"A steaming bowlful of Vietnam's famous rice noodle soup with chicken means a different thing in the north than it does in the south. Take your pick—or make them both." by Lan Lam

Northern Vietnamese-style Chicken Pho

Pho Ga Mien Bac

Broth

• 4 lb whole chicken, neck and giblets reserve, liver discarded
• 1 onion, halved
• 1 3-inch piece ginger, peeled and halved lengthwise
• 2 tsp salt
• 1 Tbsp coriander seeds
• 2 whole cloves
• 1/4 cup fish sauce

Sauce

• 1/3 cup fish sauce
• 1/3 cup lime juice (2 limes)
• 1 Tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 Thai chile, stemmed and minced (optional)

Pho

• 12 ounces dried rice noodles
• 1/2 small onion, sliced thin
• 2 scallions, sliced thin
• 6 makrut lime leaves, middle vein removed and leaves sliced thin

Fresh cilantro leaves and stems Thinly sliced serrano chiles

Southern Vietnamese-style Chicken Pho

Pho Ga Mien Nam

Broth

• 4 lb whole chicken, neck and giblets reserve, liver discarded
• 1 onion, halved
• 1 3-inch piece ginger, peeled and halved lengthwise
• 2 tsp salt
• 1 tsp sugar
• 1 Tbsp coriander seeds
• 1 cinnamon stick
• 1 star anise pod
• 2 whole cloves
• 1/4 cup fish sauce

Pho

• 12 ounces dried rice noodles
• 1/2 small onion, sliced thin
• 2 scallions, sliced thin

Garnish & Condiments

• bean sprouts
• Fresh cilantro leaves and stems
• Fresh Thai basil leaves
• Lime wedges
• Thinly sliced serrano chiles
• Hoisin sauce
• Sriracha