Are you tired of the same old boring meals and looking for something new and exciting to try? Look no further than pho ap chao! This Vietnamese dish is a delicious combination of stir-fried noodles, tender beef, and fresh vegetables. Not only is it packed with flavor, but it’s also easy to make at home with just a few simple ingredients.
What is pho ap chao?
Pho ap chao is a traditional Vietnamese noodle soup. In addition to noodles, it also includes vegetables such as onions and cilantro and meat or seafood like chicken or shrimp.
Pho ap chao is typically served with a plate of garnishes like bean sprouts, lime wedges, basil leaves, and other herbs that you can add to your bowl of soup according to your taste.
Ingredients:
- 1 lb beef sirloin, thinly sliced
- 1 lb fresh rice noodles
- 2 cups bean sprouts
- 1 cup sliced onions
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 tbsp minced garlic
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Instructions:
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, sugar and black pepper. Set aside.
- In a large wok or frying pan, heat up the vegetable oil over high heat. Add in the minced garlic and stir for 30 seconds until fragrant.
- Add in the sliced beef and stir-fry until browned and cooked through, about 3-4 minutes.
- Add in the sliced onions, bell peppers, carrots, and stir-fry for another 2-3 minutes until the vegetables are slightly softened.
- Add in the fresh rice noodles and toss everything together, making sure the noodles are coated in the sauce.
- Add in the bean sprouts and continue to stir-fry for another 2-3 minutes until the noodles are slightly charred, and the bean sprouts are wilted.
- Serve hot, garnished with chopped scallions and cilantro.
Tips:
- Make sure to use fresh rice noodles, as dried noodles will not work well in this recipe.
- Thinly slicing the beef makes it cook faster and more evenly.
- Don’t overcook the vegetables – they should still have a bit of crunch to them.
- If you like your noodles extra crispy, you can cook them separately in a separate pan before adding them to the stir-fry.
Storing
- Let the pho ap chao cool down to room temperature before storing it in an airtight container.
- Store the noodles, beef, and vegetables separately to prevent them from getting mushy or overcooked.
- Keep the noodles and vegetables in the fridge for 3-4 days and the beef for 2-3 days.
Reheating
- To reheat the noodles, place them in a colander and run them under hot water for a few seconds until they loosen up.
- To reheat the beef and vegetables, stir-fry them in a hot pan with some oil until heated through.
- Combine the reheated noodles, beef, and vegetables in a pan and stir-fry them together until heated through.
- Add a bit of water or broth to the pan if the noodles are too dry or sticking together.
- Be careful not to overheat the noodles, as they can become mushy and lose their texture.
Health Benefits
Pho ap chao is a Vietnamese soup that is high in protein, low in fat and carbohydrates, and gluten-free. In addition, it has been linked to a number of health benefits.
Vietnamese pho is made with rice noodles, which are high in fiber and low in calories. The broth is made with beef bones, which contain minerals such as calcium and iron.
The ingredients in this soup also work together to help prevent heart disease and stroke by lowering cholesterol levels and improving blood flow. Pho ap chao also contains vitamin C, which helps fight off colds and flu viruses by boosting the immune system.
It’s also been shown to improve circulation in your brain, which means you can think faster.
Nutrition Facts
- Calories: 210
- Total Fat: 7 g
- Saturated Fat: 3.5 g
- Polyunsaturated Fat: 2.5 g
- Monounsaturated Fat: 1.5 g
- Cholesterol: 0 mg
- Sodium: 560 mg
- Potassium: 370 mg
- Total Carbohydrate: 27 g
- Dietary Fiber: 4 g
- Sugars: 10 g
- Protein: 5 g
Final Thoughts
This is the classic pho ap chao dish we’ve all grown up with. I’m not going to pretend I’m some kind of expert, but I do know a thing or two about cooking Vietnamese food. That being said, pho ap chao comes out better if you use high-quality stock and beef rather than cheap cuts.
Other Asian Dishes:
Ingredients
- 1 lb beef sirloin, thinly sliced
- 1 lb fresh rice noodles
- 2 cups bean sprouts
- 1 cup sliced onions
- 1 cup sliced bell peppers
- 1 cup sliced carrots
- 1 tbsp minced garlic
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Instructions
- In a small bowl, mix soy sauce, oyster sauce, fish sauce, sugar and black pepper. Set aside.
- In a large wok or frying pan, heat up the vegetable oil over high heat. Add in the minced garlic and stir for 30 seconds until fragrant.
- Add in the sliced beef and stir-fry until browned and cooked through, about 3-4 minutes.
- Add in the sliced onions, bell peppers, carrots, and stir-fry for another 2-3 minutes until the vegetables are slightly softened.
- Add in the fresh rice noodles and toss everything together, making sure the noodles are coated in the sauce.
- Add in the bean sprouts and continue to stir-fry for another 2-3 minutes until the noodles are slightly charred, and the bean sprouts are wilted.
- Serve hot, garnished with chopped scallions and cilantro.
