Phở refers to the flat, long rice noodle, not the soup itself. Therefore this dish is called short as Phở xào – stir fry pho. If noodle soup isn’t your thing, this simple, clear flavour dish could be a great alternative.
Recipe & Photo: Lili Tu
|15 mins||20 mins||2-3|
- 500g fresh pho noodle
- 300g beef rump, thinly sliced
- 1 bunch of Choi sum (Chinese Flowering Cabbage)
- 1/2 bunch of Chinese celery, chopped into 3cm length pieces
- 1 brown onion, sliced
- 3 garlic cloves, minced
- 2 tablespoons fish sauce
- 2 tablespoons oyster sauce
- ½ teaspoon ground peppers
- ½ teaspoon sugar
- Neutral oil for stir fry and marinate
- Soy sauce, fresh chillies and chillies sauce to serve
- Marinate the beef with 1 cloves minced garlic, 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, sugar, peppers and ½ tablespoon of oil. Mix thoroughly and set aside.
- Cut Choi sum into 5 cm pieces, separate leaves and roots.
- If pho noodles aren’t separate, microwave them for 30-40 second, separate them and leave to cool down completely. Drizzle a tablespoon fish sauce over it and toss to mix well.
- Heat a deep non-stick frying pan or a wok on high heat, add about 2 tablespoons of oil, add ½ of the remaining garlic, sauté until fragrant. Toss in the marinated beef and stir-fry quickly until the beef looks slightly charred. Put the beef aside.
- In the same pan, add about 1 tablespoon of oil, then add the sliced onion and remaining garlic, sauté until fragrant. Toss in the roots part of Choi sum, cook for few minutes, then add the leaves and Chinese parsley. Season it with a tablespoon of oyster sauce. Put aside with the beef.
- Clean the pan with a paper towel and put it back on a medium heat. Heat another 2 tablespoons of oil in the pan then add the pho noodles in. Quickly stir the noodles to break down the chunks that stick together. Pour in the gravy/juice from the stir fry beef and keep stir the noodles until they dry out a little bit. Toss in the vegetables and beef and mix well.
- Serve stir fry pho noodle with chillies sauce, soy sauce and fresh chillies.
Note: if you need to serve more people, cook this dish in batch. It’s hard to manage a lot of pho noodles in the wok.