I'm sorry to say, but there is nothing quite like phở gà in Việt Nam. I've made it at home, I've eaten it in a couple dozen restaurants, yet there is nothing quite the same. I'm not sure what the difference is--otherwise, I could make it myself!--but certain things make it closer to the original. Basil, garlic, chilis, nuoc mam and limes are key accoutrements.Despite my lack of enthusiasm for the homemade variety, you should try Andrea Nguyen's recipe if you can't find it locally.
