Banh Cuon Xao Bo (Vietnamese Rolled Rice Noodles Stir-Fry with Beef)
For about 2 servings, you'll need:
A double batch of my Ultimate Stir-Fry Sauce
1-lb package of plain banh cuon (Vietnamese rolled rice noodles), cut into 2-inch sections
1/4 lb beef cut into strips or other meat of your choice
1 small onion, cut into strips
Cut the beef into strips. Make a double batch of the stir-fry sauce and add it to the beef to use as a marinade.
You can find fresh banh cuon in rolled noodles at most Asian grocery stores for a few dollars. These don't need to be boiled, but if you don't have this where you are, substitute with wide rice noodles or a short pasta such as penne or bowties. Obviously, you'll need to boil them first to soften.
Cut into 2-inch sections. Set aside.
Cut onion into strips.
In a pan on medium-high heat, drizzle a bit of oil and saute onions until golden and just softened. The onion will cook more once the beef is added.
Then add the beef, sans liquid, but don't stir-fry. Let the meat develop a nice char before turning.
Add the rice noodles and the leftover marinade. Toss to make sure the sauce has coated the noodles.
Some recipes where you can use my ultimate stir-fry sauce include:
Banh Bot Chien (Vietnamese Fried Rice Flour Cake)
Banh Cuon Xao Thap Cam (Vietnamese Combination Rolled Rice Noodle Stir-Fry)
Banh Uot Xao Bo (Vietnamese Wet Rice Noodle Sheet Stir-fry with Beef), Bok Choy, Broccoli, Bean Sprouts, and Spinach
Chinese Beef and Broccoli Stir-Fry
Mi Xao Don Chay (Vietnamese Vegetarian Crispy Chow Mein)
Mi Xao Don Thit Bo (Vietnamese Crispy Chow Mein with Beef)
Pad See-Ew (Thai Rice Noodles with Soy Sauce, Broccoli, Chicken, and Eggs)
Pho Ap Chao Bo (Vietnamese Pan-Fried Rice Noodles Sauteed with Beef)
Yaki Udon (Japanese Stir-Fried Udon Noodles)
1 year ago today, Iceberg rose.
2 years ago today, banh mi xa xiu (Vietnamese barbecued pork sandwich).