Nạm Về Dòn Phở Recipe

Prep the beef

Trim excess fat from the flank steak and slice very thinly across the grain into 1/8–1/4-inch strips. Aim for uniform thickness so pieces cook evenly and crisp consistently.

Marinate

Place the sliced beef in a bowl. Add 3 tbs soy sauce, 1 tbs rice wine, 1 tsp sugar, 2 tsp cornstarch, 1/2 tsp baking soda, 1/2 tsp white pepper and the minced garlic. Mix thoroughly so each piece is lightly coated. Cover and refrigerate for 20–30 minutes (baking soda helps tenderize and contributes to crisp exterior when fried).

Make the batter

In a shallow bowl combine 0.75 cups all-purpose flour, 0.25 cups cornstarch, 0.25 cups rice flour, 0.25 tsp baking powder and 0.5 tsp salt. Whisk in 1 large egg and about 1/2 cup cold water a little at a time until you have a slightly thick batter that will coat the back of a spoon but still drip easily. Keep batter cold (set bowl over another bowl with ice if your kitchen is warm).

Heat the oil

Pour about 2 cups vegetable oil into a large skillet or a medium saucepan (enough for shallow-to-deep frying, about 1–1.5 inches deep). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Coat and fry the beef

Working in batches to avoid crowding, remove marinated beef from refrigerator. Lightly shake off excess marinade (do not pat dry). Dip each strip into the cold batter, letting excess drip off, then carefully place into hot oil in a single layer. Fry 1–2 minutes until the exterior is golden and crisp and the beef is cooked through. Turn as needed to brown evenly. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Repeat with remaining beef. Maintain oil temperature between 325–350°F (165–175°C); lower slightly if browning too fast.

Optional second fry for extra crunch

For an extra-crispy finish, after frying all batches, return the drained beef to oil at 375°F (190°C) for 15–30 seconds until deeply crisp, then drain again. This double-fry method gives a pronounced crunchy texture reminiscent of 'nạm về dòn'.

Transfer the fried flank steak to a serving platter. Immediately sprinkle with sliced scallions and 2 tbsp fried shallots for aroma and crunch. Add chopped cilantro if using.

Serve with lime wedges and about 1/2 cup nuoc cham or sweet chili dipping sauce on the side. Encourage squeezing lime over the meat just before eating to brighten flavors.

Leftovers: Store cooled beef in an airtight container in the refrigerator for up to 2 days. Re-crisp in a 375°F (190°C) oven for 5–7 minutes.