Phở Áp Chảo

Serves 1
facebook.com

Directions

  1. 1Slice the beef against the grain.
  2. 2Slice the beef against the grain.
  3. 3Slice the beef against the grain.
  4. 4Prepare the sauce by combining 100g oyster sauce, 50g soy sauce, 50g chili sauce, 70g rock sugar, 5g seasoning powder, 20g MSG, 50g sugar, and 50g cold water.
  5. 5Prepare the sauce by combining 100g oyster sauce, 50g soy sauce, 50g chili sauce, 70g rock sugar, 5g seasoning powder, 20g MSG, 50g sugar, and 50g cold water.
  6. 6Prepare the sauce by combining 100g oyster sauce, 50g soy sauce, 50g chili sauce, 70g rock sugar, 5g seasoning powder, 20g MSG, 50g sugar, and 50g cold water.
  7. 7Cook the sauce until the spices are dissolved and the mixture boils, then turn off the heat.
  8. 8Cook the sauce until the spices are dissolved and the mixture boils, then turn off the heat.
  9. 9Cook the sauce until the spices are dissolved and the mixture boils, then turn off the heat.
  10. 10Marinate 100g beef with 8g of the prepared sauce, 3g minced garlic, a little pepper, and 5g cooking oil, then mix well.
  11. 11Marinate 100g beef with 8g of the prepared sauce, 3g minced garlic, a little pepper, and 5g cooking oil, then mix well.
  12. 12Marinate 100g beef with 8g of the prepared sauce, 3g minced garlic, a little pepper, and 5g cooking oil, then mix well.
  13. 13Heat a pan, add about 3 tablespoons of oil, then place the pho noodles in the pan.
  14. 14Heat a pan, add about 3 tablespoons of oil, then place the pho noodles in the pan.
  15. 15Heat a pan, add about 3 tablespoons of oil, then place the pho noodles in the pan.
  16. 16Stir-fry the pho noodles, initially with slightly higher heat until both sides are golden and crispy, then remove to an oil-absorbing plate.
  17. 17Stir-fry the pho noodles, initially with slightly higher heat until both sides are golden and crispy, then remove to an oil-absorbing plate.
  18. 18Stir-fry the pho noodles, initially with slightly higher heat until both sides are golden and crispy, then remove to an oil-absorbing plate.
  19. 19Sauté about 1 teaspoon of minced garlic and 1 teaspoon of minced shallots until fragrant.
  20. 20Sauté about 1 teaspoon of minced garlic and 1 teaspoon of minced shallots until fragrant.
  21. 21Sauté about 1 teaspoon of minced garlic and 1 teaspoon of minced shallots until fragrant.
  22. 22Add the marinated beef to the pan and stir-fry.
  23. 23Add the marinated beef to the pan and stir-fry.
  24. 24Add the marinated beef to the pan and stir-fry.
  25. 25In a separate pan, add oil, then sauté minced shallots and garlic until fragrant.
  26. 26In a separate pan, add oil, then sauté minced shallots and garlic until fragrant.
  27. 27In a separate pan, add oil, then sauté minced shallots and garlic until fragrant.
  28. 28Add onions, green onions, tomatoes, and Chinese cabbage to the pan.
  29. 29Add onions, green onions, tomatoes, and Chinese cabbage to the pan.
  30. 30Add onions, green onions, tomatoes, and Chinese cabbage to the pan.
  31. 31Season with about 30g of the prepared sauce.
  32. 32Season with about 30g of the prepared sauce.
  33. 33Season with about 30g of the prepared sauce.
  34. 34Once the vegetables are slightly cooked, add water and the stir-fried beef.
  35. 35Once the vegetables are slightly cooked, add water and the stir-fried beef.
  36. 36Once the vegetables are slightly cooked, add water and the stir-fried beef.
  37. 37To thicken the sauce, gradually add a little tapioca starch mixture while stirring until the sauce reaches desired consistency.
  38. 38To thicken the sauce, gradually add a little tapioca starch mixture while stirring until the sauce reaches desired consistency.
  39. 39To thicken the sauce, gradually add a little tapioca starch mixture while stirring until the sauce reaches desired consistency.

Ingredients

  • 100 gram thịt bò
  • 100 gram thịt bò
  • 100 gram thịt bò
  • 100 gram dầu hào
  • 100 gram dầu hào
  • 100 gram dầu hào
  • 50 gram nước tương
  • 50 gram nước tương
  • 50 gram nước tương
  • 50 gram tương ớt
  • 50 gram tương ớt
  • 50 gram tương ớt
  • 70 gram đường tiều
  • 70 gram đường tiều
  • 70 gram đường tiều
  • 5 gram bột canh
  • 5 gram bột canh
  • 5 gram bột canh
  • 20 gram bột ngọt
  • 20 gram bột ngọt
  • 20 gram bột ngọt
  • 50 gram đường
  • 50 gram đường
  • 50 gram đường
  • 50 gram nước lạnh
  • 50 gram nước lạnh
  • 50 gram nước lạnh
  • 3 gram tỏi
  • 3 gram tỏi
  • 3 gram tỏi
  • ít tiêu
  • ít tiêu
  • ít tiêu
  • 5 gram dầu ăn
  • 5 gram dầu ăn
  • 5 gram dầu ăn
  • 3 muỗng canh dầu ăn
  • 3 muỗng canh dầu ăn
  • 3 muỗng canh dầu ăn
  • bánh phở
  • bánh phở
  • bánh phở
  • 1 muỗng cà phê tỏi băm
  • 1 muỗng cà phê tỏi băm
  • 1 muỗng cà phê tỏi băm
  • 1 muỗng cà phê hành tím băm
  • 1 muỗng cà phê hành tím băm
  • 1 muỗng cà phê hành tím băm
  • hành tím
  • hành tím
  • hành tím
  • tỏi
  • tỏi
  • tỏi
  • hành tây
  • hành tây
  • hành tây
  • hành lá
  • hành lá
  • hành lá
  • cà chua
  • cà chua
  • cà chua
  • cải ngọt
  • cải ngọt
  • cải ngọt
  • 30 gram sốt
  • 30 gram sốt
  • 30 gram sốt
  • nước
  • nước
  • nước
  • một ít bột năng
  • một ít bột năng
  • một ít bột năng

Equipment

chảodĩa thấm dầu

Tips

  • When slicing beef, slice against the grain to prevent it from being tough.
  • For the sauce, cook until the spices dissolve for better preservation.
  • When stir-frying the pho noodles, heat the pan first, then add oil and fry until both sides are crispy and golden.
  • When stir-frying vegetables, sauté the shallots and garlic until fragrant before adding other vegetables.