Authentic Vietnamese Chicken Phở (Phở Gà)- Using Chicken Carcasses
A clean, aromatic Northern-style chicken phở made the traditional way — using organic chicken carcasses, dried shrimp, and late-toasted aromatics for that pure, golden broth.
Every Vietnamese family has their own way of making phở gà, but for us, it always starts with clean ingredients, slow simmering, and patience.
My dad learned his family’s recipe growing up in Northern Vietnam, where the broth is lighter, clearer, and more delicate than the Southern versions. It has no overpowering spices, a nice light golden broth.
When he came to the U.S., he never stopped making it the old way. Every Saturday morning, the kitchen filled with the scent of charred onion, ginger, and simmering bones.
Most people overlook carcass bones, but they’re the heart of a true home-cooked phở gà.
Organic chicken backs and carcasses — when on sale they’re about a buck a pound at my local butcher (usually in the summer months when no one’s making soup). They make an incredible base when simmered gently for a couple hours. They give you a broth that’s rich in collagen but never greasy, clean but full of depth.
To build body, I like adding a few chicken leg quarters for extra dark meat and that comforting sweetness you only get from the bones and skin.
Scroll down for our family’s free recipe below!
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Digital Product: A complete guide and recipe for our family’s chicken phở. This PDF goes beyond the basics and includes 6 extra tips, and bonus insights.
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Learn how to make your own sriracha that rivals (and beats) the classic Huy Fong bottle — spicy, garlicky, and packed with flavor.
Top 5 Tips for a Clear, Savory Chicken Phở Broth
1️⃣ Start with clean bones — Always parboil and rinse both your bones & chicken and rinse your pot before simmering. This removes impurities that cloud the broth.
2️⃣ Keep the simmer gentle — Never let the broth boil violently. The perfect simmer should look like quiet movement under the surface — about 185–190°F.
3️⃣ Add spices late — Drop the spice bag only during the last 30–45 minutes. It keeps the broth aromatic and avoids that muddy bitterness from over-extraction.
4️⃣ Skim early and often — Skim foam and fat regularly in the first hour for a crystal-clear finish.
Ingredients
Chicken & Broth Base
4 lbs organic chicken carcass bones or chicken backs (spatchcocked if possible)
2–4 chicken leg quarters (optional, for additional dark meat)
20 cups (≈ 5 L) water
1 yellow onion (charred)
1 shallot or small red onion (charred)
2 thumb-sized pieces ginger (charred)
1 tbsp kosher salt
18 small pieces rock sugar (divided) or 2 tbsp white sugar
5–6 medium dried shrimp (for umami)
1 tbsp chicken powder (Knorr brand)
1–2 tbsp Asian mushroom powder
Pinch MSG (optional, for depth)
2-4 tbsp premium fish sauce (first-press; clear golden brown)
1 tbsp chicken phở stock powder (optional if in a pinch)
Pho Spice Bag (store bought is fine)
Herbs & Garnishes
Thai red chili peppers (sliced)
Vietnamese culantro (ngò gai)
Vietnamese coriander (rau răm)
Green onions, red onions
Fresh lime wedges
Black pepper
Sriracha or chili sauce
Hoisin (*optional, Southern condiment)
🔪 Preparation
1️⃣ Clean and Parboil the Chicken
Bring a pot of water to a boil (212°F), drop in chicken carcasses and chicken quarters and boil for 3 minutes, remove chicken, strain, then discard the water. Rinse both the chicken and pot clean — this step is key for a clear broth.
2️⃣ Char the Aromatics
Char the onion, shallot, and ginger over an open flame or dry pan until darkened and fragrant. Rinse off any loose burnt bits and set aside.
3️⃣ Make the Broth
In a clean pot, bring 20 cups of fresh water to a gentle boil (about 190°F). Add chicken, charred aromatics, dried shrimp, kosher salt, and rock sugar. Once boiling, reduce immediately to a low simmer. Skim foam for the first 20–30 minutes, then maintain a gentle simmer (uncovered) for 1½–2 hours.
4️⃣ Toast and Add Aromatics (Last 30 Minutes)
Lightly toast your dried spices — cinnamon, star anise, cloves, black cardamom, coriander, and fennel — in a dry pan until fragrant. Place in a spice bag or cheesecloth and drop into the broth for the final 30 minutes of cooking. After 30-45 min or until your desired fragrance level remove the spice aromatics. This keeps the aroma pure without letting the broth turn bitter.
5️⃣ Remove & Prepare the Chicken
When the chicken reaches 165–170°F, remove it carefully. Place in an ice bath to stop cooking and tighten the skin. Brush with turmeric oil for that signature golden-yellow color. Debone and slice or shred. Optional: return carcass bones to the pot for extra depth.
6️⃣ Season the Broth
Adjust salt, rock sugar, and fish sauce to taste. Add a pinch of MSG if you like that deeper umami note.
Total simmer time: 2–3 hours (closer to 3 if you add the bones back after removing the meat). Strain the broth for a perfectly clear finish.
7️⃣ Prepare the Noodles
Cook bánh phở noodles per package instructions. Rinse briefly under warm water to remove excess starch.
8️⃣ Assemble the Bowls
Add noodles, top with sliced chicken, and ladle in hot broth. Garnish with green onion, culantro, rau răm, and sliced chili. Finish with a sprinkle of black pepper.
Serve with hoisin, sriracha, and/or chili sauce on the side.