Crispy Fried Pho

Directions

1. Thinly slice beef tenderloin into bite-size pieces.

2. Add the sliced beef to a bowl along with all the ingredients in the Beef marinade section, mix well to combine, and let marinate for 30 minutes.
3. Rehydrate shiitake mushrooms with boiling water. If using large mushrooms, cut in half.
4. Peel and slice carrots diagonally into 1/4-inch slices.
5. Wash, trim off root end, then cut cải ngồng/yu choy/choy sum and green onions into 1-inch lengths.
6. Cut tomatoes into thin wedges: 4-8 wedges per tomato depending on the size.
7. Peel, cut off root end, and thinly slice white onion.
8. Mince garlic.
9. Roughly chop cilantro.
10. Cook the phở noodles according to package instructions in a large pot of water (about 5-6 minutes). Once cooked, drain and rinse with cold water to prevent noodles from sticking. Let sit in a strainer for excess water to drain off.
11. Divide the cooked noodles into even portions.
12. Heat vegetable oil in a large pan over medium. Add one portion of the phở noodles, arranging them in an even circular layer.
13. Fry until the bottom has formed a crispy golden layer that holds the noodles together. Flip and cook the other side. You may need to add oil to ensure the other side gets golden.
14. Remove from the pan to a large plate and place into warming drawer or your oven on the lowest temperature setting to keep warm while you work on the rest of the phở portions.
15. If you are making one serving, start working on sautéeing the toppings as the second side is cooking.
16. If you are making several, start the sautéeing as the second side of the last portion is cooking.
17. Heat some vegetable oil in another pan on medium. Add the minced garlic and sauté until fragrant.
18. Add the beef and sauté until no longer pink. This will be very quick- about 30 seconds. Do not overcook. Remove beef to a bowl and set aside.
19. Add some more oil to the pan, along with the carrots and sauté for 2-3 minutes.
20. Add tomatoes, white onion, and shiitake mushrooms. Sauté until onion is almost translucent.
21. Mix together cornstarch and water. Add this, along with the oyster sauce, bouillon powder, and fish sauce called for in the "Seasoning for veggies" section to the pan.
22. Add cải ngồng/yu choy/choy sum and green onions. Sauté until greens are wilted.
23. Add the beef back to the pan, sauté for 30 seconds. Remove from heat, add in cilantro, and stir to combine.
24. When the noodles are ready, add them to a plate and pour the beef-veggies mixture on top.