Phá» Ăp CháșŁo âą Crispy Fried Phá»
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- Äas pĆidĂĄn 23. 07. 2024
- đ RECIPE: mmbonappetit.com/pho-ap-chao
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CHAPTERS
0:00 - Introduction
1:04 - Ingredients
1:33 - Marinate beef
2:46 - Prep ingredients
7:00 - Cook and fry noodles
9:10 - Cook other ingredients
12:40 - Assemble
12:55 - Taste!
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This is another childhood favorite of mine.
I have an extremely vivid memory of the very first time I had this dish at the age of 7 or 8. A family friend picked me up after dance class took me to a little restaurant at the corner of a busy downtown SĂ i GĂČn intersection. The incredible textures and flavors made such a huge impression that I can close my eyes today and see myself there.
If youâre not Vietnamese, you likely only know of phá» as the noodle soup dish with either beef or chicken. In fact, phá» is also the name of the noodles themselves, called âbĂĄnh phá»â in Vietnamese. The noodles can be used in a variety of other dishes like this one.
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đ đ§ INGREDIENTS
âą Beef tenderloin - ThÄn nĂ”n bĂČ
âą CáșŁi ngá»ng / yu choy / choy sum: A leafy green commonly found in Vietnamese and Chinese cuisines. When cooked, this green has a light and sweet taste.
âą Carrots - CĂ rá»t
âą White onion - HĂ nh tĂąy tráșŻng
âą Tomatoes - CĂ chua
âą Shiitake mushrooms - Náș„m ÄĂŽng cĂŽ/náș„m hÆ°ÆĄng:
âą Garlic - Tá»i
âą Green onion - HĂ nh lĂĄ
âą Cilantro - NgĂČ rĂ/rau mĂči
âą Phá» noodles - BĂĄnh phá»: This dish works best with flat Northern-style phá» noodles rather than the thinner Southern-style type. I recommend looking for brands that are made in Vietnam. Pad Thai noodles are too thick and may end up being chewy.
âą Oyster sauce - Dáș§u hĂ o/hĂ u: a thick dark brown condiment made from oyster extracts, sugar, salt and water.
âą Bouillon - HáșĄt nĂȘm: think broth, but in solid form.
âą Fish sauce - NÆ°á»c máșŻm: arguably the most important seasoning sauce in Vietnamese cuisine. Made from fermented anchovies, it is salty and incredibly umami. Non-vegan Vietnamese recipes without fish sauce are very rare. The best nÆ°á»c máșŻm comes from PhĂș Quá»c or surrounding islands off the coast- Southwest of mainland Vietnam. Our favorite brand available outside of Vietnam is Red Boat (U.S.).
âą Ground black pepper - TiĂȘu Äen xay
âą Cornstarch - Tinh bá»t ngĂŽ: used to thicken the sauce
âą Vegetable oil - Dáș§u thá»±c váșt
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đ©âđł đšâđł DIRECTIONS
1. Thinly slice beef tenderloin into bite-size pieces.
2. Add the sliced beef to a bowl along with all the ingredients in the Beef marinade section, mix well to combine, and let marinate for 30 minutes.
3. Rehydrate shiitake mushrooms with boiling water. If using large mushrooms, cut in half.
4. Peel and slice carrots diagonally into 1/2 cm slices.
5. Wash, trim off root end, then cut cáșŁi ngá»t / yu choy and green onions into 1 inch pieces.
6. Cut tomatoes into thin wedges: 4-8 wedges per tomato depending on the size.
7. Peel, cut off root end, and thinly slice white onion.
8. Mince garlic.
9. Roughly chop cilantro.
10. Cook the pho noodles according to package instructions in a large pot of water (about 5-6 minutes). Once cooked, drain and rinse with cold water to prevent noodles from sticking. Let sit in a strainer for excess water to off.
11. Divide the cooked noodles into even portions.
12. Heat vegetable oil in a large pan over medium. Add one portion of the phá» noodles, arranging them in an even circular layer.
13. Fry until the bottom has formed a crispy golden layer that holds the noodles together. Flip and cook the other side. You may need to add oil to ensure the other side gets golden.
14. Remove from the pan to a large plate and place into warming drawer or your oven on the lowest temperature setting to keep warm while you work on the rest of the phá» portions.
If you are making one serving, start working on sautéeing the toppings as the second side is cooking.
If you are making several, start the sautéeing as the second side of the last portion is cooking.
15. Heat some vegetable oil in another pan on medium. Add the minced garlic and sauté until fragrant.
16. Add the beef and sauté until no longer pink. This will be very quick- about 30 seconds. Do not overcook. Remove beef to a bowl and set aside.
17. Add some more oil to the pan, along with the carrots and sauté for 2-3 minutes.
18. Add tomatoes, white onion, and shiitake mushrooms. Sauté until onion is almost translucent.
19. Mix together cornstarch and water. Add this, along with the oyster sauce, bouillon powder, and fish sauce called for in the âSeasoning for veggiesâ section to the pan.
20. Add cáșŁi ngá»t / yu choy and green onions. SautĂ© until greens are wilted.
21. Add the beef back to the pan, sauté for 30 seconds. Remove from heat, add in cilantro, and stir to combine.
22. When the noodles are ready, add them to a plate and pour the beef-veggies mixture on top.