Phở noodles without the soup: turmeric-poached chicken, bean sprouts, cucumber and fresh herbs, tossed in a sweet, garlicky soy sauce made with the chicken’s own broth.

Ingredients

For the chicken

• 1 lb (450 g) boneless chicken thighs or legs
• ¼ Tbsp chicken powder
• ⅛ Tbsp turmeric powder
• 2 sprigs scallions
• 4 slices ginger

For the sauce

• ⅝ cup broth from boiling the chicken (or water)
• 6 Tbsp all-purpose soy sauce
• 4 Tbsp sugar
• ½ Tbsp distilled vinegar
• ½ Tbsp cooking oil
• 1 Tbsp minced garlic

For the bowls

• 2 packs phở noodles (bánh phở)
• Mung bean sprouts
• Cucumber
• Herbs: cilantro, Thai basil and rau răm
• Fried shallots
• Roasted peanuts

Instructions

1. Rub the chicken with the turmeric and chicken powder, then boil it with the ginger and scallions for about 15 minutes. Save the broth.
2. Sauté the garlic in the oil until fragrant. Add the broth, soy sauce, sugar and vinegar and simmer for 1 minute, until combined.
3. Cook the noodles following the package directions, then drain well.
4. Blanch the bean sprouts and cut the cucumber into thin strips.
5. Wash, drain and chop the herbs, and cut the chicken into bite-sized pieces.
6. Arrange the noodles in bowls with the cucumber, bean sprouts, herbs and chicken, then sprinkle with fried shallots and peanuts.
7. Pour the sauce over the noodles and toss before eating.

Notes & substitutions