Phở Áp Chảo
Phở Áp Chảo·(fuh ahp chow)
Tận Dụng: Next-Day Frugality & Leftovers
Six o'clock on a Tuesday, a cold clump of rice noodles hits a smoking carbon-steel pan, and the oil hisses. In Vietnamese kitchens, pho refers to the noodle itself. Toss the leftover strands drying out on the counter straight into the heat to build a noodle cake, smother it with whatever vegetables need clearing from the crisper, and add a splash of leftover broth to tie the whole beautiful mess together. Leave the spatula alone until the bottom forms a shattered crust.
Before you start
Hydrate the dry noodles in cold water.
Do not boil them. Soak the noodles in a large bowl of cold water for 15 minutes until pliable but still opaque. Drain and rinse vigorously under cold running water to remove excess surface starch, preventing a gummy mess later. Shake as dry as possible, then toss with 2 tablespoons of the neutral oil and 1 teaspoon of the cornstarch.
Velvet the beef.
In a medium bowl, toss the sliced beef with 1 tablespoon oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 teaspoon cornstarch, about half of your minced garlic, and 1 teaspoon of neutral oil. Let it sit for at least 10 minutes to form a protective coating against the high heat.
Mix the gravy base.
In a small bowl, whisk the remaining 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 1 teaspoon sugar, the pho broth, and 1 tablespoon cornstarch until completely smooth.
Ingredients
- dry wide flat rice noodles14 oz
- flank steak1 lb
- neutral cooking oil3 tbsp
- oyster sauce3 tbsp
- soy sauce2 tbsp
- dark soy sauce1 tbsp
- sugar2 tsp
- cornstarch5 tsp
- leftover pho broth or low-sodium beef stock1/2 cup
- yu choy or baby bok choy2 cup
- tomato1 med
- yellow onion1/2 med
- celery1 med stalk
- cloves garlic5 small
- black pepper1/4 tsp
- fresh cilantro1/4 cup
Method
- 01
Sear the noodle cake undisturbed.
Heat a large, heavy-bottomed non-stick or cast-iron skillet over medium-high heat. Spread the prepared noodles into an even, circular layer. Step away. Let them sizzle untouched for 5 to 7 minutes until a deep golden crust forms underneath.
- 02
Flip the cake.
Carefully flip the entire noodle cake (slide it onto a plate and invert if you aren't feeling brave). Sear the other side for 4 more minutes, then slide the crispy cake onto a large serving platter and cut it into wedges using kitchen shears.
- 03
Hard sear the beef.
Heat a wok or large skillet over high heat with the remaining 2 teaspoons of oil. Add the marinated beef in a single layer. Sear for 30 seconds, then toss rapidly until just browned on the outside. Remove the beef to a plate.
- 04
Stir-fry the vegetables.
In the same wok, add a little more oil if dry, along with the remaining minced garlic and onions. Stir-fry for 30 seconds until fragrant, then toss in the celery, tomatoes, and yu choy. Cook for 2 minutes until the greens begin to wilt.
- 05
Bring it all together.
Return the beef to the wok. Give your sauce mixture a quick stir to lift the settled cornstarch, and pour it over the meat and vegetables. Toss continuously for 60 seconds until the liquid transforms into a rich, glossy gravy that coats the back of a spoon.
- 06
Serve immediately.
Pour the piping hot beef, vegetables, and gravy directly over the crispy noodle cake. Garnish with a generous crack of black pepper and fresh cilantro, and serve while the edges are crispy and the center soaks up all that savory gravy.