Phở gà trộn is chicken pho eaten dry. Instead of sitting in broth, the pho noodles are tossed with fried garlic and oil, topped with boiled chicken, crushed peanuts and herbs, and dressed with a sweet soy and vinegar sauce. The chicken broth still comes to the table, in a bowl on the side. Everything in it is easy to find, and the noodles are sold at Vietnamese markets. Ingredients 1 whole chicken 2 cloves of ginger Shallots (purple onions) Pho noodles Spring onion, Vietnamese mint, basil and coriander Roasted peanuts Garlic and cooking oil Salt, fish sauce and sugar For the sauce 2 tablespoons soy sauce 2 tablespoons sugar 2 teaspoons red vinegar 2 teaspoons fried garlic (from step 2) 1 teaspoon salt How to make phở gà trộn 1. Boil the chicken Wash the ginger and shallots, then grill them until fragrant. Wash the spring onion, Vietnamese mint, basil and coriander and slice them finely. Clean the chicken carefully in water with a little salt. Put it in a pot of water with the grilled ginger and shallots and 1 tablespoon of salt, and bring it to the boil. Skim off the foam that rises from time to time so the broth stays clear. 2. Fry the garlic and prepare the noodles Peel and smash the garlic and fry it in oil until fragrant. Turn off the heat. You’ll use this garlic and its oil three times: on the noodles, in the sauce and on top of the bowl. Soak the pho noodles in hot water for about 5–10 minutes, then rinse them in cold water. Tip them into a clean basket to drain, add some of the fried garlic and ½ tablespoon of oil, and toss well. 3. Crush the peanuts and make the sauce Rub the skins off the roasted peanuts and crush them. The sauce is the step that matters most. Stir together 2 tablespoons soy sauce, 2 tablespoons sugar, 2 teaspoons red vinegar, 2 teaspoons fried garlic and 1 teaspoon salt, then adjust it to your taste. 4. Cut the chicken and finish the broth When the chicken is cooked, lift it out and soak it in cold water for about 3 minutes, which keeps the skin crispy for longer. Chop it into medium pieces, or tear it into small pieces if you’re feeding children. Season the chicken broth to taste. Ladle it into a bowl and add sliced coriander. 5. Assemble Put the noodles in a bowl and add the chicken, roasted peanuts, sliced spring onion and coriander. Spoon over a little fried garlic with its oil. Eat it with the soy sauce from step 3. Share:
