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. ---------------------------------------------------------------------------
Nutrition
Ingredients
