Vietnamese Phở Trộn

Phở Trộn (Pho Noodle Salad with Chicken)

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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.

Vietnamese Phở Trộn

🙋‍♀️ 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, a famous Hanoi delicacy, is the most popular version.

Vietnamese Phở Trộn

Interestingly, in Vietnamese cuisine, most noodle soup dishes typically have their dry version counterparts , denoted by either “khô” (dry) or “trộn” (mixed).

For instance, for Hủ Tiếu soup, we have Hủ Tiếu Khô; for Miến gà, there’s Miến Gà Trộn.

Even in Vietnam, there’s Bún Bò Huế Khô for Bún Bò Huế and Bánh Canh Khô for Bánh Canh.

I guess during hot weather, a steaming bowl of soup can be a bit overwhelming for people. That’s why, in the South, locals love rice noodle salads like 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.

a bowl of Pho Ga (Chicken Pho)
My Instant Pot Chicken Pho

Chicken thighs: To prepare phở gà trộn, you can use deboned chicken thighs or chicken legs. Chicken thighs are my favorite part to cook with, as they never dry out when cooked.

I love using chicken thighs in many Vietnamese chicken recipes like Gà Xào Sả Ớt (spicy stir-fried lemongrass chicken) and Gà Kho Gừng (caramelized ginger chicken).

Leftover chicken: Sometimes, I even utilize leftover chicken from Lemongrass Chicken, Gà Roti, or Hainanese Chicken Rice to make Phở Gà Trộn.

Just like my chicken spring rolls , this recipe is such a great way to clean out the fridge.

Other Ingredients:

  • 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.

📝 Instructions

Prepare the chicken

  • Season the chicken thighs with chicken powder and turmeric powder.
    • Turmeric powder is a common ingredient in many Vietnamese dishes such as Bánh Xèo, Mì Quảng, or Chả Cá Lã Vọng when people would like to infuse the dish with a lively golden hue.
  • Steam the chicken thighs with some sliced ginger and scallions for around 15 minutes. You could poach the chicken or microwave it, as in my microwaved chicken thighs.
Season the chicken with chicken powder and turmeric powder.
Steam the chicken.
  • Once the chicken is cooked, separate the chicken broth from the chicken as we will use it to prepare the sauce.

Make the sauce

  • In a sauce pan, sauté the minced garlic in some cooking oil until fragrant. Add the chicken broth (if you don’t have chicken broth, use water), soy sauce, sugar, and vinegar. Let it simmer for one minute until all the ingredients blend well. Adjust seasoning to taste.
Sauté garlic with cooking oil
Sauce for Phở Trộn.

Assemble

Vietnamese Phở Trộn
  • Prepare the pho noodles according to the package instructions, then drain them.
  • Blanch the mungbean sprouts if using. Cut the cucumber into strips.
  • Wash, drain, and chop the cilantro, Thai basil and mint.
  • Cut the chicken into bite-sized pieces.
  • In a bowl, combine the pho noodles with the cucumber, mung bean sprouts, herbs, and chicken. Top with fried shallots and roasted peanuts.
  • Pour the sauce over the rice noodles, mix well, and enjoy!
Vietnamese Phở Trộn

🌟 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 Mỡ Hành (Vietnamese scallion oil) and pickled carrots & daikon to enhance the flavor.
  • Phở in Vietnam has expanded into many variations beyond the traditional Beef Phở. When visiting Hanoi, you can explore numerous creative Phở dishes. My blog also features some recipes that you can try making at home:

🍜 More authentic Hanoi recipes

A platter of Hanoi spring rolls, showcasing their crispy golden exterior and flavorful filling, served with a side of dipping sauce

Nem Rán (Hanoi Spring Rolls)

“Nem Rán” is the famous fried Spring Rolls from Hanoi. They are entirely different from “Chả Giò,” the egg rolls from Saigon. Give them a try, and you’ll love them.

Vietnamese Egg Coffee (Ca Phe Trung)

Cà Phê Trứng (Vietnamese Egg Coffee)

Cà Phê Trứng, the creation of a Hanoi barista, has captured the hearts of many coffee lovers. If you are a fan of Cà Phê Sữa Đá (Vietnamese Iced Coffee) , you should definitely give Cà Phê Trứng a try.

Bun Moc (Vietnamese noodle soup with pork balls)

Bún Mọc (Vietnamese Rice Noodle Soup with Pork Balls)

Bún Mọc is a rice noodle soup that originates from Hanoi. It’s my go-to comfort dish during the winter days in Germany, and the best part is, it’s relatively easy to make compared to other Vietnamese noodle dishes.

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Vietnamese Phở Trộn

Phở Trộn (Pho Noodle Salad with Chicken)

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Phở Trộn (or Phở Gà Trộn) is the dry rendition of traditional Chicken Phở (Phở Gà). It's delightful, refreshing, and pretty easy-to-prepare at home, making it an ideal option for a sweltering summer day.
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Course Family meal, Main Course
Cuisine Vietnamese
Servings 2 people

Ingredients
  

Chicken:

  • 1 pound deboned chicken thighs (or chicken legs) (450g)
  • ¼ tbsp chicken powder
  • 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!
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