Phở doesn’t always have to be a steaming bowl of noodle soup. In Vietnam, Phở comes in many variations, including a dry, salad-style version that is just as delicious. A great example is Vietnamese Chicken Pho Salad (Phở Gà Trộn). The dressing is the heart of the dish, determining its success with its perfect balance of sweet, sour and savoury flavours.
Phở Gà Trộn uses the same flat rice noodles as the classic soup, but instead of being soaked in broth, they are mixed with fresh vegetables, herbs and shredded boiled chicken. The whole dish is then brought to life with a flavour-packed soy sauce dressing. Topped with crispy fried onions and crushed peanuts, this salad is a textural delight.
Vietnamese Chicken Pho Salad is a an excellent way to use up leftover boiled chicken – perfect after Tết (Lunar New Year), when boiled chicken is a must-have on every family’s table. It’s also highly adaptable, allowing you to throw in whatever salad vegetables you have on hand.
Ingredients
For the Chicken Pho Salad base
- Shredded boiled chicken – use chicken thighs, breast, or a mix of both, depending on what you have.
- Salad vegetables – lettuce, beansprouts, carrots, peppers…anything fresh and crunchy in your fridge will work.
- Crushed peanuts and fried onions – these add the delightful crunch and aroma.
For the dressing – the star of the dish
- Oil and minced garlic – for frying.
- Light brown sugar – to balance the flavours.
- Soy sauce – dark or light both work; I prefer dark soy sauce for the dramatically dark colour.
- Lime juice – for the refreshing sourness.
- Chicken broth – to slightly thin out the sauce and bring all the flavours together.
How to make Vietnamese Chicken Pho Salad (Phở Gà Trộn)
1. Prepare the dressing
Heat oil in a saucepan over medium heat. Add minced garlic and fry until golden and fragrant. Pour in soy sauce, lime juice, sugar and chicken broth in a ratio of 1:1:1:2. Bring the mixture to a gentle boil, then turn off the heat. Transfer the dressing to a jug, ready for serving.
2. Cook the noodles
Bring a pot of water to a boil, then add the dried flat rice noodles. Turn off the heat and let them sit for 5 minutes. Then drain and rinse under cold water to avoid sticking. Set aside, ready for assembling the dish.
3. Assemble Phở Gà Trộn
Place the cooked rice noodles in a serving bowl as the base. Add fresh salad vegetables and herbs, then arrange the shredded chicken in the centre.
Drizzle a generous amount of the dressing over the salad, making sure it coats everything beautifully. Sprinkle crushed peanuts and crispy onions on top for added crunch. If you like a bit of heat, add a few slices of fresh chilli.
4. Serve and enjoy
Toss everything together before eating to ensure all the flavours meld perfectly. Enjoy this refreshing and flavour-packed Vietnamese chicken Pho Salad (Phở Gà Trộn) as a light meal or a delicious way to use up leftover chicken!
Give this recipe a try and let me know how it turns out.
Have you checked out other chicken salad dishes in the chicken section? There you’ll find recipes such as:
Lemongrass Chicken Noodle Salad
Shredded Chicken and Cabbage Salad
Vietnamese Chicken Pho Salad (Phở Gà Trộn)
Description
Vietnamese Chicken Pho Salad (Phở Gà Trộn) is a fresh and flavourful twist on traditional Phở, featuring rice noodles tossed with shredded boiled chicken, crisp vegetables and fragrant herbs. Dressed in a sweet, sour and savoury sauce, then topped with crispy fried onions and crushed peanuts, this vibrant salad is a perfect light meal or a delicious way to use up leftover chicken.
Ingredients
For the Salad
For the Dressing
Instructions
-
Prepare the Dressing
- Heat the oil in a saucepan over medium heat. Add minced garlic and fry until golden and fragrant.
- Add soy sauce, lime juice, sugar and chicken broth.
- Bring to a boil then turn off the heat.
- Transfer to a jug and set aside.
-
Cook the Noodles
- Bring a pot of water to a boil, then add the dried flat rice noodles.
- Turn off the heat and let them sit for 5 minutes.
- Drain and rinse under cold water to avoid sticking.
-
Assemble the Salad
- Place the cooked rice noodles in a bowl as the base.
- Add fresh salad vegetables and herbs, then arrange the shredded chicken in the centre.
-
Dress and Garnish
- Pour the dressing generously over the salad, ensuring everything is well coated.
- Sprinkle crushed peanuts and crispy fried onions on top.
- Add fresh chilli slices if you like a bit of heat.
-
Serve and Enjoy
- Toss everything together before eating for the best flavour.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 537.37kcal
- % Daily Value *
- Total Fat 11.52g18%
- Saturated Fat 2.53g13%
- Cholesterol 60.6mg21%
- Sodium 789.27mg33%
- Potassium 503.01mg15%
- Total Carbohydrate 77.71g26%
- Dietary Fiber 2.89g12%
- Sugars 7.79g
- Protein 28.13g57%
- Vitamin A 185.64 IU
- Vitamin C 21.34 mg
- Calcium 62.28 mg
- Iron 2.57 mg
- Vitamin E 1.14 IU
- Vitamin K 40.45 mcg
- Thiamin 0.15 mg
- Riboflavin 0.22 mg
- Niacin 7.89 mg
- Vitamin B6 0.5 mg
- Folate 52.61 mcg
- Vitamin B12 0.23 mcg
- Phosphorus 341.07 mg
- Magnesium 52.63 mg
- Zinc 2.25 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Chicken for this salad: this dish is perfect way to use up leftover boiled chicken, especially after Tết celebrations when boiled chicken is a must-have. If you don't have leftover chicken, you can poach fresh chicken in lightly salted water for about 30 minutes (for the whole chicken) and 15 minutes (for chicken legs or breasts), then let it cool before shredding.
- Customising the vegetables: Use whatever fresh salad vegetables you have on hand on hand - lettuce, beansprouts, carrots, cucumbers, peppers or even shredded cabbage all work well.
- Make it spicy: if you like a little heat, add fresh chilli slices to the dressing or sprinkle some chilli flakes over the salad before serving.
