Phở Bò Xào

Place the rice noodles in a bowl, cover with lukewarm water and soak for 20 minutes. Preheat four soup bowls.

Cut the beef across the grain into thin 4 × 4 cm slices. Place in a bowl, add soy sauce, rice wine, cornstarch, sugar and salt and mix thoroughly.

Peel and finely chop the garlic cloves and ginger. Peel the onion and cut crosswise into thin slices. Wash and clean the spring onion(s) and cut into rings.

Bring the soup to a boil in a pot and keep it hot.

Bring plenty of water to a boil in a saucepan. Drain the rice noodles, drain and cook in the boiling water for 30 seconds. Drain and rinse with cold water, then drain and place in a bowl, drizzle with 1 tablespoon oil and mix well.

Heat the wok or wok pan over medium heat. Pour in 2 tablespoons of oil and toss to distribute.

Add the noodles to the hot wok and fry for 2 minutes. While doing so, constantly turn or pull apart with the wok turner and wok sticks. Remove the noodles and put them on a plate.

Now it must go very quickly – for this it is important that all ingredients are ready next to the stove. Heat the wok on high, pour in the remaining oil and swirl well again to distribute the oil evenly. Add in the garlic and ginger, stir briefly and immediately move to the high edge of the wok so nothing burns.

The beef

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