What is Pho Xao Bo?
Phở Xào Bò is a popular Vietnamese stir-fry with flat rice noodles, thinly sliced beef, and vegetables, all coated in a savory sauce.
A similar dish is Hủ Tiếu Xào Bò with chewier rice noodles.
At Vietnamese restaurants, you might spot a fancier version called phở áp chảo or hủ tiếu áp chảo on the menu. These are similar rice noodle dishes but the noodles are seared into a crispy flat base then topped with beef, veggies, and a thick gravy.
This recipe skips the extra steps, making it simpler for a home cooked version.
What You Will Need
- Pho noodles: I like to use dried flat rice noodles labeled “pho noodles.” You can find them in the dry noodle section of many Vietnamese grocery stores. I avoid the fresh, refrigerated kind that typically comes in styrofoam trays, as they break apart too easily. The dried noodles hold up much better for stir-frying.
- Beef: Choose any steak cuts, such as flank, skirt, New York strip, sirloin, or ribeye. There’s no need to break the bank—cheaper cuts work perfectly because we’ll use baking soda to tenderize them. But do avoid cuts meant for stewing (like rump roast).
- Beef Seasonings: We’ll marinate the thinly sliced beef with salt, ground black pepper, five-spice powder, baking soda with water (a restaurant hack to tenderize the beef), beaten egg, and cornstarch.
- Neutral Oil: For frying.
- Vegetables: Green onions, bok choy, and/or bean sprouts are the usual suspects, but feel free to add whatever you have in the fridge—choy sum, carrots, snap peas, etc.
- Garlic, Yellow Onion, and Green Part of Green Onions: These are our aromatics of choice.
- Sauce: A mixture of soy sauce, oyster sauce, sugar, chicken bouillon powder/mushroom seasoning powder, ground ginger, and water.
How to Make It
Step 1: Prepare the Beef & Make the Sauce
Beef: Thinly slice the beef against the grain into bite-sized pieces and marinate for at least 20 minutes.
Sauce: In a small bowl, combine the sauce ingredients. Stir to combine then set aside.
Step 2: Blanch the Bulky Vegetables & Noodles
Blanch bulky vegetables (if using) and noodles before stir-frying to reduce their volume and make stir frying much easier.
Use a wide skillet or wok, heat water to a rolling boil.
Vegetables: If you are using bulky vegetables, such as bok choy, separate the leaves and blanch for 30 seconds to 1 minute or until it turns dark green. Remove from water and set aside.
Noodles: Now blanch the noodles. For this brand (see below), I blanch them for about 5 minutes. I skip the package instructions as soaking for 60 minutes is too much time to wait.
To test for doneness for stir frying purpose, carefully pick up a strand and taste it. If it’s edible but still chewy, it’s ready.
Be careful not to overcook, as the noodles may break into short segments. It’s better to undercook them since they can finish cooking during the stir-frying process.
Once you’re done blanching. Drain, rinse well and toss with neutral oil or sesame oil to prevent sticking.
Step 3: Fry the Beef
Drain all the water from the skillet if you’re reusing the same skillet. Make sure it’s completely dry of water before adding oil.
Add oil (about 1/2 inch for shallow frying) and heat until 350°F. Add the marinated beef and shallow fry until just browned.
If you’re using a small skillet, cook in batches to avoid overcrowding. Overcrowding can cause the food to steam instead of fry, preventing it from becoming crispy.
Transfer beef to a wire rack or a plate lined with paper towels to drain off excess oil.
Step 4: Stir-Fry the Aromatics
Drain off most of the oil from the wok and leave a thin layer (about 2 tablespoons). Heat the oil on medium-high.
Add yellow onions. Sauté for about 5 minutes or until lightly charred on the outside.
Then add the whites of green onions, and more freshly minced garlic.
Step 5: Add Noodles, Sauce & Vegetables
Add noodles and sauce. Toss to combine.
Add cooked beef, vegetables (if using) and green part of green onions.
Stir-fry everything together for a minute or two until well combined. Plate it up and serve. You’re done!
FAQs
Why do my noodles stick together in the wok?
After blanching or soaking the noodles, toss them in oil to prevent sticking.
I like to use rendered beef fat if I have some on hand, the oil left over from pan-frying the beef slices, or simply sesame oil.
Massage them gently into the individual strands for best results.
Can I use fresh pho noodles?
You can try, but I’ve found they are notoriously fragile and tend to break apart during stir-frying. I prefer to stick with dried noodles for better results.
Can I make this dish vegetarian?
Yes you can. Omit the beef and add extra vegetables like snap peas, carrots, and tofu for a hearty vegetarian option.
Skip the chicken bouillon powder and use mushroom seasoning powder, or leave it out entirely and adjust the salt at the end of cooking if needed.
Storage & Reheating
Store leftovers in an airtight container for up to five days. Reheat in the microwave in 30-second intervals, stirring in between.
Avoid freezing, as rice noodles don’t hold up well after thawing.
Variations to Try
- Swap pho noodles for egg noodles to make mi xao bo (stir-fried egg noodles with beef).
- Spice it up with chili paste or sriracha at tableside for a spicy kick.
Print
Description
This stir-fried Vietnamese beef and rice noodle dish features tender beef slices, flat rice noodles, and a savory sauce. Perfect for busy weeknights or meal prep when making traditional Beef Pho feels like too much.
Sauce
Beef
Aromatics & Vegetables
Noodles
- Make the Sauce: In a small bowl, combine the sauce ingredients (light soy sauce, oyster sauce, bouillon powder/mushroom seasoning powder, ground ginger, five-spice powder, sugar and water/stock). Stir to combine and adjust to taste if needed then set aside.
- Prepare the Beef: Thinly slice the beef against the grain into bite-sized pieces and marinate with salt, ground black pepper, five-spice powder, garlic, baking soda, water, egg, and cornstarch for at least 20 minutes.
- Blanch the Bulky Vegetables & Noodles: Using a large skillet or wok, add water (about 2-3 inches) and heat to a rolling boil. If you are using bulky vegetables, such as bok choy, separate the leaves and blanch for 30 seconds to 1 minute or until it turns dark green. Remove from water and set aside. Using the same water, blanch the noodles for about 5 minutes or until a noodle breaks apart between your fingers but with resistance. Avoid overcooking. Drain, rinse well and toss with some neutral oil or sesame oil to prevent sticking.
- Fry the Beef: Drain all the water from the skillet if you’re reusing the same skillet. Make sure it’s completely dry of water before adding oil. Add oil (about 1/2 inch for shallow frying) and heat until 350°F. Add the marinated beef and fry until just browned. If you’re using a small skillet, cook in batches to avoid overcrowding. Transfer to a wire rack or a plate lined with paper towels to drain off excess oil.
- Stir-Fry the Aromatics: Drain off most of the oil from the wok and leave a thin layer (about 2 tablespoons). Heat the oil on medium-high heat. Add yellow onions. Sauté for about 5 minutes or until lightly charred on the outside. Then add the whites of green onions and garlic (1 tablespoon).
- Combine & Finish: Add the noodles and sauce. You can add the sauce a little at a time to taste. Toss to combine. Add cooked beef, vegetables (if using) and green part of green onions. Stir-fry everything together for a minute or two until well combined. Plate it up and serve.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: entree
- Method: Stovetop
- Cuisine: Asian, Vietnamese