For a pho experience that is all about texture, you must learn how to make Pho Ap Chao. This unique and delicious dish takes the familiar rice noodles of pho and pan-fries them until they are wonderfully crispy on the outside and still chewy on the inside. These crispy noodle ‘cakes’ are then topped with a savory stir-fry of beef and vegetables, creating an incredible contrast of textures and flavors. It’s a hearty and satisfying meal that is a favorite in many Vietnamese restaurants.
Table of Contents
Pan-frying the Noodles
The defining feature of Pho Ap Chao is the noodles. The process starts with fresh, wide, flat rice noodles (*bánh phở*). The key is to take a bundle of these noodles and pan-fry them in a hot, oiled skillet without stirring them too much. You want to press them down to form a kind of pancake or ‘cake.’ Allow the bottom to fry until it is golden brown and crispy before flipping it over to crisp up the other side. This creates a wonderful texture that is crispy on the exterior and soft in the middle.
Making the Savory Stir-Fry Topping
While the noodles are frying, you prepare the topping. This is typically a savory stir-fry that is saucy enough to slightly soften the crispy noodles when served. A classic topping for Pho Ap Chao would include:
- Thinly sliced beef steak (like flank or sirloin).
- A variety of vegetables, such as yu choy, broccoli, or bok choy.
- Garlic and onions as aromatics.
- A savory stir-fry sauce made from oyster sauce, soy sauce, and a little bit of sugar, often thickened with a cornstarch slurry.
Perfect Plate of Pho Ap Chao
To serve the dish, you place the large, crispy noodle cake on a plate. Then, you pour the hot and savory beef and vegetable stir-fry directly over the top of the noodles. The hot sauce will slightly soften parts of the crispy noodle cake while other parts remain crunchy, creating a fantastic textural experience in every bite. It’s a fun, hearty, and incredibly delicious way to enjoy the flavors of pho in a completely new form.
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