Servings: 2 people
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!
Tried this recipe?Let us know how it was!