THE GÀ ÁC JOURNAL

Kitchen stories, flavors
and thoughtful traditions

Explore our ingredients, slow-simmering craft and ideas for bringing more warmth to every family meal.

A pot of herbal black chicken soup simmering on the stove in the kitchen

Ingredients & Herbs13 October 2026

How to choose fresh squab for soups and congee: A guide from Gà Ác Ngũ Trảo

Practical tips on choosing fresh squab by eye and touch at local markets in Da Nang, ensuring slow-simmered pigeon soups and congee retain their natural sweetness.

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A pot of herbal black chicken soup simmering slowly with botanicals

From our kitchen12 September 2026

How to simmer Herbal Black Chicken Soup for a clean, natural sweetness

Learn how to simmer gà ác hầm thuốc bắc (Herbal Black Chicken Soup) with a low, steady flame and balanced botanicals to draw out its natural sweetness.

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Kitchen stories, flavorsand thoughtful traditions

How to choose fresh squab for soups and congee: A guide from Gà Ác Ngũ Trảo

How to simmer Herbal Black Chicken Soup for a clean, natural sweetness

Kitchen stories, flavors
and thoughtful traditions