• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Balance With Jess
  • Recipes
    • Course
      • Appetizers
      • Breakfast
      • Dessert
      • Main Dish
      • Salads
      • Side Dish
      • Snacks
    • Cuisine
      • American
      • Asian
      • Italian
      • Latin
    • Method
      • 30 Minutes
      • Air Fryer
      • Instant Pot
      • One Pot/Pan
    • Diet
      • Healthier
      • Gluten-Free
      • Vegetarian
      • Dairy-Free
      • Paleo
    • Latest Recipes
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • About Jessica
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • search icon
    Homepage link
    • Recipes
    • About Jessica
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Balance With Jess » Recipes » Asian

    Vietnamese Stir Fried Macaroni with Beef (Nui Xao Bo)

    Published: Nov 17, 2021 · Modified: Mar 6, 2024 by Jessica · 19 Comments · This post may contain affiliate links, meaning I may earn a commission at no extra cost to you. Thank you for your support!

    Jump to Recipe

    Vietnamese Stir Fried Macaroni with Beef, or Nui Xao Bo, was one of my favorites growing up! Macaroni pasta is stir-fried with onions, tomato paste, peas, and ground beef in an umami-rich sauce. It's an easy, comforting, and budget-friendly dish that's great any time of the day!

    Two bowls of nui xao bo
    Jump to:
    • What is Nui Xao Bo?
    • Ingredients
    • How To Make It
    • Top Tips
    • Substitutions and Variations
    • Storing and Freezing
    • FAQ
    • Looking For More?
    • 📋 Recipe
    • Pin It For Later
    • Products I Used
    • 💬 Reviews

    What is Nui Xao Bo?

    Nui means pasta or noodles, xào means stir-fried, and bò means beef. Together, nui xào bò translates to stir fried pasta with beef. It commonly refers to a fusion pasta dish with a glaze-like sauce and tomatoes, soy sauce, and oyster sauce. My mom would always buy me a little take out container whenever she went to Phuoc Loc Tho, the Asian Garden Mall in Westminster, CA. It was my favorite after-school meal!

    Nui Xao Bo is the perfect recipe for when you're out of ideas or need something to eat stat. Not only is it extremely quick and easy, but it's budget-friendly with almost all pantry staples. This dish is always a big hit with kids too!

    In this recipe, marinaded ground beef, onion, and garlic are cooked together for savory goodness. Then perfectly al dente pasta, tomato paste, soy sauce, oyster sauce, and peas are stir-fried together all at once. A splash of pasta water creates a silky tomato sauce that coats the noodles. And that's it! It's really that easy!

    Why You'll Love It

    • This recipe has minimal prep and a very quick cook. All you need is 30 minutes from start to finish!
    • We only use a quarter pound of ground beef in this recipe, making it very economical and budget-friendly. The remaining ingredients are mostly pantry pulls!
    • Nui Xao Thit Bo is satisfying on its own, but it's also a great accompaniment to large entrees as well.
    • It's versatile enough to enjoy for breakfast, lunch, and dinner. Growing up, I always enjoyed it as an after-school snack.
    • It's kid-friendly! It's a fun twist on pasta but with familiar flavors.
    Ingredients for nui xao

    Ingredients

    • Elbow pasta: You can use any shape or kind of pasta you'd like but the version I grew up with always had macaroni pasta. Just make sure to cook it a little shy of al dente since we'll be stir frying it as well. And save the pasta water! It'll help make a really silky sauce at the end.
    • Lean ground beef: I use a 88/12% blend. If you use a fattier blend, you can drain some of excess fat before adding the pasta.
    • Soy sauce: To add salt and umami. It's also the primary seasoning for the beef. I use a low-sodium brand to keep the salt content to a minimum.
    • Cooking oil: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
    • Onion and garlic: Classic aromatics.
    • Tomato paste: Unlike traditional Italian pastas, we don't caramelize the tomato paste in this recipe. We add it directly with the pasta to add a bright red hue, body to the sauce, and a little sweetness. Some recipes use ketchup but I prefer the thickness and flavor of tomato paste.
    • Oyster sauce: An Asian pantry staple! It's the star ingredient in this dish. It adds umami, sweetness, a little funkiness, and a pretty shine to the sauce.
    • Frozen peas: For green color and another layer of texture and sweetness.
    • Green onion: for garnish

    What's Oyster Sauce Made Of?

    Oyster sauce is a very common Asian ingredient. It's a thick, dark brown condiment made from oyster, salt, sugar, water, and monosodium glutamate (MSG). MSG has a bad rep but it's naturally present in several proteins, cheese, and vegetables. As always, I believe in consuming everything in moderation. MSG is a great flavor enhancer and adds delicious umami.

    You can find oyster sauce at almost any Asian market. It can also be found in large grocery stores now, including Costco. My family's favorite brand is Lee Kum Kee Premium Oyster. We love using it in stir fries because of its rich umami flavor and thick consistency.

    How To Make It

    1. Season the beef. Do a quick marinade by seasoning the ground beef with soy sauce and pepper. Lightly stir but be careful not to overmix it or else it'll be tough.
    2. Cook the pasta. Bring a large pot of water to a boil, then generously season with salt. We want it to be as salty as broth (not the sea) since we'll be using some of it for the sauce. Cook it for about 1-2 minutes less than what the box instruction says. Reserve some of the pasta water, then drain and set aside.
    3. Cook the beef. Heat oil in a large pan or wok. Then dd the beef and use your wooden spoon to break it up into small pieces. Add onion and sweat lightly, stirring often. Cook until the beef is no longer pink, then add garlic and quickly stir to prevent it from burning.
    4. Stir fry the remaining ingredients. Add the tomato paste, oyster sauce, soy sauce, cooked pasta, pasta water, and frozen peas. Season lightly with salt and pepper. Then, over high heat, constantly stir until everything is evenly combined and the water is absorbed.
    5. Serve. Season to taste and top with sliced green onion. Serve warm.
    How to make nui xao

    Top Tips

    • Mise en place! This Vietnamese pasta recipe moves very quick, as do most stir fry recipes. Make sure to have all the ingredients chopped, measured, and ready to go before you turn the stove on.
    • Cook the pasta 1 minute shy of al dente. Since we'll be stir frying it in the sauce as well, we only want to par-boil it so it doesn't become overcooked and mushy.
    • Save the pasta water. The starch in the pasta water helps thicken the sauce and makes it cling onto the pasta. The end result is a silky sauce with flavor-rich noodles.
    • Stir fry over high heat. Make sure to use a large skillet or a wok. A large surface area and constantly stirring is important in stir frying to allow the food to be in constant contact with the hot surface.

    Substitutions and Variations

    • Feel free to use any shape or kind of pasta you'd like. I've successfully made this with brown rice and whole wheat pasta too! Penne pasta is also very commonly used in Nui Xao.
    • Substitute ground beef with ground chicken, pork, lamb, or tofu. You could also use thinly sliced or cubed steak, like in Nui Xao Bo Luc Lac. Since it's a quick cook, I'd recommend a tender cut like rib eye, strip, flat iron, filet mignon, or flank steak.
    • You can try ketchup in place of tomato paste but it'll be sweeter and more saucy. Try 2 tablespoon ketchup, ½ tablespoon oyster sauce, and a little more pasta water.
    • Add an egg to it! Nui Xao Bo Trung is a common variation with a fried egg on top of the pasta. You could also stir in small pieces of scrambled eggs, like in fried rice.
    Large pan of Nui Xao Bo with wooden spoon

    Storing and Freezing

    Storing: Let the Vietnamese pasta cool down completely. Store in an air-tight container in the fridge for up to 5 days.

    Freezing: This is a great recipe to batch prep and freeze for later! Let cool completely, and transfer to freezer-safe zip-top bags or containers with as much air removed as possible. I like to freeze individual servings for easy reheating. It'll keep in the freezer for 3 months. Don't forget to write a "Reheat By" date as well.

    Freezing will slightly alter the taste and texture of the pasta but it should still taste great.

    Reheating: Microwave for a couple minutes, stirring halfway, until heated through. If reheating directly from frozen, it'll need more time and stirs.

    FAQ

    What do I serve Nui Xao with?

    I love to enjoy it on its own! But you serve it on the side of steak, like Bo Luc Lac, or Vietnamese Chicken Curry. I honestly think this dish goes well with everything.

    What should I do with leftover oyster sauce?

    Add it to any Asian dish you're making! I love it in stir fries like Beef and Broccoli, noodle stir fry, or even in noodle soups for a richer broth. A little goes a long way so start small and adjust as preferred.

    What other vegetables can I add to Nui Xao?

    You can try adding fresh tomatoes to the stir fry! Or try shallots, broccoli, carrots, bok choy, or chilies for spice.

    Bowl of Nui Xao with fork

    Looking For More?

    Nui Xao Bo is one of my most nostalgic dishes from my childhood! I love re-creating Vietnamese recipes I grew up on. Some of my favorites are:

    • Vietnamese Shrimp Toast
    • Vietnamese Turmeric Fish with Dill (Cha Ca La Vong)
    • Vietnamese Sticky Rice with Chinese Sausage (Xoi Lap Xuong)
    • Instant Pot Chao Ga (Vietnamese Rice Porridge)
    • Vietnamese Chicken Curry (Ca Ri Ga)

    📋 Recipe

    Vietnamese Noodle Stir Fry with Beef (Nui Xao Bo)

    Author: Jessica Kwon
    Vietnamese Stir Fried Macaroni with Beef, or Nui Xao Bo, was one of my favorites growing up! Macaroni pasta is stir-fried with onions, peas, and ground beef in an umami-rich sauce. It's an easy, comforting, and budget-friendly dish that's great any time of the day!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast, Main Course, Side Dish, Snack
    Cuisine Asian
    Servings 3 servings
    Calories 393 kcal

    Ingredients
     
     

    • 8 oz elbow pasta
    • ¼ lb lean ground beef I used 88/12%
    • 2 teaspoon low-sodium soy sauce divided
    • ½ tablespoon cooking oil
    • ¼ onion diced; about ½ cup
    • 2-3 cloves garlic minced
    • 2 tablespoon tomato paste
    • 1 tablespoon oyster sauce
    • ½ cup frozen peas
    • Green onion for garnish
    • Salt and pepper to taste

    Instructions
     

    • To a bowl, add ground beef, 1 teaspoon soy sauce, and ¼ teaspoon pepper. Very lightly mix together, then set aside.
    • Bring a large pot of water to a boil. Add enough salt to make it salty like broth, then add pasta. Cook 1-2 minutes less than what the box says, reserving ¼ cup pasta water. Drain and set aside.
    • In a large pan or wok, heat oil over high heat. When hot, add onion and ground beef mixture. Sauté for 3-4 minutes, stirring frequently, until no longer pink. Then add garlic, cooking for 30 more seconds until fragrant.
    • Add cooked pasta, tomato paste, remaining 1 teaspoon soy sauce, oyster sauce, frozen peas, and ¼ cup pasta water. Season lightly with salt and pepper. Stir continuously over high heat until pasta water is absorbed. Season to taste.
    • Garnish with sliced green onion.

    Notes

    •  The number of servings will depend on the size of your meal. It serves about 4 for a small meal or snack and about 2 for a full meal.
    • Storing Leftovers: Let cool completely and store in an air-tight container in the fridge for 5 days.
    • Freezing: Let cool completely and store individual servings in a freezer-safe zip-top bag or container, removing as much air as possible. Store in the freezer for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 393kcal | Carbohydrates: 64g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 391mg | Potassium: 497mg | Fiber: 4g | Sugar: 5g | Vitamin A: 348IU | Vitamin C: 13mg | Calcium: 37mg | Iron: 3mg
    Share on Facebook
    Did You Make This? Tag Me Today!Take a pic and tag me on Instagram with @balancewithjess or #balancewithjess. I love seeing your re-creations!

    Pin It For Later

    Nui Xao Bo, or Vietnamese Stir Fried Macaroni with Beef, is one of the easiest and most delicious meals ever! Made with ground beef, elbow pasta, tomato paste, oyster sauce, and garlic for an explosion of flavor!

    Products I Used

    The following contains affiliate links, which means I will earn a commission if you purchase an item through these links. I only recommend the brands I know and trust. Thank you for your support!


    You May Also Like

    • Spam Onigiri
    • Vietnamese Grilled Corn (Bắp Nướng)
    • Vietnamese Dipping Fish Sauce (Nước Chấm)
    • Vietnamese Egg Rolls (Chả Giò)

    More Asian

    • Vietnamese Pickled Carrots and Daikon (Đồ Chua)
    • Kimchi Spam Fried Rice
    • 50 Asian Egg Dishes
    • Chocolate Milk Tea

    Reader Interactions

    Comments

    1. H

      August 26, 2024 at 11:02 am

      5 stars
      Wow! This came out great and was really easy to make. Added some extra beef broth I had lying around to the pasta water for a little extra flavor. Definitely adding to the rotation.

      Reply
      • Jessica

        August 27, 2024 at 9:29 am

        So glad you enjoyed it! Thank you H!

        Reply
    2. Jessica

      August 13, 2024 at 7:32 pm

      Reply
    3. alina

      September 07, 2023 at 8:58 pm

      oh my gosh. girl, i was sitting here googling vietnamese stir fried pasta because i was craving the exact same takeout dish you are describing from that mall! no way! i used to get the banh cay i think from the same spot.

      i love your writing style and all the nostalgic recipes you dropped below - ca ri ga, xoi lap xuong (fav ever with hanh mo!), and cha ca la vong. i’m so glad your blog exists and i can’t wait to make this dish!

      Reply
      • Jessica

        September 19, 2023 at 10:48 am

        This makes me so happy! Thank you Alina, hope you enjoy the recipes!

        Reply
      • Kylie

        October 05, 2023 at 7:42 pm

        5 stars
        Just made this and it couldn’t have been better! So delicious and super easy to make!

        Reply
        • Jessica

          October 06, 2023 at 3:03 pm

          Thank you Kylie!!

          Reply
    4. Ana

      May 02, 2023 at 6:04 pm

      5 stars
      So tasty and came together quickly! Thanks for the recipe!

      Reply
      • Jessica

        May 03, 2023 at 9:10 am

        Thank you so much Ana!

        Reply
    5. Tina

      January 09, 2023 at 5:11 pm

      OMG I’m going around the Asian Mall Garden and they don’t sell the macaroni anymore?? I’ll definitely have to give this recipe a try if I wanna eat it again.

      Reply
      • Jessica

        January 10, 2023 at 3:31 pm

        Oh no! Sometimes they close and reappear without notice so hope it's not true! Regardless, hope you give this recipe a try - it's based off the one that was sold at Phuoc Loc Tho 🙂

        Reply
        • Mickey

          August 14, 2025 at 3:58 am

          5 stars
          This was so tasty and simple to make, best bang for buck with time, effort, taste and cost! Thank you so much for sharing.

          Also I can report that Phuoc Loc Tho is not selling this dish as of August 2025… which is what led me here 🥲 It wasn’t my #1 favorite childhood dish but I used to see it in rotation with my personal favorite the bun gao xao and it wasn’t there anymore!

          Reply
          • Jessica

            August 16, 2025 at 11:12 am

            Oh no sad to hear it's not there anymore! Glad this recipe is able to satisfy those nostalgic cravings 🙂

            Reply
    6. Jasmine

      August 09, 2022 at 10:15 am

      5 stars
      Jessica. I did not have any elbow pasta. So, I used spaghetti and followed your direction to cook it 1-2 minutes less than what the box says. It was delicious, tasty and very simple to make. Thank you for posting it.

      Reply
      • Jessica

        August 15, 2022 at 8:34 am

        Hi Jasmine, I'm so glad to know that this recipe also works well with spaghetti! Thank you for your kind words!

        Reply
    7. Pamela

      January 12, 2022 at 4:13 pm

      5 stars
      You’d shared this in a Facebook group and as soon as I saw how quick and easy it was, I hit that “Save” button so fast!😆
      My parents never made this for us, so it was something new for me and I love comfort food!
      It was so easy to make and totally yum.
      THANK YOU!

      Reply
      • Jessica

        January 13, 2022 at 11:03 am

        Thank you so much Pamela! So glad you liked it!!

        Reply
    8. Jeannie

      December 28, 2021 at 6:25 pm

      5 stars
      Simple and easy! And delicious!

      Reply
      • Jessica

        December 29, 2021 at 8:40 am

        Thanks so much for trying the recipe! So glad you enjoyed it!

        Reply
    5 from 11 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Jessica

    Hi! I'm Jessica and I love creating easy and delicious recipes for you to try at home! Nothing beats comfort food - it's what we always crave at the end of the day. It's also what I love to cook and eat, so these recipes are simple and cozy dishes that are also a little healthier and nourishing. Life is all about balance, and I'm here to help! Dig deeper →

    Find Me On...

    Summer Recipes

    • Passion Fruit Bars
    • Creamy Lemon Broccoli Pasta with Shrimp
    • Chicken Feta Spinach Burgers
    • Hawaiian Mac Salad with Tuna
    • Pesto Chicken Quinoa Bowl
    • Red Skin Potato Salad

    Newest Recipes

    • Sweet Potato Turkey Hash
    • Truffle Creamed Corn
    • Gnocchi and Brussel Sprouts
    • Boursin Spaghetti Squash

    Footer

    ↑ back to top


    Home
    Contact


    Recipes
    Discount Codes

    Privacy Policy
    Cookie Policy

    Copyright © 2025 Balance With Jess

    Manage Cookie Consent
    To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
    Functional Always active
    The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
    Preferences
    The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
    Statistics
    The technical storage or access that is used exclusively for statistical purposes. The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
    Marketing
    The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
    Manage options Manage services Manage {vendor_count} vendors Read more about these purposes
    View preferences
    {title} {title} {title}

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.