Pho Salad, a twist thats takes inspiration from Vietnam’s noodle soup, beef pho. Anna opts to make hoisin sauce rather than use a pre-made one. If your hoisin sauce looks a little too thick to go through the strainer, don’t panic! Just add some water to help thin out its consistency. Other than the hoisin sauce, putting together this dish is really easy and shouldn’t take you more than an hour.
- For hoisin sauce:
- 60 ml soy sauce (low sodium)
- 30 g smooth peanut butter
- 30 ml honey
- 1 clove garlic (minced)
- 5 ml sesame oil
- 1 cinnamon stick
- 1 star anise
- 3 whole cloves
- 3 black peppercorns
- For salad:
- 350 g cooked boneless, skinless chicken breast (chilled)
- 30 g thinly sliced red onion rings (about 3 slices)
- 125 g bean sprouts
- 20 g fresh coriander, Thai basil and mint (chopped)
- 35 g roasted peanuts (chopped)
- sriracha to taste
- 1 lime (cut into wedges, for garnish)
- Place all of the ingredients in a small saucepan and bring to a simmer over medium heat, whisking occasionally. Simmer for about 5 minutes, then strain out the spices and cool to room temperature before chilling until ready to serve. The sauce will not be as thick as commercial hoisin sauce.
- Slice the cooked (it can be roasted or poached) and chilled chicken breast thinly and arrange it in a single layer on a platter or plates.
- Have all of the remaining ingredients on hand, to assemble right before serving. Sprinkle the onion slices overtop the chicken and sprinkle the bean sprouts over in an even layer. Top this with the chopped fresh herbs and the chopped peanuts. Drizzle the hoisin over this and add sriracha to taste. Arrange the lime wedges on the side of the platter or plate and serve immediately.