Phở Áp Chảo (Or Phở Xào Giòn)

Phở Áp Chảo (Or Phở Xào Giòn) is a creative Hanoian twist on Pho. Like Bánh Tráng Nướng (Vietnamese rice paper pizza) , its endearing nickname, “Pho Pizza,” is derived from its unique presentation featuring a platter of crispy fried Pho noodles that can be sliced into pizza-like wedges.

🙋‍♀️ What is Phở Áp Chảo?

In Vietnamese, Phở Áp Chảo literally means “Pan-fried Phở,” while Phở Xào Giòn means “Crispy Stir-fried Phở Noodles”.

In the southern region, there’s a dish known as Hủ Tiếu Xào, also referred to as Hủ Tiếu Áp Chảo. This dish is influenced by the Chinese immigrants and bears a striking resemblance to dishes like Hong Kong Beef Chow Fun, Pad See Ew (Thai Stir-fried Noodles) or Pad Kee Mao (Thai Drunken Noodles).

Meanwhile, Phở Áp Chảo/Phở Xào Giòn is a dish originating from Hanoi, and its cooking method is much more similar to Mì Xào Giòn (Crispy Fried Egg Noodles).

There is another version of Phở Xào which is Phở Xào Mềm . The rice noodles here still remain soft, similar to rice noodles in Pad Thai.

Hanoi truly is the Phở capital in Vietnam with a diverse range of Phở, from classic dishes like Phở Bò (Beef Pho) and Phở Gà (Chicken Pho) to inventive takes like Phở Bò Sốt Vang (Red Wine Beef Stew Pho) or Phở Xào Giòn.

My Hanoi Food Guide is very helpful for anyone who plan to visit the capital of Vietnam.

Additionally, you can explore various Hanoi recipes on my blog, such as Bún Đậu Mắm Tôm (rice noodles with fried tofu and mắm tôm dipping sauce), Bún Mọc (rice noodle soup with pork balls) or Nem Rán (Hanoi Fried Spring Rolls), which are totally different from the popular Chả Giò (Vietnamese Egg Rolls).

Some Vietnamese Phở variations you should try:

• Phở Bò Sốt Vang (Hanoi Red Wine Beef Stew Phở): less well-known than traditional Hanoi beef phở but is deeply flavorful. It’s equivalent to Hủ Tiếu Bò Kho in the South.
• Phở Sa Tế (Spicy Beef Satay Phở): the hearty combination of peanut butter and Vietnamese lemongrass chili oil aka Sốt Sa Tế.
• Phở Gà Trộn (Phở Noodle Salad With Chicken): It offers a light and refreshing taste. If you’re a fan of Vietnamese rice noodle salads such as Bún Chả Giò, Bún Thịt Nướng, or Bún Gà Nướng, you’ll surely love Phở Gà Trộn.

❤️ Why you will love this Phở Áp Chảo / Phở Xào Giòn

• Exceptionally delicious, brimming with a variety of textures (crispy Phở noodles and succulent stir-fried beef – quite intriguing, isn’t it?).
• Easier to make than traditional Phở.
• Gluten-free: Like many traditional Vietnamese dishes such as Bánh Cuốn (steamed rice rolls), Vietnamese spring rolls or Bánh Xèo (Vietnamese Sizzling Pancakes) , this recipe is totally gluten-free.

🛒 Ingredients for Phở Xào Giòn

For theo crispy Pho base:

• Fresh Flat Pho Noodles: If you’re using dry Pho noodles, follow the package instructions to soak, boil, and drain for rehydration.
• Cornstarch: the key ingredient for a crispy Pho base.
• Egg yolks: they give a nice color and richer flavor to the dish, but you can also use a whole egg.
• Chicken powder & cooking oil

For the toppings:

• Sliced beef: you could use top round steak, flank steak, sirloin, strip, or rib-eye cuts.
• Cornstarch: Used both for tenderizing the beef (like in Bún Bò Xào – Rice Noodle Salad with Stir-fried Beef) and thickening the slurry.
• Vegetables: Include mung bean sprouts, green beans, carrots, tomatoes, onions, cilantro, and scallions. While I highly recommend cilantro, onions, and scallions, other vegetables are flexible. ou could use bok choy or napa cabbages also.
• Seasoning: soy sauce, oyster sauce, sugar, garlic and cooking oil.

Dipping sauces:

• You could use the classic Nước Chấm, Hanoi-style dipping fish sauce or soy sauce for this recipe.

📝 Instructions:

Prepare the ingredients:

Step 1: Marinate the sliced beef with oyster sauce, soy sauce, minced garlic, sugar, cooking oil, and cornstarch for about 20 minutes.

Step 2: Thinly wedge the onion and tomato. Julienne the carrot. Chop the cilantro and scallions. Trim and chop the green beans into 1-inch (3 cm) long pieces.

If you are using Bok Choi or Napa Cabbage, cut them into 2-inch (5 cm) long pieces.

Making the crispy Pho base:

Step 3: Toss the Pho noodles with chicken powder. Add egg yolks to the noodles and mix until the noodles are well coated. Then gently mix in the cornstarch to ensure the noodles are coated evenly by the starch.

Step 4: You have two cooking options:

Deep-frying for a crispy Pho base:

• Heat a generous amount of cooking oil in the pan, enough to fully immerse the rice noodles. When the oil reaches the desired temperature, add the Pho noodles, ensuring they are separated and shaped into a round form.
• Submerge the noodles in the hot oil and cook until they turn crispy. Once the rice noodles have achieved a crispy texture, carefully take them out and let them drain on a rack to remove any excess oil.

Pan-frying for a healthier version (crispy outside, soft inside):

• Add 3 tablespoons of cooking oil to a non-stick pan. Place the rice noodles into the pan, separating and shaping them into a round form.
• Pan-fry the rice noodles until the bottom side becomes crispy. Carefully use a spatula to flip the Pho pizza. Cook the other side until it turns crispy as well. Remove the rice noodles from the pan and place them on a plate.

Stir-frying the beef:

Step 5: In the same pan, add 1 tbsp of cooking oil. Once the oil is hot, add the beef and stir-fry it until it reaches medium-rare. Transfer the beef to a bowl.

Step 6: In the same pan, add another 1 tbsp of oil. Add the onion and sauté until it becomes slightly translucent. Then, add the green beans and carrots, seasoning with a pinch of salt. Stir-fry the vegetables for around two minutes, or until they are halfway cooked.

Step 7: Add the mung bean sprouts and tomatoes, and stir-fry for another 2 minutes. Once the vegetables are done, incorporate the cilantro and scallions.

Step 8: Reintroduce the cooked beef and mix until well combined. Season with chicken powder and soy sauce.

Step 9: Pour in around 1/4 – 1/3 cup of water (60-80ml) into the stir-fry. Create a mixture of 1 tbsp of cornstarch with 2 tbsp of water, and add it to the pan. Cook over high heat until the sauce thickens.

Step 10: Place the stir-fried beef and vegetables with the sauce on top of the fried Pho noodles. You can enjoy it as is, with a drizzle of Nước Chấm, soy sauce, or with Hanoi-style dipping fish sauce (the best).

🌟 Helpful tips

• With dry Pho noodles, simply follow the package instructions to soak, boil, and drain them for rehydration.
• Ensure that you have all the other components prepared before stir-frying the beef. The beef should be served while it’s still hot.
• Cook the beef and the Pho noodles in small batches to prevent overcrowding the pan. I usually stir-fry 2/3 lb (300g) of beef and pan-fry 0.5 lb (250g) of Pho noodles at a time.
• If you’re using bok choy or napa cabbage, add them to the pan after the onions.
• Besides cornstarch, you could use tapioca starch or potato starch.

🍜 More Northern Vietnamese recipes

Southern Vietnamese cuisine enjoys considerable popularity outside of Vietnam. However, recently, Hanoi, the capital of Vietnam, has been recognized as the best food destination in 2024 by Tripadvisor, shedding light on the culinary treasures of Northern Vietnamese cuisine.

Cà Phê Trứng (Vietnamese Egg Coffee)

Cà Phê Trứng, created by Mr. Giảng, a barista from Hanoi, has stolen the affection of numerous coffee aficionados. Alongside the famous Cà Phê Sữa Đá (Vietnamese Iced Coffee) , be sure to indulge in Cà Phê Trứng during your visit to Hanoi.

Northern-style Thịt Kho Tàu (Vietnamese Braised Pork & Eggs)

Although the Southern Thịt Kho Trứng (Pork & Eggs braised in coconut water) enjoys greater popularity, the Northern variation truly distinguishes itself.

Prepared with fried boiled eggs (similar to Chinese Tiger Eggs), it pairs exceptionally well with steamed sticky rice , creating the ultimate breakfast combination for a typical Hanoian.