How to make Vietnamese crispy flat noodles, or Phở Áp Chảo! A lot of people don’t know that you can turn Vietnamese phở noodles into a crispy stir fry dish! I like eating this when I’m craving texture in my meal. For vegetarians, you can substitute the meat with tofu.
📝 Ingredients
Servings: 2
⏱ Time: ~1 hour
For different servings, multiply ingredients accordingly.
🍜 Noodles & Beef
- Dry pho noodles(look for “tươi” on the label, meaning fresh flat thin rice noodles)
- ½ lb beef tenderloin, thinly sliced
- ½ tbsp oyster sauce (for marinade)
- 2 tsp chicken bouillon (for marinade)
- ½ tsp ground black pepper
- ½ tbsp fish sauce (for marinade)
🥦 Vegetables
- Bok choy
- Broccoli
- Carrots, sliced
- White onion, sliced
- Tomatoes, sliced
- Shiitake mushrooms
- 3 cloves garlic, minced
🥣 Stir-Fry Sauce
- 1 tbsp oyster sauce
- 2 tsp chicken bouillon
- ½ tbsp fish sauce
- ½ tbsp soy sauce
- ½ tbsp sugar
- 1 tbsp cornstarch mixed with ⅓ cup water
🌿 Garnish
- Green onions
- Cilantro
👩🍳 Directions
- Marinate sliced beef with oyster sauce, chicken bouillon, fish sauce, and black pepper for at least 30 minutes.
- Prepare and cut all vegetables as listed.
- Cook the pho noodles according to package instructions, being careful not to overcook. Drain and rinse with cold water.
- In a large pan, heat vegetable oil over medium heat. Spread the noodles into a flat layer and fry until crispy on the bottom. Flip and crisp the other side. Add more oil as needed. Remove from pan and set aside.
- In the same pan, heat a bit more oil and sauté minced garlic for about 2 minutes.
- Add carrots first, followed by the remaining vegetables. Stir-fry until they begin to soften, then add in the marinated beef. Cook for 5 minutes.
- Pour in the stir-fry sauce and cornstarch slurry mixture. Stir well and cook for another 2–3 minutes until thickened.
- Place the crispy noodles on a plate, pour the beef and veggie mixture over the top, and garnish with green onions and cilantro. Serve hot!
Tamonde 