Nui Xao Bo is a beloved Vietnamese stir-fry dish that brings together tender beef and pasta in a savory, flavorful blend. It’s a quick and satisfying meal that’s perfect for busy weeknights when we want something delicious without spending hours in the kitchen. This dish highlights simple ingredients but delivers bold taste with every bite.
Originating from Vietnam’s vibrant street food culture Nui Xao Bo combines familiar flavors with an easy cooking method that anyone can master. We love how versatile it is too – you can customize it with your favorite veggies or adjust the seasoning to suit your palate. Whether you’re new to Vietnamese cuisine or looking to add a tasty twist to your dinner routine this recipe is sure to become a favorite.
Ingredients
To master the authentic Nui Xao Bo recipe, we need fresh ingredients that bring out the bold flavors and tender textures. Below are the essentials broken down by components for easy preparation.
For the Nui (Pasta)
- 8 ounces elbow macaroni (or any short pasta)
- 4 quarts water (for boiling)
- 1 teaspoon salt (to season the pasta water)
- 1 tablespoon vegetable oil (to toss cooked pasta)
For the Beef Stir-Fry
- 12 ounces beef sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce (for marinating beef)
- 1 teaspoon oyster sauce
- 1 teaspoon cornstarch (to tenderize and bind marinade)
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil (for stir-frying)
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 1 cup mixed bell peppers, sliced (optional for color and crunch)
For the Sauce
Ingredient | Amount | Purpose |
---|---|---|
Soy sauce | 2 tablespoons | Base savory flavor |
Oyster sauce | 1 tablespoon | Adds deep umami richness |
Fish sauce | 1 teaspoon | Traditional Vietnamese taste |
Sugar | 1 teaspoon | Balances saltiness |
Water or beef broth | 3 tablespoons | Adjusts consistency |
Optional Garnishes and Add-Ins
- Fresh cilantro or Thai basil leaves, chopped
- Sliced green onions
- Toasted sesame seeds
- Chili flakes or fresh sliced chili, for heat
- Lime wedges to squeeze over before serving
Our ingredient list ensures a well-balanced, savory Nui Xao Bo with textures and flavors that perfectly capture Vietnamese street food flair.
Equipment Needed
To prepare an authentic Nui Xao Bo efficiently and perfectly, having the right equipment is essential. Here is what we need to gather before we start the cooking process:
- Large Pot: For boiling the elbow macaroni until al dente.
- Colander: To drain the cooked pasta thoroughly.
- Wok or Large Skillet: Ideal for stir-frying the beef and combining it with the noodles and sauce. A wok’s high heat retention helps achieve that signature wok hei flavor.
- Chef’s Knife: For slicing the beef sirloin thinly and chopping vegetables or herbs.
- Cutting Board: To provide a stable work surface for preparing ingredients.
- Mixing Bowl: To marinate the beef with soy sauce, oyster sauce, fish sauce, and spices.
- Tongs or Wooden Spoon: For tossing the noodles and beef during stir-frying to ensure even cooking.
- Measuring Spoons and Cups: To measure precise amounts of sauces and seasonings.
Equipment | Purpose | Special Notes |
---|---|---|
Large Pot | Boil elbow macaroni | Use enough water to avoid sticking |
Colander | Drain boiled pasta | Shake gently to remove excess water |
Wok or Skillet | Stir-fry beef and noodles | Preheat to high heat for best results |
Chef’s Knife | Slice beef thinly, chop herbs and vegetables | Sharp blade helps precision cuts |
Cutting Board | Prep surface for ingredients | Use separate boards if possible |
Mixing Bowl | Marinate beef | Allows even coating of marinade |
Tongs/Wooden Spoon | Toss ingredients during stir-frying | Heat resistant usage preferred |
Measuring Tools | Measure sauces and seasonings | Accuracy in flavor balance |
By preparing all these tools ahead, our cooking process will flow smoothly, allowing us to focus on developing the bold, savory flavors that make Nui Xao Bo such a favorite Vietnamese dish.
Preparation
To create the perfect Nui Xao Bo, preparation is key. Let’s start by getting all our ingredients ready step-by-step for a seamless cooking experience.
Preparing the Beef
We begin with the star of our dish: the beef sirloin. Follow these steps for tender, flavorful beef slices:
- Slice the beef thinly across the grain for maximum tenderness, about 1/4 inch thick.
- Place the sliced beef in a mixing bowl.
- Add the marinade ingredients:
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1/2 teaspoon fish sauce
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
- Toss everything together until the beef is evenly coated.
- Let the beef marinate for at least 15 minutes at room temperature or up to 30 minutes in the fridge for deeper flavor.
Ingredient | Amount | Purpose |
---|---|---|
Soy sauce | 1 tablespoon | Adds umami and salty taste |
Oyster sauce | 1 teaspoon | Enhances savory flavor |
Fish sauce | 1/2 teaspoon | Adds authentic Vietnamese aroma |
Cornstarch | 1 teaspoon | Helps beef stay tender and locks in juices |
Sugar | 1 teaspoon | Balances savory flavors |
Vegetable oil | 1 tablespoon | Helps to coat and crisp beef during stir-fry |
Marinating the beef properly ensures maximum flavor absorption and a juicy texture once cooked.
Cooking the Nui
Next, we focus on the elbow macaroni, or nui, the comforting carb base for this dish:
- Bring a large pot of salted water to a boil.
- Add 200 grams of elbow macaroni.
- Cook according to package instructions, typically 7-8 minutes, until al dente.
- Drain the nui and rinse with cold water to stop cooking and prevent sticking.
- Toss lightly with a teaspoon of oil to keep the pasta separate during stir-frying.
Step | Detail |
---|---|
Boiling time | 7-8 minutes |
Water | Generous salted boiling water |
Post-cooking treatment | Rinse with cold water, toss with oil |
Tip: Properly cooked nui will have a slight firmness to bite, perfectly complementing the tender beef.
Preparing Vegetables and Aromatics
The final step before cooking is preparing our fresh vegetables and aromatics that add layers of flavor and texture:
- Garlic: Peel and finely mince 3 cloves.
- Shallots: Peel and thinly slice 2 medium shallots.
- Green onions: Wash and slice 2 stalks diagonally.
- Bell peppers (optional): Remove seeds and cut into thin strips.
- If using, fresh herbs like cilantro can be chopped for garnish.
Prepping all aromatics ahead ensures a quick, hot stir-fry that locks in the vibrant flavors essential to authentic Nui Xao Bo.
Cooking Instructions
Let’s dive into the step-by-step process of making Nui Xao Bo, ensuring every element blends perfectly for a rich and satisfying meal.
Stir-Frying the Beef
- Heat 2 tablespoons of vegetable oil in a wok over medium-high heat until shimmering.
- Add minced garlic and shallots, stir-fry for 30 seconds until fragrant.
- Increase heat to high, add the marinated thinly sliced beef sirloin in a single layer.
- Sear the beef without stirring for 1 minute to develop a caramelized crust.
- Toss and stir-fry the beef for another 1-2 minutes until it’s just cooked through and tender.
- Remove the beef from the wok and set aside on a warm plate to prevent overcooking.
Combining Nui and Beef
- In the same wok, add a splash of vegetable oil if needed.
- Add the cooked elbow macaroni (Nui), tossing it in the flavorful beef drippings.
- Pour in the prepared sauce mixture—typically a blend of soy sauce, oyster sauce, fish sauce, and a pinch of sugar.
- Stir-fry the Nui for 2-3 minutes, ensuring it’s evenly coated and heated through.
- Return the beef to the wok and toss gently to combine with the pasta.
- Cook together for another 1-2 minutes allowing the flavors to meld perfectly.
Finishing Touches
- Sprinkle chopped green onions and fresh cilantro over the dish for vibrant color and aroma.
- Optionally, squeeze fresh lime wedges over the top to add a bright citrus note.
- Serve immediately while hot to enjoy the tender beef matched with savory, slightly sweet noodles.
Step | Time | Temperature | Key Notes |
---|---|---|---|
Stir-fry garlic & shallots | 30 seconds | Medium-high heat | Release aroma |
Sear marinated beef | 3 minutes total | High heat | Develop crust, retain juiciness |
Stir-fry elbow macaroni | 2-3 minutes | Medium-high heat | Coat pasta with sauce |
Combine beef and Nui | 1-2 minutes | Medium-high heat | Meld flavors |
Serving Suggestions
To elevate our Nui Xao Bo experience, we recommend several serving ideas that complement the dish’s rich flavors and tender textures perfectly. Here are practical ways to serve this classic Vietnamese stir-fry:
- Serve hot: Always plate the stir-fried beef and elbow macaroni immediately after cooking. The heat locks in the succulent beef juices and keeps the noodles tender yet firm.
- Garnish with fresh herbs: Sprinkle chopped cilantro and green onions over the top just before serving to add vibrant color and fresh aroma.
- Add a squeeze of lime: Offer lime wedges to guests so they can add acidity that brightens and balances the savory, umami-rich sauce.
- Pair with crunchy vegetables: Accompany the dish with a simple side of sliced cucumber or pickled carrots. The crisp textures and refreshing acidity provide contrast.
- Serve alongside a light soup: Traditional Vietnamese meals pair stir-fries like Nui Xao Bo with a clear broth soup such as a mild chicken or vegetable consommé to cleanse the palate.
- Offer steamed jasmine rice: For those who prefer extra carbs and volume, steamed rice pairs well with the savory sauce, making the meal heartier.
Serving Element | Purpose | Suggested Portion |
---|---|---|
Fresh cilantro & green onions | Adds freshness and aroma | 1-2 tablespoons each, chopped |
Lime wedges | Provides bright acidity | 2 wedges per serving |
Sliced cucumber or pickled carrots | Adds crunch and contrast | 1/4 cup per person |
Light broth soup | Palate cleanser | 1 small bowl per person |
Steamed jasmine rice | Adds volume and balances flavors | 1/2 – 1 cup per person |
“Serving Nui Xao Bo hot with fresh herbs and a hint of citrus is the key to amplifying the bold, savory notes of the dish.“
By combining these elements we craft a balanced and enticing meal that honors the Vietnamese street food origins of Nui Xao Bo while making it perfect for our dining table.
Make-Ahead Tips
To save time and ensure our Nui Xao Bo bursts with flavor, we can prepare several elements ahead of time without sacrificing quality or freshness. Here’s how to do it efficiently:
Marinate the Beef in Advance
Marinating the beef sirloin is crucial for tender and flavorful meat. We recommend marinating the sliced beef for at least 30 minutes or up to 4 hours in the refrigerator. This allows the soy sauce, oyster sauce, fish sauce, cornstarch, sugar, and oil to deeply penetrate the meat fibers.
Pro tip: Cover the marinated beef tightly with plastic wrap or place it in an airtight container to avoid any cross-flavors in the fridge.
Cook and Store the Elbow Macaroni
Cooking the elbow macaroni until al dente can be done up to a day before. After draining it, toss the pasta with a little vegetable oil to prevent sticking. Store it in an airtight container in the refrigerator. Before stir-frying, let the macaroni come to room temperature for even heating.
Pre-Chop Aromatics and Vegetables
Garlic, shallots, and green onions are the backbone of the dish’s aroma. We can chop these ingredients and store them separately in small containers or zip bags for up to 24 hours. This prep step streamlines the cooking process while keeping flavors fresh.
Ingredient | Prep | Storage Duration | Storage Tip |
---|---|---|---|
Beef sirloin | Slice and marinate | Up to 4 hours | Airtight container in fridge |
Elbow macaroni | Cook and toss with oil | Up to 1 day | Airtight container in fridge |
Garlic, shallots | Chop finely | Up to 24 hours | Covered container at room temp |
Green onions | Chop | Up to 24 hours | Covered container or zip bag fridge |
Sauce Mixture
Mixing the soy sauce, oyster sauce, fish sauce, and sugar for our savory coating can also be prepared ahead. Store it in a sealed jar or bottle at room temperature or in the fridge for up to 24 hours. Shake well before use.
Assembly Readiness
When ready to cook, all prepped ingredients should be laid out for quick access. This mise en place approach accelerates cooking and improves flavor consistency in our Nui Xao Bo.
“Prepping smart lets us transform quick weeknight meals into flavorful dishes reminiscent of Vietnamese street food.“
By following these make-ahead tips, we will cut down cooking time significantly while preserving the bold, savory essence of our Nui Xao Bo recipe.
Conclusion
Nui Xao Bo is a fantastic way to bring the vibrant flavors of Vietnamese street food right into our kitchens. Its quick prep and cooking time make it perfect for busy nights without sacrificing taste or authenticity. By following the steps and tips we’ve shared, we can easily create a dish that’s both satisfying and full of bold, savory notes.
Whether we’re new to Vietnamese cuisine or seasoned cooks looking to expand our dinner repertoire, Nui Xao Bo offers a delicious, customizable option. Let’s enjoy the harmony of tender beef, perfectly cooked pasta, and fresh herbs that make this dish truly special every time we serve it.
Frequently Asked Questions
What is Nui Xao Bo?
Nui Xao Bo is a popular Vietnamese stir-fry dish made with tender beef and elbow macaroni, tossed in a savory sauce. It combines simple ingredients for a quick, flavorful meal inspired by Vietnamese street food.
How long does it take to prepare Nui Xao Bo?
The dish can be prepared in under 30 minutes, making it a perfect option for busy weeknights without sacrificing bold flavors or texture.
What are the key ingredients in Nui Xao Bo?
Essential ingredients include beef sirloin, elbow macaroni, garlic, shallots, green onions, soy sauce, oyster sauce, fish sauce, and vegetable oil for stir-frying.
Can I customize the vegetables in Nui Xao Bo?
Yes, you can add various vegetables like bell peppers, carrots, or snap peas to customize the dish while maintaining its authentic taste and texture.
How do I ensure the beef is tender?
Slice the beef thinly and marinate it in a mix of soy sauce, oyster sauce, fish sauce, cornstarch, sugar, and oil for at least 30 minutes to enhance tenderness and flavor.
What equipment do I need to cook Nui Xao Bo?
Basic equipment includes a large pot for boiling pasta, a colander, a wok or large skillet for stir-frying, a chef’s knife, and measuring utensils.
Can Nui Xao Bo be prepared ahead of time?
Yes, you can marinate beef for up to 4 hours, cook and store pasta for 1 day, and pre-chop aromatics and prepare the sauce up to 24 hours in advance to save cooking time.
How should Nui Xao Bo be served?
Serve the dish hot, garnished with fresh herbs like cilantro and green onions, and offer lime wedges on the side for added brightness and flavor.
What are some good side dishes for Nui Xao Bo?
Pair Nui Xao Bo with crunchy vegetables, a light broth soup, or steamed jasmine rice for a well-rounded and satisfying meal.
Is Nui Xao Bo suitable for beginners in Vietnamese cooking?
Absolutely, the recipe uses straightforward ingredients and techniques, making it ideal for newcomers interested in exploring Vietnamese flavors.