup: a whole bird poached with charred onion, ginger and toasted whole spices, ladled over flat rice noodles — Hanoi's gentler, faster answer to beef phở.",{"en":601},"\u002Frecipe\u002Fchicken-pho",{"items":603,"total":861,"page":469,"limit":886,"hasMore":887},[604,638,672,699,723,755,783,816,826,856],{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":566,"region":609,"baseServings":493,"prepMinutes":610,"cookMinutes":611,"restMinutes":612,"difficulty":613,"course":614,"diet":616,"mainIngredients":617,"images":620,"keywords":630,"publishedAt":637,"updatedAt":637,"authorSlug":598},"banh-cuon","Bánh Cuốn (Steamed Rice Rolls with Pork and Wood Ear)","Bánh Cuốn","Bánh cuốn","Hanoi",30,40,60,"hard",[615],"breakfast",[575],[618,619,478],"ground-pork","mushrooms",[621,624,626,628],{"alt":622,"src":623},"Plate of translucent steamed rice rolls filled with minced pork, topped with golden fried shallots and cilantro","\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero.jpg",{"alt":622,"src":625},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-16x9.jpg",{"alt":622,"src":627},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-1x1.jpg",{"alt":622,"src":629},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-4x3.jpg",[631,632,633,634,635,636],"banh cuon","steamed rice rolls","hanoi breakfast","wood ear mushroom","rice flour","vietnamese","2026-08-19",{"slug":639,"title":640,"shortTitle":641,"nativeName":642,"countrySlug":566,"region":643,"baseServings":493,"prepMinutes":644,"cookMinutes":645,"restMinutes":612,"difficulty":646,"course":647,"diet":649,"mainIngredients":650,"images":654,"keywords":664,"publishedAt":637,"updatedAt":637,"authorSlug":598},"banh-mi","Bánh Mì (Vietnamese Baguette Sandwich with Pâté and Pickles)","Bánh Mì","Bánh mì thịt","Saigon",20,5,"easy",[648],"street-food",[],[651,652,498,653],"carrot","cucumber","chicken-liver",[655,658,660,662],{"alt":656,"src":657},"Split Vietnamese baguette filled with pâté, sliced pork roll, orange carrot pickles, cucumber and cilantro sprigs","\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero.jpg",{"alt":656,"src":659},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-16x9.jpg",{"alt":656,"src":661},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-1x1.jpg",{"alt":656,"src":663},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-4x3.jpg",[665,666,667,668,669,670,671],"banh mi","vietnamese sandwich","baguette","do chua pickles","pate","street food","saigon",{"slug":673,"title":674,"shortTitle":675,"nativeName":676,"countrySlug":566,"region":677,"baseServings":493,"prepMinutes":568,"cookMinutes":610,"restMinutes":610,"difficulty":570,"course":678,"diet":679,"mainIngredients":680,"images":683,"keywords":693,"publishedAt":637,"updatedAt":637,"authorSlug":598},"banh-xeo","Bánh Xèo (Crispy Vietnamese Turmeric Rice Crepe)","Bánh Xèo","Bánh xèo","Mekong Delta",[573,648],[575],[681,682,494,478],"shrimp","pork-belly",[684,687,689,691],{"alt":685,"src":686},"Golden turmeric rice crepe folded over shrimp and bean sprouts with crisp lacy edges, beside a plate of herbs","\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero.jpg",{"alt":685,"src":688},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-16x9.jpg",{"alt":685,"src":690},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-1x1.jpg",{"alt":685,"src":692},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-4x3.jpg",[694,695,696,635,681,697,698],"banh xeo","vietnamese crepe","turmeric","mekong delta","gluten free",{"slug":700,"title":701,"shortTitle":702,"nativeName":703,"countrySlug":566,"region":609,"baseServings":493,"prepMinutes":610,"cookMinutes":568,"restMinutes":612,"difficulty":570,"course":704,"diet":705,"mainIngredients":706,"images":707,"keywords":717,"publishedAt":637,"updatedAt":637,"authorSlug":598},"bun-cha","Bún Chả (Hanoi Grilled Pork with Rice Noodles)","Bún Chả","Bún chả Hà Nội",[573],[575],[618,682,478,506],[708,711,713,715],{"alt":709,"src":710},"Bowl of charred pork patties and belly slices in amber dipping broth beside cold rice vermicelli and fresh herbs","\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero.jpg",{"alt":709,"src":712},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-16x9.jpg",{"alt":709,"src":714},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-1x1.jpg",{"alt":709,"src":716},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-4x3.jpg",[718,594,719,720,721,722],"bun cha","grilled pork","rice vermicelli","nuoc cham","vietnamese noodles",{"slug":724,"title":725,"shortTitle":726,"nativeName":727,"romanized":728,"countrySlug":566,"region":729,"baseServings":457,"prepMinutes":432,"cookMinutes":730,"difficulty":646,"course":731,"diet":733,"mainIngredients":735,"images":737,"keywords":747,"publishedAt":637,"updatedAt":637,"authorSlug":598},"ca-phe-sua-da","Cà Phê Sữa Đá (Vietnamese Iced Coffee with Condensed Milk)","Cà Phê Sữa Đá","Cà phê sữa đá","Ca phe sua da","Nationwide",7,[732],"drink",[734,576,577],"vegetarian",[736],"condensed-milk",[738,741,743,745],{"alt":739,"src":740},"Tall glass of Vietnamese iced coffee with condensed milk swirling into dark coffee over ice, phin filter beside it","\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-1x1.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-4x3.jpg",[748,749,750,751,752,753,754],"ca phe sua da","vietnamese iced coffee","phin filter","condensed milk coffee","robusta","cafe sua da","iced coffee",{"slug":756,"title":757,"shortTitle":758,"nativeName":759,"countrySlug":566,"region":677,"baseServings":493,"prepMinutes":644,"cookMinutes":644,"difficulty":570,"course":760,"diet":761,"mainIngredients":763,"images":767,"keywords":777,"publishedAt":637,"updatedAt":637,"authorSlug":598},"canh-chua","Canh Chua Cá (Mekong Sour Tamarind Fish Soup)","Canh Chua Cá","Canh chua cá",[572],[762,575,576],"pescatarian",[764,765,766,478],"white-fish","pineapple","tomato",[768,771,773,775],{"alt":769,"src":770},"Bowl of clear sour Vietnamese soup with catfish, pineapple wedges, tomato, okra and green herbs on top","\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-1x1.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-4x3.jpg",[778,779,780,781,697,782,765],"canh chua","sour 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