If you have some free time this weekend, try making this super unique and delicious fried pho with rice paper for the whole family to change things up! This fried dish won’t take too much time and doesn’t require using pho noodles. Let’s get cooking right away!
1. Crispy fried pho with shrimp
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty level
Easy
Ingredients for Crispy fried pho with shrimp For 2 people
Rice paper 400 gr Shrimp 500 gr Broccoli 100 gr Onion 1 bulb Green onions 1 stalk Oyster sauce 4 tablespoons Soy sauce 4 tablespoons Black soy sauce 8 tablespoons Cooking oil 3.5 tablespoons Common seasoning a little (seasoning powder/ sugar/ ground pepper)
How to choose fresh ingredients
How to choose fresh shrimp
- When buying shrimp, if possible, you should choose live, healthy shrimp that move actively or those that jump the highest.
- Moreover, when buying shrimp, you should choose those with a clear shell color, the head firmly attached to the body, flexible shell joints, and a slight scent of seawater.
- Avoid choosing unusually fat shrimp with spread tails, as these shrimp have been injected with water or chemicals to increase their weight.
- Additionally, you should not choose shrimp that have a strong, unpleasant smell, heads that have fallen off, and when picked up, the shrimp meat is soft and mushy, as these have been frozen and stored for too long and will lose their characteristic sweet and chewy flavor.
How to choose fresh mustard greens
- You should choose bunches of mustard greens that are green, with fresh leaves, not wilted or with unusual black spots.
- At the same time, you should buy bunches that still have the stems and leaves attached to each other; do not buy pre-cut bunches as this will affect the taste and nutrients in the mustard greens.
- Limit buying bunches with bruised or wilted leaves.
How to make crispy grilled Pho with shrimp
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Prepare the ingredients
To eliminate the fishy smell from the shrimp, wash the shrimp with diluted salt water, then rinse with clean water, and remove all the shell, head, and legs, leaving only the shrimp body.
Next, use a knife to make a shallow cut along the shrimp’s back and gently remove the shrimp vein, rinsing it again with water.
After peeling the onion, cut off the stem and slice it into bite-sized pieces shaped like wedges. Wash the green onions, cut off the roots, and keep only the green leaves, then cut them into pieces about 2 finger lengths long.
Similarly, for the broccoli, remove the roots, wash it clean, and cut it into pieces about 1.5 – 2 finger lengths long.
Quick way to remove the shrimp vein
- If the shrimp are still shelled, use both hands to hold the shrimp’s head and back firmly, then bend the shrimp’s head down to expose the shrimp paste. Next, use a toothpick to pull the shrimp vein out of the shrimp body.
- If the shrimp have been shelled, use a knife to make a long cut along the shrimp’s back, then use the tip of the knife to pull the shrimp vein out.
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Make the sauce and marinate the shrimp
Add 4 tablespoons of oyster sauce, 4 tablespoons of soy sauce, 8 tablespoons of dark soy sauce, 2 teaspoons of sugar, and 1 teaspoon of pepper into a bowl. Then, use a spoon to stir well until the ingredients are completely dissolved, then stop.
Next, add 1 teaspoon of seasoning powder and 1/2 teaspoon of ground pepper into the bowl containing the cleaned shrimp, mix well, and marinate for about 5 minutes for the shrimp to absorb the flavors.
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Make crispy pan-fried pho
First, prepare a bowl of water, then add 1/2 tablespoon of cooking oil, stir well, and soak all the rice paper you plan to use for about 5 minutes until the rice paper softens.
Next, take 3 sheets of rice paper and place them on a board, then use a knife to cut them into strips about 1/2 finger length, and place a pan on the stove.
Add 2 tablespoons of cooking oil and onion cut into wedges into the pan, stir well over low heat for about 1 minute until the onion becomes fragrant and the oil is hot, then add the rice paper strips you just cut.
Pan-fry each side for about 2 minutes over medium heat until the pho strips are golden and crispy, then remove them and let them drain on paper.
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Sauté the ingredients
Add 1 tablespoon of cooking oil to the pan, heat over medium heat for about 1 minute until the oil is hot, then add the marinated shrimp and stir continuously for about 3 minutes until the shrimp is cooked and turns golden, then turn off the heat and transfer the shrimp to a plate.
Next, add the seared pho to the pan, turn the heat to low and drizzle 1 tablespoon of the prepared sauce over it, then toss and stir gently on low heat for about 40 – 45 seconds until the sauce coats the pho evenly, then add all the chopped vegetables and drizzle an additional tablespoon of sauce.
Continue to stir on low heat for about 1 minute until the vegetables are just cooked and well-seasoned, then turn off the stove, taste and adjust the seasoning as needed, then serve on a plate and enjoy.
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Final Product
Crispy stir-fried pho with shrimp will have a fragrant aroma characteristic of dark soy sauce when completed. When eaten, you will feel the crispy golden stir-fried pho intertwined with the sweet and fragrant mustard greens that have absorbed the sauce evenly. The shrimp meat is chewy and delicious.
To make the dish even tastier, you should prepare a bowl of spicy soy sauce for dipping or buy some stir-fried bean sprouts, which are also very delicious!
2. Crispy stir-fried pho with beef
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Crispy stir-fried pho with beef Serves 4 people
Rice paper 200 gr Beef 100 gr Bean sprouts 50 gr Bok choy 100 gr Shallots 1 bulb Carrot 1 bulb (small bulb) Garlic 1/2 clove Oyster sauce 1 tablespoon Dark soy sauce 1 tablespoon Soy sauce 1 tablespoon Cooking oil 2.5 tablespoons Salt/ sugar a little
How to choose fresh ingredients
How to choose fresh beef
- Fresh beef will have a dark red color, uniform color, and a shiny surface on the cut. When smelling the piece of meat, it has a characteristic fresh meat smell, with no unusual odor.
- You should choose meat that feels dry to the touch, without a sticky feeling. Try pressing on the piece of meat; if it is fresh, it will have elasticity and will not be indented when pressed.
- Do not buy meat if it feels wet to the touch, as this indicates that the beef has been soaked in water.
How to choose fresh carrots
- You need to choose those with a moderate size, straight and elongated shape towards the tail, smooth skin, firm to the touch, and slightly hard.
- Select carrots that are bright orange, with fresh green tops tightly attached to the root.
- Do not choose carrots with wilted tops, bruised bodies, slimy parts, spots, or if they feel soft when pressed.
- Do not choose overly large carrots. If the leaves and stems at the base are large and thick, these are old carrots, which will be fibrous and have less nutritional value.
How to choose fresh bok choy
- Choose bok choy with dark green leaves, thick leaves, smooth texture, and soft stems, indicating they are still young.
- Do not buy if you see many stalks developed, hard stalks, or yellowing leaves, as this indicates old bok choy.
- Avoid choosing bok choy that is light green, with black spots on the stems or leaves, or with wilting leaves.
How to make crispy pan-fried pho with beef
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Prepare the ingredients
The beef you bought should be rinsed twice with water, then cut into thin slices suitable for eating and placed into a bowl. The bean sprouts should be washed several times with water and then drained.
The bok choy only needs to have the stems removed, cut into small pieces about 2 – 2.5 finger lengths, and then washed thoroughly.
After peeling, the carrot should be washed and cut into thin strips. The shallots should be peeled, chopped, and the garlic should be peeled and minced.
How to eliminate the smell of beef
- Method 1: Roast 1 piece of ginger until cooked, scrape off the burnt outer layer, then pound the ginger and rub it over the beef, letting it sit for about 3 minutes before rinsing with clean water.
- Method 2: Alternatively, you can use vinegar or white wine to wash the beef, which also helps clean and eliminate the smell effectively.
See details: Effective ways to eliminate the smell of beef
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Making Fried Pho
Prepare 1 bowl of water, add 1 teaspoon of salt and 1 tablespoon of cooking oil, then stir well until the salt dissolves, then gradually add each sheet of rice paper. Soak for about 5 minutes until the rice paper softens.
Next, stack 3 softened sheets of rice paper on top of each other on a cutting board and use a knife to cut them into thick strips about the size of a finger segment.
Then, place a pan on the stove, add 1 tablespoon of cooking oil, heat over medium heat for about 1 minute until the oil is hot, then add the cut pho strips.
Fry over medium heat for about 3 minutes until the pho is golden and crispy, then remove the pho and place it on paper towels to drain.
Tip: To prevent splattering while frying, you should use a paper towel to absorb excess water on the surface of the freshly cut pho!
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Stir-fried beef
Add to a bowl 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, and 1 tablespoon of granulated sugar, then stir well until the sugar is completely dissolved.
Next, add to a bowl the sliced beef and 1 tablespoon of the sauce mixture, then mix well so that the beef is evenly coated with the sauce and marinate for about 5 minutes for the beef to absorb the flavors.
Next, place the pan that was used to sear the pho back on the stove, add 1/2 tablespoon of cooking oil, half of the minced garlic, and half of the minced shallots to the pan. Sauté on medium heat for about 1 minute until the garlic and shallots are fragrant, then add the marinated beef.
Stir-fry on high heat for about 2 minutes until the beef is cooked and firm, then turn off the heat and transfer the beef to a plate.
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Stir-fried vegetables
Heat a new pan on the stove, then add 1 tablespoon of cooking oil and the remaining shallots and garlic, stir-frying over medium heat for about 1 minute until fragrant. Then add the shredded carrots.
Stir continuously over medium heat for about 2 minutes until the carrots are just tender, then add the cut bok choy and 1 tablespoon of the prepared oyster sauce. Stir well for about 2 minutes until the bok choy is evenly coated with the sauce and just cooked.
Add all the bean sprouts along with 1/2 tablespoon of the sauce just stir-fried. Increase the heat, stir continuously for about 1 minute until the bean sprouts are evenly coated with the seasoning, then add the cooked beef and the pan-fried pho, mix well, adjust the seasoning to taste, and then turn off the stove.
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Final Product
Crispy pan-fried pho with beef after cooking will have an incredibly appealing aroma from the characteristic oyster sauce. When eaten, one can feel the tender and flavorful beef stir-fried just right, blending perfectly with the crispy fried pho.
The stir-fried vegetables are cooked just right, so they are both flavorful and crunchy, providing a delightful sweetness that balances the dish perfectly. Let’s get into the kitchen and try it right away!
How to Choose and Where to Buy Quality Rice Paper
- To choose quality rice paper that is safe, you should buy products that are well-packaged with all necessary information such as brand name, production date, expiration date,…
- When buying, you should pay attention to select packs of rice paper that are still within the expiration date, with the characteristic off-white color of rice, and the sheets should be evenly spread without any foreign objects sticking to them or yellow mold stains.
- Currently, you can easily buy rice paper in reputable grocery stores, supermarkets, or on reputable e-commerce sites like: bachhoaxanh.com
- The price for a 120g pack of white rice paper ranges from 10,000 to 11,000 VND (price updated in September 2021).
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Hopefully, the detailed steps above from TasteVN will help you successfully make 2 ways to make grilled pho with rice paper that are unique, super delicious, but also quick for your family to enjoy and change flavors on the weekends! Wish you success!
