Today you don’t know what delicious dish to cook for the family. Don’t worry, Tastetutorial.com will guide you on 2 ways to make crispy pan-fried pho that is incredibly fragrant and appealing to change up your daily meals. Let’s get cooking and immediately make these 2 stir-fried dishes!
1. Crispy pan-fried shrimp pho
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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Crispy pan-fried shrimp pho For 3 people
Dry pho 300 gr Fresh shrimp 450 gr Eggs 3 pieces Onion 1 bulb Bean sprouts 100 gr Green onions 5 stalks Green cabbage 200 gr (2 stalks) Cooking oil 3.5 tablespoons White wine a little Beef stir-fry sauce 2.5 tablespoons Salt 2 teaspoons
How to choose fresh and delicious shrimp
- You should choose live shrimp, swimming vigorously, with a slightly transparent outer shell and a faint smell of seawater, and the legs tightly attached to the body.
- Fresh shrimp usually have their tails folded together. If the shrimp’s tail is spread out, it has likely been injected with chemicals or water to make it look plump, so you should avoid buying it!
- Additionally, you should not choose shrimp that are slimy, have bodies that are bent into a circular shape instead of straight as usual. When you gently press and move your hand on the shrimp’s shell, it feels bumpy as if there are gravel inside the shell.
- To be sure when choosing, you should buy shrimp from reputable seafood stores to avoid mistakenly purchasing chemically treated shrimp!
How to make Grilled Pho with shrimp
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Prepare the shrimp
After buying the shrimp to remove the fishy smell, after peeling off the head and shell and removing the shrimp vein, soak the shrimp in a mixture of alcohol and diluted saltwater for about 5 minutes, then take it out, rinse with clean water, and let it drain.
Quick way to remove shrimp veins- Method 1: Flip the shrimp over, use one hand to hold the shrimp’s body, and with the other hand peel back both sides of the shrimp head, then firmly hold the connection between the head and body, slowly separate the shrimp head from the body. At this point, the shrimp vein will come out with the part attached to the head.
- Method 2: Use a knife to make a small cut along the back of the shrimp and remove the shrimp vein.
- Method 3: Count back from the shrimp tail to the second segment, between the two shell segments, pierce a toothpick through and pull to remove the shrimp vein.
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Prepare other ingredients
Green cabbage, separate the leaves, wash thoroughly, and cut into bite-sized pieces. Peel the onion, wash it, and cut it into wedges. For the green onions, cut off the roots, wash them, and cut into pieces about 2 finger lengths.Soak the bean sprouts in water for about 2 minutes, then take them out to drain.
Next, boil 600ml of water, then add the dry pho noodles, and cook on high heat for about 4 minutes until the noodles swell and soften, then take the noodles out into a colander. Rinse with cold water to keep the noodles chewy and delicious.
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Stir-fried shrimp and pan-fried pho
Add 3 tablespoons of cooking oil and sliced onions into the pan, sauté on high heat for about 45 seconds until the onions become fragrant, then add the shrimp, stir-frying for another 30 seconds before adding the pho noodles.
Pan-fry on high heat for about 4 minutes until the pho noodles turn slightly yellow, then reduce the heat, and remove the shrimp.
Tip:- To ensure the pho noodles are evenly golden, when pan-frying the pho, you should pan-fry for 4 minutes, flipping the noodles once every minute.
- To prevent the shrimp from becoming too dry, you should stir-fry the shrimp for about 3 minutes before removing them.
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Finish the dish
Add 1/2 tablespoon of cooking oil to one side of the pan, then crack in an egg and fry for about 40 seconds until the egg is about 60% cooked, then flip the egg over and scramble it into small pieces.
Next, evenly drizzle 1 tablespoon of stir-fry sauce over the rice noodles and stir-fry on high heat for about 2 minutes until the sauce is well absorbed by the noodles. Then add the greens and 1/2 tablespoon of stir-fried beef on top of the vegetables.
Stir-fry for about 30 seconds, then add bean sprouts, scallions, and the previously stir-fried shrimp. Adjust the seasoning to taste, then continue stir-frying for about 10 seconds before turning off the heat.
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Final product
With just a few simple steps, you have a delicious grilled rice noodle dish. The noodles are chewy and flavorful, and we cannot forget a bowl of soy sauce with chili and a bottle of chili sauce. What are you waiting for? Quickly get into the kitchen and make this dish now!
2. Grilled beef rice noodle
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Preparation
25 minutes
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Cooking
10 minutes
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Difficulty
Easy
Ingredients for Grilled Beef Pho For 2 people
Beef 300 gr Onion 1/2 bulb Green cabbage 200 gr Bean sprouts 100 gr Green onions 2 stalks Oyster sauce 2 tablespoons Soy sauce 2 tablespoons Black soy sauce 4 tablespoons Cooking oil 110 ml Garlic powder 1 teaspoon Sugar/ground pepper A little
How to choose fresh and delicious beef
- You should choose meat that is bright red with white streaks, fine fibers, beautiful marbling, fat that is bright yellow, and has a characteristic fragrant smell of beef.
- Additionally, good beef should feel sticky to the touch, and when pressed lightly, it should have a certain elasticity without being indented.
- Avoid buying meat that is dark red, with dark yellow fat, and coarse fibers as these indicate old cattle, which are usually tough and not palatable. If the meat is dark red, has white fat, and has a slightly fishy smell, it is likely beef that has been substituted with buffalo meat.
How to make Grilled Beef Pho
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Make the sauce
Add 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 4 tablespoons of dark soy sauce, 5 tablespoons of sugar, and 1 teaspoon of ground pepper into a bowl, mix well until the ingredients dissolve.
Tip:- To help the sugar dissolve easily and for the dish to last longer, you can mix all the ingredients and put them in the microwave and heat for about 1 minute.
- If you don’t have a microwave, you can heat it over medium heat until the sauce is warm.
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Prepare and marinate the beef
To eliminate the fishy smell, soak the beef in diluted salt water for about 5 minutes, then remove and rinse with clean water, and cut into thin slices for easy eating.
Next, add the sliced beef with 1 tablespoon of the prepared sauce, 1 teaspoon of pepper, and 1 teaspoon of garlic powder, then use chopsticks to mix well and marinate for about 30 minutes for the beef to absorb the flavors.
How to reduce the smell of beef:- Method 1: Roast a small piece of ginger until cooked, then scrape off the outer skin, pound it finely, rub it evenly around the beef, and rinse with water.
- Method 2: Soak the piece of beef in white wine for about 15 minutes, then rinse under cold water.
- Method 3: Boil a pot of cold water, then blanch the beef for about 3 minutes, remove it and rinse with cold water.
- Method 4: Roast a shallot until dry, then peel, pound finely, and marinate with the beef.
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Prepare other ingredients
Peel the onion, wash it clean, and cut it into thin slices. Wash the green vegetables and cut them into pieces about 2 finger lengths long. Soak the bean sprouts in a diluted saltwater solution for about 3 minutes, then rinse with clean water. Cut the roots off the green onions, wash them, and cut them into segments.
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Fry the beef
Pour 100 ml of cooking oil into the pan and wait until the oil is hot, then add the marinated beef and fry over medium heat for about 25 minutes before removing it.
Tip: To keep the beef tender and delicious, you should fry it until it’s just cooked through to avoid the beef shrinking and becoming tough.
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Grilled Pho
Add 10ml of cooking oil and onion, stir-fry for about 40 seconds until the onion is slightly golden, then add the pho noodles and grill on high heat for about 2 minutes until the pho noodles are slightly golden.
Tip: When grilling pho, you should not stir too many times as it will cause the pho noodles to become mushy.
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Completing the dish
After the pho noodles have turned golden, add the fried beef along with 1 tablespoon of prepared pho sauce into the pan, stir well for the sauce to evenly soak into the pho noodles.
Then add the green vegetables and bean sprouts, stir-fry for another 3 seconds until the vegetables are slightly cooked, then season to taste and turn off the heat.
Add a little chopped scallion and 1/3 teaspoon of ground pepper to complete the dish.
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Final Product
So we have completed the delicious and attractive grilled beef pho. When you eat, you will feel the sweetness from the beef and the rich flavor from the sauce and vegetables, with chewy and soft pho noodles that absorb the taste. This dish is perfect for days when you’re tired of rice or as a breakfast option!
How to choose fresh and safe bean sprouts
- Delicious bean sprouts will have longer roots compared to those soaked in chemicals. Because bean sprouts grown traditionally take about a week to develop, they will have more and longer roots.
- You should not buy bean sprouts with unusually long and thick stems because these types have been treated with chemicals to achieve such superior growth. Additionally, studies show that the longer the sprouts, the lower the protein and nutrients they contain.
- You should choose bean sprouts that still have the beans intact at the top, with the beans tightly attached to the stem, shiny seeds, and plump, round, beautiful white stems.
- Moreover, you can grow bean sprouts at home or buy them from reputable supermarkets for more peace of mind when choosing and using.
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Hope 2 ways to make pan-fried pho are delicious and simple, will help enrich family meals. Dien May Xanh wishes you success!
*Refer to the recipe and images from the YouTube Channel KT Food Stories
