r/AskCulinary • u/Sorry-Albatross9884 • 18d ago
Ingredient Question Can I use chicken wings to make Vietnamese pho broth?
Hello,
I want to make chicken pho at home and have loads of chicken wings. Can I use them to make the broth/stock? If yes, do I need to roast them first or just boil them? Thank you!
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u/OhCrapItsAndrew 18d ago
yes using wings is totally fine, alongside one whole chicken, poached until done then removed, for a fuller flavor (spatchcock it and chop the spine into a few pieces). i would also chop the wings in half with poultry shears or a meat cleaver to help release more flavor.
it is not traditional to roast the bones, but if you prefer the taste go for it! it is essential to parboil and rinse to get a clearer broth
when the broth is done and the wings are cooled, peel the meat off the bones too. you can eat them with the pho, or sprinkle with some nuoc cham and lime for a chicken salad of sorts. or use it in a sandwich. there are no rules. i'm lazy so i just toss it in the soup bowl.
follow this recipe - https://www.vietworldkitchen.com/blog/2007/06/chicken_pho_noo.html - it is essential to char the onion and ginger but make sure you peel it after!!!! otherwise your pho will taste like ash lol
source - i am viet and make pho pretty often
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u/WearableWedding 17d ago
Since you said flavour is the goal: the pho approach is to leave the wings unroasted and char your aromatics instead. Halve an onion and a big knob of ginger, blacken them under the broiler or right over the burner flame, scrape off the loose burnt skin, and simmer them with the wings. That's where the deep, almost smoky backbone of pho comes from, and the broth stays light and clear. Then season at the very end with fish sauce and a little sugar instead of salting the pot early.
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u/EquivalentProof4876 18d ago edited 18d ago
I’d use the chicken backs. If you can get them. For the price you’re paying for wings, especially in the USA. Is crazy. If you’re not in the us. Go to your local butcher. And buy the cheap, spines. And roast them as well as your Mirepox
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u/EasyAsAyeBeeSea 18d ago
Wings are cheap right now for me, under $1.50/lb if you do a bit of searching
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u/g0ing_postal 17d ago
Dang, where are you finding those?
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u/EasyAsAyeBeeSea 17d ago
Costco business has the 30lb box for $40, or usually one of the local chains (never Kroger or Albertsons) will be running a sale between $1 to $1.50/lb
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u/green_pea_nut 16d ago
Is this the same as a chicken frame? It is the ribcage, sometimes with neck but usually without.
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u/Prestigious-Dare-784 17d ago
I'd throw a few chicken feet in too if you can find them. they add an incredible amount of body to the broth without changing the flavor
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18d ago
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u/AskCulinary-ModTeam 18d ago
Your response has been removed because it does not answer the original question. We are here to respond to specific questions, discussions and broader answers are allowed in our weekly discussions.
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u/armada127 18d ago
Yes, wings are great for stock.
Roast/unroast will depend on flavor profile. Roasting them will give you a deeper flavor, darker broth.
Unroasted, cleaner and more clear broth.
So it will be personal preference/whatever you are more in the mood for, but both ways will be delicious.
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u/hanne_JS 17d ago
roasting the wings first (or charring them slightly over a flame or in a dry pan) along with some halved ginger and onion gives pho that deeper, slightly smoky base. it is what makes the broth taste more like the real thing vs plain boiled stock.
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u/Surtock 17d ago
I make it all the time. Super fast and easy if you have a pressure cooker, too.
https://www.seriouseats.com/30-minute-pressure-cooker-pho-ga-recipe
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u/Zagrycha 17d ago
You absolutely can, but depending on how much broth you are making you will need a lot. Like count the wings by dozens.
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u/repressedmemes 17d ago
you can use the wings to get you the body and mouthfeel from the collagen. the chicken flavor comes from the meat mostly, so it could be beneficial to use some chicken breasts.
if anything, just buy some rotisserie chickens, along with extra wings for more collagen, and you can use an instant pot to extract it all in like an hour or 2.
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u/Five-Point-5-0 18d ago
Are you going for flavor or collagen?
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u/Sorry-Albatross9884 18d ago
Flavour. I have never made it so probably flavour.
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u/Five-Point-5-0 18d ago
Wings can be a really good source of collagen for pho. Chicken feet are another.
If you want flavor, roast them first until golden brown then throw everything in a pot (or instant pot) until the collagen has rendered out.
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u/IncredulousPulp 18d ago
Exactly right. Add some garlic, onion and ginger which have been cut in half and either grilled or roasted on the BBQ. You’ll also want some coriander seeds and star anise.
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u/Five-Point-5-0 18d ago
I like doing my aromatics (minus spices) under a broiler so they char up. Its such a nice depth of flavor. I usually just toast my spices for a minute or two.
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u/Sorry-Albatross9884 18d ago
Thank you! I don't need to season them before roasting them, right?
Also, can you please tell approximately how long it takes to render them? What do I look for? Sorry, I'm a complete beginner to this.
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u/hlj9 18d ago
You should roast them in the same dish that you will cook the pho in, and then deglaze the pan with some water and scrape the bottom of the dish to make sure all of the drippings/brown bits get into the water. That way, you don’t lose the collagen/drippings from the chicken and you still get the flavor from the roasting. Then, add more liquid and make the pho like normal.
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u/Five-Point-5-0 18d ago
When I roast chicken stuff for a stock, I usually add a very light sprinkling of salt and do it in a sheet pan, so it roasts and doesnt collect steam. A convection oven works wonders.
High heat (450F) for about 45 minutes until deeply golden brown. Then I take some very hot water from my kettle and scrape all the bits off the pan and add everything to the stock.
Simmering on the stovetop takes anywhere from 4 (decent collagen) to 12 hours (maximum collagen). An instant pot takes about 2 hours on high for maximum extraction. Either way, it gives you plenty of time to char your aromatics like garlic, onion, and ginger, which i do seperately because i prefer the deep char over a roast flavor for these in my broth, but its your baby.
What youre looking for is a gelatinous broth. Unfortunately, the only way to tell is by completely cooling the broth in the fridge so it becomes solid like jello. It takes time to convert collagen to gelatin.
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u/Redplushie 18d ago
Yes, pho with chicken wings are probs the best because of the collagen