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Stir-fried Pho – a delicious dish in Hanoi’s winter afternoon

Noodles are both crispy and soft, beef and vegetables are cooked to sweet and fragrant in a sauce that is both flavorful and delicious.

  1. Noodles are removed, marinated with 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon cooking oil, 1/2 teaspoon seasoning seeds.

  2. Thinly sliced ​​beef, marinated with 1 teaspoon soy sauce, 1/2 teaspoon seasoning, 1/2 teaspoon pepper and 1/2 teaspoon minced garlic, 1 teaspoon cooking oil to avoid dry, 1/2 teaspoon tapioca flour mix well.

  3. Tomatoes and onions cut into areca slices, thinly sliced ​​carrots, shaped as you like. Vegetables are washed, cut short.

  4. Stir-fry garlic, add pho and stir-fry on medium-low heat, gently beat with chopsticks to spread the noodles evenly. When the pho is slightly browned, remove to a plate.

  5. Sauté garlic, add beef and stir-fry over high heat, stir well. When the beef is 80% rare, take it out into a bowl.

  6. Continue to add carrots and vegetables to stir-fry. Add 1 cup of broth, wait 1-2 minutes, add onion, season to taste again.

  7. Quickly add the stir-fried beef. Mix tapioca flour with a little water into the pan, stir until the sauce thickens, turn off the heat. Scoop out and place on a plate of stir-fried pho and drizzle the thick sauce on top, sprinkle with pepper, chili (optional) and enjoy hot.

Attention:

  1. Should marinate the pho cake first to round out the flavor and make it beautiful.

  2. Beef should not be salted when stir-frying the water will be tough. When marinating a little more tapioca starch will help retain water, the dish is soft and cooked faster. Stir-fry beef over high heat, making the beef tender and delicious.

  3. Depending on your taste, you can stir-fry pho with pork heart and favorite vegetables.

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