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Stir-Fried Phở Noodles With Beef

StirFried Pho Noodles With Beef in a bowl.
Photo by Pham Bich Phuong

This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.

Editor’s note: Anaïs Ca Dao van Manen recommends this all-purpose seasoning for its savory taste.

Recipe information

  • Total Time

    25 minutes

  • Yield

    2 servings

Ingredients

For the Noodles

200 g/7 oz. fresh phở noodles (bánh phở)
1 tsp. light soy sauce
1 Tbsp. pork fat or any neutral oil
½ tsp. MSG

For the Tomato Sauce

1 Tbsp. pork fat or any neutral oil
50 g/1¾ oz. tomato, coarsely cut
1 tsp. all-purpose seasoning (hạt nêm)
1 tsp. MSG
1 tsp. tapioca flour (starch)

For the Beef

2 Tbsp. pork fat or any neutral oil
20 g/¾ oz. garlic, minced
100 g/3½ oz. beef, thinly sliced
½ tsp. MSG
½ tsp. all-purpose seasoning (hạt nêm)

For the Vegetables

½ tsp. pork fat or any neutral oil
40 g/1½ oz. onion, sliced
100 g/3½ oz. Chinese flowering cabbage (cải ngọt)
½ tsp. all-purpose seasoning (hạt nêm)

Preparation

  1. Noodles

    Step 1

    In a mixing bowl, combine 200 g/7 oz. fresh phở noodles (bánh phở) with 1 tsp. light soy sauce. Mix well to evenly coat.

    Step 2

    Heat 1 Tbsp. pork fat or any neutral oil in a nonstick pan over a medium heat, add the seasoned noodles, and fry for 2 minutes, stirring occasionally. Add ½ tsp. MSG, stir until well combined, then remove the noodles and set aside.

  2. Tomato Sauce

    Step 3

    To prepare the tomato sauce, heat 1 Tbsp. pork fat or any neutral oil in the same pan over a medium heat, add 50 g/1¾ oz. tomato, coarsely cut, 1 tsp. all-purpose seasoning (hạt nêm), 1 tsp. MSG, and 2 Tbsp. water, then fry for 2 minutes.

    Step 4

    In a small bowl mix 120 ml/4 fl oz. (½ cup) water with 1 tsp. tapioca flour (starch). Add the mixture to the pan, then continue stirring for 2 minutes until thickened. Remove and set aside in a bowl.

  3. Beef

    Step 5

    To cook the beef, clean the pan and heat 2 Tbsp. pork fat or any neutral oil over a medium heat, add 20 g/¾ oz. garlic, minced, and fry for 1 minute, or until golden. Add 100 g/3½ oz. beef, thinly sliced, ½ tsp. MSG, and ½ tsp. all-purpose seasoning (hạt nêm), then stir-fry for 30 seconds–1 minute until just cooked. Remove and set aside in a bowl.

  4. Vegetables

    Step 6

    To cook the vegetables, in the same pan, heat ½ tsp. pork fat or any neutral oil over a medium heat, then add 40 g/1½ oz. onion, sliced, and fry for 30 seconds. Add 100 g/3½ oz. Chinese flowering cabbage (cải ngọt) and ½ tsp. all-purpose seasoning (hạt nêm), then fry for another 1 minute.

    Step 7

    The cooked beef in the bowl should have released some juices; pour these into the vegetables pan and fry for 30 seconds until the vegetables start wilting. Add the cooked beef back to the pan and cook for 1 minute.

    Step 8

    To serve, arrange the stir-fried noodles on a plate, top with the beef and vegetable mixture, then pour the tomato sauce over the top or serve on the side.

    Step 9

    Serve immediately, and mix well.

Cover of Vietnam the Cookbook
Extracted from VIETNAM: THE COOKBOOK © 2025 by Anaïs Ca Dao van Manen. Photography © 2025 by Pham Bich Phuong. Reproduced by permission of Phaidon. All rights reserved. Buy the full book from Amazon or Bookshop.
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