Dry Chicken Pho (Pho Ga Kho)
Dry Chicken Pho (Pho Ga Kho)
Ingredients
For the Main Dish
- 1 rotisserie chicken, shredded
- 1 pound pho noodles, cooked according to package directions
- 2 cups shredded lettuce
- 1 cup bean sprouts
- 1/2 cup fresh herbs, such as Vietnamese coriander, chopped
- 1/4 cup Asian chives, chopped
- 2 tablespoons chili oil, or to taste
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fried shallots
For the Pho Ga Kho Sauce
- 1 1/2 tablespoons tamarind concentrate
- 2 tablespoons oyster sauce
- 1 tablespoon liquid seasoning
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon mushroom seasoning
- 1/4 cup water, more or less, as needed
- 2 tablespoons shallots, minced
- 1 tablespoon garlic, minced
- 3 tablespoons neutral oil
Instructions
- 1
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.
⏱️ 3 min
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 7 min
- 4
Remove the sauce from heat and transfer it to a small bowl. Set aside.
⏱️ 1 min
- 5
Assemble the Dry Chicken Pho: In a large serving bowl, place a generous portion of cooked pho noodles. Top with the shredded rotisserie chicken.
⏱️ 3 min
- 6
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.
⏱️ 2 min
- 7
Mix all the ingredients thoroughly in the bowl until the noodles and chicken are well coated with the sauce and toppings.
⏱️ 2 min
- 8
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.
⏱️ 2 min
- 9
Serve immediately and enjoy your delicious Dry Chicken Pho!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Dry Chicken Pho (Pho Ga Kho)
For the Main Dish
- 1 rotisserie chicken, shredded
- 1 pound pho noodles, cooked according to package directions
- 2 cups shredded lettuce
- 1 cup bean sprouts
- 1/2 cup fresh herbs, such as Vietnamese coriander, chopped
- 1/4 cup Asian chives, chopped
- 2 tablespoons chili oil, or to taste
- 1/4 cup roasted peanuts, crushed
- 1/4 cup fried shallots
For the Pho Ga Kho Sauce
- 1 1/2 tablespoons tamarind concentrate
- 2 tablespoons oyster sauce
- 1 tablespoon liquid seasoning
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon mushroom seasoning
- 1/4 cup water, more or less, as needed
- 2 tablespoons shallots, minced
- 1 tablespoon garlic, minced
- 3 tablespoons neutral oil
Instructions
- 1
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.
⏱️ 3 min - 2
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.
⏱️ 2 min - 3
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.
⏱️ 7 min - 4
Remove the sauce from heat and transfer it to a small bowl. Set aside.
⏱️ 1 min - 5
Assemble the Dry Chicken Pho: In a large serving bowl, place a generous portion of cooked pho noodles. Top with the shredded rotisserie chicken.
⏱️ 3 min - 6
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.
⏱️ 2 min - 7
Mix all the ingredients thoroughly in the bowl until the noodles and chicken are well coated with the sauce and toppings.
⏱️ 2 min - 8
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.
⏱️ 2 min - 9
Serve immediately and enjoy your delicious Dry Chicken Pho!
⏱️ 1 min