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Prepare the Pho Ga Kho Sauce: Heat the neutral oil in a small saucepan or skillet over medium heat. Add the minced shallots and minced garlic and sauté until fragrant, about 2-3 minutes.

To the pan, add the tamarind concentrate, oyster sauce, liquid seasoning, granulated sugar, mushroom seasoning, and 1/4 cup of water. Stir well to combine all ingredients.

Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly to your desired consistency. You can add a little more water if you prefer a thinner sauce. Taste and adjust seasonings as needed.

Remove the sauce from heat and transfer it to a small bowl. Set aside.

Assemble the Dry Chicken Pho: In a large serving bowl, place a generous portion of cooked pho noodles. Top with the shredded rotisserie chicken.

Add the chopped Asian chives, crushed roasted peanuts, fried shallots, and chili oil over the chicken and noodles. Drizzle a generous amount of the prepared Pho Ga Kho sauce over everything.

Mix all the ingredients thoroughly in the bowl until the noodles and chicken are well coated with the sauce and toppings.

Finally, add the shredded lettuce, bean sprouts, and fresh herbs of your choice (such as Vietnamese coriander) to the bowl. Mix again gently to incorporate the fresh vegetables.

Serve immediately and enjoy your delicious Dry Chicken Pho!


Prepare the Pho Ga Kho Sauce: Heat the neutral oil in a small saucepan or skillet over medium heat. Add the minced shallots and minced garlic and sauté until fragrant, about 2-3 minutes.

To the pan, add the tamarind concentrate, oyster sauce, liquid seasoning, granulated sugar, mushroom seasoning, and 1/4 cup of water. Stir well to combine all ingredients.

Bring the sauce to a gentle simmer and let it cook for 5-7 minutes, stirring occasionally, until it thickens slightly to your desired consistency. You can add a little more water if you prefer a thinner sauce. Taste and adjust seasonings as needed.

Remove the sauce from heat and transfer it to a small bowl. Set aside.

Assemble the Dry Chicken Pho: In a large serving bowl, place a generous portion of cooked pho noodles. Top with the shredded rotisserie chicken.

Add the chopped Asian chives, crushed roasted peanuts, fried shallots, and chili oil over the chicken and noodles. Drizzle a generous amount of the prepared Pho Ga Kho sauce over everything.

Mix all the ingredients thoroughly in the bowl until the noodles and chicken are well coated with the sauce and toppings.

Finally, add the shredded lettuce, bean sprouts, and fresh herbs of your choice (such as Vietnamese coriander) to the bowl. Mix again gently to incorporate the fresh vegetables.

Serve immediately and enjoy your delicious Dry Chicken Pho!
