Beef is one of the most important cornerstones of traditional Vietnamese cuisine. But also Pho noodles simply belong to Vietnam. It is the national pasta that is used in numerous dishes. Thanks to its thick consistency and light taste, the noodles can be perfectly combined.
For Phở xao thit bò you need to take a little more time, but you will end up with a refreshing and delicious pan dish. Our quantity is designed for four people, although two people with a good appetite will certainly be satisfied. It is not recommended that you store or freeze PHO XAO THIT BO after preparation. Although you can eat the dish later, the beef in particular is now tough. Therefore, it is worthwhile to adjust the quantities individually to the number of persons.
Phở xao thit bò
Ingredients
- 200 g Phở noodles
- 100 g beef hip
- 150 g prawns
- 2 spring onions
- 0,5 stick leek
- 2 carrots
- 1 tomato
- 1 Pak Choi
- 1 clove of garlic
- 1 thumb-sized piece of ginger
- 1 onion
- sugar
- oyster sauce
- salt
- pepper
- corn starch
- fish sauce
- light soy sauce
- tomato paste
- 5-spice powder
- oil
Instructions
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First of all, it is important that you soak the dry pasta in lukewarm water for 30 minutes. In the meantime, you can take care of the beef. Cut it into small slices across the fibre. Then put a tablespoon of oyster sauce with a pinch of pepper, ½ teaspoons of salt and a teaspoon of corn starch in a bowl and stir. Add the beef, stir and set aside.
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Bring water to the boil in a saucepan and add the peeled prawns. Lower the heat and leave to simmer for two minutes. Then remove and season with a tablespoon of fish sauce and a pinch of pepper.
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Now it's time for the vegetables: Wash the leek and spring onion and peel if necessary. Cut both into five centimetre long pieces and cut them lengthwise into fine strips. Peel the onion, divide lengthwise into eighths and peel open. Peel the carrot and cut it diagonally into fine slices. Wash and eighth the tomato and spoon out the seeds. Cut the pak choi off the stalk and wash the leaves carefully. Boil water in a saucepan and blanch the Pak Choi for about five seconds. Now peel and chop the garlic cloves and ginger.
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Now make the sauce. Simply mix one tablespoon fish sauce with two tablespoons soy sauce, ¼ teaspoon 5-spice powder, one teaspoon water and one teaspoon tomato paste. The noodles can now be removed from their water. Drain them thoroughly and prepare them with the other ingredients.
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Now the wok can go on the stove. It should be heated at medium temperature. Add some oil and spread it by swirling. First add the pasta to the wok and sauté for about two minutes. Then turn and pull apart slightly so that they do not stick together. Now take them out again and put them aside. Then everything must go quickly: Add more oil to the wok and heat it up strongly. First add the ginger and garlic to the wok, stir briefly and then push up to the edge. Then place the beef in the wok and turn after 30 seconds. Then add the onions and carrots. Sauté for about one minute.
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Then add the rest of the vegetables and fry a little more. Lower the heat and add the marinated prawns. When all the ingredients are lightly browned, add the noodles and mix again thoroughly. Now just slide the sauce mixture down the edge of the wok and stir in. Serve directly hot on plates and enjoy.