Banh Da Xao

Name: Banh Da Xao
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 8 oz red rice noodles, soaked; 1 lb flank steak, thinly sliced; 1 bunch water spinach, chopped; 4 garlic cloves, minced; 2 tbsp soy sauce; 2 tbsp oyster sauce; 2 tbsp vegetable oil

A traditional Northern Vietnamese dish of chewy stir-fried red rice noodles cooked with tender beef and fresh greens.

25 minMediumServes 4420 cal/serving

VietnameseDinnerStovetopHigh ProteinDairy-FreeNut-FreePork-FreeNightshade-Free

Ingredients

8 oz red rice noodles, soaked
1 lb flank steak, thinly sliced
1 bunch water spinach, chopped
4 garlic cloves, minced
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp vegetable oil

Instructions

1

Soak 8 oz soaked red rice noodles in warm water for 15 minutes, then drain thoroughly.
2

Heat half of 2 tbsp vegetable oil in a wok over high heat.
3

Add 4 minced garlic cloves and stir-fry for 30 seconds until fragrant.
4

Add 1 lb thinly sliced flank steak and cook until browned and reaching an internal temperature of 145°F, about 3 minutes, then remove from wok.
5

Add remaining 2 tbsp vegetable oil and 1 bunch chopped water spinach to the wok, stir-frying for 2 minutes until wilted.
6

Return soaked red rice noodles and thinly sliced flank steak to the wok, then pour in 2 tbsp soy sauce and 2 tbsp oyster sauce.
7

Toss everything over high heat for 2 minutes until thoroughly combined and hot, then serve.

Questions

Can I make Banh Da Xao gluten-free?

Yes. The gluten in this entry is 2 tbsp soy sauce, 2 tbsp oyster sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Banh Da Xao keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Banh Da Xao?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Crispy Fried Shallots side
Lotus Root Salad with Shrimp and Pork salad
Nuoc Cham (Vietnamese Dipping Sauce) sauce
Iced Coffee with Condensed Milk drink

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