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Lunch / Dinner

Pho Ga Noodle Salad

In Vietnam, pho [fuh] — a noodle soup this salad is based on — is so popular that it’s eaten for lunch, dinner, even breakfast! Why is it so good? It’s incredibly light, yet super flavorful and filling.

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Ingredients

FOR THE VINAIGRETTE, SWEAT:

FOR THE SALAD, SOAK:

TOSS:

GARNISH:

If you can't find ground star anise at your grocery store, but you can find whole pods, just grind the pods in a coffee grinder.

Instructions

For the vinaigrette, sweat ginger, garlic, cinnamon, and star anise in oil in a small nonstick skillet over medium-low heat until softened, 2–3 minutes. Transfer mixture to a glass measuring cup and whisk in lime juice and fish sauce.

For the salad, soak vermicelli according to package directions. Rinse vermicelli with cold water and drain thoroughly.

Toss noodles with chicken, carrots, bean sprouts, basil, cilantro, mint, scallions, japaleño, and vinaigrette.

Garnish salad with peanuts.

Sweating ginger, garlic, cinnamon, and star anise releases their flavors to create a powerful vinaigrette.

Sweating ginger, garlic, cinnamon, and star anise releases their flavors to create a powerful vinaigrette.

Avoid oversoaking the vermicelli — if they soak too long, they may become very mushy and sticky.

Avoid oversoaking the vermicelli — if they soak too long, they may become very mushy and sticky.

If you like spice, slice the jalapeño. Otherwise, cut it in half lengthwise to remove all of the fiery seeds.

If you like spice, slice the jalapeño. Otherwise, cut it in half lengthwise to remove all of the fiery seeds.

Nutritional Facts

Tags: Easy, Quick, Side Dishes, Make Ahead, 4Th Of July, Lunch, Dinner, Salad, Healthy, Soups

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