Name: Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vietnamese
Ingredients: 2½ tbsp oyster sauce; 2 tbsp low-sodium soy sauce; 1 tbsp dark soy sauce; 2 tsp white granulated sugar; ½ tsp pepper; 1 tsp Sriracha (optional); ½ lb thinly sliced beef (skirt, flap, flank, or ribeye steak recommended); ¼ tsp baking soda; ½ tsp garlic powder; 1½ tbsp sauce (from above); ¼ onion, thinly sliced (about ⅔ cup); 4-5 stems Chinese broccoli (gai lan), cut into 1″ pieces with thick stems halved; 1 lb rice noodles, peeled apart; 1 cup bean sprouts; 3-4 green onions (dark green parts cut into 1″ pieces, white part thinly sliced for garnish); Cooking oil (avocado oil recommended); Salt, to taste

Jump to Recipe

If you have ever craved a dish that sings with vibrant flavors, tender textures, and a delicious balance of savory and fresh, then you are going to absolutely love this Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) Recipe. It’s an incredibly satisfying stir-fry featuring silky, flat rice noodles tossed with beautifully marinated slices of beef and crisp Chinese broccoli. This recipe captures the essence of classic Vietnamese home cooking, delivering a comforting meal that’s ready in under an hour and perfect for sharing with family and friends.

The image shows a white bowl filled with wide, flat noodles that are dark brown and glossy from sauce, mixed with leafy green vegetables and bean sprouts. There are several pieces of dark brown cooked meat scattered throughout the noodles. Thin rings of light green spring onions are sprinkled on top. A pair of wooden chopsticks rests on the right side of the bowl. The bowl is placed on a dark wooden table with small bowls of chopped spring onions, red sauce, and bean sprouts nearby. The overall texture looks moist and savory. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) Recipe lies in its straightforward, well-balanced ingredients. Each one plays a crucial role in building layers of flavor and texture — from the umami-rich sauces to the fresh crunch of greens.

Oyster sauce: Adds a deep, savory sweetness that forms the backbone of the dish’s flavor.
Soy sauce (low-sodium recommended): Brings salty and earthy notes without overpowering the other ingredients.
Dark soy sauce: Provides robust color and a hint of caramelized sweetness.
White granulated sugar: Balances the salty and savory flavors with a gentle touch of sweetness.
Pepper: Adds just enough mild heat to keep things lively.
Sriracha (optional): For a subtle kick of spice that you can personalize.
Thinly sliced beef (skirt, flap, flank, or ribeye): Tender and quick to sear, this beef soaks up the marinade beautifully.
Baking soda: A secret ingredient that helps tenderize the beef for melt-in-your-mouth bites.
Garlic powder: Enhances the umami with a mild garlic flavor.
Onion (thinly sliced): Adds sweetness and slight caramelization during cooking.
Chinese broccoli (gai lan): Provides a gorgeous green color and fresh, slightly bitter crunch that balances the dish.
Rice noodles (peeled apart): The silky stars of the dish that soak up the sauce perfectly.
Bean sprouts: Add crispness and freshness for a delightful bite.
Green onions: The dark green parts bring earthiness while the white parts are perfect as a garnish.
Cooking oil (avocado oil recommended): For high-heat cooking that doesn’t overpower the flavors.
Salt: To taste — essential to balance the entire dish.

How to Make Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) Recipe

Step 1: Prepare the Sauces and Marinade

Begin by whisking together oyster sauce, soy sauce, dark soy sauce, white sugar, pepper, and the optional Sriracha for a sauce packed with flavor complexity. Then, combine the beef with baking soda, garlic powder, and part of this sauce. This marinade is key for tender, flavorful beef that will anchor the dish.

Step 2: Sear the Beef

Heat a tablespoon of oil in a hot wok or skillet and quickly sear the beef just until it’s starting to brown but still a little pink inside. This quick sear locks in juiciness before you set the beef aside. Cleaning the pan afterward ensures no burnt bits will affect the next step.

Step 3: Cook the Vegetables

Add more oil and toss in the onion and Chinese broccoli with a dash of salt. Stir-fry these until the onion edges get charred and the broccoli brightens up. This step adds a smoky, fresh note and vibrant green color that gives the dish its inviting look and flavor contrast.

Step 4: Toss in the Noodles

Next, pour in additional oil, then add the rice noodles along with half of the prepared sauce. Gently toss until the noodles are soft and thoroughly coated with that fabulous sauce. This is where the dish truly starts to come together with its luscious texture and flavor infusion.

Step 5: Add Bean Sprouts and Remaining Ingredients

Stir in bean sprouts and the dark green parts of the green onions, along with the rest of the sauce. Mix well and cook just until tender, keeping everything fresh yet fully cooked. The crunch of the sprouts contrasts perfectly with the soft noodles.

Step 6: Reintroduce the Beef and Finish

Stir the beef back into the wok, turning off the heat so the residual warmth gently finishes cooking the slices without toughening them. Season to taste and garnish with the white parts of the green onion to bring a lovely mild crunch and a pop of color.

How to Serve Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) Recipe

A large white oval plate holds a stir-fried dish with three main layers: wide flat brown noodles forming the base with a slightly shiny and oily texture, dark brown cooked beef pieces scattered evenly on top that look tender and juicy, and fresh green scallions sliced into small rings sprinkled all over along with thin white bean sprouts adding some light color and crunch. The plate is set on a white marbled surface, with wooden chopsticks resting on a gray cloth napkin beside it, and some small bowls with red sauce, sliced scallions, and bean sprouts in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Brighten up your serving with fresh green onions, perhaps a sprinkle of crushed peanuts for an added crunch, or even some fresh cilantro if you enjoy a herbal contrast. A squeeze of lime wedge on the side can add a refreshing tang that elevates every bite.

Side Dishes

Serve this Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) Recipe alongside light, crunchy spring rolls or a simple papaya salad to keep the meal balanced. A bowl of clear broth soup would also complement the dish beautifully, allowing the noodles to shine while rounding out the dining experience.

Creative Ways to Present

Try plating the noodles on a large, shallow serving platter to showcase the colorful veggies and beef slices. You can also top with a fried egg sunny-side-up for richness or add some pickled vegetables on the side for bursts of acidity and texture contrast.

Make Ahead and Storage

Storing Leftovers

Leftovers of this Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) Recipe keep well in an airtight container in the refrigerator for up to 3 days. The noodles might absorb some sauce overnight, so gently toss before reheating to redistribute flavors evenly.

Freezing

While you can freeze the cooked components separately, freezing the entire prepared dish is not ideal because rice noodles tend to become mushy when frozen and thawed. If you choose to freeze, store beef and vegetables in one container and noodles in another for the best results.

Reheating

Reheat gently in a wok or skillet over medium heat, adding a splash of water or broth to loosen the noodles if needed. Avoid microwaving straight from the fridge, as it can toughen the beef and dry out the noodles. Stir frequently to warm evenly without overcooking.

FAQs

Can I use other types of noodles in this recipe?

Absolutely! While flat rice noodles are traditional and provide a silky texture, you can experiment with other types like thin egg noodles or even wide wheat noodles if you prefer. Keep in mind the cooking times may vary slightly.

What cut of beef works best for this dish?

Choose tender, quick-cooking cuts such as skirt, flap, flank, or ribeye steak, thinly sliced against the grain. These cuts soak up the marinade well and remain tender after a quick sear.

Is this recipe spicy?

The recipe can be mild or spicy depending on your addition of Sriracha and personal preferences. It’s easy to customize the heat level by adjusting or skipping the chili sauce altogether.

Can I substitute Chinese broccoli (gai lan) with another vegetable?

Yes, if you can’t find gai lan, broccoli florets or even bok choy make excellent substitutes. Just be sure to adjust cooking time so your greens stay vibrant and tender.

How do I peel apart rice noodles properly?

After soaking or boiling rice noodles, gently separate them by hand to avoid clumps. This ensures an even texture and better sauce absorption when stir-frying the noodles.

Final Thoughts

This Vietnamese Flat Rice Noodles with Beef (Hu Tieu Ap Chao) Recipe is truly one of those dishes that feels like a warm hug from the inside out. Its delightful mix of textures, robust yet balanced flavors, and quick preparation time make it perfect for weeknight dinners or impressing guests. I can’t wait for you to make this recipe and share it with your loved ones — it’s one that never fails to bring smiles around the table.