Recipe: Sweet Sour PHO Noodle Salad – Phở trộn sốt me

Recipe: Sweet Sour PHO Noodle Salad - Phở trộn sốt me

By Helen Le Published: May 29, 2016

  • Prep: 20 mins
  • Cook: 10 mins
  • Ready In: 60 mins

  • Yield: 4-6 Servings

  • Season the beef with 1 tbsp minced garlic and shallot, 1/3 tsp salt, 1 tsp chicken stock, 1/2 tsp pepper, 1 tbsp oyster sauce, 1 tbsp vegetable oil, 1 tsp tapioca/corn starch. Mix well, cover and chill in the fridge for 30 mins.
  • In a small saucepan, add the tamarind pulps and 2 cups of water. Bring to a boil and use a spoon to break up the tamarind chunks. Cook the tamarind pulps for 5-10 mins until they break up, then strain through a sieve to get the tamarind liquid.
  • Heat a pan on medium and add 1-2 tbsp butter (or vegetable oil). Add 1 tbsp minced garlic and fry until fragrant. Add equal amount of the tamarind liquid, sugar and fish sauce. Also add some chicken stock and chili flakes. Turn off the heat and let it cool.
  • Add some oil in the pan and stir fry some minced garlic, then toss in the beef and stir fry quickly over high heat until it's no longer pink (Don't overcook)
  • Cook the Pho noodles following the package instructions and drain well. Toss the noodle with some vegetable oil.
  • To assemble thee bowl, add a handful of noodles and drizzle the delicious sweet and sour tamarind sauce over. Give it a good mix, add some blanched bean sprouts and some Vietnamese herbs. Top with the stir fried beef, a sprinkle of roasted crushed peanuts and some chili slices.

Post By Helen Le (291 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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1 comment on “Recipe: Sweet Sour PHO Noodle Salad – Phở trộn sốt me


Hi, great site. What is the tamarind liquid in millilitres (mls)? I.e. What is the measurement when in liquid form? Thanks

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