Phở Gà by Shop Bao Ngọc & Aura

This collaborative poster brings together Thai artist Aura, who is based between Tasmania and Bangkok, and Brunswick chef Ngọc Trần of Shop Bao Ngọc. At its heart is a humble and generous bowl of Vietnamese chicken noodle soup, Phở Gà.
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For Ngọc, Phở Gà is more than a recipe. It’s a labour of love, a dish that carries family, migration and memory. At her restaurant-turned-community-hub, food is a way of caring for locals — served on a pay-what-you-can basis, offered without condition and always rooted in connection. The comfort of chicken soup, slowly prepared over hours to be shared with many, reflects everything she values: generosity, community and honouring her heritage.

Aura translates that spirit through her signature layered collage technique. Cutting, painting and assembling, she builds the composition piece by piece, just like the multitude of ingredients that come together to form Phở Gà. The result is a joyful, textural artwork that feels like a big hug.

• One poster purchased = 10 meals donated
• Available in A3 and A2 format
• Printed on 135gsm Extract paper, made from 100% recycled materials
• Unframed posters are delivered rolled in paper and sturdy packaging — packed with care in our Collingwood studio and shipped worldwide
• Complimentary framing service — order a poster and frame in matching sizes and we’ll frame it at no extra cost

All orders are packed and shipped worldwide from our Melbourne studio.


Orders are sent with tracked delivery — you’ll receive a tracking number once your order is on its way. Please allow 1–2 business days for us to pack your order, in addition to delivery time frames below.

Estimated delivery times:
• Australia: 3–7 business days (Standard), 1–3 business days (Express)
• New Zealand: 7–12 business days
• International: 10–20 business days

When you purchase a poster and a matching-size frame, we’ll frame it for you at no extra cost.
Once it arrives, it’s ready to hang on your wall.

• Made from solid teak, featuring clear plexi-glass and built-in hanging hardware.
• Available in three sizes to fit all Food For Everyone posters
• Available in a selection of colours to suit different styles
• Suitable for both portrait and landscape orientation
• Durable turnbuckle closures that are easy on the fingers
• Please note: as no two trees are the same, each frame may feature unique natural variations in grain and colour!

Phở Gà
Phở Gà
Phở Gà

Collaborator

Ngọc Trần
 Melbourne 

Ngọc Trần

Chef
 Shop Bao Ngoc 
Ngọc Trần is the driving force behind Shop Bao Ngoc, a small Vietnamese eatery in Brunswick that operates as much as a community space as it does a restaurant. It runs on a pay-what-you-can and pay-it-forward model — no one is turned away for lack of funds and there is a community fridge out the front, stocked with free meals for anyone who needs them. For Ngọc, cooking has always been a means of connection - with her own heritage and with others. The food she serves is grounded in nostalgia, recipes that carry family, migration and care within them, offered as a way to bring people together at the table. The shop is often listed as “open when we feel like it” - it operates on a part-time model where Ngọc works the restaurant and catering around her other day jobs, using what would usually be her spare hours to prep, cook and host. It’s a deliberate choice: to keep the space human, responsive and rooted in community rather than profit. Shop Bao Ngoc is her values made tangible: food as connection and community as the priority.  
Aura
 Bangkok 

Aura

Artist
  
Aura (a.k.a. Sasipan Siriporn) is a mixed media artist based in Bangkok and Tasmania. Her work currently highlights the relationship between nature, personal growth, and mindfulness, encouraging us to cultivate acceptance, adaptability, and a deeper appreciation for our surroundings. She attempts to capture and portray the shapes and colours exhibited by plants, as well as the diversity and uniqueness of the living beings that surround them, providing a constant source of inspiration and wonder. Using a combination of collage techniques, acrylic painting, cutting, pasting, and adhering, she creates a connection that helps anchor us in the present moment, rather than focusing solely on achieving a perfect outcome.

For every poster purchased,

we donate 10 meals to food banks

Printed in Melbourne on 135gsm Extract paper.

Made entirely from 100% recycled fibres.

Limited-edition artwork.

Created exclusively for Food for Everyone.

Phở Gà

Taste For It

Phở Gà

Lunch Dinner
  • 30 mins
    • |
  • 5 hours
    • |
  • 8-10

"There’s something about Phở Gà that touches my heart. I love the iconic beef version but sometimes chicken phở is just so light and refreshing. I firmly believe that chicken soup is very healing...At the core of it, Phở needs to have a balance of flavour - herbal (spices), sweet (rock sugar), salty (fish sauce and salt) and umami (chicken and grilled onion). Just keep these things in mind and your broth will thrive! " - Ngọc Trần

  • 9L water
  • 1 x boiling chicken
  • 1 x whole free range chicken
  • 1 x leek (washed, sliced lengthwise)
  • 1 x carrot (unpeeled, cut into 4 equal pieces)
  • 1 x daikon (unpeeled, cut into 4 equal pieces)
  • 810 x dried shiitake mushrooms (rehydrated)
  • 2 x brown onion
  • 120g fresh ginger (large knob)
  • 10g cassia or cinnamon stick (medium sized stick)
  • 5 x star anise
  • 2 x black cardamon
  • 5 tbsp coriander seeds
  • 2 x cloves
  • 2 tbsp fennel seeds
  • 3 tbsp goji berries
  • 8cm x 8cm kombu seaweed
  • 7 x makrut lime leaves
  • 1 x lemongrass (whole, smashed)
  • 1 bunch coriander (Chopped, leave roots for broth)
  • 1 bunch spring onion (Thinly sliced, leave roots for broth)
  • 60g rock sugar (2 medium rocks)
  • Fish sauce
  • Salt
  • Chicken powder
  • Sugar
  • Pepper
  • Fresh or Dry rice noodles
  • FOR THE GARNISH:
  • 6 Lime leaves (Chiffonade)
  • Beanshoots
  • Lemon wedges
  • Thai basil

Step 1.
Begin by cleaning both chickens by rubbing salt all over them. Remove tail, pin feathers, and excess fat, then rinse under cold water. In a large pot, bring water up to a boil and boil both chickens for 1–2 minutes until skin turns white and scum rises. Remove, rinse in cold water. Set aside the boiling chicken. Refrigerate the free-range chicken for later.
Step 2.
To make the stock, add 9L of water to a large pot (12-15L pot) and bring to a simmer. Add the boiling chicken, leek, carrot, daikon, and rehydrated mushrooms. Bring to a boil, then reduce to a gentle simmer. Skim off scum regularly for a clear stock.
Step 3.
Add 2 tbsp salt, rock sugar, lemongrass, spring onion roots, coriander stems/roots, and makrut lime leaves. Simmer gently for 3–4 hours.
Step 4.
Add free-range chicken to the stock and bring to a boil. Reduce heat immediately and gently poach for about 1 hour. Remove the chicken, let cool, shred, and set aside, then return leftover bones to the stock.
Step 5.
Next you'll prepare the aromatics and spices. Roast onion and ginger on an open flame until charred (about 3 minutes). Remove charred skin and smash the ginger before adding to the stock.
Step 6.
Smash black cardamom, remove seeds, discard pods. Toast spices and kombu in a pan. Place spices in a tea bag or cheesecloth and add to simmering stock along with goji berries. Continue simmering for another 45 minutes.
Step 7.
Season stock with 2 tbsp salt, 2 tbsp chicken powder, 2 tbsp fish sauce, and 2 tsp sugar. Simmer for another minutes to allow flavours to meld and then adjust seasoning to taste.
Step 8.
Prepare rice noodles per packet instructions and blanch in hot water before serving.
Step 9.
To assemble: place rice noodles, shredded chicken, a few drops of fish sauce, and garnish with spring onion, coriander, lime leaves, and pepper.
Step 10.
Strain hot broth over the top and serve immediately.

Phở Gà

  • Prep: 30 mins
  • Cook: 5 hours
  • Serves: 8-10

Ingredients

  • 9L water
  • 1 x boiling chicken
  • 1 x whole free range chicken
  • 1 x leek (washed, sliced lengthwise)
  • 1 x carrot (unpeeled, cut into 4 equal pieces)
  • 1 x daikon (unpeeled, cut into 4 equal pieces)
  • 810 x dried shiitake mushrooms (rehydrated)
  • 2 x brown onion
  • 120g fresh ginger (large knob)
  • 10g cassia or cinnamon stick (medium sized stick)
  • 5 x star anise
  • 2 x black cardamon
  • 5 tbsp coriander seeds
  • 2 x cloves
  • 2 tbsp fennel seeds
  • 3 tbsp goji berries
  • 8cm x 8cm kombu seaweed
  • 7 x makrut lime leaves
  • 1 x lemongrass (whole, smashed)
  • 1 bunch coriander (Chopped, leave roots for broth)
  • 1 bunch spring onion (Thinly sliced, leave roots for broth)
  • 60g rock sugar (2 medium rocks)
  • Fish sauce
  • Salt
  • Chicken powder
  • Sugar
  • Pepper
  • Fresh or Dry rice noodles
  • FOR THE GARNISH:
  • 6 Lime leaves (Chiffonade)
  • Beanshoots
  • Lemon wedges
  • Thai basil

Method

Step 1.
Begin by cleaning both chickens by rubbing salt all over them. Remove tail, pin feathers, and excess fat, then rinse under cold water. In a large pot, bring water up to a boil and boil both chickens for 1–2 minutes until skin turns white and scum rises. Remove, rinse in cold water. Set aside the boiling chicken. Refrigerate the free-range chicken for later.
Step 2.
To make the stock, add 9L of water to a large pot (12-15L pot) and bring to a simmer. Add the boiling chicken, leek, carrot, daikon, and rehydrated mushrooms. Bring to a boil, then reduce to a gentle simmer. Skim off scum regularly for a clear stock.
Step 3.
Add 2 tbsp salt, rock sugar, lemongrass, spring onion roots, coriander stems/roots, and makrut lime leaves. Simmer gently for 3–4 hours.
Step 4.
Add free-range chicken to the stock and bring to a boil. Reduce heat immediately and gently poach for about 1 hour. Remove the chicken, let cool, shred, and set aside, then return leftover bones to the stock.
Step 5.
Next you'll prepare the aromatics and spices. Roast onion and ginger on an open flame until charred (about 3 minutes). Remove charred skin and smash the ginger before adding to the stock.
Step 6.
Smash black cardamom, remove seeds, discard pods. Toast spices and kombu in a pan. Place spices in a tea bag or cheesecloth and add to simmering stock along with goji berries. Continue simmering for another 45 minutes.
Step 7.
Season stock with 2 tbsp salt, 2 tbsp chicken powder, 2 tbsp fish sauce, and 2 tsp sugar. Simmer for another minutes to allow flavours to meld and then adjust seasoning to taste.
Step 8.
Prepare rice noodles per packet instructions and blanch in hot water before serving.
Step 9.
To assemble: place rice noodles, shredded chicken, a few drops of fish sauce, and garnish with spring onion, coriander, lime leaves, and pepper.
Step 10.
Strain hot broth over the top and serve immediately.

Marquee

1 POSTER PURCHASED = 10 MEALS DONATED900,000 MEALS DONATED & COUNTING!

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