Stir-Fried Vietnamese Pho with Beef and Noodles

Pho Xao is a savory stir-fry of tender beef, wide rice noodles, and bright Vietnamese flavors — an excellent, easy weeknight dinner.

If you’re craving something bold and different, Vietnamese Pho Xao delivers. This pho stir-fry features thinly sliced beef, garlicky scallions, crisp bok choy, and wide rice noodles tossed in a balanced sauce with umami, sweetness, and a touch of heat.

This recipe reproduces restaurant-style flavors at home with minimal fuss. No special equipment or hard-to-find ingredients required — just straightforward steps that lead to a flavorful, quick dinner.

5 Reasons to Make This Vietnamese Stir Fry

• Savory, saucy flavor. Fish sauce, soy, and oyster sauce give it deep umami.
• Fast and simple. Ready in about 30 minutes with easy prep.
• One-pan convenience. Made in a wok or deep skillet for quick cleanup.
• Customizable heat. Add or omit chiles to suit your spice preference.
• Restaurant-style at home. A great alternative to takeout, made from scratch.

Ingredient Notes and Substitutions

• Rice Noodles: Wide rice noodles give the classic texture. If unavailable, lo mein or vermicelli can be used though the mouthfeel changes.
• Beef: Flank, skirt, or sirloin work best when thinly sliced against the grain.
• Oyster Sauce: Hoisin can substitute in a pinch, but it is sweeter and will change the flavor profile.
• Fish Sauce: Adds depth; omit if necessary but expect a less savory result.
• Bok Choy: Napa cabbage or spinach are suitable swaps for vegetables.

See the recipe card below for full ingredient amounts and details.

How to Make Vietnamese Pho Xao (Quick Overview)

Step 1: Marinate the beef with oyster sauce, garlic, salt, and pepper.

Step 2: Mix the sauce, then sear the beef with scallions and chiles in a hot wok. Remove and keep the pan juices.

Step 3: Stir-fry the bok choy and veggies with half the sauce until just tender, then remove.

Step 4: Add the remaining sauce, toss in the cooked noodles, then return beef and vegetables and toss until heated through. Serve immediately.

Refer to the full recipe card for exact steps and timing.

Expert Tips

1. Slice against the grain for tender beef; partially frozen meat is easier to slice thinly.
2. Get the wok hot before adding ingredients — high heat gives the best sear.
3. Avoid crowding the pan; cook beef in batches if needed to maintain a good sear.
4. Use wide rice noodles for the authentic soft pho xao texture.
5. Rinse noodles in cold water after boiling to prevent sticking and overcooking.
6. Balance the sauce — a little sugar brightens and rounds the flavors.

Recipe Variations to Try

• Mi Xao: Swap wide rice noodles for egg noodles for a chewier bite.
• Vegetarian: Replace beef with mushrooms, tofu, and extra vegetables.
• Spicy: Add sriracha, chili oil, or crushed red pepper.
• Crunchy Top: Garnish with crushed peanuts or fried shallots for texture.

Ways to Serve Pho Xao

Serve this stir-fry with a simple cucumber salad or a light green salad for contrast. Air-fried broccoli or Vietnamese spring rolls also pair well for a fuller meal.

Storing, Reheating, & Make-Ahead Tips

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• Reheat: Warm in a skillet with a splash of water to loosen the noodles and revive the sauce.
• Make ahead: Marinate the beef and mix the sauce up to 24 hours in advance for faster assembly.

Rice noodles do not freeze well, so freezing is not recommended.

Common Questions

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Vietnamese Pho Xao

Pho Xao is a bold Vietnamese stir-fry of wide rice noodles, savory beef, and crisp vegetables — a quick, flavor-packed main.

5 from 1 vote

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine Vietnamese

Servings 5

Calories 514 kcal

Equipment

• 1 Wok or Deep Skillet

Ingredients

For The Noodles

• 1 lb rice noodles, cooked according to package directions

For The Beef

• 1 tablespoon vegetable oil
• 1 lb flank or skirt steak, thinly sliced
• 2 tablespoons oyster sauce (for marinating)
• 5 cloves garlic, minced
• Salt and pepper, to taste
• 2 red chiles, sliced
• 3 green onions, cut into thirds (white parts removed)

For The Stir Fry

• 1 baby bok choy, chopped into thirds
• 3 green onions, cut into thirds
• 1 red chile, sliced

For The Sauce

• 1 1/2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 3 tablespoons water
• 1 teaspoon sugar

Instructions

1. In a bowl, toss the sliced beef with 2 tablespoons oyster sauce, minced garlic, salt, and pepper. Set aside to marinate while you prepare other ingredients.
2. Whisk together 1 1/2 tablespoons oyster sauce, fish sauce, soy sauce, water, and sugar in a small bowl. Set aside.
3. Heat oil in a wok over medium-high heat. Add red chiles and green onion and stir 30 seconds until fragrant. Add marinated beef and cook 3–4 minutes until just done. Remove beef and keep pan juices.
4. Add bok choy, green onion, red chile, and half the sauce to the wok. Stir-fry 2–3 minutes until the bok choy is slightly tender. Remove and reserve.
5. Add the remaining sauce to the wok and bring to a simmer. Toss in the cooked rice noodles and stir to coat, about 2 minutes until warmed through.
6. Return beef and vegetables to the wok, toss to combine and heat through. Serve immediately.

Notes

Storage

• Refrigerate up to 4 days.
• Do not freeze; rice noodles lose texture when frozen.
• Reheat in a skillet with a splash of water to loosen noodles.

Cooking Tips

• Slice beef against the grain for tenderness; partially frozen meat slices more easily.
• Ensure the wok is very hot for proper searing.
• Cook in batches if necessary to avoid crowding the pan.
• Rinse noodles in cold water after boiling to prevent clumping.

Nutrition

Calories: 514 kcal

Carbohydrates: 83 g

Protein: 24 g

Fat: 8 g

Sodium: 1061 mg

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