If you have leftover raw rice noodles from making Vietnamese beef soup (Phở Bò) or Vietnamese chicken noodle soup (Phở Gà), try this easy stir-fry recipe.
Bánh Phở Thịt Heo is a recipe I came up with to use up leftover rice noodles that I accidentally bought in bulk because they were cheap per pound, but it backfired.
So, here is a simple stir-fry made with fresh flat noodle rice (also known as pho noodles), thinly sliced pork, and everyday vegetables. A complete one-wok meal with carbohydrates, protein, and vegetables all cooked in the same pot.
A quick and easy recipe perfect for a busy work night, weeknight, or lazy day.
This dish is very similar to my fo xiao bo recipe, but uses pork instead and is much simpler.
I use readily available and inexpensive vegetables such as carrots and cabbage.
Since I’m using raw rice noodles (the ones that come in pink bags, loosely wrapped and only take a few seconds to blanch, not the styrofoam wrapped ones that are “glued” together and need to be pulled apart), I just toss them directly into the wok/skillet. No need to blanch or boil.
If you don’t like pork, you can also use thinly sliced chicken.
what you need
To make this stir-fried pork and rice noodles, gather the following ingredients:
Raw Pho Noodles: Flat, thin rice noodles commonly used in all pho recipes. Pork: We use pork shoulder (also called pork butt). I also used pork loin, and it turned out very well without being dry. Pork seasoning: salt, coarsely ground black pepper, five-spice powder, raw garlic, beaten egg, cornstarch, water. Eggs, cornstarch, and water make a very light dough and fry beautifully to a golden brown finish. Neutral oil: I use vegetable oil, but other neutral oils like avocado oil or peanut oil will work too. Animal fats such as lard and tallow also work well, adding delicious flavor and aroma. Spicy vegetables: cabbage, carrots, yellow or sweet onions, green onions. I like to slice the cabbage larger than the carrots so they cook at about the same rate when thrown together. Sauce: A mixture of light soy sauce, oyster sauce, sugar, chicken bouillon powder or mushroom seasoning powder, five-spice powder, ground ginger, and water. You can also replace the bouillon powder and water with your favorite bone broth or chicken stock.
How to make
Step 1: Marinate the pork
Slice pork into bite-sized pieces along the grain and marinate in salt, cracked black pepper, five-spice powder, fresh garlic, beaten eggs, cornstarch, and water for at least 15 minutes.
Step 2: Make the sauce
Stir sauce ingredients in a small bowl and set aside. Ginger powder and five-spice powder may seem difficult to mix, but mix them vigorously and show who’s boss.
Step 3: Stir-fry the pork
Add oil and heat over medium heat. If using a smaller frying pan, add the marinated pork in two or more batches and fry until golden brown (about 2 minutes per side). Place them apart so they don’t stick together.
Transfer the crispy fried pork to a paper towel-lined plate to drain excess oil and repeat the process with the next batch until all the pork is cooked through.
Step 4: Toast the aromatics
Add the sliced onions to a lightly oiled empty skillet (add more if needed).
Fry in a frying pan until lightly caramelized (about 2 minutes). Next, add the green onion whites and fry in a frying pan for about 30 seconds.
Step 5: Add vegetables
Add the sliced carrots and cabbage and sauté for about 5 minutes, or until wilted and tender.
Step 6: Add meat, noodles and sauce
Return the boiled pork to the pot and add the raw noodles and prepared sauce. Mix everything until homogeneous.
Step 7: Garnish and serve
Garnish with the green part of the green onion and it’s done! Serve and enjoy. I like to add my favorite chili oil or Sriracha sauce on top for a spicy kick.
Storage and reheating
Store leftovers in the same pot, covered, or in an airtight container for up to 5 days. Reheat in the microwave, stirring at 1-minute intervals, or heat through on the stove, stirring frequently.
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explanation
Do you have any leftover pho noodles? Try this easy Vietnamese stir-fry recipe with fresh pho noodles, thinly sliced pork, and simple vegetables like carrots and cabbage. It’s an easy one-wok meal that’s perfect for busy weeknights or lazy days.
sauce
pork
spices and vegetables
noodles
Marinate the pork: Slice the pork into bite-sized pieces along the grain and marinate in salt, ground black pepper, five-spice powder, fresh garlic, beaten eggs, cornstarch, and water for at least 15 minutes. Make the sauce: Stir sauce ingredients in a small bowl and set aside. Ginger powder and five-spice powder may seem difficult to mix, but mix them vigorously and show who’s boss. Stir-fry the pork: Add oil and heat over medium heat. If using a smaller frying pan, add the marinated pork in two or more batches and fry until golden brown (about 2 minutes per side). Place them apart so they don’t stick together. Transfer the crispy fried pork to a paper towel-lined plate to drain excess oil and repeat the process with the next batch until all the pork is cooked through. Toast the aromatics: Add the sliced onions to an empty skillet with a thin layer of oil (add more if needed). Fry in a frying pan until lightly caramelized (about 2 minutes). Next, add the green onion whites and fry in a frying pan for about 30 seconds. Add the vegetables: Add the sliced carrots and cabbage and stir-fry for about 5 minutes, or until wilted and tender. Add the meat, noodles, and sauce: Return the cooked pork to the pot and add the uncooked noodles and prepared sauce. Mix everything until homogeneous. Finishing: Garnish with the green part of the green onion. Serve and enjoy. I like to add my favorite chili oil or Sriracha sauce on top for a spicy kick.
(Tag translation) Cabbage
