Go Back
–+ servings
white plate with noodles, vegetables, and beef.
Print Recipe
5 from 1 vote

Vietnamese Pho Xao

Pho Xao is a bold Vietnamese stir-fry made with tender rice noodles, savory beef, and fresh veggies—perfect for a quick, flavor-packed dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Vietnamese
Servings: 5 Servings
Calories: 514kcal
Author: Kate

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

Storage
  • 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.
Cooking 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
  • Don’t crowd the pan — cook beef in batches if needed.
  • Rinse noodles in cold water after boiling to prevent clumping.
  •  
  •  
  •  

Nutrition

Calories: 514kcal | Carbohydrates: 83g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 54mg | Sodium: 1061mg | Potassium: 500mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1407IU | Vitamin C: 53mg | Calcium: 86mg | Iron: 3mg