Vietnamese Crispy Noodle & Beef Pho Recipe
"I've never found any restaurant that makes it the same way my mom did, and I know I never will."
Equipment
- Wok or large pan
- strainer
- Chef’s knife
- Cutting board
- Tongs
Ingredients
- 1 package large dried Phở noodles (or you can buy them fresh)
- 1/2 head of cabbage (chopped in bite size pieces)
- 2 carrots (sliced in 2-inch pieces)
- 6 baby bok choy bulbs (chopped in bite size pieces)
- 1 head broccoli (cut in bite size pieces)
- 1 lb. thinly sliced beef (any cut you prefer)
- 4 stalks green onion (sliced in 2-inch pieces)
- 1/2 yellow onion (sliced)
- 1 tbsp. garlic (minced)
- 3 tbsp. oyster sauce
- 2 tbsp. soy sauce
- 2 tbsp. fish sauce
- 3 tbsp. cornstarch
- 1 cup water
- vegetable oil
- handful of cilantro (chopped)
- lime wedges
Instructions
- Cook the noodles according to instructions. Drain and rinse under cold water, set aside.
- Marinate the beef with oyster sauce and garlic in a bowl.
- While waiting, prepare the vegetables accordingly.
- Fill a large wok 1/3 of the way with vegetable oil and heat until hot. Add noodles in an even layer and fry. Cook for 5-10 minutes until crispy. Be sure you don’t overcook. I like to keep the other side slightly soft so I don't flip it. The middle should still be chewy. Remove from oil and place on paper towels to drain.
- Mix cornstarch with water in a bowl and set aside.
- Remove oil from wok, leaving about 5 tablespoons. Drop in all the vegetables along with soy sauce and fish sauce. Toss for a few minutes.
- Add the marinated meat and cook until browned.
- Pour in the cornstarch mixture and toss to coat until thickened into a gravy.
- Cut the fried pho noodles in large 2 inch squares. Add 4-5 pieces to a bowl. Top with the meat and vegetable mixture. Sprinkle cilantro on top and serve with lime.