Have you ever tried puff fried pho? If you haven’t, why not try these 4 unique recipes for puff fried pho that are crispy and flavorful for the whole family to enjoy? Let’s get cooking with Tastetutorial.com and make this fried dish right away!
1. Stir-fried beef puff fried pho
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Stir-fried beef puff fried pho Serves 4
Rice noodle sheets 500 gr Beef tenderloin 300 gr Carrot 50 gr (1 piece) Bok choy 50 gr Onion 50 gr (2 pieces) Leek 50 gr Celery 50 gr (3 stalks) Tomato 30 gr (3 pieces) Spring onion 15 gr (3 stalks) Garlic 10 gr (4 cloves) Shallot 10 gr (2 pieces) Cooking oil 220 ml Oyster sauce 2 teaspoons Common spices A little (seasoning/pepper/sugar)
How to choose fresh and delicious beef
- To ensure safety and the freshest quality, you should go to the market and buy from reputable stores. Because if you buy in supermarkets, most of the time the beef is imported in bulk, which may not be as fresh.
- When buying, you should prioritize selecting meat from female cows or young cattle, as their meat is much more tender than that of mature male cows.
- Additionally, when choosing, you should select beef with fine muscle fibers, that is firm to the touch, has a dry surface, and has a bright, appealing red color.
- Avoid buying beef that is pale green or dark red; if touched, the surface feels slimy and lacks elasticity. This is because these pieces of meat have been preserved for too long and are no longer fresh.
How to prepare Fried Pho with Stir-fried Beef
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Prepare the pho noodles
Buy the pho noodles and keep them whole, use a knife to cut them into small square pieces about 1.5 finger lengths, then separate them into thick pieces of 3 – 4 pho sheets.
Tip: Use a sharp knife to cut the pho noodles so they do not separate.
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Prepare other ingredients
Wash the beef thoroughly, then slice it very thinly. Add 1 teaspoon of sugar and mix well to allow the flavor to absorb for 10 minutes.
Add 1 teaspoon of seasoning, 1 teaspoon of oyster sauce, and 1 teaspoon of pepper, then continue to mix well for another 15 minutes so that the meat absorbs the seasoning evenly.
How to remove the smell of beef
- Method 1: Since beef does not have a very strong odor, to preserve the sweet flavor of the meat, you can remove the smell by washing the beef twice with water and then letting it drain.
- Method 2: Roast a few slices of ginger until cooked, then pound them and rub them around the meat for about 3 minutes, then rinse with clean water.
See details: How to remove the smell of beef
Tip for you:
- To cut thin slices of meat without tearing, wrap the meat and place it in the freezer refrigerator until it becomes slightly firm, then cutting it into thin slices will be much easier.
- When cutting the meat, do not cut along the grain, but rather cut across the grain. You can use a mallet to tenderize the meat, making it fluffier after cutting, which helps the meat become softer.
Carrots can be carved into flowers for decoration or sliced into rounds. Chinese cabbage is cut into 2 or 3 bite-sized pieces. Peel the onion and slice it thinly. Leeks, celery, and green onions are cut into short sections about 2 finger lengths.
Wash the tomatoes and cut them into quarters, forming wedges. Peel and finely chop the shallots and garlic.
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Fry the pho
Add 200ml of cooking oil into a pan, heat over medium flame for about 2 minutes until the oil is hot, then slowly drop each piece of pho into the oil and fry over medium heat for about 3 minutes until the pho puffs up and is golden brown on both sides, then remove and place on paper towels to absorb excess oil. Repeat similarly until finished.
Tip:
- You can use chopsticks to touch the bottom of the pan; if you see small bubbles forming, the oil is hot.
- Do not add too many pieces of pho at once, as they may stick together and not puff up properly.
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Sauté the filling
Use the same pan that was just used to fry the rice noodles, but scoop out some oil, leaving about 20ml of cooking oil. Then, turn the heat to the highest setting and add 1/2 of the minced onion and garlic to the pan to sauté until fragrant.
Next, add the marinated beef, stir-frying quickly for about 2 minutes until the meat is slightly cooked, then turn off the stove and transfer to a plate.
Tip: It is recommended to stir-fry the beef on high heat until the meat is slightly cooked, then turn off the stove immediately to preserve its natural sweetness.
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Completion
Add 20ml of cooking oil to the pan along with the remaining minced shallots, garlic, and sliced onions, stir-frying evenly over medium heat for about 2 minutes until the onions release their aroma. Then, add all the greens and carrots and stir-fry together for about 2 minutes before adding the chopped celery.
Stir well for about 1 minute, then season with 1 teaspoon of seasoning powder, 1 teaspoon of oyster sauce, and 1/2 teaspoon of pepper, mixing well so that the ingredients absorb the seasonings. Then, add all the tomatoes and green onions.
Stir-fry for about another minute until the tomatoes are just cooked, then add the marinated beef and stir well for about 3 minutes until all the ingredients are evenly cooked. Finally, adjust the seasoning to taste and then turn off the stove.
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Final Product
Finally, you place the fried rice noodles on a large plate, add the stir-fried beef with vegetables on top of the crispy rice noodles, and you can immediately enjoy the rich meat flavor combined with the fresh sweetness of the vegetables.
This dish will taste better if you eat it hot with garlic chili soy sauce or sweet and sour fish sauce or chili sauce, which are both very appealing.
2. Fried rice noodles with boiled chicken and tamarind sauce
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Fried rice noodles with boiled chicken and tamarind sauce Serves 3
Rice noodles 100 gr Chicken thighs 400 gr (1 piece) All-purpose flour 150 gr Shallots 2 bulbs Garlic 4 cloves Lemongrass 2 stalks Accompanying vegetables a little (lettuce/ bean sprouts/ herbs/ basil) Tamarind juice 1 cup (rice cup) Cooking oil 200 ml Salt/ sugar a little
How to choose fresh and delicious chicken thighs
- Choose chicken thighs with light yellow, smooth skin that feels firm to the touch; press lightly on the meat to feel its elasticity.
- Choose chicken thigh meat that has a pinkish-red color, with no foul smell or sliminess.
- Avoid those with loose skin and meat, dark, bruised, or blood-stained color.
How to make Fried Pho with boiled chicken and tamarind sauce
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Prepare the ingredients
Fresh rice noodles that you purchase should be spread out on a cutting board and cut into small square pieces approximately 1 – 1.5 finger lengths using a knife.
Peel and finely chop the garlic. Peel and finely chop the shallots.
For the chicken thighs, simply rub salt all around them until the salt dissolves, then rinse with clean water. Remember to use a knife to scrape off any remaining slimy residue on the chicken skin while rinsing with water!
How to prepare and eliminate the smell of chicken meat
- Method 1: You cut the throat, then blanch the chicken in boiling water for about 3 minutes, pluck out the feathers, gut it, clean the internal organs, cut off the foul-smelling oil gland at the tail, and rinse the chicken with a mixture of diluted salt water and lemon juice, then rinse again with clean water.
- Method 2: For pre-prepared chicken, mix vinegar with salt, then rub it evenly over the chicken for about 3 – 5 minutes, and then rinse with clean water.
See details: How to quickly remove the smell of chicken meat
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Fry the Pho
First, place the square-cut Pho pieces into a bowl of flour and turn them to coat all sides evenly with the flour.
Next, place a pot on the stove, add 200ml of cooking oil to a pan, and heat it on low for about 2 minutes until the oil is hot, then add the flour-coated Pho pieces.
Fry in deep oil on low heat for about 4 minutes until the Pho is golden and crispy, then remove the Pho and let it drain.
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Making Tamarind Sauce
Place a pan on the stove, add 1 tablespoon of the oil used to fry the pho, minced shallots, and minced garlic. Stir-fry on low heat for about 2 minutes until the shallots and garlic become fragrant, then add 1 cup of tamarind juice.
Stir well and cook over medium heat for about 3 minutes until the tamarind juice boils, then add 1/2 teaspoon of salt and 3 tablespoons of sugar.
Continue to cook while stirring gently on low heat until the tamarind sauce boils, thickens slightly, and all the seasonings dissolve, then turn off the stove and ladle it into a bowl.
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Boil and Shred Chicken
Place a pot on the stove, add about 800ml of water, 1 chicken thigh, 2 stalks of lemongrass, and 1/2 teaspoon of salt into the pot and boil over medium heat for about 10 minutes until the chicken thigh is tender, then turn off the heat.
Remove the chicken thigh onto a plate, wait for the chicken thigh to cool, then shred the chicken into bite-sized pieces.
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Final Product
Finally, you just need to arrange the crispy fried pho, the shredded chicken, and a bit of fresh herbs on a plate, then drizzle a little of the tamarind sauce you just cooked over it and mix well to enjoy!
The fried pho with boiled chicken in tamarind sauce, once eaten, will give you the crunchy pho combined with tender and delicious chicken, fresh herbs melding with the rich sweet and sour tamarind sauce, making it incredibly flavorful and appealing. Give it a try!
3. Fried Pho with Mixed Chicken
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Preparation
20 minutes
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Cooking
40 minutes
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Difficulty
Easy
Ingredients for Fried Pho with Mixed Chicken Serves 3
Pho rolls 300 gr Chicken breast 200 gr All-purpose flour 200 gr Onion 1 bulb Lemon 1 fruit Ginger 1 piece Chili 1/2 fruit Bell pepper 1/2 fruit Peanuts 100 gr Vietnamese coriander 100 gr Cooking oil 200 ml Chili sauce 1 tablespoon Common seasoning a little (salt/ seasoning powder/ ground pepper/ sugar)
How to Choose Fresh and Delicious Chicken Breast
- When buying chicken breast, you should choose pieces that are fresh with a bright light pink color, when touched feel elastic, moist and smooth, not watery and not too dry.
- To ensure safety, you should buy chicken breast at reputable chicken meat shops at markets or buy chicken breast products sold in supermarkets with complete information about production date, brand name, and expiration date.
- Prioritize buying chicken breast trays with production dates closest to the purchase date and well-packaged.
- Avoid purchasing chicken breast pieces with bruises on the meat, appearing dull, feeling crumbly, and gradually turning white. Because this chicken breast has been stored for a long time and is less nutritious.
How to prepare Fried Pho with mixed chicken
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Prepare the ingredients
Peel the onion, wash it clean, remove the roots, and cut it into thin slices, then put it into a bowl of water to soak for about 10 minutes to remove the strong smell, then take it out and let it drain.
Lay the rice noodles on a board and use a knife to cut it into small square pieces about the length of a finger, then put them into a bowl of flour and stir well until the rice noodles are evenly coated with flour.
Wash the ginger, use a spoon to scrape off the outer skin, then cut it into thin slices and then into strips. Remove any wilted leaves from the Vietnamese coriander and wash it clean, then let it drain. Cut the chili into strips.
Put the peanuts into a pan and roast them evenly over low heat for about 5 minutes until they turn golden and fragrant, then turn off the heat. Wait for the peanuts to cool, then remove the shells and use a pestle to crush them, but not too finely.
Soak the chicken breast in diluted salt water for about 5 – 8 minutes, then rinse with water and let it drain. Remove the stems from the bird’s eye chili and chop it finely.
How to remove the smell from chicken breast
- Method 1: Use a little salt mixed with some lemon juice and rub it on the chicken breast, then let it rest for about 3 minutes before rinsing it with clean water.
- Method 2: Soak the chicken breast in vinegar with 2 slices of crushed ginger for about 3 – 5 minutes, then rinse it twice with water and let it drain.
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Fry the pho
Place a pan on the stove, add 200ml of cooking oil to the pan, and heat over low heat for about 2 minutes until the oil is hot, then add the pho pieces that have been coated evenly in flour.
Deep fry and stir continuously over medium heat for about 4 minutes until the pho puffs up and turns golden brown, then remove the pho and let it drain oil.
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Boil and Shred Chicken Breast
Add about 500ml of water, sliced ginger, 1 teaspoon of seasoning, and 200g of chicken breast into pot. Then place the pot on the stove, boil the chicken breast over medium heat for about 8 minutes until the chicken is cooked through and can be easily pierced with chopsticks, then take it out and let it cool.
After the chicken breast has cooled, use your hands to shred it into small, bite-sized pieces.
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Mix Chicken
Add the ingredients including: shredded chicken breast, thinly sliced onion, drained Vietnamese coriander, sliced chili, a little crushed roasted peanuts, and 1/2 small chili cut into pieces into a large bowl.
Next, season with ingredients such as: 3/4 teaspoon of seasoning, 1 teaspoon of ground pepper, juice of 1 lemon, 2 teaspoons of sugar, and 1 tablespoon of chili sauce.
Then wear gloves and mix thoroughly until the ingredients are well combined and evenly coated with the seasoning, and you’re done. You can serve it on a plate along with fried pho and enjoy!
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Final product
The mixed fried Pho chicken after completion will have an attractive aroma of roasted peanuts and a very appealing color. When eaten, you will feel the crispy puff pastry combined with the sweet and sour taste, rich with a slight pungent onion flavor from the mixed chicken breast salad, which is incredibly enticing.
This is definitely an attractive choice for you to prepare and treat your family and friends at weekend gatherings!
4. Fried Pho with salmon
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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Fried Pho with Salmon Serves 2 people
Pho noodles 150 gr Salmon 100 gr (1 fillet) Yellow bell pepper 1/2 piece Red bell pepper 1/2 piece Straw mushrooms 100 gr Carrot 1/2 piece Celery 1 stalk Onion 1 piece Minced garlic 1 teaspoon Unsweetened fresh milk 100 ml Ketchup 1 tablespoon Oyster sauce 1 tablespoon Cooking oil 150 ml Seasoning salt/ salt A little Pepper 1 teaspoon
How to Choose Fresh Ingredients
How to choose fresh salmon
- When buying salmon, you should choose pieces that have bright colors, firm flesh, good elasticity, and no fishy smell or bruises on the meat.
- To buy the freshest salmon, you should wake up early to go to reputable large fish markets or buy in well-known supermarkets with a production date close to the purchase date and stored at the appropriate temperature.
- Avoid choosing salmon pieces that show signs of the flesh turning darker, as this means the fish is starting to spoil and is close to the decomposition stage.
How to choose fresh and delicious bell peppers
- To make the fried pho with salmon even tastier, you should choose male bell peppers, as they will be firmer and have a stronger flavor than female bell peppers, making the dish more flavorful and appealing.
- Distinguishing between male and female bell peppers is also very simple; you just need to observe the bottom of the fruit. If the bottom is divided into 3 parts, it is a male bell pepper, while if it is divided into 4 parts, it is a female bell pepper.
- Fresh and delicious bell peppers will have a smooth, shiny skin with bright, uniform colors, feeling firm when held, and the stem still tightly attached to the fruit.
How to choose fresh and delicious straw mushrooms
- When buying straw mushrooms, you should choose those that are still in bud form, not yet opened, and have uniform sizes.
- Additionally, fresh straw mushrooms, when lightly squeezed, will feel slightly firm and have the characteristic aroma of mushrooms.
- Do not choose straw mushrooms with a uniformly white skin; prioritize those with black or gray skin. This is because when eaten, you will experience a richer sweetness and flavor from the straw mushrooms than the white ones.
How to make Fried Pho with Salmon
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Prepare the ingredients
For carrots, use a peeler to remove the skin, wash them clean, and cut diagonally into thin slices, then cut into matchstick-sized pieces. For yellow and red bell peppers, after removing the seeds and stems, cut the flesh into small strips the same size as the carrots.
Slice the celery diagonally. For the onion, remove the stem, peel it, and cut it into small strips. Clean the straw mushrooms by removing the dirt from the top, halving them, rinsing briefly with diluted salt water, and letting them drain.
Use a pair of scissors to cut the rice noodles into small square pieces with sides about the length of one finger.
To eliminate the fishy smell from the salmon, simply soak it in 100ml of unsweetened fresh milk for about 5 minutes, then take it out, rinse it with clean water, and let it drain.
Effective methods to remove the fishy smell from salmon
- Method 1: Soak the salmon for 30 seconds in a mixture of 2 – 3 tablespoons of lemon juice and 1 teaspoon of salt, then take the fish out and rinse it with water.
- Method 2: Use a mixture of vinegar and a bit of crushed ginger to soak the salmon for about 7 – 10 minutes, then take it out and rinse it with cold water.
See details: Effective methods to remove the fishy smell from salmon
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Fry the pho
Add 150ml of cooking oil to the pan, place the pan on the stove, and heat on low for about 2 minutes until the oil is hot, then add the small square pieces of pho.
Fry over medium heat for about 4 minutes until the pho is evenly golden and puffed up, then turn off the heat and remove to drain the oil.
Tip: To prevent the pho from sticking together while frying, you should fry only a few pieces of pho at a time.
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Marinate and fry salmon
After draining, sprinkle 1 teaspoon of salt and pepper on the salmon, mix well and marinate for about 5 minutes for the fish to absorb the seasoning, then place a pan on the stove and add 1/2 tablespoon of cooking oil for frying the rice noodles.
Then, sear the salmon over medium heat for about 2 minutes until the sides of the fish are firm and cooked, then remove it to drain.
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Stir-fried vegetables
First, add 6 tablespoons of water, 1 tablespoon of ketchup, 1 tablespoon of oyster sauce, and 1 teaspoon of seasoning powder into a bowl, then stir well until the sauce dissolves the seasoning, and set aside.
Next, pour 1/2 tablespoon of cooking oil for frying the rice noodles into the pan, turn on the stove to medium heat until the oil is hot, then add 1 teaspoon of minced garlic. Sauté on low heat for about 1 minute until the garlic is fragrant, then add the halved straw mushrooms.
Stir-fry for about 30 seconds, then add all the shredded carrots, bell peppers, and sliced celery. Mix well for about 1 minute until the vegetables are just cooked, then pour in the previously mixed sauce.
Stir-fry on low heat for about 1 minute to coat all the ingredients with the sauce, then add the thinly sliced onions. Continue to stir-fry for another minute, then season to taste before turning off the heat.
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Finished Product
Finally, you just need to scoop the stir-fried vegetables onto a plate, arrange the crispy fried pho pieces around, and place the pan-seared salmon on top, and you can enjoy the dish!
The crispy fried pho with salmon, once completed, will give you the sensation of tender, juicy fish meat combined with the delicious, rich flavor of the stir-fried vegetables.
The crispy fried pho has an appealing crunchy taste, all creating a very unique flavor, worthy of you stepping into the kitchen and making it right away for your family to enjoy!
How to choose and where to buy delicious rice noodles
- When buying, you should choose rice noodles that are translucent white, not yellowed, firm and smooth to the touch, with a shiny surface and not crumbly.
- Unlike other pho dishes, to prepare this dish, you need to choose the whole rice noodle sheets, which are still intact, not cut into strips, and have a characteristic aroma of rice flour.
- You can find these whole rice noodle sheets in traditional rice noodle production facilities or in places selling rice noodles, egg noodles, and wontons at large markets, or you can also find them on reputable e-commerce websites.
- The price for 500g of rice noodle sheets ranges from 10,000 to 12,000 VND (prices updated in September 2021).
How to choose fresh and delicious carrots
- Fresh and delicious carrots will feel firm when held, with a smooth skin, even color, and a bright orange hue.
- In addition, you should choose those with a moderate size that still have fresh green tops, not tightly stuck to the root. These carrots are freshly harvested and will be sweeter and crunchier than others.
- Avoid choosing carrots that are cracked, too large, not tapered towards the end, and missing their tops. These carrots will be less sweet and less nutritious.
See more:
Finally, Tastetutorial.com has guided you through 4 ways to make puffed fried pho that are crispy and appealing. Be sure to save these methods and try them out to make your family’s meals more delicious and appetizing. Wishing you success!
