Panfried rice noodles with beef and vegetables (Phở xào dòn) from Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (page 230) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bessp on May 11, 2024

    This was pretty good. I used thin sliced tritip instead of flank steak because it was cheaper. The chewy texture of the panfried noodles was quite nice, but I don't know if it's worth the extra steps to do regularly. The flavor of the sauce was great, I added a bit more vegetable because we prefer a vegetable-heavy stir-fry.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.