Craving authentic Vietnamese Chicken Pho (Pho Ga)? This surprisingly simple recipe unlocks the secrets to that deeply flavorful broth, guiding you through each step with ease.
Get ready to create a restaurant-worthy bowl of pho in your own kitchen – it's easier than you think!
About This Recipe
I'm excited to share this big, juicy, slaw-like salad that sings with signature Vietnamese flavors with you – it's a modern Vietnamese salad meal! It's really something special, a total flavor bomb! Plus, it doesn't take long to make– just 15 minutes to prep!
This recipe makes a wonderful meal for about 3 hungry adults, or you could stretch it to 4 if everyone's not super ravenous, and if you're not feeling the chicken, no worries! Just skip it for a fantastic Vietnamese side salad.
I like to think of this as your express ticket to Vietnam– no passport required! Get ready for a salad experience that's seriously tasty!
Key Ingredients
Let's plunge into the vibrant heart of this Vietnamese Chicken Salad–the key ingredients that make it sing! First, you'll need 350g of cooked chicken, cut into thin batons. Think matchsticks, but chicken-y!
Next, grab 6 cups of finely shredded wombok – or Napa – cabbage. I only use the top 2/3 of the wombok cabbage, but I think it's great! Don't forget 1/2 finely sliced red onion, 1 sliced red bell pepper, 2 deseeded sliced cucumbers, and 1 julienned carrot.
Now, it's herb time! Fresh herbs are what bring life to Vietnamese food, so 1 cup each of packed mint and coriander leaves! Finally, you'll need 1/2 cup of finely chopped roasted peanuts – the unsalted kind, please. I love adding a dash of chilli at the end for a little heat!
Cooking Instructions
Alright, let's jump into making the dressing—get ready to shake things up! I'm gonna share a secret: blend until your arm's tired, then let the flavors hug for at least 10 minutes.
Next, toss all the salad ingredients into a gigantic bowl—the biggest one you've got. Pour half the dressing over, and mix, mix, mix! Let it chill for 5 minutes to get that slaw-like magic.
Now, before you go face-first into the salad, toss it again: add most of the leftover dressing, then taste and dress to impress your own palate. It is that simple! I know you will love it! You are doing great—almost there! I hope you have fun following these instructions!
Serving Suggestions
You're nearly there and it is time for the grand finale – the serving! Dish your Vietnamese Chicken Pho – or Pho Ga – into bowls!
Now, grab your favorite toppings. I'm talking fresh herbs, bean sprouts, and a squeeze of lime juice. Don't skimp! It's what makes it sing. The rice noodles offer a delightful textural contrast to the rich broth.
Feeling spicy? A few slices of fresh chili will kick it up a notch – or ten. Be brave, you won't regret it!
Remember, present it nicely! A sprinkle of chopped cilantro and a lime wedge on the side makes all the difference.
But wait—did I mention the all-important condiments? Sriracha and hoisin sauce are must-haves. I like to mix them into a little dish for dipping.
Finally, slurp away and enjoy the fruits of your labor! Isn't it amazing how something so simple can taste so incredible? You've nailed it and got a great dish!
Short Recipe Version
Vietnamese Chicken Pho Ga (Short Recipe)
Prep Time: 20 minutes
Cook Time: 1 hour
Serving Size: 4
Ingredients:
- 8 cups chicken broth
- 1 lb boneless, skinless chicken thighs
- 1 onion, charred
- 2 inch ginger, charred
- 2 star anise
- 1 cinnamon stick
- 1 tbsp fish sauce
- 1 tsp sugar
- 8 oz rice noodles
- Bean sprouts
- Fresh herbs (cilantro, basil, mint)
- Lime wedges
Instructions:
- Simmer chicken broth with charred onion, ginger, star anise, cinnamon stick, fish sauce, and sugar for 1 hour.
- Poach chicken thighs in broth until cooked through (about 15-20 minutes). Shred chicken.
- Cook rice noodles according to package directions.
- Assemble bowls with noodles, chicken, bean sprouts, and herbs.
- Ladle hot broth over noodles and chicken. Serve with lime wedges.
Nutrition Information (Per Serving – Estimated):
- Calories: 350
- Protein: 30g
- Fat: 10g
- Carbohydrates: 35g