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Vietnamese Chicken Pho Salad (Phở Gà Trộn)

Vietnamese Chicken Pho Salad (Phở Gà Trộn)

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

Vietnamese Chicken Pho Salad (Phở Gà Trộn) Ingredients
  • 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

Vietnamese Chicken Pho Salad (Phở Gà Trộn) ingredients
  • 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.

Make soy dressing
Make soy dressing
Make soy dressing

Soy dressing

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.

Assemble Vietnamese Chicken Pho Salad (Phở Gà Trộn)

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!

Vietnamese Chicken Pho Salad (Phở Gà Trộn)

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

Yellow Chicken Rice with Slaw

Cooking Method
Cuisine
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 5 mins Total Time: 15 mins
Servings 5
Estimated Cost $  7
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
  • 400 g shredded boiled chicken (thigh or breast, or both)
  • 400 g dried flat rice noodles (bánh phở khô)
  • 1 Lettuce
  • 100 g beansprouts
  • 1 carrots (julienne)
  • 1/3 long cucumber (thinly sliced)
  • 1/2 red pepper (thinly sliced)
  • 2 tablespoons crushed peanuts
  • 2 tablespoons fried onions
  • For the Dressing
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • 3 tablespoons light brown sugar
  • 3 tablespoons soy sauce (dark or light)
  • 3 tablespoons lime juice
  • 100 ml chicken broth
Instructions
  1. 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. 
  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.
    • Drain and rinse under cold water to avoid sticking. 
  3. 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. 
  4. 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. 
  5. 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.