Saté chicken, celery, and pho noodles (Phở xào gà) from The Pho Cookbook: Easy to Adventurous Recipes for Vietnam's Favorite Soup and Noodles (page 115) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Garlic vinegar (Dấm tỏi)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on April 15, 2025

    This recipe tasted fantastic, fully elevated takeout, with the leftovers tasting even better. It's also a great way to use up a lot of that celery that's starting to go soft in the fridge. I'm not reviewing the sate sauce separately because I did mod it quite a bit. I did not have dried shrimp, so omitted it, and used Korean chili flakes rather than red pepper flakes due to a sensitive spice tolerance at the table. STILL, despite my changes, it was great, and I look forward to using it as a condiment. It highlighted the taste of the chicken really well. The directions on incorporating the wide rice noodles was excellent. This way, they didn't get gummy or stick together.

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