A Guide to Phở Xào Thịt Bò

Fact: Phở xào thịt bò is an excellent dish for daily meal.

Phở Xào Thịt Bò: Basic Information

Pronunciation

/fuh sow tit baw/

Alternative Name(s)

Dish Type

Stir-fries, dry noodle dishes, rice dishes.

Course

Main Course

Mealtime

Lunch, Dinner

Phở Xào Thịt Bò: Origin and Region

Origin

Vietnam

Continent’s Region

Southeast Asia

Country’s Region

Northern Vietnam

Associated Region

Unspecified

Popular Phở Xào Thịt Bò Variations

Phở Bò (Beef Pho)

Phở Xào Thịt Bò: Ingredients and Preparation

Main Ingredients

Phở noodles, beef, and vegetables

Main Cooking Method

Stir-frying

Preparation Process

Marinating the beef, stir-frying the noodles, beef, and vegetables separately, and cooking the ingredients together.

Phở Xào Thịt Bò: A Deep Dive

Cultural Significance

A versatile dish for Vietnamese meals

Taste

Savory

Texture

Soft noodles and tender meat

Aroma

Rich

Color

Brown beef, white noodles, various colors of the vegetables

Serving Style

On a plate or bowl

Serving Temperature

Hot

Accompaniment

No accompaniment

Occasions

On any occasions

Seasons

Year-round

Special Diets

Non diet-specific

Calories

389 calories, according to data of MyFitnessPal for one serving of phở xào thịt bò.

Popularity

Vietnam

Popular Similar Dishes

Mì Xào Bò
Bún Xào Thịt
Beef Chow Fun

Popular Dining Area

Households and restaurants in Vietnam.

Phở xào thịt bò, literally “stir-fried phở noodles with beef,” is a traditional Vietnamese dish made with sheets of phở noodles (thin, flat rice noodles), thinly sliced beef, and vegetables.

Onions and tomatoes are the most popular choices for this stir-fried dish, though carrots, bok choy, celery, and bean sprouts can also be added.

Phở xào thịt bò became popular among households in Northern Vietnam in the 1970s. Continue reading, and you will discover the advantages, disadvantages, and popularly asked questions about this beef stir-fry. Lastly, you will know about a few dishes comparable to phở xào thịt bò.

Key Points

Phở xào thịt bò is a Vietnamese stir-fry hailing from the northern region of the country.
Phở xào thịt bò consists of phở noodles, thinly sliced beef, and vegetables like tomatoes and onions.

Phở Xào Thịt Bò Images

Pros and Cons of Eating Phở Xào Thịt Bò

Phở xào thịt bò has the following advantages and disadvantages:

Pros

Flavor profile: Phở xào thịt bò has a robust flavor derived from beef, noodles, and various seasonings.
Versatility: This unique take on phở can incorporate many types of vegetables and suit all kinds of meals.
Simplicity: Phở xào thịt bò is a quick and easy dish to prepare.

Cons

Sodium content: The phở noodles and beef stir-fry can have a high sodium content due to the salty condiments.
Vegetarian considerations: Phở xào thịt bò isn’t a vegetarian or vegan-friendly dish.

With these pros and cons in mind, it’s time to check out the FAQs section for more helpful facts about phở xào thịt bò.

Phở Xào Thịt Bò FAQs

Yes, you can replace beef with other types of meat, such as pork and chicken.

Yes, dried phở noodles that are soaked in water can go into phở xào thịt bò, though fresh phở noodles are the preferred ingredient.

You should keep leftover phở xào thịt bò in an air-tight container and refrigerate it for 2 – 3 days or freeze it for 2 – 3 months.

No, phở xào thịt bò isn’t the same as phở bò (or beef phở). The former is an easy-to-make stir-fried dish, while the latter is a noodle soup with a fragrant broth prepared by a lengthy simmering process.

Similar Dishes of Phở Xào Thịt Bò

Mì Xào Bò

Mì xào bò is a Vietnamese stir-fried dish consisting of instant or egg noodles, thinly sliced beef, and vegetables.

Bún Xào Thịt

Bún xào thịt is a Vietnamese stir-fried dish made with rice noodles, thinly sliced meat (like pork or beef), and vegetables.

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Truc Tran (Kris)

Senior Food Editor

Expertise

Home Cooking, Meal Planning, Recipe Development, Baking and Pastry, Food Editor, Cooking-video Maker, Vietnamese Food Evaluation Expert

Education

Hospitality (Commercial Cookery) at TasTAFE
Culinary Arts at Kendall College (Australia Branch in Sydney)
Vietnamese Cuisine Head Chef at HNAAu School (Vietnam, International Joint Training Program)

Truc Tran (Kris), an experienced food writer and editor, is great at exploring and describing global cuisines, from simple street food to fancy dining. In her writing, she skillfully mixes different flavors, cooking methods, and culinary traditions, showing the unique character of various cultures through their food and drinks. On azcuisines.com, Kris highlights her knowledge, especially in Asian cuisine and worldwide traditional dishes.