Pho Xao Bo (Vietnamese Stir-Fried Pho Noodles with Beef)
Fresh flat rice noodles stir-fried with tender beef, choy sum, onion and bean sprouts in a light soy and oyster sauce. Hanoi street food in 20 minutes.
Ingredients
- 400g fresh flat rice noodles (pho noodles), or 200g dried, soaked
- 250g beef rump or flank, thinly sliced against the grain
- 1 tsp cornflour
- 2 tsp fish sauce
- 4 cloves garlic, finely chopped
- 1 brown onion, cut into thin wedges
- 200g choy sum or gai lan, cut into 5cm lengths
- 1 handful bean sprouts
- 2 spring onions, cut into 4cm lengths
- 1 1/2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 3 tbsp neutral oil
- Pickled chilli or garlic vinegar, to serve
Instructions
- Mix the beef with the cornflour, 1 tsp fish sauce, half the garlic and 1 tsp oil. Set aside for 10 minutes.
- Separate the fresh noodles into strands. If they are stiff from the fridge, microwave for 30 seconds or rinse in warm water and drain well.
- Mix the oyster sauce, soy sauce, remaining fish sauce and sugar.
- Heat 1 tbsp oil in a wok over high heat. Sear the beef in a single layer for 1 minute, toss, then tip onto a plate while still pink.
- Add another 1 tbsp oil. Fry the onion and remaining garlic for 1 minute, then the choy sum stems for 1 minute.
- Add the last of the oil and the noodles. Spread them out and leave for 30 seconds to char a little, then pour over the sauce and toss gently.
- Return the beef with the choy sum leaves, bean sprouts and spring onion. Toss for 1 minute and serve with pickled chilli.
About this dish
Pho xao bo (phở xào bò) is what Hanoi cooks make with the same flat rice noodles used in beef pho, but stir-fried instead of served in broth. Tender beef, greens and onion are tossed with the noodles in a light sauce of oyster sauce, soy and fish sauce, so it tastes savoury and clean rather than heavy.
It's close to Cantonese beef chow fun but lighter on soy and finished Vietnamese-style with pickled chilli. For another quick Vietnamese beef dish, try shaking beef. Our oyster sauce guide explains which brands to buy.
Tips for the best result
- Fresh pho noodles break easily. Separate them gently by hand and toss with a spatula, not tongs.
- Cook the beef first and briefly so it stays tender.
- Use a very hot wok and don't overcrowd it. Cook in two batches if your wok is small.
Substitutions
- Fresh noodles: dried 5mm rice sticks, soaked in hot water until soft.
- Beef: chicken thigh or prawns.
- Choy sum: bok choy, broccolini or Chinese cabbage.
Storage
Best fresh. Leftovers keep for 1 day in the fridge; reheat in a hot pan with a splash of water.
Pho xao FAQs
What is pho xao?
Pho xao means stir-fried pho: the flat rice noodles from pho soup, fried with meat and vegetables. "Bo" means beef. Pho xao ga (chicken) is also common.
Can I use dried rice noodles?
Yes. Soak dried 5mm rice sticks in hot water for 8-10 minutes until soft but still firm, drain well and toss with a little oil.
Where can I buy fresh pho noodles in Australia?
Asian grocers sell fresh flat rice noodles (banh pho or hor fun) in the fridge section, usually made locally and best used within 2-3 days.
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