Pho Xao is made with savory stir-fried beef, tender rice noodles, and bold Vietnamese flavor - all in one easy weeknight dinner.
If you've been craving something bold, flavorful, and a little out of the ordinary, Vietnamese Pho Xao is the answer. This pho stir fry is packed with tender beef, garlicky scallions, crisp bok choy, and rice noodles tossed in a savory sauce that hits every note: salty, sweet, umami, and spicy.
We love recreating restaurant dishes at home without the hassle, and this pho beef stir fry checks all the boxes. As someone who's developed several Southeast Asian-inspired recipes like Shrimp and Steak Stir Fry, Pad Pak Thai, and Shrimp Chop Suey, I've learned how to simplify traditional flavors while staying true to the dish. You don't need special equipment or hard-to-find ingredients - just real flavor, fast.
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5 Reasons to Make This Vietnamese Stir Fry
- Savory, saucy flavor. It's loaded with umami from fish sauce, soy sauce, and garlic.
- Fast and simple. Done in about 30 minutes with minimal prep.
- One-pan convenience. Made entirely in a wok (or skillet) for easy cleanup.
- Customizable heat. Red chiles bring the spice, but you can leave them out or sub bell pepper.
- Restaurant-style at home. Skip takeout - these stir-fried noodles are easy to make from scratch.
Ingredient Notes and Substitutions
- Rice Noodles: Can't find pho noodles? Sub with lo mein or vermicelli, though the texture will vary.
- Beef: Flank, skirt, or sirloin work best for vietnamese beef stir fry.
- Oyster Sauce: Use hoisin sauce in a pinch, though it's sweeter.
- Fish Sauce: Skip it if needed, but it adds depth.
- Bok Choy: Substitute with napa cabbage or even spinach.
See the recipe card for full information on ingredients and quantities.
How to Make Vietnamese Pho Xao (Quick Overview)
Step 1: Marinate the beef in oyster sauce, garlic, salt, and pepper.
Step 2: Stir together the ingredients for the sauce. Set aside. Cook the beef in a hot wok with scallions and chiles. Set aside.
Step 3: Stir-fry veggies with half the sauce until tender. Remove and set aside.
Step 4: Toss noodles with the rest of the sauce and juices, then add back beef and veggies.
See the recipe card for more details.
Expert Tips
- Slice beef against the grain for extra tenderness. Try using partially frozen beef for easier slicing.
- Let the wok get hot before adding ingredients - that sizzle matters.
- Don't crowd the pan - cook beef in batches if needed.
- Use wide rice noodles for authentic pho xao mem texture.
- Rinse noodles in cold water after boiling to prevent clumping.
- Don't skip the sugar - it balances the sauce.
Recipe Variations to Try
- Mi Xao: Swap rice noodles for egg noodles for a firmer bite.
- Vegetarian: Skip the beef and load up with mushrooms, carrots, and snap peas.
- Spicy: Add a drizzle of sriracha or crushed red pepper for extra heat.
- Crunchy Top: Top with crushed peanuts or fried shallots for texture.
Ways to Serve Pho Xao
This stir fry pairs well with a light and refreshing Cucumber Beet Salad or even an Orange Ginger Beetroot Broccoli Salad, especially on warm spring or summer days. Air Fryer Broccoli and Cauliflower are perfect for weeknights, or you can opt for Vietnamese Spring Rolls for a more traditional side.
Storing, Reheating, & Make-Ahead Tips
- Store leftovers in an airtight container for up to 4 days in the fridge.
- Reheat in a skillet with a splash of water to loosen the noodles.
- Make ahead by prepping and marinating the beef and mixing the sauce 24 hours in advance.
Rice noodles don't freeze well, so we don't recommend freezing.
Common Questions
Pho is a broth-based noodle soup. Pho xao, or pho stir fry, uses the same noodles but is dry and pan-fried with beef and veggies.
Yes. A deep skillet works-just ensure it gets hot enough to sear the beef and stir
It's probably overcooked. It only needs a few minutes over high heat.
"Pho xao" translates to "stir-fried pho." Unlike traditional pho bo (beef noodle soup), pho xao is a dry, wok-fried version using the same rice noodles.
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Vietnamese Pho Xao
Equipment
- 1 Wok or Deep Skillet
Ingredients
For The Noodles
- 1 lb rice noodles cooked according to the package directions
For The Beef
- 1 tablespoon vegetable oil
- 1 lb flank steak or skirt steak thinly sliced
- 2 tablespoons oyster sauce
- 5 cloves garlic minced
- salt and pepper to taste
- 2 red chiles sliced
- 3 green onion cut into thirds with the white part removed
For The Stir Fry
- 1 baby bok choy chopped into thirds
- 3 green onion cut into thirds with the white part removed
- 1 red chile
For The Sauce
- 1 ½ tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 3 tablespoons water
- 1 teaspoon sugar
Instructions
- In a bowl, combine the sliced beef with 2 tablespoons oyster sauce, 5 cloves garlic, and a dash of salt and pepper. Toss until evenly coated and set aside to marinate while you prepare the remaining ingredients.
- Whisk together 1 ½ tablespoons oyster sauce, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 3 tablespoons water, and 1 teaspoon sugar in a small bowl. Set aside.
- Heat oil in a wok over medium-high heat. Once hot, add the red chiles and green onion. Stir-fry until fragrant, about 30 seconds. Add the marinated beef and cook until browned and just cooked through, about 3-4 minutes. Remove from the wok and set aside, leaving the juices behind.
- To the same wok, add the bok choy, green onion, red chile, and half the sauce. Stir-fry over medium-high heat for 2-3 minutes, just until the bok choy is slightly tender. Remove and set aside, keeping any sauce or juices in the pan.
- Add the remaining sauce to the wok and bring it to a simmer. Toss in the cooked rice noodles and stir to coat in the sauce. Cook for about 2 minutes, until warmed through.
- Return the beef and vegetables to the wok. Toss everything together until fully combined and heated through. Serve immediately while hot.
Notes
- Refrigerate: Up to 4 days
- Don't freeze
- Reheat in a skillet with a splash of water to loosen the noodles.
- Make ahead by prepping and marinating the beef and mixing the sauce 24 hours in advance.
- Slice beef against the grain for extra tenderness. Try using partially frozen beef for easier slicing.
- Let the wok get hot before adding ingredients
- Don't crowd the pan - cook beef in batches if needed.
- Rinse noodles in cold water after boiling to prevent clumping.
Kate says
We love making this Vietnamese Pho Xao. It has that bold, restaurant-quality flavor but is quick and easy to make at home.