4 Delicious and Quick Simple Ways to Make Mixed Chicken Pho at Home

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.

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.

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!

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.

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.

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.

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!