Photograph of the finished Pho cuon Hanoi beef rice noodle rolls

Vietnam · Phở cuốn Hà Nội

Pho cuon Hanoi beef rice noodle rolls

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pho rice noodles Pho rice noodles 14.1 oz
  • Photograph of Beef Beef 11.3 oz
  • Photograph of Lettuce Lettuce 4.2 oz
  • Photograph of Herbs Herbs 2.8 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Oil Oil 2 ⅔ tbsp
  • Photograph of Fish sauce Fish sauce ⅓ cup
  • Photograph of Sugar Sugar 1.1 oz
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Carrot Carrot 2.8 oz
  • Photograph of White radish White radish 2.8 oz
  • Photograph of Chilli Chilli 2

Method

  1. 1 Slice the beef thinly, marinate with minced garlic, a little fish sauce, and cooking oil for 15 minutes.
  2. 2 Sauté the beef over high heat for exactly 2 minutes until medium rare, keeping the meat tender and juicy.
  3. 3 Shred the carrots and white radishes, rub them with salt, then soak them in a vinegar and sugar solution for 15 minutes to make pickles.
  4. 4 Cut the fresh rice noodles into hand-sized square pieces and spread them flat on a cutting board.
  5. 5 Arrange lettuce, herbs, and stir-fried beef on the rice noodle sheet, then roll it tightly into a cylindrical shape.
  6. 6 Prepare a dipping sauce by mixing fish sauce, sugar, vinegar, water, garlic, chili peppers, and pickles; dip the spring rolls in the sauce and eat immediately.
Start cooking