Where To Buy
Wondering where to buy authentic Australian beef and lamb?
Find our logo at a retailer near you!
Find Out More
Pho Xao Lamb
- Prep time 20Min
- Cook time 12Min
- Technique Stir Fry
- Meat Lamb
- Cut Shoulder
- Serves 2
Stir-fried Pho Xao Lamb with marinated lamb, flat rice noodles, unique seasoning, and fresh herb salad, ready in 20–25 minutes.
Ingredients
-
220 g flat rice noodles
-
180 g marinated lamb
-
100 g bean sprouts
-
50 g chive flowers
-
5 g ginger julienne
-
3 g garlic, minced
-
70 g yellow onion, thinly sliced
-
20 g spring onion, cut into battens
-
30 g seasoning for noodles
-
30 g butter
-
Salt, sugar, chicken powder, MSG
Herb salad
-
2 g white onion, thinly sliced
-
2 g spring onion, thinly julienne
-
2 g coriander
-
2 g Thai basil
Phnom Penh Dipping Sauce
-
300 g lime juice
-
100 g water
-
140 g sugar
-
65 g salt
-
35 g secret
-
35 g white pepper
Lamb marinade
-
1.5 kg lamb rump
-
50 g chao (white)
-
100 g sacha paste
-
50 g Shaoxing
-
20 g sugar
-
10 g bicarb
-
25 g garlic
-
25 g ginger
-
50 g Maggi
Seasoning for noodles
-
250 g light soy sauce
-
200 g dark soy sauce
-
360 g oyster sauce
-
60 g sugar
-
60 g Shaoxing wine
-
25 g MSG
-
25 g chicken powder
In a bowl, add all the ingredients listed for seasoning for noodles, stir to combine until well dissolved.
Method
-
Using your fingers, make sure the rice noodles are not sticking together.
-
Heat the wok on high heat until the smoke point.
-
Add 2 tbsp of cooking oil, and swirl to coat.
-
Then add lamb to sear, and toss to sear the other side. About a minute or so, do not overcook.
-
Remove beef slices and set aside.
-
Add another 2 tbsp of oil, toss in onion, garlic, and ginger.
-
Stir-fry for 20 seconds, and add bean sprouts to the stir-fry for another 30 seconds.
-
Then add rice noodles, and give it a quick toss.
-
Pour in noodle seasoning, and toss to coat.
-
Add beef and spring onions, give it a quick toss and remove from heat.
