← Nouns Cooking · Vietnamese

Ingredients

• 400 g dried flat rice noodles (or 800 g fresh phở noodles)
• 400 g flank or sirloin steak, thinly sliced across the grain
• 4 cloves Garlic, minced, divided
• 2 tbsp oyster sauce, divided
• 1 tsp Cornflour (cornstarch)
• ½ tsp Black pepper
• 2 tbsp Soy sauce
• 1 tbsp Fish sauce
• 1 tsp Sugar
• 80 ml water or stock
• 4 tbsp oil, divided
• 1 Onion, cut into wedges
• 300 g Bok choy, stems and leaves separated
• 3 Spring onion, cut into lengths

Method

1. Soak or cook the noodles according to the packet until just tender, then rinse in cold water, drain well and toss with a few drops of oil.
2. Mix the beef with half the garlic, 1 tbsp oyster sauce, the cornflour and pepper and leave for 10 min. Stir the rest of the oyster sauce with the soy, fish sauce, sugar and water.
3. Heat 1 tbsp oil in a wok over high heat until smoking. Sear the beef in one layer for 1–2 minutes, tossing once, until just browned. Tip out.
4. Add another 1 tbsp oil, fry the remaining garlic, onion and bok choy stems for 2 minutes, then add the leaves for 1 minute. Tip out with the beef.
5. Heat the last 2 tbsp oil, add the noodles and the sauce and toss over high heat for 2–3 min, letting them catch a little on the wok. Return the beef, veg and spring onion and toss for 1 minute more before serving.

Tips

• Fresh noodles tear easily; loosen them gently with your hands before they go in the wok.
• Use a gluten-free oyster sauce and tamari to make it gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Vicky Pham Delightful Plate