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: Dried flat rice noodles labeled “pho noodles” are preferred. They can be found in the dry noodle section of many Vietnamese grocery stores. Avoid fresh, refrigerated kinds, as they tend to break apart easily.
• Beef: Any steak cuts, such as flank, skirt, New York strip, sirloin, or ribeye, will work. Cheaper cuts are fine since we’ll tenderize them with baking soda, but avoid cuts meant for stewing.
• Beef Seasonings: Marinate the thinly sliced beef with salt, ground black pepper, five-spice powder, baking soda with water, beaten egg, and cornstarch.
• Neutral Oil: For frying.
• Vegetables: Common choices include green onions, bok choy, and bean sprouts, but feel free to use whatever you have on hand.
• Aromatics: Garlic, yellow onion, and the green parts of green onions.
• Sauce: A mixture of soy sauce, oyster sauce, sugar, chicken bouillon 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 mix and set aside.

Step 2: Blanch the Bulky Vegetables & Noodles

Blanch any bulky vegetables and noodles before stir-frying to reduce their volume and ease the cooking process. In a wide skillet or wok, bring water to a rolling boil.

Vegetables: For bulky vegetables like bok choy, separate the leaves and blanch for 30 seconds to 1 minute until they turn dark green. Remove from water and set aside.

Noodles: Blanch the noodles for about 5 minutes, checking for doneness. They should be edible but still chewy. Drain, rinse well, and toss with neutral oil or sesame oil to prevent sticking.

Step 3: Fry the Beef

Ensure the skillet is dry before adding oil. Heat oil until it reaches 350°F, then add the marinated beef and fry until browned. Cook in batches if necessary to avoid overcrowding.

Transfer the beef to a wire rack or a plate lined with paper towels to drain excess oil.

Step 4: Stir-Fry the Aromatics

Drain most of the oil from the wok, leaving about 2 tablespoons. Heat the oil over medium-high heat. Add yellow onions and sauté for about 5 minutes until lightly charred. Then add the whites of green onions and minced garlic.

Step 5: Add Noodles, Sauce & Vegetables

Add the noodles and sauce to the wok, tossing to combine. Gradually add the sauce to taste. Incorporate the cooked beef, any additional vegetables, and the green parts of the green onions. Stir-fry everything together for a minute or two until well combined. Serve hot.

FAQs

Why do my noodles stick together in the wok?
After blanching or soaking the noodles, toss them in oil to prevent sticking. Using rendered beef fat or sesame oil can also help.

Can I use fresh pho noodles?
Fresh noodles can be fragile and may break apart during cooking. Dried noodles are recommended for better results.

Can I make this dish vegetarian?
Yes! Omit the beef and add extra vegetables like snap peas, carrots, and tofu. Adjust the seasoning to taste.

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 do not hold up well after thawing.

Variations to Try

• Swap pho noodles for egg noodles to create mi xao bo (stir-fried egg noodles with beef).
• Add chili paste or sriracha at the table for a spicy kick.