Pho Ap Chao is an incredibly tasty and flavorful dish that originated in Vietnam. It’s a simple yet delicious stir-fried noodle dish that combines thinly sliced beef, vegetables, noodles and various Asian sauces. The combination of flavors creates an amazing depth of flavor, making it the perfect meal for lunch or dinner.
In this recipe, we’ll show you how to make Pho Ap Chao using all the necessary ingredients. We’ll also provide you with step-by-step instructions on how to cook this flavorful dish. So, let’s get started!
What Is Pho ap chao?
Pho ap chao, also known as fried noodles with beef, is a traditional Vietnamese dish. It’s made with thin slices of beef and fresh rice noodles that stir-fried together in a wok or pan.
The dish can be garnished with freshly chopped herbs such as green onion or cilantro for extra flavor.
Pho ap chao is a popular dish in Vietnamese restaurants and can be served as a main course or side dish. It’s also very easy to make at home with minimal ingredients.
This dish is usually served with a side of steamed rice or egg rolls for an extra tasty meal. So, if you’re looking for an easy and flavorful Asian dish, then pho ap chao is the perfect dish for you to try.
Where Did I First Try Pho ap chao?
I first tried Pho ap chao when I was visiting family in Ho Chi Minh City, Vietnam. It was my first time in the country, and we decided to explore some of the local food spots around town.
On our second night there, we stumbled upon a small restaurant tucked away in one of the city’s many alleyways. The restaurant was bustling with locals, and the smell of freshly cooked food wafted through the air.
We decided to give it a try and were immediately greeted by a friendly host that explained the menu to us. He recommended we try their signature dish, Pho ap chao. We ordered two portions of it with some steamed rice on the side.
I was blown away by how flavorful and delicious it was. The thinly sliced beef was tender yet still had a slight crunch to it when you bit into it. The noodles were cooked perfectly, with just a hint of crunch that made them so enjoyable to eat. The combination of the oyster sauce, soy sauce and sugar gave it a unique umami flavor that was simply delicious.
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Ingredients
Pho Noodle: Pho Noodle is a thin, flat noodle that can be found in Asian food stores. It is usually sold in dried form and comes in many shapes and sizes.
Beef: This recipe calls for thinly sliced beef. You can use any type of beef such as sirloin steak, flank steak or round steak. Make sure to slice the beef thinly for quicker cooking time.
Garlic: Garlic is a key ingredient in this recipe as it adds flavor and richness to the dish. You can either use fresh garlic cloves or minced garlic from a jar.
Onion: Onion gives the dish an extra depth of flavor. Use yellow onion, red onion or white onion for best results.
Carrot: Carrots adds sweetness and crunchiness to the dish. Use thin slices of carrots for better texture.
Bean Sprouts: Bean sprouts can be found in most Asian markets and provide a crisp, fresh flavor to the dish.
Premium Oyster Sauce: This is a popular condiment used in many Asian dishes. It is made with oyster extract, sugar, salt and other ingredients.
Soy Sauce: Soy sauce is a staple in Asian cooking and it gives this dish an extra depth of flavor.
Sugar: Sugar helps to balance out the flavors in the dish and adds sweetness. You can use white sugar or brown sugar.
Pure Sesame Oil: This is a fragrant oil made from sesame seeds which adds a nutty flavor to the dish.
Directions
Step 1
Before you start cooking, make sure to have all of your ingredients prepped and ready to go. Slice the beef thinly, mince the garlic cloves, chop the onion, slice the carrots into thin slices and cook the noodles with package instructions and set them aside.
Step 2
Heat up 5 tablespoons of vegetable oil in a large wok or pan over medium-high heat. Once the oil is hot, add the garlic, onion and stir-fry for 1 minute until fragrant.
Step 3
Add the beef slices to the wok and cook for 2 minutes until it is partially cooked. Then add the carrots, bean sprouts and cooked noodles.
Step 4
Add the oyster sauce, soy sauce and sugar to the wok and stir-fry for 3 minutes until everything is combined and heated through.
Step 5
Finally, add the pure sesame oil to the wok and mix everything together. Cook for another minute or two until all of the ingredients are cooked through.
Step 6
Serve the Pho Ap Chao immediately while it is hot. You can garnish with freshly chopped green onion or cilantro if desired.
Cooking Tips
- Make sure to slice the beef thinly for quicker cooking time.
- If you don’t have pho noodles, you can use fresh rice noodles.
- You can adjust the amount of soy sauce and sugar to your preference.
- If you like it spicier, add some chili flakes or hot sauce.
What Ingredients Can I Replace or Substitute While Making It?
If you don’t have pho noodles, you can replace them with fresh rice noodles. You can also use any type of beef, such as sirloin steak, flank steak, or round steak. If you don’t have Pure Sesame Oil, you can substitute it with Extra Virgin Olive Oil.
Pho Ap Chao Recipe
Equipment
- 1 large wok
- 1 Spatula
Ingredients
- 1/2 piece of carrot thinly sliced, contributing a crisp and slightly sweet element to the dish, adding color and texture.
- 1 teaspoon of pure sesame oil adding a rich and nutty flavor to the dish, enhancing the overall taste profile and providing a delightful aroma.
- 0.25 pound of thinly sliced beef adding a savory and tender element to the dish, providing a rich and meaty flavor.
- 0.75 pound of pho noodles or fresh rice noodles forming the base of the dish, creating a satisfying and chewy texture that absorbs the flavors of the other ingredients.
- 1/2 tablespoon of minced garlic infusing the dish with a pungent and aromatic flavor, enhancing the overall taste profile.
- 1/2 piece of onion chopped, adding a sweet and mild onion flavor to the dish, providing a delightful texture and depth of taste.
- 2.5 tablespoons of vegetable oil serving as the cooking medium for the dish, providing a neutral flavor and ensuring the ingredients don’t stick to the pan.
- 4 ounces of bean sprouts adding a refreshing and crunchy texture to the dish, providing a light and crisp element that complements the other ingredients.
- 1 teaspoon of sugar balancing the flavors of the dish, adding a touch of sweetness to complement the savory and umami notes.
- 2 tablespoons of premium oyster sauce creating a savory and umami-rich flavor in the dish, enhancing the overall taste profile and adding depth.
- 1.5 tablespoons of soy sauce adding a savory and salty flavor to the dish, enhancing the umami notes and providing a tangy undertone.
Instructions
- Before you start cooking, make sure to have all of your ingredients prepped and ready to go. Slice the beef thinly, mince the garlic cloves, chop the onion, slice the carrots into thin slices and cook the noodles with package instructions and set them aside.
- Heat up 5 tablespoons of vegetable oil in a large wok or pan over medium-high heat. Once the oil is hot, add the garlic, onion and stir-fry for 1 minute until fragrant.
- Add the beef slices to the wok and cook for 2 minutes until it is partially cooked. Then add the carrots, bean sprouts and cooked noodles.
- Add the oyster sauce, soy sauce and sugar to the wok and stir-fry for 3 minutes until everything is combined and heated through.
- Finally, add the pure sesame oil to the wok and mix everything together. Cook for another minute or two until all of the ingredients are cooked through.
- Serve the Pho Ap Chao immediately while it is hot. You can garnish with freshly chopped green onion or cilantro if desired.
Notes
- Make sure to slice the beef thinly for quicker cooking time.
- If you don’t have pho noodles, you can use fresh rice noodles.
- You can adjust the amount of soy sauce and sugar to your preference.
- If you like it spicier, add some chili flakes or hot sauce.
Nutrition Information
The nutrition information for Pho Ap Chao per serving is as follows:
Calories: 365 kcal, Protein: 19.6 g, Carbohydrates: 30.3 g, Total Fat: 15.8 g and Cholesterol: 53 mg.
This dish is high in protein and carbohydrates but also contains a good amount of fat which makes it a balanced meal option. It is also a great source of vitamins and minerals.
How to Store Leftover Pho ap Chao?
You can store leftover Pho ap chao in an airtight container in the refrigerator for up to 3 days. Reheat the leftovers in a pan over low heat with a tablespoon of oil until hot and bubbly. Do not freeze this dish, as it will make it mushy and unpleasant.
FAQs
Can pregnant women eat this?
Yes, this dish is safe for pregnant women to eat. However, it is recommended to limit the amount of soy sauce and oyster sauce as these condiments may contain high levels of sodium.
Is Pho Ap Chao suitable for vegetarians?
Yes, Pho Ap Chao can be made vegetarian-friendly by replacing beef with tofu or mushrooms. You can also omit the oyster sauce for a vegan version of this dish.
Is it Gluten-Free?
Yes, this dish is gluten-free as long as you use gluten-free soy sauce. Make sure to check the labels of all the ingredients before using them.
Is Pho Ap Chao suitable for children?
Yes, this dish is suitable for children as it contains lean beef and lots of vegetables. You can adjust the amount of seasonings to make it milder or spicier depending on the preference of your child. Children should always be supervised when consuming hot dishes.
Wrapping Up
Pho Ap Chao is an easy and delicious dish that makes a great weeknight meal. It is packed with protein, vegetables, and lots of flavor. You can easily customize the ingredients to make it vegetarian-friendly or gluten-free. Serve it hot while garnished with freshly chopped green onions or cilantro if desired.
If you visit Vietnam or other Asian countries, you should definitely try this classic dish. Please share this recipe with your friends and family so they can enjoy it too.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.