Phở Gà Trộn is the chill version of chicken phở—no broth, no hassle. Just tender chicken, silky noodles, and a bold soy dressing. Light, fresh, and perfect for hot days when I want something quick but still full of flavor.
What’s Inside
What is Phở Trộn ?
Phở Trộn literally means “mixed phở.” It’s the dry take on our beloved noodle soup—no broth, just silky rice noodles tossed with sauce and toppings.
You’ll find a few versions out there, from stir-fried beef to char siu pork, but the one everyone loves most is Phở Gà Trộn with tender poached chicken.
Down South, people call it Phở Gà Khô. Same idea, just with a slightly different sauce and toppings.
This whole soupy-versus-dry thing isn’t unique to phở. In fact, it pops up across Vietnamese cuisine. Whenever it gets too hot for a steaming bowl, we turn to the “dry” sibling for something lighter and refreshing.
Vietnamese soupy-versus-dry cousins:
Hủ Tiếu Nước & Hủ Tiếu Khô – chewy tapioca noodles, soupy or dry
Miến Gà & Miến Gà Trộn – slippery glass noodles with chicken
Bún Bò Huế & Bún Bò Huế Khô – spicy beef noodles, Huế style
Mì Quảng & Mì Quảng Trộn – turmeric noodles from Central Vietnam
Ingredients
- Chicken – Traditionally, Phở Gà Trộn uses chicken and broth from a pot of chicken phở. But I like to keep it simple with chicken thighs—they’re juicy, flavorful, and far more forgiving than breast meat.
- Phở noodles (Bánh Phở) – Classic flat rice noodles (or Pad Thai rice sticks in a pinch).
- Chicken seasoning – A pinch of turmeric (optional, for the golden color) + chicken powder.
- Aromatics – Fresh ginger and scallions.
- Vietnamese Herbs & Veggies – Bean sprouts, cucumber, cilantro, Thai basil, mint—whatever’s fresh.
- The sauce – Soy sauce (I like Maggi), sugar, vinegar, garlic, and a splash of oil.
- Toppings – Crispy fried shallots and roasted peanuts for crunch and aroma.
Instructions
Step 1: Cook the Chicken
- Rub chicken thighs with turmeric and chicken powder. Steam with ginger and scallions for ~15 minutes (or poach/microwave if rushed). Set aside and keep the broth.
Step 2: Make the Sauce
- Sauté garlic in oil, then add chicken broth (or water), soy sauce, sugar, and vinegar. Simmer briefly, taste, and adjust to your liking.
Step 3: Prep the Noodles and Veggies
- Cook the bánh phở, then rinse and drain well. Blanch bean sprouts, slice cucumber into matchsticks, and roughly chop your herbs. Cut chicken into bite-sized pieces.
Step 4: Assemble Your Bowl
- In a bowl, layer noodles, cucumber, sprouts, herbs, and chicken. Spoon the sauce over, then finish with fried shallots and roasted peanuts. Give it a gentle toss—your fresh, flavorful Phở Gà Trộn is ready!
Expert Tips
Not a big fan of soy sauce? Swap it out with Nuoc Cham—our sweet-tangy Vietnamese fish sauce dip. It makes the dish lighter and extra refreshing.
Want more depth? Drizzle on some Mo Hanh (scallion oil) for richness, and toss in a few slices of Do Chua (pickled carrot & daikon) for that crunchy, tangy kick.
Variations & Ideas
Phở in Vietnam has gone way beyond just beef noodle soup. Especially in Hanoi, you’ll find so many creative spins on this classic:
- Phở Bò Sốt Vang – Tender beef stewed in red wine, paired with phở noodles. Rich, comforting, and deeply flavorful.
- Phở Áp Chảo – Crispy pan-fried phở noodles stir-fried with beef and veggies in a savory sauce. A real texture explosion!
And if you love noodle salads, these Vietnamese rice noodle bowls are always a hit:
- Bún Thịt Nướng – with smoky Vietnamese grilled pork
- Bún Gà Nướng – with fragrant lemongrass chicken
- Bún Bò Xào – with stir-fried lemongrass beef
- Bún Chả Giò – with crunchy Vietnamese egg rolls
Taste More of Hanoi’s Classics
(Rice Nooodles with Fried Tofu and Fermented Shrimp Paste)
(Rice Noodles with Grilled Pork)
(Steamed Rice Rolls)
Phở Trộn – The Easy No-Broth Chicken Pho You’ll Love
Ingredients
Chicken:
- 1 pound deboned chicken thighs (or chicken legs) (450g)
- ¼ tbsp chicken powder
- ⅛ tbsp turmeric powder
- 2 sprigs scallions
- 4 slices ginger
Sauce:
- 5/8 cup chicken broth from steamed/poached chicken (or water) (150ml)
- 6 tbsp all-purpose soy sauce (I used Maggi)
- 4 tbsp sugar (to your taste)
- ½ tbsp distilled vinegar (to your taste)
- ½ tbsp cooking oil
- 1 tbsp minced garlic
Accompaniments:
- ½ package Pho noodles (Bánh Phở)
- Mungbean sprouts
- Cucumber
- Herbs (cilantro, 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!
