Vietnamese Pho Noodle Stir-Fry with Vegetables and Lemongrass
Vietnamese Pho Noodle Stir-Fry with Vegetables and Lemongrass This dish is a quick and easy way to enjoy the flavors of Vietnamese pho without having to make the traditional broth. The rice noodles are stir-fried with vegetables, lemongrass, ginger, and soy sauce, and then tossed in a simple rice vinegar dressing. The result is a flavorful and satisfying meal that can be on the table in under 30 minutes. To make this dish, you will need: * Rice noodles * Olive oil * Lemongrass * Ginger * Onion * Carrots * Bell peppers * Soy sauce * Rice vinegar Instructions: 1. Cook the rice noodles according to the package directions. 2. Heat the olive oil in a large skillet or wok over medium-high heat. 3. Add the lemongrass, ginger, onion, carrots, and bell peppers to the skillet and cook, stirring occasionally, until the vegetables are tender. 4. Add the rice noodles to the skillet and cook, stirring constantly, until the noodles are heated through. 5. Add the soy sauce and rice vinegar to the skillet and cook, stirring constantly, until the noodles are evenly coated. 6. Serve immediately.
The origins of pho, Vietnam's national dish, are shrouded in mystery. Some say it originated in the early 1900s in the northern city of Nam Định, while others claim it was first created in the southern city of Saigon (now Ho Chi Minh City). Regardless of its true origins, pho has become one of the most popular dishes in the world, and for good reason. The combination of savory broth, tender noodles, and fresh vegetables is simply irresistible. Traditional pho is made with a beef broth that is simmered for hours with a variety of spices, including star anise, cinnamon, and cloves. The noodles are made from rice flour and are typically served with thinly sliced beef, herbs, and vegetables. While pho is a delicious and complex dish, it can be time-consuming to make. This stir-fried version is a much quicker and easier way to enjoy the flavors of pho without having to spend hours in the kitchen. The key to making a great pho stir-fry is using fresh, high-quality ingredients. The vegetables should be crisp and colorful, and the noodles should be cooked al dente. The sauce should be balanced, with a good balance of salty, sweet, and sour flavors. This recipe is a great way to use up leftover rice noodles. If you don't have any leftover noodles, you can cook them according to the package directions. Just be sure to rinse them well before adding them to the skillet.
Vietnamese Pho Noodle Stir-Fry with Vegetables and Lemongrass Vietnamese Pho Noodle Stir-Fry with Vegetables and Lemongrass Vietnamese Pho Noodle Stir-Fry with Vegetables and Lemongrass Vietnamese Pho Noodle Stir-Fry with Vegetables and Lemongrass
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • Rice noodles
  • Olive oil
  • Lemongrass
  • Ginger
  • Onion
  • Carrots
  • Bell peppers
  • Soy sauce
  • Rice vinegar
Instructions
  1. Cook the rice noodles according to the package directions.
  2. Heat the olive oil in a large skillet or wok over medium-high heat.
  3. Add the lemongrass, ginger, onion, carrots, and bell peppers to the skillet and cook, stirring occasionally, until the vegetables are tender.
  4. Add the rice noodles to the skillet and cook, stirring constantly, until the noodles are heated through.
  5. Add the soy sauce and rice vinegar to the skillet and cook, stirring constantly, until the noodles are evenly coated.
  6. Serve immediately.
Why It Works
  • The olive oil helps to brown the vegetables and gives the dish a rich flavor.
  • The lemongrass, ginger, and onion add a complex flavor to the dish.
  • The soy sauce and rice vinegar add a salty and sour flavor to the dish.
  • The rice noodles are cooked al dente, which gives them a chewy texture.