Hủ tiếu xào (stir-fried rice noodles) with beef

Method

1. Soak and boil the hủ tiếu noodles

   You will need: Dried hủ tiếu noodles, bowl of clean water, pot of boiling water and colander

   Soak the noodles in clean water until the strands soften slightly, then boil until they reach your preferred texture. Drain thoroughly and rinse briefly under cold water to separate the strands.

   Tip: Taste a strand to judge the texture; cooking instructions vary by type of hủ tiếu.

   

2. Marinate the beef and mix the sauce

   You will need: Beef, soy sauce for the marinade, cornstarch, pepper, cooking oil, sauce bowl and spoon

   Slice the beef across the grain, mix with a little soy sauce, cornstarch and pepper, then leave to marinate in the refrigerator for 10–15 minutes. Separately stir together the soy sauce, oyster sauce, sugar and water for the sauce, and set it by the stove.

   Tip: Keep the raw beef refrigerated while it marinates, and use separate utensils for raw meat.

   

3. Prepare the vegetables and bean sprouts

   You will need: Chinese mustard greens or bok choy, bean sprouts, ginger, onion, garlic, knife and board

   Wash and drain the greens and bean sprouts, then cut the greens into bite-sized pieces. Thinly slice the ginger and onion and mince the garlic. Keep the vegetables separate from the raw beef.

   Tip: Drain the vegetables well before adding them to the pan so the stir-fry does not become watery.

   

4. Stir-fry the beef

   You will need: Marinated beef, cooking oil, wide pan, clean plate and food thermometer

   Heat oil in a pan, add the beef in a thin layer and turn the slices until cooked through. Check that the thickest piece reaches 63°C, then rest it for 3 minutes on a clean plate, keeping the meat juices.

   Tip: If the pan is small, cook the beef in batches so it sears instead of releasing liquid.

   

5. Stir-fry the greens

   You will need: Prepared greens, bean sprouts, cooking oil, pan and spatula

   Use the pan from the beef and add a little oil. Stir-fry the greens until just tender, then add the bean sprouts and cook until done. Transfer the vegetables to a plate so the pan is ready for the noodles.

   Tip: Drain the vegetables well so the sauce coats the noodles instead of pooling in the pan.

   

6. Stir-fry the hủ tiếu noodles with sauce

   You will need: Boiled and drained hủ tiếu noodles, sauce, ginger, onion, wide pan, tongs or chopsticks

   Fry the ginger and onion in oil until fragrant. Add the noodles and lift and toss them gently with tongs. Pour in the sauce in several additions; add a little water if the noodles are still firm, and toss until tender, chewy and evenly coated.

   Tip: Do not pour the sauce in one spot; drizzle it around so some noodles do not become soggy.

   

7. Combine the beef and vegetables, then serve

   You will need: Stir-fried hủ tiếu, cooked beef and meat juices, greens, bean sprouts and serving plate

   Return the beef, its juices and the vegetables to the pan. Toss quickly for about 30–60 seconds until everything is hot. Transfer to a plate as soon as the sauce coats the noodles evenly and no longer pools.

   Tip: Serve as soon as the ingredients are tossed so the noodles stay chewy and do not continue softening in the hot pan.

   

Whole cuts of beef should reach 63°C and rest for 3 minutes. Refrigerate leftovers within 2 hours at 4°C or below, and reheat to 74°C.