Quay lại thực đơn
| Chất dinh dưỡng | Mỗi khẩu phần1 plate (approx. 520 g) | Mỗi phần520 g |
|---|---|---|
| Sugar | 3.8 g | 3.8 g |
| Energy | ~3450 kJ | ~3450 kJ |
| Sodium | 1520 mg | 1520 mg |
| Protein | 38 g | 38 g |
| Fat, total | 24 g | 24 g |
| Carbohydrate | 95 g | 95 g |
| Saturated fat | 5.2 g | 5.2 g |
Flat rice noodles, ginger, beef, soya sauce and bean sprouts.
Wide flat rice noodles (shahe fen / hủ tiếu mềm), marinated tender beef slices, fresh bean sprouts, julienned ginger, minced garlic, sliced onions, premium dark soy sauce, light soy sauce, a touch of Chinese cooking wine (Shaoxing), ground white pepper, vegetable cooking oil, crispy fried shallots, chopped spring onions.
Chow Ngau Ho (Hủ tiếu xào bò kiểu Hoa / Dry-fried Beef Hor Fun) is a definitive hallmark of Cantonese wok cooking, widely popular across Cholon (Saigon's Chinatown). The supreme test of a wok chef, it requires flash-frying wide rice noodles over high heat without breaking them, infusing them with a deep, smoky 'breath of the wok' (wok hei). Enhanced with aromatic ginger and seasoned beef, it stands as an elite comfort staple.
Contains soy and gluten (soy sauce coatings and beef marination components). Prepared in a commercial kitchen environment that also handles peanuts, sesame, egg, dairy, fish, and crustacea.
Best enjoyed immediately while the seared rice noodles are steaming hot and the smoky wok aroma is at its peak. Leftovers can be kept in an airtight container in the refrigerator for up to 24 hours.
If saving leftovers, allow the dish to cool completely to room temperature before securing the container lid to prevent trapped condensation from making the noodles waterlogged.
To reheat effectively, transfer the noodles into a non-stick skillet over medium-low heat with a small tablespoon of water or broth to loosen the soy glaze. Cover and heat gently for 4 to 5 minutes, tossing carefully to avoid tearing the delicate flat noodles.
Serve hot on a flat ceramic plate. Crowned beautifully with a generous scatter of crispy fried shallots and chopped fresh spring onions for a sharp, texturally satisfying finishing touch.
