Pho Xao might be the lesser known pho dish, but this light, stir-fried version is just as satisfying and doesn’t take all day to make.
Phở Xào Thịt Bò (Vietnamese Stir Fried Rice Noodles with Beef) is sometimes referred to as the little brother to Pho Bo. It’s unfortunate because this classic Hanoi street food dish is able to stand beyond the shadow of its more popular brother.
What's the Difference Between Pho Xao and Pho Bo?
Though the rice noodles (banh pho) used for Pho Xao and Pho Bo are the same, that's where the similarities end. Pho Bo is a beef noodle soup. The fresh rice noodles are cooked with a quick dunk in boiling water, served in a savory beef broth and topped with a variety of aromatic herbs.
On the other hand, with Pho Xao (which directly translates to stir fried noodles) there is no soup. The rice noodles are stir fried with seasonings and a load of vegetables. Once stir fried, the bed of noodles are topped with a light beef and veggie stir fry.
The higher ratio of greens vs. beef makes Pho Xao a lot lighter than its older sibling. It's perfect for a weeknight dinner or a quick lunch.
Can I Use Dried Banh Pho Rice Stick Noodles for Pho Xao?
For Pho Xao or any recipe that uses banh pho (rice stick noodles), I always recommend the fresh version if they're available to you, . However, I recognize that fresh may not always be an option.
Dried banh pho rice stick noodles will work as well for Pho Xao. The taste and quality vary from brand to brand. Some are not so good but some brands are quite good and not much different than than fresh.
So definitely don't give up on dried banh pho if you find one that disappoints you. The brand I like is the Three Ladies Brand. To me, they taste closest to fresh banh pho and some would argue that they taste even better than fresh.
If you're using dried rice stick noodles, it requires planning ahead of time when making this Pho Xao recipe. Dried banh pho requires soaking in room temperature water.
Depending on the brand and how thick your banh pho is, it could take anywhere from 30 minutes to 1 hour. You'll know the noodles are ready when they're limp when you pick them up.
They should be pliable and resemble fresh rice stick noodles like the ones in the photo below. Once they're hydrated, you can cook them according to the Pho Xao recipe.
How to Make Pho Xao Thit Bo
The cut of beef and type of greens you use in Pho Xao is entirely up to you. For the beef, I use sliced ribeye. However, any tender cut of your favorite beef will work.
For the greens, I prefer a leafy green that has longer stems, a firm texture, and a slight bitterness to it. A few popular choices are young or mature sher li hon (Chinese mustard greens), yu choy or kailan. In this recipe, I used mature sher li hon.
1) In a wok, heat a tablespoon of oil over medium heat. Combine Maggi and oyster sauce with a ¼ cup of water. Add pho noodles to the wok with the sauce mixture.
Toss and mix well. Add a bit more water if the noodles begin to clump together. Set aside.
2) Heat another tablespoon of oil over high heat. Lightly season the beef slices with salt and pepper.
Lay the beef in a single layer in the wok and allow it to brown.
3) Flip each piece over and add minced garlic. Allow the other side to brown. The beef doesn't need to be completely cooked through, just lightly browned.
4) Add your greens of choice (I like using sher li hon). Stir fry until the greens are almost cooked. It'll finishing cooking in the next steps.
5) Combine the GRAVY ingredients and pour over the beef and vegetables. Toss and mix well.
6) Cook until the sauce has thickened. Pour over the bed of stir-fried pho noodles. Serve Pho Xao immediately.
We hope you give this Beef Pho Xao recipe a try. It's a great way to use up leftover banh pho after slaving away making Pho Tai all day.
Ingredients
- ½ lb fresh banh pho rice stick noodles, or dried that's been rehydrated (see notes above)
- ½ lb ribeye, thinly sliced
- ½ lb sher li hon, cut into 2" lengths
- 3 cloves of garlic, minced
- 2 teaspoon Maggi Seasoning
- 1 teaspoon oyster sauce
Gravy
- 2 teaspoon fish sauce
- 1.5 tablespoon cornstarch
- ½ cup chicken stock, or water
Instructions
- Combine all the GRAVY ingredients in a small bowl. Mix well and set aside.
- Lightly salt and pepper the sliced beef.
- Heat a wok or skillet over high heat. Add a tablespoon of oil, swirl it around the pan and allow it to heat up.
- In a separate bowl, combine Maggi Seasoning and oyster sauce with a ¼ cup of water.
- Turn the heat down to medium, add pho rice stick noodles and the sauce mixture and give it a good toss. The noodles will begin to soften as it cooks.
- If the noodles are still too dry or begins to clump into a large ball, add a tablespoon of water to help loosen it. Repeat if necessary until the noodles are cooked through.
- Place the noodles onto a serving plate and set aside.
- Heat another tablespoon of oil over high heat then add the beef.
- Allow it to brown on one side, then flip to brown the other side. Add minced garlic.
- Add the greens and stir fry until the veggies are almost cooked through.
- Give the Gravy mixture a good stir as the cornstarch would have settled by now. Pour it into the wok and toss with the beef and vegetables until the sauce thickens.
- Pour the stir-fry over the bed of pho noodles. Serve with freshly cracked black pepper.
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