When most people talk about Vietnamese food, they immediately think about a delicious steaming bowl of phở.

However, cooking up a whole pot of phở broth on a hot summer day can be quite challenging.

Loving phở, but not into the heat? Trust me, I hear you! This Fresh Pho Noodle Salad is made for busy people, who need a quick dinner in under 15 minutes, yet still want a healthy and refreshing meal on a hot summer day.

It has a hint of sweetness from chicken broth, some zesty lemon juice and crispy texture from roasted peanuts and fresh, aromatic cilantro.

We made sure the recipe is really easy for you to make, even on the most hectic of days. Drop by your local supermarket or market to pick up a ready rotisserie, such as a roasted chicken (thịt gà quay), a roasted duck (vịt quay), or crispy roasted pork belly (thịt heo quay). I swear, this step saves you at least 2 hours in the cooking process. 

For Toppings:

• 1/2 lb or 227 g phở noodles (dry or fresh)
• 1/2 lb or 227 g bean sprouts
• Half a rotisserie chicken, shredded (or roasted duck/crispy roasted pork belly)
• 1/2 cup fresh cilantro, chopped (or fresh mint, chopped)
• 1/2 cup chunky roasted peanuts
• 1/4 cup crispy fried onion bits

For Dressing:

• 2 1/2 cup chicken broth (here we used 30% reduced sodium chicken broth)
• 3 tablespoons soy sauce (we used low sodium soy sauce)
• 1 teaspoon sugar
• 1 teaspoon lemon juice (or rice vinegar, or regular white vinegar)
• Sriracha hot sauce or any garlic chili sauce (tương ớt)

Preparation:

1.  Bring a pot of water to a boil, and carefully add the bean sprouts, cook for 1-2 minutes. Using a tong, remove bean sprouts to a colander. Do not pour out the boiling water.

2. In the same pot with boiling water, add your dry phở. Cook as per package directions or 4-6 minutes.

3. While the noodles are cooking, you can make a dressing.

To make dressing: In a large bowl add chicken broth, soy sauce, sugar, lemon juice. Stir well. Reheat on medium heat just until the broth lightly simmers and remove from stove. Set the dressing aside.

4. To assemble: On individual plates, add some phở noodles, bean sprouts, shredded meat. Top with fresh cilantro, chunky peanuts and fried onion bits for crispiness. Pour 1/4 cup of dressing to each plate or to your own taste preference. 

Any leftovers? Pack this dish to work. It will taste even better the next day!

Nancy is the Editor-in-Chief at IMADETHISDISH.COM , she helps busy young professionals to save 5 hours a week in the kitchen, so they can spend more time with their loved ones.

Get a copy of your FREE Time saving Cookbook with 5 easy and under 20-Minute recipes and cooking videos at www.imadethisdish.com (English) & www.imadethisdish.menu (Vietnamese).