Pho xao may just be a slightly healthier take on my xao — but the beauty is in the details. The flat, smoother pho noodle doesn’t crisp up like its pre-boiled instant cousin.
When done well the outer edges acquire a browned crunchiness, whilst the center stays soft and glutinous. This dish tastes best with a fried egg and seasoned with chili or soy sauce.
- Boil water in a pot, and have at the ready.
- Heat oil in a large pan on medium-high heat. Cook garlic in pan until lightly browned, stirring often.
- Add meat or tofu and cook completely, approx 5 minutes.
- Add vegetables and salt and cook for several more minutes.
- Meanwhile, add noodles to the pot of boiling water and cook to package directions (usually only 2-4 minutes).
- Drain noodles, and add to the pan of meat and vegetables. Turn off heat while mixing.
- Sprinkle a little ground pepper and cilantro on top of each when serving.