Deutsch 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.
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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.
- Hủ Tiếu Nước (soup) & Hủ Tiếu Khô (dry): tapioca noodles.
- Miến Gà (soup) & Miến Gà Trộn (dry): glass noodles.
- Bún Bò Huế (soup) & Bún Bò Huế Khô (dry): Hue-style spicy beef noodles.
- Mì Quảng (soup) & Mì Quảng Trộn (dry): Quang-style turmeric noodles.
I guess during hot weather, a steaming bowl of soup can be a bit overwhelming for people.
That’s why, in the South, where it’s hot all the time, locals love rice noodle salads like Bún Bò Xào, Bún Thịt Nướng, Bún Chả Giò, or Bún Gà Nướng.
Ingredients
You can find the ingredients at Asian markets. For precise measurements, refer to the recipe card at the end of this post.
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.
Chicken thighs: You can use deboned chicken thighs or chicken legs. Thighs are my favorite because they are juicy and less likely to dry out during cooking.
- I often opt for 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: Similar to my chicken spring rolls , this recipe is a fantastic way to clear out your fridge.
- Whether it’s the leftover Lemongrass Chicken or Vietnamese Rotisserie Chicken , the dipping sauce will tie everything together.
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.
- 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.
- 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.
Assemble
- 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!
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:
- Phở Bò Sốt Vang (Red Wine Beef Stew Phở)
- Phở Áp Chảo (Crispy Pan-Fried Phở)
More authentic Hanoi recipes
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!
