Phở Trộn (Dry Chicken Pho)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
2 people
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Course
Main Course, Dinner
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Cuisine
Vietnamese
Phở Trộn (Dry Chicken Pho)
Description
Phở Trộn begins by massaging chicken thighs with turmeric and chicken powder, then steaming them with ginger and scallions until cooked. The cooking liquid is reserved to create a sauce along with soy sauce, sugar, vinegar, and sautéed garlic. This sauce blends savory, sweet, and tangy notes and is simmered briefly to meld flavors.
The pho noodles are cooked according to package directions and combined with refreshing ingredients like mung bean sprouts, cucumber strips, and an assortment of fresh herbs including cilantro, Thai basil, and mint. The chicken is sliced into bite-sized pieces and mixed with the noodles and accompaniments.
Before serving, the dish is garnished with fried shallots and roasted peanuts, adding crunch and a toasted flavor. The sauce is poured over everything and mixed well to coat the ingredients evenly. This Vietnamese dish balances tender chicken, fresh vegetables, aromatic herbs, and a flavorful sauce for a satisfying cold noodle salad.
Ingredients
Chicken:
- 1 pound chicken thighs 450g, deboned, or chicken legs
- ¼ tbsp chicken powder
- ⅛ tbsp turmeric powder
- 2 prigs scallions
- 4 lices ginger
Sauce:
- 5/8 cup chicken broth 150ml, from steamed or poached chicken, or water
- 6 tbsp soy sauce I used Maggi, all-purpose
- 4 tbsp sugar (to your taste)
- ½ tbsp distilled vinegar (to your taste)
- ½ tbsp neutral cooking oil generic cooking oil
- 1 tbsp garlic minced
Accompaniments:
- ½ package pho noodles Bánh Phở
- mung bean sprouts
- cucumber
- cilantro herbs
- Thai basil
- mint
Instructions
- Massage the chicken with turmeric powder and chicken powder.
- Steam the chicken thighs with sliced ginger and scallions for approximately 15 minutes. You can poach the chicken or use the microwave method also.
- After the chicken is cooked, separate the chicken broth from the chicken, as we will use it to prepare the sauce.
- Sauté the minced garlic in cooking oil until fragrant. Add the chicken broth (or water), soy sauce, sugar, and vinegar. Allow it to simmer for one minute until all the ingredients blend well. Adjust the seasoning to taste.
- Cook the pho noodles following the instructions on the package, then thoroughly drain them.
- Blanch the mung bean sprouts. Cut the cucumber into thin strips.
- Wash, drain, and chop the herbs. Cut the chicken into bite-sized pieces.
- In a bowl, arrange the pho noodles with the cucumber, mung bean sprouts, herbs, and chicken. Sprinkle with fried shallots and roasted peanuts.
- Pour the sauce over the rice noodles, give it a mix. Enjoy!
User Reviews
Overall Rating
5
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