Phở chiên phồng pairs crisp, airy squares of fresh rice-noodle sheets with a hot beef-and-vegetable topping. This Hanoi-style home version uses thin sirloin, bok choy, carrot, onion and tomato in a lightly thickened oyster-soy sauce. Frying the phở in small batches helps each piece puff and stay distinct; spoon on the topping just before serving so the squares keep their crunch.
Phở chiên phồng pairs crisp, airy squares of fresh rice-noodle sheets with a hot beef-and-vegetable topping. This Hanoi-style home version uses thin sirloin, bok choy, carrot, onion and tomato in a lightly thickened oyster-soy sauce. Frying the phở in small batches helps each piece puff and stay distinct; spoon on the topping just before serving so the squares keep their crunch.
Cut the fresh phở sheets into roughly 4 cm squares, keeping their layers together. If they stick, gently separate them into small groups of 2–3 sheets. Pat dry and set aside a few squares for a test fry.
In a bowl, combine the beef with 15 ml soy sauce, 15 ml oyster sauce, 8 g cornstarch, sugar, pepper, ginger and half the garlic. Cover and marinate in the refrigerator for 15 minutes.
Stir 12 g cornstarch with 20 ml cold water until smooth. In another bowl, mix the broth or water with the remaining 15 ml oyster sauce and 15 ml soy sauce.
Heat the frying oil in a deep, heavy 18–20 cm saucepan or wok to 175–180°C; keep the pot no more than half full. Fry the phở squares in small batches for 1–2 minutes, turning once, until puffed and pale golden. Drain on a rack. Let the oil return to temperature between batches. If it smokes, turn off the heat.
Heat a wok over high heat and add 15 ml oil. Stir-fry the beef in two batches until browned and cooked through. Use a thermometer in a thick piece where practical; a whole beef cut should reach 63°C and rest for 3 minutes. Transfer to a clean plate.
Add the remaining garlic to the wok. Stir-fry the carrot and onion for about 2 minutes. Add the bok choy and tomato; cook until hot throughout and tender-crisp.
Pour in the broth mixture and bring to a simmer. Stir the cornstarch slurry again and add gradually, simmering until the sauce lightly coats a spoon. Return the beef and its juices; toss until steaming hot, then add spring onion. Taste before adding salt because the sauces vary in saltiness.
Divide the fried phở among four shallow plates and spoon the beef and vegetables over the top. Serve immediately. Refrigerate leftovers in shallow containers within 2 hours at or below 4°C; use within 3–4 days and reheat to 74°C. Fried phở is crispest when freshly made.
Fresh phở sheets differ in thickness and moisture. If your first test pieces stay flat, separate a short section into 2–3 layers and fry it again; avoid overcrowding. Keep fried squares on a rack rather than stacking them. If you need to cook in advance, fry the phở shortly before serving and keep the topping separate until plating.
The phở pieces stick together: fry fewer at a time and separate the sheets only into a few-layer stack. The squares stay dense: dry the surface, check the oil with a thermometer and test a fresh batch at 175–180°C. The topping is watery: use the full slurry and simmer until it lightly coats a spoon. The beef turns chewy: slice thinly across the grain, marinate in the refrigerator and cook in small batches over high heat.
Can I use dried rice noodles? No. Use fresh phở sheets; dried noodles and rice-paper wrappers have a different structure and will not form the same airy squares. Can I prepare the dish ahead? Prepare and refrigerate the beef, vegetables and sauce separately, then cook the topping shortly before serving. Fry and plate the phở at the last moment so it remains crisp.
Contains oyster (molluscan shellfish) and soy; soy sauce commonly contains wheat, so check the label. No dairy, egg or peanuts are used as written. Keep raw beef at or below 4°C and separate it from vegetables and cooked food. Fry only in a deep, heavy pan filled no more than halfway; dry the phở surface, supervise the oil and keep water away from hot oil. If oil smokes, turn off the heat; never pour water on an oil fire. Cook beef until hot throughout; whole beef steaks should reach 63°C and rest 3 minutes. Refrigerate leftovers within 2 hours at or below 4°C and reheat to 74°C.
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