Stir Fried Rice Noodles and Pork
Try this easy Vietnamese stir-fry method with fresh phở noodles, thinly sliced pork, and simple vegetables like carrots and cabbage.
- 1/4 cup light soy sauce
- 1/4 cup oyster sauce
- 1 teaspoon chicken bouillon powder or mushroom seasoning powder (optional)
- 1 teaspoon ground ginger
- 1/2 teaspoon five-spice powder
- 1 tablespoon granulated sugar
- 1/2 cup water
- 1 lb pork (shoulder/butt or loin)
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon five-spice powder
- 1 tablespoon minced garlic
- 1/4 cup water
- 1 whole egg (beaten)
- 1/3 cup corn starch
- 1 small carrot (peel and cut into small pieces)
- 1/4 cabbage (cut into large squares)
- 1 small yellow onion (peel and slice in small squares)
- 2 green onions (slice, whites and greens separated)
- 1 tablespoon minced garlic
- 3 tablespoons oil (animal fat or neutral oil)
- 1 lb fresh flat rice noodles (pho noodles)
- Slice pork against the grain into bite-sized pieces and marinate with salt, ground black pepper, five-spice powder, fresh garlic, beaten egg, corn starch, and water for at least 15 minutes.
- In a small bowl, combine the sauce ingredients and stir to mix, then set aside. The ginger powder and five-spice powder might look like they won’t want to blend, but whisk vigorously and show them who’s boss.
- Add oil and heat over medium-high. In two batches or more if using a smaller skillet, add the marinated pork and fry until browned (about 2 minutes per side). Make sure to space them out so they don’t stick together. Transfer the crispy fried pork to a plate lined with paper towels to drain excess oil, then repeat the process with the next batch until all the pork is cooked.
- Add the sliced onions to the now-empty pan with a thin layer of oil (add more if needed). Pan-fry until lightly caramelized (about 2 minutes). Then add the whites of the green onions and pan fry for about 30 seconds.
- Add the sliced carrot and cabbage and sauté for about 5 minutes or just wilted and soften.
- Return the cooked pork to the pan, then add the uncooked noodles and the prepared sauce. Toss everything together until evenly combined.
- Garnish with the green part of the green onions and you’re done! Serve and enjoy. I like to drizzle the top with my favorite chili oil or sriracha sauce for a spicy kick.
A quick one-wok meal perfect for busy weeknights or lazy days. In a small bowl, combine the sauce components and stir to mix, then set aside. The ginger powder and five-spice powder might look like they won’t want to blend, but whisk vigorously and show them who’s boss.
In two batches or more if using a smaller skillet, add the marinated pork and fry until browned (about 2 minutes per side). Make sure to space them out so they don’t stick together.
Transfer the crispy fried pork to a plate lined with paper towels to drain excess oil, then repeat the process with the next batch until all the pork is cooked. Add the sliced onions to the now-empty pan with a thin layer of oil (add more if needed). Pan-fry until lightly caramelized (about 2 minutes).
Then add the whites of the green onions and pan fry for about 30 seconds. Add the sliced carrot and cabbage and sauté for about 5 minutes or just wilted and soften.
Return the cooked pork to the pan, then add the uncooked noodles and the prepared sauce. Garnish with the green part of the green onions and you’re done! I like to drizzle the top with my favorite chili oil or sriracha sauce for a spicy kick.
