Pho ap chao is a Vietnamese stir-fried rice noodle dish where fresh rice noodles are pan-fried until crisp and golden, then topped with a savory sauce, meat, and vegetables. It’s a delightful contrast of textures—crunchy noodles with tender toppings—and comes together faster than a bowl of pho. This version uses chicken and a simple pantry sauce, making it a genuinely practical weeknight dinner.
Ingredients
- 1 lb (450 g) fresh flat rice noodles (banh pho), or 8 oz (225 g) dried flat rice noodles
- 2 tbsp (30 ml) vegetable oil, divided
- 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced
- 2 cloves garlic, minced
- 1 shallot, thinly sliced
- 2 cups (150 g) broccoli florets
- 1 carrot, julienned
- 1/2 cup (120 ml) low-sodium chicken broth
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) fish sauce
- 1 tsp (5 g) sugar
- 1/4 tsp (1 g) black pepper
- 1/2 cup (20 g) fresh Thai basil leaves, for garnish
- 1/4 cup (30 g) bean sprouts, for garnish
Instructions
- If using dried noodles, soak them in warm water for 15 minutes, then drain. If using fresh, rinse briefly and drain well. Toss with 1 teaspoon of the oil to prevent sticking.
- In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, fish sauce, sugar, and black pepper. Set aside.
- Heat 1 tablespoon of oil in a large nonstick skillet or wok over high heat. Add the chicken slices and cook until golden and cooked through, about 4-5 minutes. The safe minimum internal temperature for chicken is 165°F (74°C) as measured with a food thermometer. Remove the chicken to a plate.
- In the same skillet, add the remaining oil. Add the garlic and shallot, stir-fry for 30 seconds until fragrant. Add the broccoli and carrot, stir-fry for 2-3 minutes until slightly tender but still crisp. Remove the vegetables to the plate with the chicken.
- Reduce heat to medium-high. Add the noodles to the skillet in an even layer. Press down gently with a spatula. Let them cook undisturbed for 3-4 minutes until the bottom is golden and crispy. Flip the noodles in sections and cook another 2-3 minutes until crispy on the other side.
- Pour the sauce over the noodles. Add the chicken and vegetables back to the skillet. Toss everything together gently, scraping up any crispy bits, for 1-2 minutes until well combined and heated through.
- Remove from heat. Garnish with Thai basil and bean sprouts. Serve immediately.
Tips
- Noodle choice: Fresh rice noodles are ideal for the best crispiness. If using dried, don’t boil them fully—just soak until pliable, or they will turn mushy when fried.
- Don’t overcrowd: For maximum crispiness, cook the noodles in a single layer and don’t stir them too often. Let them develop a golden crust before flipping.
- Substitutes: No oyster sauce? Use hoisin sauce mixed with a little water. No fish sauce? Add a splash of soy sauce and a pinch of salt. For a vegetarian version, use tofu and mushroom broth.
- Common mistake: Adding the sauce too early will make the noodles soggy. Always add it at the very end, right before serving.
Serving Suggestions
Serve pho ap chao as a complete main dish. It pairs well with a side of pickled carrots and daikon, or a simple cucumber salad. For extra freshness, offer lime wedges and sliced fresh chilies on the side.
Variations
- Protein: Use beef (sliced sirloin), shrimp, or tofu instead of chicken. Adjust cooking times accordingly—beef should be cooked to 145°F (63°C) for medium-rare, with a 3-minute rest.
- Vegetables: Swap in bok choy, snow peas, bell peppers, or mushrooms depending on what you have.
- Spicy: Add a tablespoon of sriracha or chili garlic sauce to the sauce mixture for a spicy kick.
- Egg: Make a well in the noodles after flipping, crack an egg into it, scramble, and mix in for extra richness.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The noodles will lose their crispness, but the flavor remains. To reheat, place in a hot skillet with a splash of water, cover, and steam for 2-3 minutes until heated through. Avoid microwaving, as it makes the noodles rubbery. Reheat to an internal temperature of 165°F (74°C) for leftovers.
Frequently Asked Questions
Can I use regular spaghetti or other noodles? Not ideal—the dish relies on the chewy, slightly sticky texture of rice noodles. Wheat noodles will change the character completely, but if you’re in a pinch, use wide lo mein noodles and adjust cooking time.
Why are my noodles not crispy? The most common reasons are: too much moisture on the noodles (dry them well), overcrowding the pan, or stirring too often. Let them sit in a hot pan with oil and don’t move them until they release easily.
What if I can’t find fresh rice noodles? Dried flat rice noodles (often labeled “pad thai” or “banh pho”) work well. Soak them in warm water for 15-20 minutes until pliable but not fully soft, then drain thoroughly.
Is this dish gluten-free? It can be, if you use tamari or coconut aminos instead of soy sauce and ensure your oyster sauce is gluten-free (some brands contain wheat). Check labels.
Can I make the sauce ahead of time? Yes, the sauce can be mixed up to 2 days in advance and stored in the refrigerator. Stir well before using.
How do I keep the noodles crispy if I’m cooking for a crowd? Cook the noodles in batches and keep them warm on a baking sheet in a 200°F (93°C) oven while you cook the rest. Add the sauce only at the very end, just before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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