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.


  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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