Pho xao
Pho xao must be the most well-known Vietnamese dish in the world. I sometimes wonder why pho noodle soup has become so famous while we also have a gazillion of other delicious noodle dishes in Vietnam.
Don’t get me wrong, I love pho and people in my country also love pho. We are really happy to see the success of pho abroad. It’s great to see that people from different cultures with different tastes also enjoy a steamy bowl of pho with rich and hearty broth, soft noodles and tender beef (or chicken) just like us.
Why do people like Pho xao
In addition to being made into a soup, the noodle dish known as pho can also be stir-fried and served as a dish known as "pho xao," which is also very common in Vietnam. It can be prepared in a fraction of the time and with much less effort than the standard pho soup. It only takes about 15 to 20 minutes to make a plate of stir-fried pho.
In Vietnam, pho (obviously), beef, and yu choy sum are the three main ingredients that make up a stir-fried pho with beef dish. The yu choy sum that is sold in the United States is not nearly as tender as the yu choy sum that is sold in Vietnam. However, I have discovered that baby bok choy is an excellent replacement for yu choy sum because it is able to maintain its crisp-tender texture in this stir-fry rice noodles dish.
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Ingredients that go into Pho xao
- 1 tablespoon minced garlic
- 1 teaspoon oyster sauce
- 1/4 teaspoon salt
- 0.5 lb baby bok choy
- 1 onion (small or medium)
- 2 teaspoons fish sauce
- 2 teaspoons soy sauce
- 1/3 cup water (or beef stock)
- 3/4 teaspoon cornstarch
- dried Vietnamese pho noodle
- black pepper
- olive oil
How to cook Pho xao
- Slice the beef very thinly, then marinate it in a mixture containing a quarter teaspoon of salt, minced garlic, oyster sauce, and freshly cracked black pepper.
- Remove the onion's top and bottom layers, peel it, cut it in half lengthwise, and then slice it very thinly. Reduce the length of each piece of baby boy chop. Cut the stems in half lengthwise if they are particularly thick.
- To make the sauce, combine fish sauce, soy sauce, cornstarch, water (or beef stock), and mix all of the ingredients together. Set aside.
- The instructions on the package should be followed when preparing dried pho noodles, but the noodles should be removed from the cooking water one minute earlier than what is recommended. After giving it a thorough washing in cold water, put it to the side.
- Prepare the stove by placing a pan over medium-high heat. After it has heated up, put some oil in it and then add the beef. After the beef has cooked for about 30 seconds without being stirred, you can begin the stir-frying process. Transfer it to a plate once it reaches an internal temperature of approximately 80%.
- The pan needs a touch more oil, after which the onions and baby bok choy should be added. Stir fry them quickly in order to soften them.
- Bring the rice noodles, beef, and sauce back to a simmer in the same pan. Stir fry everything and make sure it's thoroughly combined until everything is fully cooked. Taste and adjust the seasoning as necessary, then top with additional ground black pepper. Place on plates that have been thoroughly cleaned, and serve at once.
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What can Pho xao be served together with
It is best to eat the rolls right after the second fry. If you plan to eat them the next day, do the first fry, refrigerate them, and do the second fry the next day. If you want to freeze them for later, do so after the first fry.
The most common way to serve these is with rice vermicelli noodles, soft lettuce, fresh herbs and nuoc cham dressing. There is a variety of herbs you can use: cilantro, Thai basil, spearmint (peppermint is fine too), and perilla leaves.
In this recipe for Vietnamese Beef Noodle Salad, I provided some helpful hints regarding the stir-frying of beef (Bun Bo Xao). In a nutshell, we need to cut the beef across the grain into very thin slices, marinate it, and then stir-fry it in small batches.
Other popular Vietnamese food
Besides Pho Xao, 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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