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Vietnamese chicken noodle soup (Pho Gha)

July 30, 2021


There’s nothing like a warm hug from mum when you’re feeling under the weather. Which is exactly what this soup feels like. Comforting and delicious, its ingredients have immunity-boosting properties, rumored to ‘cure colds’. Special thanks to our very own Chef Troy.


1kg Chicken (whole)
150g Ginger
250g Shallots (skin on)
2 Cinnamon sticks
2 Star anise
2 Bay leaf
2 tbsp Raw sugar
2 tbsp Fish sauce
150g Rice noodles
1 Bunch coriander
1 Bunch Spring onions
200g Bean sprouts
Salt, to taste


• Rinse the chicken with running water inside and out and season with salt. Set aside.
• Slice the ginger and shallots and fry in a little oil until slightly charred. Set aside.
• Add the cinnamon sticks, star anise, bay leaf to a separate fry pan. Toast to release the essential oils. (This is an important step to achieve the depth of flavour.)
• Fill a stock pot a little over halfway and bring to the boil. Add the chicken and the charred ginger, shallots, and spices.
• Add the raw sugar and fish sauce then simmer for 25-30 minutes until the chicken is cooked through. Remove the chicken and carefully strain the soup.
• Skim the fat and froth that floats on the top periodically. Set the remaining soup aside.
• Wash and cook the rice noodles.
• Slice the coriander and spring onions then wash the sprouts and set aside.
• Remove the meat from the chicken and slice the meat.
• Place some noodles, sliced chicken, and sprouts in a large soup bowl then top with the clear chicken soup.
• Garnish with chopped coriander and spring onions. (Add a little sliced chilli if you like some spice.)