Chicken pho salad is one of the mixed dishes that is both delicious and easy to make at home, helping to change the family’s palate. Today, let’s join TasteVN in the kitchen to learn 4 super delicious and super simple ways to make chicken pho salad!
1. Sweet and sour chicken pho salad
-
Preparation
20 minutes
-
Cooking
45 minutes
-
Difficulty
Easy
Ingredients for Sweet and Sour Chicken Pho Salad Serves 2
Fresh pho noodles 100 gr Local chicken 1 kg Star anise 2 pieces Ginger 1 piece Red onions 3 pieces Minced garlic 1 tablespoon Minced red onion 1 tablespoon Fish sauce 2 tablespoons Tamarind juice 4 tablespoons Soy sauce 3 tablespoons Chicken broth 60 ml Fried onion 1 teaspoon Roasted peanuts 1 tablespoon (crushed) Fresh herbs a little Pickled vegetables a little Lemon juice 1.5 tablespoons Cooking oil 1 tablespoon Salt/sugar a little
Execution tools
How to choose fresh and delicious chicken
- Fresh and delicious chicken has a shiny yellow skin, not darkened, and does not have any unusual bruises on the surface.
- In addition, the chicken meat has a bright pink-red color, no bruises, and when pressed, it feels soft but not mushy or slimy.
- Moreover, you should pay attention to the size and weight of the chickens not to differ too much, because if a chicken is small but weighs a lot, it may have been pumped with water.
How to make sweet and sour mixed chicken pho
-
Prepare the ingredients
Wash 3 shallots and ginger, then roast them until fragrant.
Clean the chicken, rub salt over the body to remove slime, blood, and dirt. Rinse the chicken again with water.
How to prepare and eliminate the smell of chicken meat
- To clean the feathers, you can blanch the chicken in boiling water with starfruit leaves for 3 – 5 minutes. Then, vigorously pluck the feathers and rinse several times with clean water.
- Additionally, the chicken feathers can also be cleaned by blanching the chicken in boiling water with crushed papaya leaves for 3 – 5 minutes.
- You can use vinegar mixed with salt to rub over the surface of the meat for 3 – 5 minutes, then rinse several times with clean water and the smell will disappear immediately.
- Moreover, you can also use lemon juice mixed with salt and follow the same method to eliminate the smell as mentioned above.
See details: How to prepare and eliminate the smell of chicken meat
Herbs should be trimmed of stems, wilted leaves, washed, and then drained.
-
Boil the chicken
Put 1 liter of water into a pot, fill with water, and place it on the stove. Add 2 star anise, ginger, and roasted shallots along with 1 teaspoon of salt. Boil the chicken on medium heat for 30 minutes until the chicken is tender.
After the chicken is cooked, remove it and let it cool. Next, shred the chicken into small, bite-sized pieces.
Tip: To check if the chicken is cooked, you can use a chopstick to pierce the meat. If no blood comes out and the meat is tender, then the chicken is done.
-
Make the sauce
Make tamarind sauce
Place a pan on the stove, add 1 tablespoon of cooking oil to the pan. When the oil is hot, add 1 tablespoon of minced garlic, 1 tablespoon of minced shallots, 2 tablespoons of fish sauce, 4 tablespoons of tamarind juice, 3 tablespoons of sugar, and 30ml of chicken broth. Cook the sauce mixture over medium-low heat, stirring constantly for the ingredients to dissolve evenly.
When the sauce mixture boils, turn off the heat and pour it into a bowl to cool.
Make soy sauce
In a bowl, add 2 tablespoons of sugar, 30ml of chicken broth, 3 tablespoons of soy sauce, and 1.5 tablespoons of lime juice. Stir well until the sugar completely dissolves. That’s it, you have completed the sauce for the chicken pho.
-
Make chicken mixed pho
Add rice noodles, herbs, and a little pickled vegetables into a bowl. Add shredded chicken along with some roasted peanuts and a bit of crispy fried shallots. Pour the pho sauce over and mix well to complete a delicious bowl of chicken mixed pho.
-
Final Product
Mixed chicken pho has a harmonious sweet and sour taste, with soft pho noodles, chicken meat infused with rich flavor, fatty, fried onions, and aromatic herbs that are super delicious. This will definitely be a dish that your family can eat repeatedly without getting bored!
2. Crispy Skin Mixed Chicken Pho
-
Preparation
25 minutes
-
Cooking
1 hour
-
Difficulty
Easy
Ingredients for Crispy Skin Mixed Chicken Pho Serves 3
Dry Pho 500 gr Chicken Thighs 1 kg Chicken Liver 200 gr Shallots 2 bulbs Ginger 2 bulbs Basil 50 gr Vietnamese Coriander 50 gr Green Onions 2 stalks Lettuce 100 gr Coriander Seeds 1 tablespoon (can use cilantro) Chicken Broth 240 ml Cornstarch 1 tablespoon Corn Flour 1/2 tablespoon (for broth) Hoisin Sauce 1 tablespoon (pho sauce) Soy Sauce 4 tablespoons Oyster Sauce 2 tablespoons Fried Shallots a little Roasted Peanuts a little Salt/ Sugar a little Cooking Oil 6 tablespoons
Ingredient Image
How to make Crispy Skin Chicken Pho
-
Prepare and Boil the Chicken
After purchasing the chicken, wash it thoroughly with water, then use a bit of salt and some vinegar to scrub the chicken skin clean. After that, rinse the chicken again with water. Put the chicken liver in a bowl, add a little salt to the bowl. Gently stir to remove impurities from the chicken liver, then rinse it clean with water.
Toast the coriander seeds on the stove over low heat until fragrant. Then place the coriander seeds in a cloth bag, tie it tightly to add to the boiling water to make the chicken more aromatic.
Next, take 1 piece of ginger and 1 shallot. Lightly roast the shallot and ginger to bring out their aroma; you can also roast them in a pan for extra flavor.
Place a pot of water on the stove, add the roasted shallot and ginger along with the bag of toasted coriander seeds. Boil the water until it simmers lightly, then reduce to medium heat and add 1 teaspoon of salt to the pot. Add the chicken to the pot and boil over medium-low heat, keeping the lid on for 20 – 30 minutes.
Once the chicken is cooked, remove it to a plate to cool. Reserve the broth for making the pho sauce.
-
Prepare other ingredients
Soak the dry pho noodles in warm water for 1 hour to soften them.
Remove the leaves from the Vietnamese coriander, lettuce, and basil. Wash the vegetables with diluted salt water and then rinse them with clean water. Place the vegetables in a basket to drain.
Next, chop the basil and Vietnamese coriander into pieces about 1/2 finger length, and place them on a plate. Wash the lemon and cut it into quarters.
Take 1 shallot and 1 piece of ginger, peel them. Then finely chop the ginger and shallot to prepare for the pho sauce.
-
Making the marinade and sauce for chicken
Put into a bowl 1 tablespoon of soy sauce, 1 tablespoon of cornstarch mixed together to create a thick mixture. Use a brush to apply it to the chicken skin to create a crispy, golden skin after frying. After brushing, let the chicken skin dry for about 20 minutes.
Next, place a pan on the stove, add 2 tablespoons of cooking oil, then add the chopped onion and ginger into the pan. Stir evenly over medium heat until the onion and ginger are fragrant and golden, then turn off the heat.
Measure 240ml of chicken broth and gently add it into the pot to avoid splattering oil on your hands. Then turn on medium heat and add 240ml of chicken broth, 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1/2 tablespoon of sugar, 1/2 tablespoon of cornstarch, and 1 tablespoon of five-spice powder into the pot.
Cook the sauce over medium heat until it boils again, then turn off the heat and cover to keep the sauce warm.
-
Fried Chicken and Pan-Seared Chicken Liver
When the chicken skin is dry, place a pan on the stove. Add 3 tablespoons of cooking oil to the pan, and when the oil is hot, reduce the heat and place the chicken skin down on the pan. Add more chicken skin to the pan to cover the surface, then increase the heat to high to make the skin crispy and golden while avoiding oil splattering on your hands.
Once the chicken skin is crispy and golden brown, remove the chicken from the pan. Place the chicken on a strainer to drain the excess oil.
Next, pour out all the oil from the pan, keeping the heat at medium-low. Then add the chicken liver to the pan and sear for 30 seconds. After that, add 1 ladle of chicken broth to the pan. Cover and sear the chicken liver for 3 – 5 minutes until fully cooked.
When the chicken liver is cooked, transfer it to a plate and cut it into bite-sized pieces according to your family’s preference. At this point, the chicken will also be cool, so use a knife to cut the chicken into bite-sized pieces as well.
-
Blanching Pho and Completing the Dish
Place a pot of water on the stove, add 1 tablespoon of cooking oil and 1 tablespoon of soy sauce to the pot. Bring the water to a boil, then add the dried pho noodles that have been soaked into the pot to blanch.
Blanch the pho for 30 seconds, then use a ladle to scoop the pho out, shaking it to drain, and place the pho in a bowl. Add the chopped herbs, chicken, and chicken liver to the bowl. Next, add a bit of crushed roasted peanuts and some fried shallots. Finally, add the sauce to the bowl along with a bit of chopped green onions, and you have completed a delicious bowl of mixed chicken pho.
-
Final Product
The chicken has a crispy skin, and the sauce is delicious and flavorful. Just tasting a piece of mixed chicken pho is hard to forget this irresistible flavor. Any leftover sauce can be stored in a container and kept in the refrigerator for up to 5 days.
3. Spicy Chicken Pho Salad
-
Preparation
20 minutes
-
Cooking
50 minutes
-
Difficulty
Easy
Ingredients for Spicy Chicken Pho Salad Serves 3 people
Fresh pho noodles 500 gr Chicken meat 1 kg Shallots 2 bulbs Garlic 2 bulbs Ginger 1 bulb Aromatic herbs 100 gr (Thai basil – Vietnamese balm – cilantro – bean sprouts) Fried shallots A little Roasted peanuts A little Spicy sauce 2 tablespoons Cornstarch 1/2 teaspoon Soy sauce 2 tablespoons Pho broth 1 packet Vinegar A little Common spices A little (Salt – sugar – monosodium glutamate – ground pepper)
Where to buy good quality spicy sauce
- You can find good spicy sauce at markets, supermarkets, reputable grocery stores, or the TasteVN supermarket chain nationwide.
- Currently, TasteVN offers online shopping services with home delivery, so you can buy online at the e-commerce site bachhoaxanh.com.
- If you have time, you can also make spicy sauce at home following the recipe below:
-800x450.jpg "4 Delicious and Quick Simple Ways to Make Mixed Chicken Pho at Home 35")
How to Make Spicy Chicken Pho
-
Prepare Ingredients
The chicken you buy should be washed clean with water, then use a little salt and a little vinegar to rub on the chicken skin to clean it. After that, wash the chicken again with water.
Take 1 purple onion, peel it and cut it in half, and ginger, peel and wash it, then cut it into thin slices. For herbs, pick the leaves and remove the stems, then wash and drain.
Finely chop 1 purple onion and 1 clove of garlic to prepare for the pho sauce.
-
Boil Chicken
Put a pot of water on the stove, add the chicken to the pot, and pour in enough water to cover the chicken. Next, add 1 teaspoon of salt, a little sliced ginger, and a halved purple onion along with a packet of pho seasoning. Turn on medium heat and boil the chicken for 30 minutes.
After 30 minutes, take the chicken out onto a plate to cool. Remove the pho seasoning bag along with the onion and ginger. Season the pot with a little salt and 1/2 teaspoon of seasoning powder.
Tip: To check if the chicken is cooked, you can use chopsticks to pierce the meat. If the meat does not release blood and is tender, then the chicken is cooked.
-
Making the Sauce
Place a frying pan on the stove, add 2 tablespoons of satay oil to the pan. Turn on a medium-low flame and heat the satay until hot, then add minced shallots and garlic, sautéing until fragrant and golden.
Next, add to the sauce 1 tablespoon of sugar, 2 tablespoons of soy sauce, 50ml of pho broth, 1/2 teaspoon of cornstarch, and 2 tablespoons of water. Stir well and simmer on medium-low heat until the sauce thickens, then turn off the heat.
-
Making Chicken Pho
Once the chicken has cooled, shred the meat into bite-sized strips. Soak the pho noodles in boiling water for 30 seconds to heat them up. Drain the noodles, then place them into a bowl.
Add fresh herbs, shredded chicken, and a ladle of pho sauce to the bowl. Mix well, then add fried onions and roasted peanuts for flavor.
-
Final product
The chicken pho sauce is rich, sweet, and fragrant, combined with the delicious fatty taste of chicken and sweet, fragrant pho noodles. Simple yet extremely delicious, try it for your family meal.
4. Mixed Chicken Pho
-
Preparation
30 minutes
-
Cooking
45 minutes
-
Difficulty
Easy
Ingredients for Mixed Chicken Pho For 2 people
Chicken 300 gr Cucumber 1 piece Carrot 1/2 piece Vinegar 1 tablespoon Fried garlic 1 tablespoon Soy sauce 3 tablespoons Sugar 4 tablespoons Lemon juice 1 tablespoon Pho 200 gr
Ingredient images
Tools needed
How to prepare Chicken Pho Salad
-
Prepare the ingredients
The chicken you buy should be washed clean with salt and vinegar to eliminate odors and clean it, then rinse the chicken again with water. Boil water on the stove and cook the chicken; after it is cooked, remove the bones and shred it.
Cucumbers and carrots should be washed clean, cucumbers cut into bite-sized pieces, and carrots shredded. Soak the cucumbers and carrots in salt, rinse them again, then add 2 tablespoons of sugar and 1 tablespoon of vinegar to the cucumbers and carrots, and soak for 10 minutes.
-
Make the Pho Salad dressing
Add 1 tablespoon of fried garlic, 3 tablespoons of soy sauce, 2 tablespoons of sugar, and 1 tablespoon of water to a pan. Then simmer on low heat for about 15 minutes until the sauce thickens. Finally, squeeze in 1 tablespoon of lemon juice, and it’s ready!
-
Make Mixed Chicken Pho
All the ingredients are ready, now blanch the pho with bean sprouts, put it in a bowl, add some herbs, pickled vegetables, and chicken. Add a bit of fried onions, and finally pour the sauce on top and enjoy.
-
Final Product
The mixed chicken pho has a sour and sweet flavor from the rich sauce. Eating a piece of mixed chicken pho with some pickled vegetables and herbs is very delicious. Wishing you success!
How to choose fresh, delicious pre-cooked chicken:
- The skin of local chicken is light yellow with darker yellow spots in certain areas such as the breast, wings, and back, while battery chickens are white or uniformly yellow (possibly due to harmful dyeing). To determine if the chicken has been dyed, observe the skin; if the skin is yellow but the internal fat is white, then it is chemically dyed chicken.
- The skin of local chicken is thin, smooth, and has high elasticity. Choose chicken that looks fresh, with no foul smell or antibiotic odor, and the skin should not have bruises or blood clots. To buy good chicken, avoid choosing dark-skinned chickens as they are likely to have died before processing.
- In addition, to avoid buying water-injected chicken, pay attention and use your hand to press the area suspected of being injected (mainly the thighs and breasts) to check; if it feels mushy, slippery, or deformed, do not buy it. These injected chemicals are not good for health.
How to choose and where to buy quality fresh pho:
- When choosing fresh pho, you should select pho with smooth strands, fragrant with the distinctive rice flour smell, and has a certain level of chewiness and softness; when picked up, it should have a certain elasticity when pulled.
- For dried pho, you should not choose noodles that are crumbly, broken, moldy, or have unusual colors and odors.
- You can find quality pho noodles at the TasteVN supermarket. You can also buy online at bachhoaxanh.com.
- Additionally, you can try making fresh pho at home following the instructions from TasteVN to ensure your family’s health safety.
How to prepare and eliminate the smell of chicken:
- Boil a pot of water with 1 teaspoon of lime (the type used for betel nut) or with a few leaves of starfruit, then briefly dip the slaughtered duck in boiling water for 1 – 2 minutes.
- Mix vinegar and salt in the ratio of 2 salt to 1 vinegar, then rub it all over the duck, scrubbing multiple times, and then rinse thoroughly with clean water.
- Rub a few slices of lemon on the duck meat with a little salt, then rinse thoroughly with cold water to eliminate the smell of the chicken.
The flavor of mixed chicken pho is so delicious, so full of flavor, isn’t it? Let’s make it and treat your friends and family. Wishing you success with this chicken dish!
*You are invited to refer to more delicious recipes at the TikTok Cooking with TasteVN channel.
