4 Best Vietnamese Pho Ap Chao Recipe With Tom, Bo, Ga, And Rau

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Pho is a comfortable and favorite dish among the Vietnamese. It’s thought to be a featured food of Vietnam; that thieves have to try when visiting Vietnam. For that reason, it’s been shifted to a lot of distinct varieties of Pho, making many men and women have an interest in it.

And Pho Ap Chao is among these as it’s an exceptional flavor and is very different from several other varieties of Pho. If You Would like to enjoy a Typical dish with your Loved Ones, you can check out the homemade recipe below:

Pho Ap Chao Tom Recipe (Pan-Fried Rice Noodles With Shrimps)

Preparation Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes

Type: Main Dish Yeild: 8 Servings Cuisine: Vietnamese

Keyword: Pho Ap Chao Tom Recipe (Pan-Fried Rice Noodles With Shrimps)

Ingredients

• 4 packets of Three Ladies Brand Rice Stick Noodle, Recommended
• 450 Grams Shrimps (Tom)
• One white onion
• 3 Green spring onion
• 3eggs
• Shaking beef sauce
• 50 Grams Bean Sprout
• 3 Gai Lan(Baby bok choy)

Directions

Cut the white onion into strips

Cut the green/spring onion lengthwise

Soak bean sprouts in water to keep them fresh.

But you have to dry it before cooking.

Clean the shrimp with salt and cooking wine.

Boil the pho noodles for 4 to 5 minutes.

Add 2 tablespoons (30milliliters) of cooking oil.

Turn off the heat after 4 minutes and strain well.

Rinse well with water.

In a skillet add 3 tablespoons of cooking oil over high heat.

Add the white onion and sauté for 45 seconds.

Add 1/3 portion of shrimp(Tom) Add 1/3 portion of Pho noodles

Tips:

Don’t cook too many noodles at once, they will be soggy

Use a spatula to flip the noodles every 1-2 minutes.

Remove shrimp when cooked (about 3 minutes)

Move the noodles aside, add 1 tablespoon oil and 1 egg

Wait until the egg is half cooked, then turn it over and crumble

Mix noodles with egg

Shake the sauce before using

Add 1 tablespoon of beef sauce to stir (25 ml)

Stir-fry quickly for 1 minute.

Add GaiLan, sauté for 30 seconds

Add the bean sprouts, green onion, and shrimp.

Sauté for 10 seconds and then turn off the heat.

Eating with sriracha sauce

You can check my Vietnamese Banh Trang Tron Recipe if you are interested.

Nutrition Information

Amount per serving And % Daily Values
Serving: 8 Calories: 1831 | Total Fat 28.2g – 36% | Saturated Fat 8.4g – 42% | Cholesterol 2727mg – 909% | Sodium 3273mg – 142% | Total Carbohydrate 78.8 – 29% | Dietary Fiber 3.3g – 12% | Total Sugars 2.9g | Protein 295.7g | Vitamin D 6mcg – 29% | Calcium 1201mg – 92% | Iron 8mg – 44% | Potassium 2379mg – 51%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Pho Ap Chao Bo recipe (Vietnamese Pan-Fried Rice Noodles With Beef)

Preparation Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes

Type: Main Dish Yield: 8 Servings Cuisine: Vietnamese

Keyword: Pho Ap Chao Bo recipe (Vietnamese Pan-Fried Rice Noodles With Beef)

Ingredients

• 1 packet rice noodle(1.8kg)
• 450 Grams Sliced Beef (Bo)
• One white onion
• Garlic powder
• 50 Grams Bean sprouts
• 3 Green onion
• 3 Gai Lan
• Special sauce

Special sauce making:

•  1/4 cup Lee Kum Kee Oyster Sauce, Recommended
• 1/4 cup soy sauce
• 1/2 cup dark soy sauce
• 1/3 cup sugar
• 1 tsp black pepper

Directions

Mix all the ingredients in a bowl and put them in the microwave for one minute. Then, take it out and stir very well.

Cut the beef into slices (It should remove the fat)

In a bowl put 1 pound of beef and season with 1 tablespoon of special sauce and 1/2 garlic powder

Cut the onion on its side

Cut Gai Lan 2 inches apart

In a saucepan put oil to heat 375c and fry the beef for 25-30 seconds.

Over high heat: onion sautéed until lightly browned then add 1/3 packet of noodles

Don’t stir too much, use the spatula to flip the noodles

When the noodles are lightly browned, add the beef(Bo) with 1 tablespoon of the special sauce

Shake it up quickly, then Gai Lan and bean sprouts. After that, put another tablespoon of sauce

Stir and cook for one minute.

Now put it on the plate and ready to serve.

Have a peek at my Vietnamese Bun Dau Mam Tom Recipe if you are interested.

Nutrition Information

Amount per serving And % Daily Values
Serving: 8 Calories: 337 | Total Fat 3.7g – 5% | Saturated Fat 0.1g – 0 % | Cholesterol 7mg – 2% | Sodium 288mg – 13% | Total Carbohydrate 68 – 25% | Dietary Fiber 3.6g – 13% | Total Sugars 2.1g | Protein 6.7g | Vitamin D 0mcg – 0% | Calcium 73mg – 6% | Iron 1mg – 5% | Potassium 168mg – 4%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Pho Ap Chao Ga (Vietnamese Pan-fried Rice Noodles with Chicken)

When most men and women consider Vietnamese foods, the most popular dish needs to be pho. For people who don’t understand what it is, it’s a rice noodle soup that’s generally made out of beef. The broth is experienced with star anise, ginger, and onion to highlight the prosperity of this meat.

Pho is generally topped off with a lot of greens such as sawtooth herbs, coriander, Thai basil, and bean sprouts. Additionally, a dab of lemon juice, Sriracha hot sauce, or hoisin sauce could be added to the soup based upon your taste. Though I really enjoy the veal one, I’m more positive about the poultry one (known as”pho ga”).

The rice noodles are fried at a pancake and cut into small pieces while a stir fry of vegetables and chicken is served in addition to the noodles. It’s called” pho ap Chao” and it is in fact one of my favorite foods. So To save your time, purchase a rotisserie chicken and subsequently wash and cut the vegetables.

Preparation Time: 20 Minutes Cook Time: 20 Minutes Total Time: 40 Minutes

Type: Main Dish Yield: 4 Servings Cuisine: Vietnamese

Keyword: Pho Ap Chao Ga (Vietnamese Pan-fried Rice Noodles with Chicken)

Ingredients Of Rice Noodles Cake:

• Canola oil for pan-frying
• 1 pound of fresh rice noodles

Ingredients Of Chicken Stir-fry

• 3 heads of baby bok choy (sliced into 1-inch pieces)
• 1/2 onion, sliced
• 1 1/2 cup shredded roast chicken(Ga)
• 3 tablespoons Lee Kum Kee Oyster Sauce, Recommended
• 2 cups green beans( washed and cut)
• 1 tablespoon light soy sauce
• 2 carrots (cut julienne into 1-inch pieces)
• 2 teaspoons Thai Kitchen Premium Fish Sauce, Recommended
• 1 tablespoon corn starch diluted in 2 tablespoons of water
• 1 teaspoon of fresh ginger, must be grated
• 1 tablespoon sugar
• 1/4 teaspoon black pepper

Directions

For your rice pancake, heat about 1 tsp olive oil in a skillet over medium-high heat. Collect a couple of rice noodles and set them in the pan.

Spread the noodles at a 1 to 2 1 1/2 inch coating so that they are equally clear. Once it’s lightly browned on one side (about two or three minutes), flip the pancake over and cook for the very same amount of time. Repeat the procedure with the leftover noodles.

Once the noodles pancakes are done, drain on a plate lined with paper towels. Put aside.

Add the oyster sauce, fish sauce, soy sauce, sugar, ginger, and black pepper to a small bowl. Mix with a fork or your hand until incorporated. Gently pour cornstarch/water mix into the sauce mixture and mix it again. Put aside

In a heavy-bottomed skillet, warm 1 tbsp canola oil on medium-high heat. Add the chopped onions into the skillet and cook for approximately 3 to 4 minutes or till the onions turn slightly translucent.

Put the sauce mixture into the pan and then simmer until the sauce coats each of the ingredients.

Put the julienned carrots and green beans into the skillet and sauté for five minutes. When the veggies have a somewhat browned border, add the rotisserie chicken(Ga) to the skillet and keep cooking.

Put the sauce mixture into the frying saucepan and sauté until the sauce covers all components.

Add the chopped bok choy into the skillet and cook for 2 minutes until the leaves and stems turn a deep green shade

Cut the rice noodle pancake into bite-size bits and pour a few stir-fried chickens on top. Mix everything together and enjoy!

You can look at my Nui Xao Bo Recipe If you’re interested.

Nutrition Information

Amount per serving And % Daily Values
Serving: 4 Calories: 822 | Total Fat 57.3g – 73% | Saturated Fat 5g – 25 % | Cholesterol 0mg – 0% | Sodium 1351mg – 59% | Total Carbohydrate 57.9 – 21% | Dietary Fiber 10.4g – 37% | Total Sugars 14.7g | Protein 28.2g | Vitamin D 0mcg – 0% | Calcium 703mg – 54% | Iron 6mg – 33% | Potassium 1843mg – 39%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Pho Ap Chao Recipe With Bo And Rau

Preparation Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes

Type: Main Dish Yield: 4 Servings Cuisine: Vietnamese

Keyword: Pho Ap Chao Ga (Vietnamese Pan-fried Rice Noodles with Chicken)

Ingredients

• 10 small baby bok choy (about 1/2 package), cut in half, or 4 medium baby bok choy (what American grocery
• 1 large carrot (sliced diagonally)
• 0.75 lb beef (flap meat, sliced 1 lb if are not adding tofu)
• 1 small-medium tomato sliced
• 2 small broccoli crowns (florets separated)
• 2 tsp salt plus more for seasoning
• 1 cup Swanson Chicken Broth, Recommended
• 2 celery stems (sliced diagonally)
• 1 tbsp soy sauce
• 1/2 medium yellow onion, sliced
• 2 tbsp oyster sauce
• 2 tsp sugar
• 1/2 cup vegetable oil
• 1 package of flat rice noodles
• 1 tsp fish sauce
• 1 package of fried tofu

Beef Marinade:

• 1 tsp garlic powder slightly heaping tsp for 0.75 lbs beef
• 1 tbsp Pearl River Bridge Dark Soy Sauce, Recommended
• 1 tsp onion powder slightly heaping tsp for 0.75 lbs beef
• 1 tbsp oyster sauce
• 1/2 tsp black pepper
• 1 tsp vegetable oil
• 1 tbsp soy sauce

Directions

Mix all the marinade ingredients, put the beef, and refrigerate for a minimum of an hour.

Cut the vegetables into the desired size. Loosen the noodles in the package and put them in a bowl.

Boil 6 cups of water with two tsp of salt and sugar. In batches, fast bring all vegetables to a boil except berries (20-30 seconds after completely submerging is adequate ). Keep the broth aside.

At the same time, heat 1/4 cup of vegetable oil in a small round skillet. Once hot, add 1/4 of those noodles and simmer for approximately 3-5 minutes on each side, based on crispiness taste. Put it aside on a plate lined with a paper towel. Keep on cooking the noodles in another skillet whilst after the remaining steps and replenishing the oil as necessary.

Using exactly the identical pot/skillet for those veggies, warm 1 tbsp of the oil, then add the onions and sauté until golden brown (about 4 minutes). Put aside. Put aside.

Utilizing the same pot/skillet, heat 1 cup chicken broth, 1 cup vegetable broth(or two cups vegetable broth if you are not using chicken broth) with soy sauce, fish sauce, and oyster sauce. Additionally, combine 3 tablespoons of cornstarch with a couple of tablespoons of water. Once the broth is hot, add the cornstarch mixture to thicken. Spice with salt and pepper.

Add the tofu and let it warm up and boil in the sauce (about 1 minute). Add the cooked vegetables, berries, and beef.

Take a peek at my 4 Best Mi Kho Recipe if you’re interested.

Nutrition Information

Amount per serving And % Daily Values
Serving: 4 Calories: 320 | Total Fat 28.5g – 37% | Saturated Fat 5.6g – 28 % | Cholesterol 0mg – 0% | Sodium 1670mg – 73% | Total Carbohydrate 13.7 – 5% | Dietary Fiber 4.6g – 16% | Total Sugars 6.5g | Protein 5.9g | Vitamin D 0mcg – 0% | Calcium 183mg – 14% | Iron 2mg – 10% | Potassium 7843mg – 17%

The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.

Frequently Asked Questions On Pho Ap Chao Recipe