Photograph of the finished Puffed Fried Pho with Sweet and Sour Sauce

Vietnam · Phở chiên phồng chua ngọt

Puffed Fried Pho with Sweet and Sour Sauce

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pho rice noodles Pho rice noodles 800 g
  • Photograph of Beef Beef 600 g
  • Photograph of Gai lan Chinese broccoli Gai lan Chinese broccoli 320 g
  • Photograph of Tomato Tomato 4
  • Photograph of Rice vinegar Rice vinegar 80 ml
  • Photograph of Sugar Sugar 60 g
  • Photograph of Cornstarch Cornstarch 60 g
  • Photograph of Oil Oil 440 ml
  • Photograph of Fish sauce Fish sauce 60 ml
  • Photograph of Garlic Garlic 16 cloves

Method

  1. 1 Cut the rice noodles into 6 cm squares, spread them out on a tray, and let them air dry for 20 minutes.
  2. 2 The rice noodles must be dry on the surface to puff up when they come into contact with oil; if they are wet, the oil will splatter and they won't expand.
  3. 3 Fry the patties in oil at 190 degrees for 40 seconds on each side until they puff up, then drain.
  4. 4 Sauté the beef with garlic for 90 seconds, then add the bok choy and tomatoes and stir-fry for another 2 minutes.
  5. 5 Mix the vinegar and sugar sauce with fish sauce and cornstarch, simmer until thickened, then pour over the rice noodles right before serving.

With an appliance

  • Air fryer 44 min

    Replace step 3: spray oil on both sides of the dried rice noodles, fry in an air fryer at 200 degrees for 6 minutes, flipping at the 3rd minute; steps 4 and 5 are still stir-frying the beef and vegetables, then pour the sauce over them right before serving.

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