Hey there, noodle lovers! Today, I’m excited to share with you my favorite recipe for Pho Tron, a delightful Vietnamese dry noodle salad that’s sure to tantalize your taste buds. As I sit here writing this, I can almost smell the aromatic herbs and hear the sizzle of chicken in the pan. It reminds me of my first trip to Hanoi, where I fell in love with this dish (Phở trộn), on a sweltering summer day. Picture this: a bowl filled with silky rice noodles, tender chicken, crisp vegetables, and a medley of fresh herbs, all tossed in a savory-sweet sauce that’ll make your mouth water.
It’s like a party in a bowl, where every bite is a perfect balance of flavors and textures. Trust me, once you try this, you’ll be saying “Pho-get about it!” to boring salads! What I love most about Pho Tron is how it transforms the traditional Vietnamese pho into a refreshing, room-temperature dish that’s perfect for those days when you want something light yet satisfying.
I remember serving this at a summer potluck, and it was gone faster than you can say “pass the fish sauce!” It has become my go-to recipe for impressing friends without breaking a sweat in the kitchen.
Pho Tron Salad Recipe
Equipment
- Large pot for boiling noodles
- Steamer or large skillet for cooking chicken
- Mixing Bowls
- Cutting board and sharp knife
- Grater or julienne peeler
- Small saucepan
- Colander
Ingredients
- 500 g rice noodles bánh phở
- 500 g boneless chicken thighs
- 1 carrot julienned
- 1 green papaya julienned (or substitute with cucumber)
- 200 g bean sprouts
- 1/4 cup roasted peanuts crushed
- 1/4 cup fried shallots
- 2 green onions thinly sliced
- 1/2 cup mixed herbs cilantro, Thai basil, mint
- 2 kaffir lime leaves finely sliced (optional)
For the chicken seasoning:
- 1/4 tbsp chicken powder
- 1/8 tbsp turmeric powder
- 2 slices ginger
- 2 green onions
For the sauce:
- 150 ml chicken broth from cooking the chicken
- 6 tbsp soy sauce
- 4 tbsp sugar
- 1/2 tbsp distilled vinegar
- 1/2 tbsp cooking oil
- 1 tbsp minced garlic
- Juice of 1 lime
Instructions
- Season the chicken thighs with chicken powder and turmeric. Steam with ginger and green onions for about 15 minutes or until cooked through. Reserve the broth.
- While the chicken is cooking, prepare your vegetables and herbs. Julienne the carrot and green papaya, wash the bean sprouts, and chop the herbs.
- Cook the rice noodles according to package instructions. Drain and rinse with cold water to stop the cooking process.
- For the sauce, heat oil in a small saucepan and sauté the minced garlic until fragrant. Add the reserved chicken broth, soy sauce, sugar, and vinegar. Simmer for 1 minute, then remove from heat and stir in lime juice.
- Shred the cooked chicken into bite-sized pieces.
- In a large bowl, combine the cooked noodles, chicken, carrot, green papaya, and bean sprouts.
- Pour the sauce over the noodle mixture and toss well to combine.
- Serve in individual bowls, topped with crushed peanuts, fried shallots, green onions, mixed herbs, and lime leaves if using.
Notes
- Calories: 450
- Protein: 25g
- Carbohydrates: 65g
- Fat: 12g
- Fiber: 3g
- Sugar: 8g
Recommended Pairing Drink:
For a perfect pairing, I recommend serving this with a cold glass of jasmine iced tea or a light Vietnamese beer like 333. The floral notes of the tea or the crispness of the beer complement the fresh flavors of the salad beautifully.
Useful Tips:
FAQs:
Can I make this ahead of time?
Yes, you can prepare the components separately and assemble just before serving.
Is there a vegetarian version?
Absolutely! Replace chicken with tofu or mushrooms and use vegetable broth.
What if I can’t find green papaya?
Cucumber or zucchini make great substitutes for the crunch factor.
How long does the sauce keep?
The sauce can be stored in the refrigerator for up to 3 days.
Can I use other types of noodles?
While rice noodles are traditional, you can experiment with vermicelli or even zucchini noodles for a low-carb option.
Is this dish served hot or cold?
Pho Tron is typically served at room temperature or slightly chilled.
Curiosities and Good-to-Knows:
- Pho Tron is a modern twist on the traditional Vietnamese pho soup, perfect for warmer weather.
- The dish originated in Hanoi and has gained popularity across Vietnam and beyond.
- “Tron” in Vietnamese means “mixed,” referring to how all ingredients are tossed together before serving.
Variations and Substitutions:
- For a seafood version, replace chicken with cooked shrimp or crab meat.
- Make it vegan by using tofu and replacing fish sauce with soy sauce in the dressing.
- For a low-carb option, use spiralized zucchini or carrot noodles instead of rice noodles.
- Add sliced beef instead of chicken for a different protein option.
- Experiment with different herbs like Vietnamese coriander or perilla for unique flavors.
In conclusion, this Pho Tron is a bowl of pure joy that’s sure to become a family favorite. It’s fresh, it’s fun, and it’s pho-king delicious! So why not give it a try? I promise you’ll be slurping up these noodles faster than you can say “Pho Tron”!
Looking for Pho Tai? You can find it here.
Please share, thank you!
