#MyFallKitchen Part 5 ➡️ Phở gà my way with whole-grain rice vermicelli ⬅️ ...The cool weather has its good side, too: it’s perfect for soup! 🍲 This soup after a day of gardening: pure relaxation! ...Over the last few days, I’ve once again been making oven-roasted chicken thighs, topped with the last zucchini from the garden, onions, and garlic. The chicken bones left over from the meal don’t end up in the trash—no, I use them to make a rich soup base! Ingredients: ▪︎Chicken bones and possibly chicken skin, ▪︎black cardamom*, ▪︎star anise, ▪︎bay leaves, ▪︎kaffir lime leaves, ▪︎onions with skin on, ▪︎garlic bulb Lightly crush the black cardamom and star anise, then place all ingredients in the air fryer or oven and roast them thoroughly. Transfer to a pot, cover well with water, and let simmer for 2 hours. Strain the broth and keep it warm. Season with fish sauce and Thai curry paste. ▪︎Whole-grain rice vermicelli ▪︎Thai curry paste ▪︎scallions ▪︎chili ▪︎cilantro Prepare the vermicelli according to the package instructions. If there’s any meat left on the chicken thighs, cut it into small pieces and add it to the broth. Chop the chili, scallions, and cilantro. Place the noodles in a preheated bowl, pour the broth with the meat over them, scatter the herbs on top...and enjoy! Slurping is allowed! ☺️😋 * Of course, the spices in the recipe aren’t set in stone, but black cardamom and star anise are essential for that authentic pho experience!