My mom often prepared this southern noodle bowl for weekend lunches. It is remarkably easy to make, and with the exception of the beef topping, all of the ingredients are at room temperature and can be readied ahead of time. Noodle dishes like this one are popular at Vietnamese American restaurants, where the topping options usually include grilled pork, grilled pork and shrimp, or grilled chicken. The stir-fried beef version is homey fare that rarely appears on menus. I have provided directions for four other versions of this rice noodle bowl at the end of the recipe, for anyone who wants to replicate his or her favorite restaurant dish.
Crispy. Golden. Fluffy. Bubbe would approve.
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