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Home » World Cuisine » Vietnamese » Vietnamese Macaroni – Nui Xào Bò

Vietnamese Macaroni – Nui Xào Bò

05/09/2018 by Tilly Leave a Comment

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I was confused the first time I saw Macaroni on a Vietnamese street food cart. I later came to find out that the French introduced them to Macaroni and the Vietnamese created many wonderful dishes with it. A popular one being Nui Xào Bò which translates to macaroni stir-fried beef. For the sake of you guys (and myself), I’ll just call it Vietnamese Macaroni from now on.

Vietnamese macaroni on white plate with fork

One thing you must know before we proceed is that Macaroni in Vietnam is different to the kind you’ll find in Western countries. Rice flour is used in the process of making it, therefore, the texture is chewier rather than al dente. If you can’t find any Vietnamese Macaroni at your local Asian grocer substitute for regular macaroni just be aware that it will be slightly different and will need even less cooking time.

Vietnamese Macaroni is packed with tons of flavour bringing together flavours both from Vietnam and Italy and mixing them together to make this unique dish!
The tomato paste adds a tanginess whilst sriracha adds some heat and the soy sauce adds saltiness.

Vietnamese Macaroni upclose on white plate with fork dug in.

This meal is super quick to whip up and packed full of veggies. Give it a try next time you’re thinking of making spaghetti bolognese and instead make this. Let me know in the comments below what you think!

Other Vietnamese Dishes you will love: 

– Lemongrass chicken with Vietnamese Noodle Salad

– Vietnamese Chicken Salad 

– Bún Chả

Vietnamese Macaroni upclose on white plate with fork dug in.
Print
Vietnamese Macaroni - Nui Xào Bò
Prep Time
10 mins
Cook Time
15 mins
Marinating time
15 mins
Total Time
40 mins
 

Vietnamese Macaroni is a mix between Vietnamese and Italian food. Slightly spicy, a little sweet and packed full of flavours.

Course: Dinner
Cuisine: Vietnamese
Keyword: Vietnamese Macaroni
Servings: 4 people
Author: Tilly
Ingredients
Marinade
  • 250 g beef, thinly sliced
  • 1 tsp black pepper
  • 1 tbsp garlic, minced
  • 1 tsp soy sauce
  • 3 tbsp spring onion, white part only minced
  • 1 tsp chicken stock
Stir Fry
  • 500 g Vietnamese macaroni
  • 1 tbsp olive oil
  • 1 onion, sliced
  • 1 capsicum, sliced
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp Sriracha
  • 1 tsp sugar
  • 2 tomatoes, quartered
Instructions
  1. Marinate beef with pepper, garlic, soy sauce, minced green onion and chicken stock. Set aside to marinate for 15 minutes. 

  2. Cook the macaroni in a pot of boiling water but shorten the cooking time by 5 minutes, otherwise it’ll be too soggy to stir-fry. Drain and drizzle over some oil to prevent sticking then set off to the side.

  3. In a frying pan heat some olive oil over high heat, add the beef and stir-fry until no longer pink. This shouldn’t take long, a couple of minutes at most. Remove and set aside. 

  4. Turn the heat to medium, add the onion and capsicum - stir-fry for 1-2 minutes, add in the macaroni, tomato paste, sriracha, sugar and a dash of soy sauce. Stir-fry for 3 minutes then add the beef and chopped tomato and stir-fry for another 3 minutes. 

Watch the video for Vietnamese Macaroni here:

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NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe/images without permission from me -Tilly. If you want to share this recipe, please share the link rather than the whole recipe. Thank you so much 🙂

Mumma always said sharing is caring.

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Filed Under: Recipes, Vietnamese Tagged With: Asian, beef, Capsicum, dinner, Macaroni, quick meals, Tomatoes

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