Pho is a familiar and popular dish with Vietnamese people. It is considered a signature food of Vietnam; which foreign people must try when visiting Vietnam. Therefore, it has been changed into many different kinds of Pho, which makes many people interested in. And Pho Ap Chao (Vietnamese Pho Sauteed with beef) is one of them, as it has a unique flavor and is completely different from other kinds of Pho.
Vietnamese Pho Sauteed with beef is originated from the North and characterized by “crispy outside, soft inside”. The way to make this dish is quite tricky, but it is so interesting and nutritious with colorful vegetables. Vietnamese Pho Sauteed with beef is a great choice for everyone’s breakfast.
Vietnamese Pho Sauteed with beef is probably an only dish named after its main recipe and steps. If you want to cook some crispy Pho noodles and make round and flat pieces, which can stick together. You must use a classic pan and a flat spatula. And you press Pho noodles on the bottom of the pan which is full of cooking oil. Then, you must hold your hands for a certain time and flip the cake to make it crispy. It takes so much time!
According to traditional North Vietnamese cooks, this dish just can be made of tender lean beef. Later, there are more “variations” that people use pork liver, chicken…. And these modified Pho are very common in street restaurants and don’t appear in luxurious restaurants. Therefore, it is difficult to find a reputable and qualified noodle shop. If you want to enjoy a standard dish with your family, you can refer to the homemade recipe below.
Ingredients for Pho ap chao recipe:
- Pho noodles (choose thin type)
- 300g of beef
- 1 carrot
- 1 tomato
- Choy sum
- Scallion, minced garlic
- Spices: Oyster sauce, fish sauce, sugar, vinegar, cornstarch, chili sauce.
Steps for making Pho Ap chao Recipe:
Step1: Prepare the ingredients:
Thinly slice beef. Chop carrots and cabbage and cut tomatoes into wedges.
Step 2: Make the Sauce:
Add 2.5 tablespoons oyster sauce, 2.5 tablespoons soy sauce, 1.5 tablespoons chili sauce, 1 tsp of vinegar, 1 tsp of seasoning powder, 1 tsp of MSG (if used), 2 tablespoons sugar 1 tsp of ground pepper, 50ml filtered water.
Stir to dissolve the sugar.
Marinate beef with 2 tablespoons of mixed sauce and 1/2 tablespoon of cooking oil for 15 minutes.
Put the pan on the cooker, add 7-8 tablespoons of cooking oil and add enough Pho noodles, cook over medium heat.
Note: Add much more cooking oil to make Pho noodles crispy.
After a few minutes, you see a crunchy yellow side and then flip other sides.
When Pho noodles are golden in both sides, place them on oil absorbing cooking paper.
Fry garlic and onion, add beef and stir fry it, until it is cooked.
Continue to stir-fry garlic and onion, add carrots, tomatoes and sweet cabbage. Season with 3-4 tablespoons of mixed sauce.
Add 1 cup of water, add the remaining beef, add tapioca mixed with water to make the consistency. When the mixture becomes pappy, add scallion and turn off the cooker.
Put Pho noodles on the plate, use the scissors cut them into pieces, add beef on the top. Sprinkle some coriander and pepper.
You can eat it with chili fish sauce.