Charred Beef Stir-Fried Noodles — Pho Xao
Hanoi street stir-fry of wide flat rice noodles tossed in a hot wok with marinated beef, gai lan, garlic, and dark soy until edges char, finished with bean sprouts, scallion, and white pepper for a smoky weeknight plate.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Mince 10 garlic cloves. Slice 120g yellow onion into thin half-moons, 40g scallion into 5cm batons, and 2 fresh red chilli into rings. Trim 300g gai lan, halve thick stalks lengthwise, keep leaves whole. Loosen 300g rice noodles. Toss 440g sliced beef with 2 tbsp oyster sauce, 2 tsp dark soy, 2 tsp brown sugar, 1 tsp white pepper, 2 tsp fish sauce, and half the garlic; rest 5 minutes until evenly coated.
Boil
Drop gai lan stalks into boiling salted water over high heat 90 seconds, add leaves 30 seconds, lift into ice water until bright green and crisp-tender.
Sear
Heat 2 tbsp oil in a wok over high heat 90 seconds until smoking. Working in two batches if needed, add beef in a single layer, sear 90 seconds per batch without moving until deep crust forms, toss 30 seconds, slide onto a plate.
Saute
Add remaining 2 tbsp oil and remaining garlic over high heat 30 seconds until fragrant. Add yellow onion 30 seconds, then noodles, 2 tbsp light soy, and 1 tsp salt. Toss with metal tongs 2–2.5 minutes until edges char and pick up smoky depth.
Finish
Return beef and gai lan over high heat with 200g bean sprouts and scallion, toss 90 seconds until vegetables wilt and beef heats through. Drizzle 2 tsp sesame oil over off heat.
Plate
Mound stir-fry onto warm plates, scatter chilli rings over the top, serve immediately while noodles carry smoky char and bean sprouts hold their crunch.
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