Hủ Tiếu Áp Chảo
Hủ Tiếu Áp Chảo
Ingredients
For the Beef
- 200 g beef, flank or sirloin, sliced thinly
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch
- 1 tablespoon oil
For the Noodles
- 200 g fresh Hủ Tiếu noodles
- 2 tablespoons oil, for pan-frying noodles
For the Vegetables
- 1 onion, small, sliced
- 2 garlic, cloves, minced
- 1 carrot, julienned
- 1 cup bok choy, chopped
- 1 cup bean sprouts
- 1 tablespoon oil, for stir-frying vegetables
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 cup chicken broth
- 1 teaspoon cornstarch, mixed with 1 tablespoon water to create a slurry
Instructions
- 1
In a bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of black pepper, 1 teaspoon of cornstarch, and 1 tablespoon of oil. Mix well to marinate the beef.
⏱️ 5 min
- 2
Bring a pot of water to a boil. Add the 200g fresh Hủ Tiếu noodles and blanch them quickly for about 30 seconds, or until just softened. Drain thoroughly.
⏱️ 3 min
- 3
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add the blanched noodles and spread them out evenly in a single layer to crisp up. Cook until golden and crispy on one side, which should take approximately 3-4 minutes. Flip the noodles and cook the other side until it is also golden and crispy. Remove the crispy noodles from the pan and set aside.
⏱️ 8 min
- 4
Add 1 more tablespoon of oil to the same pan. Once hot, add the marinated beef and stir-fry for about 2 minutes until it is browned and cooked through. Remove the cooked beef from the pan and set aside.
⏱️ 4 min
- 5
Add the remaining 1 tablespoon of oil to the pan. Add the sliced onion and minced garlic, and stir-fry for 1 minute until fragrant. Then, add the julienned carrots and chopped bok choy. Continue to stir-fry for 2-3 minutes until the vegetables are tender-crisp. Add the bean sprouts last and stir-fry briefly until they are just heated through.
⏱️ 6 min
- 6
In a small bowl, whisk together 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of sesame oil, and 1/4 cup of chicken broth. Pour this sauce mixture into the pan with the vegetables. Stir well. Add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the sauce in the pan, stirring constantly until the sauce thickens.
⏱️ 3 min
- 7
Return the cooked beef to the pan with the vegetables and thickened sauce. Toss everything together to ensure the beef and vegetables are well coated with the sauce. Serve immediately over the crispy Hủ Tiếu noodles. Garnish as desired (e.g., with fresh cilantro).
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hủ Tiếu Áp Chảo
For the Beef
- 200 g beef, flank or sirloin, sliced thinly
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon black pepper
- 1 teaspoon cornstarch
- 1 tablespoon oil
For the Noodles
- 200 g fresh Hủ Tiếu noodles
- 2 tablespoons oil, for pan-frying noodles
For the Vegetables
- 1 onion, small, sliced
- 2 garlic, cloves, minced
- 1 carrot, julienned
- 1 cup bok choy, chopped
- 1 cup bean sprouts
- 1 tablespoon oil, for stir-frying vegetables
For the Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 cup chicken broth
- 1 teaspoon cornstarch, mixed with 1 tablespoon water to create a slurry
Instructions
- 1
In a bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of black pepper, 1 teaspoon of cornstarch, and 1 tablespoon of oil. Mix well to marinate the beef.
⏱️ 5 min - 2
Bring a pot of water to a boil. Add the 200g fresh Hủ Tiếu noodles and blanch them quickly for about 30 seconds, or until just softened. Drain thoroughly.
⏱️ 3 min - 3
Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add the blanched noodles and spread them out evenly in a single layer to crisp up. Cook until golden and crispy on one side, which should take approximately 3-4 minutes. Flip the noodles and cook the other side until it is also golden and crispy. Remove the crispy noodles from the pan and set aside.
⏱️ 8 min - 4
Add 1 more tablespoon of oil to the same pan. Once hot, add the marinated beef and stir-fry for about 2 minutes until it is browned and cooked through. Remove the cooked beef from the pan and set aside.
⏱️ 4 min - 5
Add the remaining 1 tablespoon of oil to the pan. Add the sliced onion and minced garlic, and stir-fry for 1 minute until fragrant. Then, add the julienned carrots and chopped bok choy. Continue to stir-fry for 2-3 minutes until the vegetables are tender-crisp. Add the bean sprouts last and stir-fry briefly until they are just heated through.
⏱️ 6 min - 6
In a small bowl, whisk together 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1/2 teaspoon of sesame oil, and 1/4 cup of chicken broth. Pour this sauce mixture into the pan with the vegetables. Stir well. Add the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) to the sauce in the pan, stirring constantly until the sauce thickens.
⏱️ 3 min - 7
Return the cooked beef to the pan with the vegetables and thickened sauce. Toss everything together to ensure the beef and vegetables are well coated with the sauce. Serve immediately over the crispy Hủ Tiếu noodles. Garnish as desired (e.g., with fresh cilantro).
⏱️ 2 min