Vietnamese style Beef and Tomato ‘Pasta’

I think this is called “Bo Ne Xao” in Vietnamese. It’s one of their east meets west creations but not commonly found in restaurant. The pasta is an interesting feature but is treated more like a stir fried noodle in method. Very tasty!


  1. Marinated Beef
  2. 250 g Beef (porterhouse steak)
  3. 1 clove minced garlic
  4. 1 tablespoon oyster sauce
  5. 1 tablespoon soy sauce
  6. 1 teaspoon sugar
  7. 1/4 teaspoon pepper
  8. 1 tablespoon oil
  9. Pasta
  10. 200 g pasta (macaroni or spirals)
  11. 1 tablespoon tomato paste
  12. 1 clove garlic minced
  13. Garnish
  14. 1 tablespoon oil
  15. 1 Tomato
  16. 1/2 Cucumber


  1. Slice beef into 3 cm cubes

  2. Combine with all beef marinade ingredients except the oil and set aside in fridge for at least an hour. This can be marinated overnight.

  3. Cook your pasta per packet instructions in salted water, but remove 1 minute earlier.

  4. (Whilst the pasta is cooking) Heat up a wok to high, add a tablespoon of oil. When the wok is very hot, add beef and stir fry for a minute or two before removing it.

  5. Add oil to the same wok on medium, then add garlic. Fry until aromatic but don’t burn.

  6. Add tomato paste to the wok.

  7. Add cooked pasta, toss to coat in tomato sauce

  8. Add beef cubes, stir fry for another minute and serve

  9. Garnish plate with freshly sliced tomato and cucumber. Finish with extra black pepper to your taste.

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