Ingredients

Instructions

  1. To make patties: Mix all required ingredients in a medium bowl using your hands; cover and let marinate in the fridge for 30mins.
  2. Shape chicken mixture into patties (if you like, you can make chicken meatballs).
  3. Heat 1-2 TB oil in skillet over MED-HI heat and cook patties, turning once, for 6 minutes or until cooked through and golden brown; set aside in a low oven to keep warm.
  4. Whisk together dressing/dipping sauce ingredients, set aside.
  5. To make salad: Bring salted water to boil in a saucepan (enough to cover the noodles), add noodles and cook for 4 mins or until tender; drain.
  6. You may also blanch your vegetables in the boiling water for a few minutes, depending on how 'crunchy' you like your salad to be; drain.
  7. Place cooked noodles and vegetables in a large bowl, add half of the dressing; toss to coat.
  8. If desired, cut the cooked patties into thin slices (for presentation) before serving.
  9. To serve the salad, divide the salad mixture on 2-3 plates, top with sliced chicken patties, drizzle with remaining dressing and sprinkle with cilantro/basil and chopped cashews.
  10. To make soup: Bring chicken stock to boil, add ginger, lemongrass, fish and soy sauce; add pho and cook until tender (approx 6-8 mins).
  11. Add vegetables to soup to blanch them for a few minutes.
  12. To serve, divide noodles/vegetables/soup into 2-3 bowls and sprinkle some black pepper and a few drops of sesame oil.
  13. Top with the sliced chicken patties and garnish with basil/cilantro and cashews.