Pho Xao

Step 1

Bring a large pot of water to a boil over high heat, then add the rice noodles and stir immediately with a wooden spoon to prevent sticking.

Step 2

Cook the noodles, stirring once halfway through, until they are completely soft but not falling apart—you should be able to bend one between your fingers, about 8–10 minutes total.

Step 3

Drain the noodles in a colander, rinse under cold water until cool, then set them in a bowl and toss lightly with 1 tablespoon of olive oil so they don't clump together.

Step 4

Place the chicken breast on a cutting board and slice it lengthwise from the thick edge to the thin edge, creating long, thin strips about the thickness of a pencil, then cut those strips crosswise into 2-inch pieces.

Step 5

Pat the shrimp dry with paper towels—moisture will prevent them from browning properly in the pan.

Step 6

Place the beef on a cutting board and slice it against the grain (perpendicular to the lines of muscle) into thin strips about 1/8 inch thick, then cut those strips into 2-inch pieces.

Step 7

Cut the onion in half lengthwise from root to tip, then place the flat side on the cutting board and slice across into thin crescent-shaped pieces about the width of a toothpick.

Step 8

In a small bowl, whisk together the fish sauce, brown sugar, minced garlic, and minced ginger with 2 tablespoons of water until the sugar dissolves completely.

Step 9

Heat 1 tablespoon of olive oil in a large skillet or wok over high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 10

Add the chicken pieces to the hot oil and cook without moving them for 2 minutes—you should see the bottoms turn golden and opaque.

Step 11

Stir the chicken and cook for another minute, then push it to the edge of the pan and add the beef pieces to the center.

Step 12

Let the beef sit without stirring for 1 minute to develop a brown crust, then stir and cook until it's no longer dark red inside, about 2 minutes more.

Step 13

Push the chicken and beef to the edges of the pan, then add the shrimp to the center and cook without moving for 1 minute until the bottoms turn pink.

Step 14

Stir the shrimp and cook for another minute until the centers are opaque—cut one in half to check; there should be no translucent gray inside.

Step 15

Add the remaining 1 tablespoon of olive oil and the sliced onion to the pan and stir constantly for 90 seconds until the onion starts to soften.

Step 16

Pour the fish sauce mixture into the pan and stir everything together, scraping the bottom with a wooden spoon to loosen any stuck-on brown bits—the sauce should look glossy and coat the meat.

Step 17

Add the cooked rice noodles to the pan and use tongs or two wooden spoons to toss and fold everything together for 2 minutes until the noodles are evenly coated and heated through.

Step 18

Remove the skillet from heat and sprinkle the scallions and cilantro over the top in an even layer.

Step 19

Transfer the pho xao to a serving plate or bowl and serve immediately while still hot.