Vietnamese Chicken Pho Salad (Phở Gà Trộn)

Name: Vietnamese Chicken Pho Salad (Phở Gà Trộn)
Ingredients: 3 1/3 lbs (1.5 kg) whole chicken, cleaned; Pho noodles; Bean sprouts; Lettuce; Cilantro; Grilled ginger and onion; Roasted peanuts, lightly crushed; Fried shallots and shallot oil; Garlic; Chili pepper; Soy sauce; Oyster sauce; Chili sauce; Sugar; Rice vinegar; Fish sauce

Ngọc Huyền @ngochuyenn

Absolutely delicious!

Ngọc Huyền @ngochuyenn

Absolutely delicious!

Saved

Ingredients

3 1/3 lbs (1.5 kg)whole chicken, cleaned
Pho noodles
Bean sprouts
Lettuce
Cilantro
Grilled ginger and onion
Roasted peanuts, lightly crushed
Fried shallots and shallot oil
Dressing:
Garlic
Chili pepper
Soy sauce
Oyster sauce
Chili sauce
Sugar
Rice vinegar
Fish sauce

Saved

Steps

1

After cleaning the chicken, boil it with ginger and onion. Save the broth to use as a soup or, like I do, make chicken pho—two dishes in one!
2

Once the chicken is cooked, remove the meat from the bones.
3

Wash the lettuce and cilantro, then chop them into bite-sized pieces.
4

Peel the garlic. Finely chop the garlic and chili pepper.
5

For the dressing: Mix 1 ladle of soy sauce, 1/2 ladle of fish sauce, 1/2 ladle of oyster sauce, 1 tablespoon sugar, 1–2 tablespoons chili sauce (to taste), and 2 ladles of chicken broth (preferably with some fat).
6

Heat shallot oil in a pan, sauté the garlic and chili until fragrant, then add the sauce mixture. Cook for about 10 minutes until it thickens, then add 1–2 tablespoons rice vinegar and turn off the heat. Taste and adjust seasoning as needed.
7

Blanch the bean sprouts briefly (if you prefer not to eat them raw).
8

Place the pho noodles in a bowl, add chicken, bean sprouts, and lettuce. Pour the dressing over to taste, sprinkle with peanuts and fried shallots. Garnish with cilantro for a fresh touch. Enjoy!