Did you say fried pho?! Pho ap chao is a Vietnamese dish that combines our most iconic dish, pho, with something like chow mein or chow fun. Wide, flat rice noodles are pan-fried until crispy and then topped with fresh veggies, tender beef, and a sauce made from pho broth that brings it all together! If you’ve never had this dish, here’s your sign to make it!
What is Ap Chao?
In English, “ap chao” refers to the method of pan-frying or stir-frying. The term comes from Vietnamese cuisine and describes the cooking technique used to prepare certain dishes, including pho ap chao. In this context, it signifies that the ingredients, particularly the rice noodles, are fried in a pan until they achieve a crispy texture, and then the remaining ingredients are stir-fried and combined to make a perfectly composed dish!
History of Pho Ap Chao
The exact origins of Phở Áp Chảo are somewhat murky, but it is generally believed to have originated in Southern Vietnam, particularly in Ho Chi Minh City (formerly Saigon). Southern Vietnamese cuisine is known for its bold flavors and creative adaptations of traditional dishes. Phở Áp Chảo likely emerged as a result of these culinary experiments.
The first time I had pho ap chao was actually back in 2003. My sister Cindy originally introduced the dish to me using some leftover pho that my mom had made. From that moment, I knew it was love at first bite, and my recipe is an homage to that memory.
Cultural Significance
Phở Áp Chảo represents the adaptability and creativity inherent in Vietnamese cuisine. It showcases the ability to transform a beloved traditional dish into something new while still retaining its core elements. This dish is not as widely known outside of Vietnam as the traditional phở, but it is cherished by those who seek a different take on the classic flavors.
Pan-Fried Pho / Phở Áp Chảo
4
servings30
minutes30
minutesIngredients
16 oz 16 Flat Rice Noodles
1/2 lb 1/2 Sliced Beef
8 oz 8 Broccoli
8 oz 8 Carrot
1/2 1/2 Yellow Onion
1 tbsp 1 Minced Garlic
- Sauce:
2 tbsp 2 Oyster Sauce
1 tbsp 1 Soy Sauce
1/2 tbsp 1/2 Sugar
1 tsp 1 MSG
1 tbsp 1 Cornstarch
1 cup 1 Leftover Pho Broth or Beef Stock
Directions
- In a mixing bowl, soak flat rice noodles with room temperature water for five minutes, then drain
- Add oil to a 10-inch frying pan, add rehydrated noodles and fry. Form a round disk with the noodles, and cook on both sides until the outside is crispy and the inside is still pillowy soft. Remove and add to cooling rack or dish with a paper towel to cool
- Add minced garlic, sauté until fragrant in the same pan, then add sliced beef. Brown the beef for a couple of minutes, and reit move to prevent overcooking. Add sliced onions, carrots, and broccoli. Sauté for 1-2 minutes
- Combine oyster sauce, soy sauce, sugar, MSG, cornstarch, and stock in a mixing bowl. Then, pour over veggies. Add beef back into the pan, and cook for another minute until fully incorporated
- Cut rice noodles into triangles or squares and put on a serving plate. Pour over sautéed veggies, beef and sauce
- Garnish with green onions, and enjoy!
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