Vietnamese Chicken Pho Broth (Phở Gà)

Name: Vietnamese Chicken Pho Broth (Phở Gà)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 3 lb (1360 g) chicken carcasses or bony chicken parts (backs, necks, wings), rinsed; large pieces chopped in half so they fit in the pot; 1½ lb (680 g) bone-in, skin-on chicken thighs, rinsed; 3 quart (2840 ml) water, cold, for blanching the bones; 4 quart (3800 ml) water, cold, for simmering; 2 large (450 g) large yellow onions, peeled and halved through the root; 4 inch piece (100 g) fresh ginger, unpeeled, halved lengthwise and smashed lightly; 4 pods (4 g) whole star anise, whole; 1 3-inch stick (5 g) cinnamon stick, whole, preferably cassia; 4 whole (1 g) whole cloves, whole; 1 tablespoon (6 g) coriander seeds, whole; 1 teaspoon (2 g) fennel seeds, whole; 1 tablespoon (15 g) yellow rock sugar or granulated sugar, as is; 1½ teaspoon (6 g) kosher salt, Diamond Crystal; use less if using fine salt; 3 tablespoon (45 ml) fish sauce, good quality, plus more to taste

From the MyKitchenBank Kitchen

A clear, fragrant chicken pho broth built on charred onion and ginger, toasted warm spices and a finishing splash of fish sauce. It simmers gently for about two hours and is ready for noodles, shredded chicken and fresh herbs.

Prep: 30 min
Cook: 2 hr 30 min
Wait: 20 min
Total: 3 hr 20 min
Makes: About 3 quarts (2.8 liters) broth, enough for 6 bowls

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Ingredients

6 servings

3 lb (1360 g) chicken carcasses or bony chicken parts (backs, necks, wings), rinsed; large pieces chopped in half so they fit in the pot
1½ lb (680 g) bone-in, skin-on chicken thighs, rinsed
3 quart (2840 ml) water, cold, for blanching the bones
4 quart (3800 ml) water, cold, for simmering
2 large (450 g) large yellow onions, peeled and halved through the root
4 inch piece (100 g) fresh ginger, unpeeled, halved lengthwise and smashed lightly
4 pods (4 g) whole star anise, whole
1 3-inch stick (5 g) cinnamon stick, whole, preferably cassia
4 whole (1 g) whole cloves, whole
1 tablespoon (6 g) coriander seeds, whole
1 teaspoon (2 g) fennel seeds, whole
1 tablespoon (15 g) yellow rock sugar or granulated sugar, as is
1½ teaspoon (6 g) kosher salt, Diamond Crystal; use less if using fine salt
3 tablespoon (45 ml) fish sauce, good quality, plus more to taste

Equipment (8)

10–12 quart (9.5–11 L) stockpot
Gas burner, broiler or heavy skillet for charring
Dry skillet, 8–10 inch (20–25 cm)
Fine-mesh strainer
Cheesecloth or muslin spice bag (or large tea ball)
Ladle and skimming spoon or skimmer
Tongs
Large heatproof bowl or second pot

Steps

Before you start

Use a 10–12 quart (9.5–11 L) stockpot so the bones can be fully covered without boiling over.
Thaw the chicken carcass completely if frozen, so it blanches evenly.
Open a window or turn on the vent fan: charring onion and ginger over a flame makes some smoke.
Plan for about 3 hours 20 minutes in total, most of it hands-off simmering.

1
Blanch the bones
- Put the chicken carcass pieces and thighs in the stockpot and cover with the 3 quarts (2.8 L) cold blanching water.
- Set over high heat and bring to a boil, about 15 minutes.
- Boil hard for 5 minutes, until grey-brown scum rises and foams across the surface.
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Ready when: Heavy grey foam covers the surface
Tip: This step is what makes the final broth clear, so don't skip it.
2
Drain and rinse
- Carefully drain everything into a colander in the sink.
- Rinse each piece under warm running water, rubbing off any clinging scum and dark bits.
- Scrub the pot clean and return the chicken to it.
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Ready when: Chicken looks pale and clean, with no grey foam attached
Tip: Wipe out the pot completely; leftover scum will cloud the broth.
3
Char onion and ginger
- Place the onion halves and ginger directly over a gas flame, under a broiler preheated to high, or cut side down in a dry heavy skillet over medium-high heat.
- Turn with tongs every 2–3 minutes for 10–12 minutes total, until the onion is blackened in spots and soft and the ginger is fragrant and lightly charred.
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Ready when: Onion has blackened patches and softened; ginger smells sweet and smoky
Tip: Rinse off any loose, flaky ash under water, but leave the browned bits for flavor.
4
Toast the spices
- In a dry skillet over medium-low heat, toast the star anise, cinnamon, cloves, coriander seeds and fennel seeds for 2–3 minutes, shaking the pan often.
- Transfer immediately to a cheesecloth square or spice bag and tie it closed.
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Ready when: Spices smell strongly aromatic and the star anise darkens slightly
Tip: Pull them off the heat the moment they smell fragrant; scorched spices turn the broth bitter.
5
Start the simmer
- Add the 4 quarts (3.8 L) cold simmering water, the charred onion and ginger, the spice bag, rock sugar and salt to the pot with the chicken.
- Bring to a gentle boil over high heat, about 20 minutes, then reduce right away to low so the surface barely trembles with a bubble or two.
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Ready when: Only a few lazy bubbles break the surface once reduced
Tip: A hard boil emulsifies fat and makes the broth cloudy.
6
Cook and remove thighs
- Simmer for 25–30 minutes, skimming off any foam.
- Lift out the thighs with tongs when an instant-read thermometer in the thickest part reads 175°F (80°C) and the meat pulls easily from the bone.
- Transfer to a plate, let cool 10 minutes, then pull the meat off the bones, discarding the skin if you like.
- Return the bones to the pot and refrigerate the meat for serving.
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Ready when: Thigh meat reaches at least 175°F (80°C) and shreds easily
Tip: Leaving the thighs in longer makes the meat stringy and dry.
7
Simmer low and slow
- Keep the broth at a very gentle simmer, uncovered, for 1 hour 30 minutes more, skimming the surface every 30 minutes.
- Top up with a little hot water if the level drops below the bones.
- Taste at the end; the broth should taste rich, lightly sweet and aromatic.
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Ready when: Broth is golden, fragrant and tastes full-bodied rather than watery
Tip: Remove the spice bag after the first hour if you prefer a milder spice flavor.
8
Strain the broth
- Remove the spice bag and use tongs to lift out the large bones and aromatics.
- Ladle the broth through a fine-mesh strainer into a large heatproof bowl or clean pot.
- Discard the solids.
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Ready when: Broth is clear and golden with no solids
Tip: Line the strainer with damp cheesecloth for an extra-clear result.
9
Season and finish
- Skim off excess surface fat, leaving a thin film for flavor.
- Stir in the fish sauce, then taste and add more fish sauce a teaspoon at a time, or a pinch of salt, until savory and balanced.
- Keep hot and serve over rice noodles with the shredded chicken.
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Ready when: Broth tastes savory, slightly sweet and well rounded
Tip: Add fish sauce at the end; boiling it for long dulls its aroma.

Good to know

Tips

Keep the simmer barely moving; boiling clouds the broth.
Chill the finished broth overnight so the fat sets and lifts off easily.
Serve with lime, bean sprouts, basil, cilantro, sliced chiles and hoisin as desired.
Season at the end, after the broth has reduced slightly, to avoid oversalting.

Make ahead

Make the broth up to 4 days ahead. Cool quickly, refrigerate, and lift off the solidified fat before reheating.

Storage & reheating

Refrigerate in airtight containers up to 4 days. Freeze up to 3 months, leaving 1 inch (2.5 cm) headspace. Thaw overnight in the fridge and reheat on the stove to a steaming simmer before serving. Cool within 2 hours of cooking.

Substitutions

yellow rock sugar or granulated sugar → granulated sugar. Use the same amount; rock sugar gives a slightly rounder sweetness.
fish sauce → light soy sauce plus a pinch of salt. Less complex, but works if you can't use fish sauce.
chicken carcasses or bony chicken parts (backs, necks, wings) → chicken wings. Use the same weight; the broth will be slightly richer.
cinnamon stick → 1/2 teaspoon ground cinnamon in the spice bag. Ceylon cinnamon is milder; use a bit more if desired.