Stir Fry Pho Noodles

Instructions

1. Add about 3 tablespoons of oil a deep non-stick frying pan or a wok, stir fry the beef and vegetables the way you stir fry any other Vietnamese stirfry dish (see Stir Fry category on the right). Meanwhile, cook the dried Pho according to package instructions.

2. Using the same pan, add another 4 tablespoons of oil, and add the Pho. Using a wooden spoon or chopstick, try to divide the Pho as much as possible to breakdown the chunks of Pho that stick together. Pour in the natural gravy from the Stir Fry beef & vegetables to wet the Pho and lend it some flavor. Season with salt, fish sauce (only about 3 4 spritz) and pepper to taste. Keep stirring the Pho in the pan (see picture) until it dries up a little bit, and has acquired enough flavor and taste (about 15 minutes). Add in the beef & vegetables stir fry into the pan, mix everything up and serve with bottled chili sauce and a piece of fresh lime.

The Goods

Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 3-4

Ingredients

A pack of Dried Pho noodles (probably a 500g pack)

200 300g Beef (Flank steak parts are best for stir frying), cut into thin slices

300g of green leavy cabbage like Bok Choy, Chye Sim (warning: they shrink a lot when cooked, so feel free to use as much as you want), leaves separated from the roots.

2 3 medium sized carrots, cut into thin slices about 5 cm in length

1 bunch of Chinese Celery for extra flavor, chopped into 3cm length pieces.

Corn Oil or any neutral oil (a few tablespoons each time you stirfry)
2 limes for squeezing upon serving

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