Mì Xào Bò Recipe

Vietnamese stir-fried noodles with beef (“Mì Xào Bò”) are a dish that no one can say no to. This delicacy is the Vietnamese take on comfort food with soft yet chewy noodles and flavorsome, tender beef. Better yet, it is super simple to make and requires no fancy ingredients.

If you don’t know what to cook on a lazy Sunday or are looking for a colorful dish that everyone in your family will love, Mi Xao Bo is your go-to. Keep reading to learn the most delicious recipe for this crowd-pleasing stir fry.

Why Mi Xao Bo Is A Must-Try For Food Lovers

Looking at Mi Xao Bo for the first time, you might think that it is nothing special, especially when compared to iconic Vietnamese noodle dishes, such as Bun Bo Hue. However, the beauty of this recipe lies in its simplicity.

As you will see later on, you don’t need any hard-to-find ingredients to make a plate of Mi Xao Bo. Plus, the recipe is highly customizable, so feel free to toss in whatever kinds of meat or vegetables you like. You can even swap out regular egg noodles for Pho or Hu Tieu noodles.

Moreover, anyone, and I mean it, can make this dish as it is incredibly straightforward and requires no advanced cooking technique. Most importantly, Mi Xao Bo is super delicious and well-loved. In fact, it is one of the most popular street foods in Vietnam.

Tools

First, you should prepare the following tools to help with the cooking process. Don’t worry; I believe most people already have these kitchen utensils at home.

Ingredients

A successful dish of stir-fried noodles with beef comprises 3 main factors: the noodles, the meat, and the stir-fry sauce. Here are the ingredients you need to cook them perfectly.

Spices and Condiments:

Directions

Have you got all the ingredients listed above? Well then, let’s cook up a delectable plate of Mi Xao Bo with me!

Step 1: Prepare The Ingredients

Slice the beef.

Cut the baby corn into halves so you can cook them more easily. For the corn that’s rather big, you can cut it into 3 pieces or slice it thinly across the body.

Separate the leaves and stems of the leaf mustard. Then, cut them into bite-sized pieces.

Likewise, keep the stems and leaves of the celery separate. Cut the stems diagonally into bite-sized pieces.

You can slice the carrots thinly or julienne them. Another option is to cut them into flowers. I usually julienne half of the carrots and cut the remaining half into flower shapes to make the dish more appealing.

Cut the onion into wedges. Chop off the bell peppers’ top. Cut the peppers into large pieces along the lines on their bodies to remove the cores. Then, cut them into bite-sized slices.

Cut the scallions into short pieces. Slice the leek. Mince the garlic and shallots.

Place the prepared vegetables, scallions, and shallots on different plates.

Step 2: Marinate The Beef

Season the beef with 1 tablespoon of minced garlic, 1 tablespoon of minced shallots, 1 tablespoon of oyster sauce, 1 teaspoon of pepper, 1 tablespoon of sugar, 1 tablespoon of cornstarch, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of cooking oil.

Mix well to infuse the meat with the spices and refrigerate it for at least 30 minutes.

Step 3: Make The Stir-Fry Sauce

Put 2 tablespoons of sugar, 2 tablespoons of soy sauce, 1.5 tablespoons of chili sauce (more or less depending on your preference), 1 tablespoon of sesame oil, 1 teaspoon of pepper, 1 tablespoon of fried garlic, and 7 tablespoons of water.

Mix well to combine and set aside.

Step 4: Blanch The Noodles

Bring a pot of water to a boil and add about 1 tablespoon of cooking oil to the water. Blanch the noodles until softened, then transfer them to a sieve to drain. Put the noodles into a bowl of cold water, then quickly take them out. The sudden change in temperature will make the noodles crispier.

Step 5: Stir Fry The Beef

Heat some cooking oil in a pan. Once the oil is heated, add some minced shallots and garlic. Fry until fragrant.

Add the beef and stir fry it on high heat, stirring well. Cook until the beef is medium rare (about 70 to 80% fully cooked). Remove from heat and set aside.

Step 6: Stir Fry The Vegetables

Fry the remaining minced garlic with some leek until fragrant.

Stir fry the vegetables on high heat. You should add them in the following order: flower-shaped carrots, baby corn, julienned carrots, the stems of leaf mustard and celery, onions, bell peppers, the leaves of leaf mustard and celery, leek, and then scallions.

During stir-frying, gradually add the sauce so all kinds of vegetables can absorb it.

Step 7: Stir Fry The Noodles With The Meat And Vegetables

Add the noodles to the pan and turn the heat to low. Gently stir the noodles with the vegetables and sauce.

Stir in the beef and keep the heat low. Mix everything well for 3 to 5 minutes, and your dish is finished!

Step 8: Present The Dish

Put the stir-fried noodles along with the beef and vegetables on a plate. Sprinkle a little pepper (and sesame seeds, if you want) on top. Garnish with a few slices of chili and cilantro.

Useful Tips You Shouldn’t Miss

Now that you have made a perfect Mi Xao Bo dish, let’s utilize the tips in this section to improve its flavor or customize the recipe to your liking.

Elevate Your Comfort Food With Mi Xao Bo

Mi Xao Bo is an ideal dish to whip up when you don’t know what to cook. It’s also an excellent way to turn the instant noodles you have lying in the kitchen cabinet into a hearty and delectable meal.

If this is the first time you’ve heard of this Vietnamese dish, I highly recommend trying it today. Given how easy the recipe is, I believe that you’ll have no trouble making it on your first try. Lastly, please like and share this post to spread the recipe to more people!