Last weekend I was craving some Viet food so I decided to make ‘pho xao’. This dish also use rice noodles but it is not the normal soupy ‘pho’ you often encounter ( we’re talking about outside Vietnam though haha). It is relatively simple but enjoyable. Just thought I would share the how-to of this dish for people who are interested ^^
Ingredients: (serving 4 people)
– Rice noodle: 1 pack (400 grams/14 oz)
– Beef: 225 grams/.5 lbs or more based on your meat preference ^^
– Celery (the thin type, often called Chinese celery in stores)
– Fish sauce or Salt
– A few cloves of garlic
– Prepare the noodle by putting it into a large saucepan filled with hot water (if in a rush you can boil it but the noodle will be easier to break and less chewy) then pour it into a coriander to separate from the water. This should not be done too early as the noodle tends to get dry quickly.
– Chop up some garlic.
– Slice the beef into thin pieces (avoid big cubes >_<). Season with half of the garlic, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and maybe a little bit of sesame oil if you are fond of sesame oil like me.
– Cut the celery into pieces of 5 cm (about 2 in).
– Put a tablespoon of oil into your pan and heat it up on stovetop. Once heated, pour the rest of the garlic and start stirring.
– Stir fry beef, add veggies and continue to stir fry while season with 1/2-1 tablespoon of fish sauce.
– Put the rice noodle in and stir-fry. There are two ways of doing it: keep it soft or make it a bit crispy. Your choice 😉
Voila, enjoy it with a cup of tea!