Phở Áp Chảo (Hanoi-style Crispy Pan-Fried Phở with Beef)

Name: Phở Áp Chảo (Hanoi-style Crispy Pan-Fried Phở with Beef)
Prep time: 20 min
Cook time: 20 min
Yield: 2 people
Ingredients: 1 lb fresh flat pho noodles; ½ tbsp chicken powder; 2 egg yolks; 3 tbsp cornstarch; cooking oil; ⅔ lb sliced beef; 1 tbsp minced garlic; 1½ tbsp soy sauce; 1 tbsp oyster sauce; ½ tbsp sugar; ½ tbsp cornstarch; 1 tbsp cooking oil; 2 cup mung bean sprouts; 1 tomato; 1 onion; 3½ oz carrot; 6 oz Green bean; 1 handful cilantro; 2 sprigs scallion; 1 pinch salt; chicken powder; 1 tbsp cornstarch; 2 tbsp water; ¼ cup water; Hanoi-style dipping fish sauce; Nước Chấm (dipping fish sauce); soy sauce

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Prep Time
20 mins
Cook Time
20 mins
Servings
2 people
Course
Main Course
Cuisine
Vietnamese

Phở Áp Chảo (Hanoi-style Crispy Pan-Fried Phở with Beef)

Gael Pickett

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Phở Áp Chảo (Or Phở Xào Giòn) is an inventive Hanoian twist on Pho. Easy and delicious with full of textures, it features a platter of crispy fried Pho noodles with delectable stir-fried beef and veggies.

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Ingredients

Servings

For the Pho base:

1 lb fresh flat pho noodles (500g) (read note 1 for about dry noodles)
½ tbsp chicken powder
2 egg yolks (or 1 egg)
3 tbsp cornstarch
cooking oil

For stir-fried beef and vegetables:

⅔ lb sliced beef (300g) (top round steak, flank steak, sirloin, strip, or rib-eye cuts)
1 tbsp minced garlic
1½ tbsp soy sauce (to your taste)
1 tbsp oyster sauce (to your taste)
½ tbsp sugar (to your taste)
½ tbsp cornstarch
1 tbsp cooking oil
2 cup mung bean sprouts (200g)
1 tomato (cut into wedges)
1 onion (cut into wedges)
3½ oz carrot (100g) (julienned)
6 oz Green bean (170g, 6-7 green beans) (trimmed and chopped into 1-inch / 3 cm long pieces)
1 handful cilantro (chopped)
2 sprigs scallion (chopped)
1 pinch salt (to your taste)
chicken powder (to your taste)

For the slurry

1 tbsp cornstarch
2 tbsp water (to mix with cornstarch)
¼ cup water (60ml)

Dipping sauce

Hanoi-style dipping fish sauce
Nước Chấm (dipping fish sauce)
soy sauce

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Instructions

Prepare the ingredients

Marinate the beef with oyster sauce, soy sauce, minced garlic, sugar, cooking oil, and cornstarch for about 20 minutes.
Thinly wedge the onion and tomato. Julienne the carrot. Chop the cilantro and scallions. Trim and chop the green beans into 1-inch (3 cm) long pieces. If you are using Bok Choi or Napa Cabbage, cut them into 2-inch (5 cm) long pieces.

Cook the pho base:

Mix the Pho noodles with chicken powder.
Add egg yolks to the noodles and mix until the noodles are well coated. Then gently mix in the cornstarch to ensure it coats the noodles evenly.
Option 1 (Deep-frying for a crispy Pho base) - In a pan, heat a sufficient quantity of cooking oil, ensuring it covers the rice noodles entirely. Once the oil reaches the desired temperature, add the Pho noodles, making sure they are separated and molded into circular shapes. - Submerge the noodles in the hot oil and fry until they become crispy. After achieving the desired crispiness, delicately remove them from the oil and place them on a rack to drain and remove any excess oil.
Option 2 (Pan-frying for a healthier version, crispy outside, soft inside): - Heat 3 tbsp cooking oil in a non-stick pan. Arrange the rice noodles in the pan, separating and shaping them into a round form. - Pan-fry the noodles until the bottom side becomes crispy. Gently use a spatula to flip the Pho pizza and cook the other side until it turns crispy also. Finally, transfer the rice noodles from the pan to a plate.

Stir-fry beef and vegetables:

In the same pan, heat 1 tbsp cooking oil. Once the oil is hot, stir-fry the beef until it reaches medium-rare. Then, transfer the beef to a bowl.
In the same pan, add another 1 tbsp cooking oil. Sauté the onion until it becomes slightly translucent. Next, add the green beans and carrots, seasoning them with a pinch of salt. Stir-fry the vegetables for about two minutes, or until they are halfway cooked.
Incorporate the mung bean sprouts and tomatoes, and stir-fry for an additional 2 minutes. When the vegetables are cooked, add the cilantro and scallions. Reintroduce the cooked beef and mix until well combined. Season to your taste with chicken powder and soy sauce.
Pour in roughly 1/4 - 1/3 cup of water (60-80ml) into the stir-fry. Prepare the slurry by mixing 1 tbsp cornstarch with 2 tbsp water, and add this mixture to the pan. Cook over high heat until the sauce thickens.
Place the stir-fried beef and vegetables with the sauce on top of the fried Pho noodles. Enjoy it as is, with a drizzle of Nước Chấm, soy sauce, or with Hanoi-style Nước Chấm.

Notes

Ensure that all other components are ready before stir-frying the beef since the beef should be served hot.
To prevent overcrowding the pan, cook the beef and Pho noodles in small batches. I typically stir-fry 2/3 lb (300g) of beef and pan-fry 0.5 lb (250g) of Pho noodles at a time.
If you're incorporating bok choy or napa cabbage, add them to the pan after the onions.
If using dry Pho noodles, follow the package instructions to soak, boil, and drain them for rehydration.
Ensure that all other components are ready before stir-frying the beef since the beef should be served hot.
To prevent overcrowding the pan, cook the beef and Pho noodles in small batches. I typically stir-fry 2/3 lb (300g) of beef and pan-fry 0.5 lb (250g) of Pho noodles at a time.
If you're incorporating bok choy or napa cabbage, add them to the pan after the onions.
You could substitute cornstarch with potato starch or tapioca starch.