Pho xao may just be a slightly healthier take on my xao — but the beauty is in the details. The flat, smoother pho noodle doesn’t crisp up like its pre-boiled instant cousin.

When done well the outer edges acquire a browned crunchiness, whilst the center stays soft and glutinous. This dish tastes best with a fried egg and seasoned with chili or soy sauce.

pho-xao

Recipe

  1. Boil water in a pot, and have at the ready.
  2. Heat oil in a large pan on medium-high heat. Cook garlic in pan until lightly browned, stirring often.
  3. Add meat or tofu and cook completely, approx 5 minutes.
  4. Add vegetables and salt and cook for several more minutes.
  5. Meanwhile, add noodles to the pot of boiling water and cook to package directions (usually only 2-4 minutes).
  6. Drain noodles, and add to the pan of meat and vegetables. Turn off heat while mixing.
  7. Sprinkle a little ground pepper and cilantro on top of each when serving.

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