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My xao bo

My xao bo

My xao bo stir-fry has tender beef, noodles with a flavorful sauce, and vegetables that are still crisp. You can make this noodle dish at home, and it will be just as delicious as (and healthier than) what you get at the restaurants. It only takes a few minutes to prepare.


"my xào bo" is the name given to this beef dish that is stir-fried with egg noodles in Vietnam. It does not have the same flavour as the other Vietnamese noodle stir-fry recipes that I have previously shared with you, such as nui xào b (beef pasta stir-fry) or ph xào b. (beef pho stir-fry). I get the impression that it tastes a lot like beef chow mein or beef lo mein, which are both traditional Chinese dishes.

Why do people like My xao bo

My xao bo being enjoyed
My experience working at a few different Asian restaurants over the course of my life has equipped me with a few useful tips and tricks for stir-frying. I'm happy that I was able to pick up some tips and tricks that I can implement in my own environment. The dish known as mi xao is not particularly difficult to prepare; however, in order to achieve the level of quality found in restaurants, a few additional steps are required. My mi xao, like many other noodle dishes such as Pad Thai and Hu Tieu Xao, is best when prepared in a particular manner.

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Ingredients that go into My xao bo

  • 1 bag of fresh chow mein
  • 1 lb of eye round beef (sliced)
  • 1 bag of Chinese broccoli (Cai Lan)
  • 2 carrots
  • 1 pack of mushroom
  • 2 tablespoon of minced garlic
  • oyster sauce
  • fish sauce
  • soy sauce
  • mushroom seasoning
  • ground pepper
  • salt
  • sugar
  • vegetable oil

How to cook My xao bo

  1. Marinate the sliced beef by combining approximately 1 tablespoon of sugar, 1 teaspoon of mushroom seasoning, 1 tablespoon of minced garlic, and 2 tablespoons of oyster sauce in a bowl.
  2. Before beginning to stir-fry your vegetables, first wash and then prepare them so that they will cook more quickly.
  3. Bring a large pot of water to a boil and add one teaspoon of salt. This should be enough water to cover all of your vegetables. Have a large bowl at the ready and fill it with some ice water. When the water in the pot has reached a rolling boil, you can add your vegetables to the pot. After approximately one minute, take out the vegetables, and then drain all of the hot water. Move the vegetables into the bowl that contains the ice. This will prevent the vegetables from continuing to cook and will ensure that they maintain their crisp texture after being cooked. After one minute, remove the vegetables from the ice water and place them in a separate bowl.
  4. Bring a pot of water to a boil. We are going to steam the noodles in this pot while they are heated up so that the cooking process will be slow and steady. If you cook the noodles until they are completely done right now, they will become mushy after being stir-fried later. After the water in the pot has reached a rolling boil, add the noodles to the pot and stir them around for about 15 seconds. Check to see that all of the noodles are submerged under the water that is boiling. After 15 seconds, pour off the boiling water, and then continue to simply allow the noodles to continue cooking in the steam. Make sure you give the noodles a good toss so that they don't stick together, particularly the batch that's at the bottom.
  5. Bring some vegetable oil to a high temperature in a wok. Stir-fry the beef after adding it to the marinade. When you are stir frying, make sure that the heat is turned up to its highest setting, and that you stir the food frequently so that it does not burn. After the meat has cooked for approximately 70 percent of its total time, add the vegetables. Add the equivalent of one teaspoon of salt to everything. Stir fry all of the ingredients together until they are evenly seasoned and the mixture is completely combined. Keep in mind that the vegetables have already been cooked; the aim of the stir-frying at this point is to season the food, so you do not want to overcook the vegetables. Place the beef and vegetables in their own individual bowl.
  6. Bring approximately a quarter cup of cooking oil to a high temperature in the wok. Mix one tablespoon of garlic that has been minced into the oil. After adding the noodles to the wok, adjust the temperature so that it is at its highest setting. The noodles should be stirred and mixed thoroughly in the oil and garlic. Mix the noodles with about a quarter of a tablespoon and a half of a teaspoon of fish sauce in addition to two teaspoons of soy sauce. The previous beef and vegetable mixture ought to have resulted in the production of some liquid. To season the noodles, add a spoonful or two of that liquid, but don't add it all at once. A couple of spoonfuls should be enough to coat the noodles. Make sure the heat is kept at a high setting and that the noodles are constantly being stirred around in the pan. When you are satisfied that the noodles have been adequately seasoned, turn off the heat.
  7. After removing any excess liquid from the beef and vegetables, combine them with the noodles and then add the beef and vegetable mixture. To ensure that everything is distributed evenly, mix everything together.
  8. Place on a plate, sprinkle with some ground pepper, and serve immediately.

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    What can My xao bo be served together with

    My xao bo served

    The noodles and vegetables have to be in good shape; I can't stress enough how much I despise anything stir-fried that has noodles or vegetables that have become mushy. Cooking each component of your mi xao separately is the most effective method for ensuring that it will turn out perfectly cooked. Because of this, it requires a few extra steps, but trust me when I say it's well worth the effort you put into it.

    Other popular Vietnamese food

    Besides My xao bo, there are other vietnamese food dishes that are highly popular in Singapore and around the world. Below is a list of some of the most mentioned ones:

    Pho, Cha Ca, Banh Xeo, Cao Lau, Rau Muong, Nem Ran Cha Gio, Goi Cuon, Bun Bo Hue, Banh Khot, Ga Tan, Nom Hoa Chuoi, Hoa Qua Dam, Pho Cuon, Ga Nuong, Pho Xao, Ca Phe Trung, Bo La Lot, Xoi, Banh Cuon, Ca Tim Kho To, Bot Chien, Bun Dau Mam Tom, Banh Goi, Com Suon Nuong, Chao, Bo Luc Lac, Hat De Nong, Banh Uot thit nuong, Bun Cha, Banh Mi, Lau, Banh Bao, Com rang, Bo Bit Tet, Com Chay, Che, My Xao Bo, Dau Phu Sot Ca Chua, Canh Bun

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