Northern-Style Chicken Pho (Pho Bac)
85% authentic · Vietnamese
A variation of chicken pho originating from Northern Vietnam, characterized by a clearer, lighter broth and often served with fewer garnishes compared to its Southern counterpart.
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Ingredients
- Whole chicken1 (about 3 lbs)
- Water3.5 quarts
- Yellow onion1 medium, halved
- Ginger3-inch piece, halved
- Star anise4 pods
- Cinnamon stick1 (2-inch)
- Saltto taste
- Black pepperto taste
- Fish sauce2 tbsp
- Dried rice noodles (Banh Pho)1 lb
- Green onions3, thinly sliced
- Fresh cilantro1/4 cup, chopped
Steps
- 1
Poach chicken: Place the whole chicken in a large pot and cover with water. Bring to a gentle simmer, skimming any impurities. Poach for about 30-40 minutes, or until cooked through. Remove chicken and set aside to cool.
- 2
Prepare broth base: While chicken cools, add halved onion and ginger to the poaching liquid. Add star anise and cinnamon stick. Simmer for 30 minutes.
- 3
Strain broth: Strain the broth, discarding solids. Return the clear broth to the pot.
- 4
Shred chicken: Once cooled, shred the chicken meat. Reserve some pieces for topping.
- 5
Season broth: Season the clear broth with salt, fish sauce, and black pepper to taste. Keep warm.
- 6
Prepare noodles: Cook rice noodles according to package directions. Drain and rinse.
- 7
Assemble bowls: Divide noodles among serving bowls. Top with shredded chicken.
- 8
Serve: Ladle the hot, clear broth over the noodles and chicken. Garnish with sliced green onions and chopped cilantro. Serve immediately.
