Phở Trộn (or Phở Gà Trộn) is the dry version of traditional Chicken Phở (Phở Gà). It’s delicious, refreshing and pretty quick to make, making it an ideal choice for a scorching summer day.
Table of Contents
What is Phở Trộn?
Phở trộn literally translates to “Mixed Phở” in Vietnamese. It comes in three versions: stir-fried beef, poached chicken, and char siu pork.
Among these, phở gà trộn is the most popular version.
In Vietnamese cuisine, most noodle soups would have their dry versions.
In these dishes, the noodles and protein are served with a dipping sauce, vegetables, and herbs, creating a noodle salad.
I guess during hot weather, a steaming bowl of soup can be a bit overwhelming for people.
If you are a fan of Vietnamese rice noodle salads. I’m sure you will love Bún Bò Xào, Bún Thịt Nướng, Bún Chả Giò, or Bún Gà Nướng.
Ingredients
- Chicken: Normally, locals will use the chicken and broth from Chicken Phở to prepare Phở Gà Trộn, but today, I decided to take some shortcuts with chicken thighs. Thighs are my favorite because they are juicy and less likely to dry out during cooking.
- Pho flat rice noodles (or Bánh Phở): sometimes I also use rice stick noodles for Pad Thai.
- Chicken seasoning: turmeric powder (optional) and chicken powder.
- Aromatics: ginger, scallions.
- Herbs: gather some vegetables and Vietnamese herbs like mung bean sprouts, cucumber, cilantro, Thai basil, and mint.
- Sauce: you will need all-purpose soy sauce (I used Maggi), sugar, vinegar, minced garlic, and a bit of cooking oil.
- Accompaniments: fried shallots (hành phi), and roasted peanuts.
Helpful Tips
- If you are not a fan of soy sauce, you can serve this Phở Gà Trộn with Nước Chấm dipping fish sauce. Then, sprinkle some Vietnamese scallion oil and pickled carrots & daikon to make it even better.
- Phở in Vietnam has expanded into many variations beyond the traditional Beef Phở. When visiting Hanoi, you can explore numerous creative Phở dishes like:
- Phở Bò Sốt Vang (Red Wine Beef Stew Phở)
- Phở Áp Chảo (Crispy Pan-Fried Phở)
More Authentic Hanoi Recipes
(Rice Nooodles with Fried Tofu and Fermented Shrimp Paste)
(Rice Noodles with Grilled Pork)
(Steamed Rice Rolls)
Phở Trộn (Dry Chicken Pho)
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!
