Stir-Fried Phở Noodles With Beef

In a mixing bowl, combine 200 g/7 oz. fresh phở noodles (bánh phở) with 1 tsp. light soy sauce. Mix well to evenly coat.

Heat 1 Tbsp. pork fat or any neutral oil in a nonstick pan over a medium heat, add the seasoned noodles, and fry for 2 minutes, stirring occasionally. Add ½ tsp. MSG, stir until well combined, then remove the noodles and set aside.

To prepare the tomato sauce, heat 1 Tbsp. pork fat or any neutral oil in the same pan over a medium heat, add 50 g/1¾ oz. tomato, coarsely cut, 1 tsp. all-purpose seasoning (hạt nêm), 1 tsp. MSG, and 2 Tbsp. water, then fry for 2 minutes.

In a small bowl mix 120 ml/4 fl oz. (½ cup) water with 1 tsp. tapioca flour (starch). Add the mixture to the pan, then continue stirring for 2 minutes until thickened. Remove and set aside in a bowl.

To cook the beef, clean the pan and heat 2 Tbsp. pork fat or any neutral oil over a medium heat, add 20 g/¾ oz. garlic, minced, and fry for 1 minute, or until golden. Add 100 g/3½ oz. beef, thinly sliced, ½ tsp. MSG, and ½ tsp. all-purpose seasoning (hạt nêm), then stir-fry for 30 seconds–1 minute until just cooked. Remove and set aside in a bowl.

To cook the vegetables, in the same pan, heat ½ tsp. pork fat or any neutral oil over a medium heat, then add 40 g/1½ oz. onion, sliced, and fry for 30 seconds. Add 100 g/3½ oz. Chinese flowering cabbage (cải ngọt) and ½ tsp. all-purpose seasoning (hạt nêm), then fry for another 1 minute.

The cooked beef in the bowl should have released some juices; pour these into the vegetables pan and fry for 30 seconds until the vegetables start wilting. Add the cooked beef back to the pan and cook for 1 minute.

To serve, arrange the stir-fried noodles on a plate, top with the beef and vegetable mixture, then pour the tomato sauce over the top or serve on the side.

Serve immediately, and mix well.