Garlic Lemongrass Pork Phở Xào
Garlic Lemongrass Pork Phở Xào
Ingredients
For the Pork Marinade
- 1 pound pork shoulder, thinly sliced against the grain
- 2 tablespoons lemongrass, minced (from about 2 stalks, tough outer layers removed)
- 4 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
For the Phở Xào Sauce
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 1/4 cup water
For the Stir-Fry
- 12 ounces dried flat rice noodles, (phở noodles, about 1/4 inch wide)
- 2 tablespoons vegetable oil, divided
- 1/2 yellow onion, thinly sliced
- 1 cup carrots, julienned
- 4 cups bok choy, chopped, stems and leaves separated
- 2 cups bean sprouts
- 1/4 cup scallions, chopped, for garnish
- 1/4 cup cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
- as needed sriracha or chili garlic sauce, for serving
Instructions
- 1
Prepare the pork marinade: In a medium bowl, combine the sliced pork shoulder with minced lemongrass, minced garlic, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon granulated sugar, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil. Mix well to ensure the pork is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min
- 2
While the pork marinates, prepare the noodles: Bring a large pot of water to a rolling boil. Add the dried flat rice noodles and cook according to package directions until al dente (usually 5-7 minutes). The noodles should be pliable but still have a slight bite. Drain immediately and rinse thoroughly with cold water to prevent sticking. Toss with a small amount of vegetable oil to keep them from clumping. Set aside.
⏱️ 15 min
- 3
Prepare the Phở Xào sauce: In a small bowl, whisk together 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon granulated sugar, and 1/4 cup water until the sugar is dissolved. Set aside.
⏱️ 2 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick skillet over medium-high heat. Add the marinated pork in a single layer and cook for 3-4 minutes per side, until browned and cooked through. You may need to do this in batches to avoid overcrowding the pan. Remove the cooked pork from the wok and set aside.
⏱️ 8 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the sliced yellow onion and sauté for 2-3 minutes until softened and fragrant.
⏱️ 3 min
- 6
Add the julienned carrots and the bok choy stems to the wok. Stir-fry for 2-3 minutes until they start to soften.
⏱️ 3 min
- 7
Add the cooked pork back into the wok along with the drained rice noodles and the bok choy leaves. Pour the prepared Phở Xào sauce over everything.
⏱️ 2 min
- 8
Toss continuously for 2-3 minutes, ensuring the noodles and vegetables are thoroughly coated with the sauce and heated through. The noodles should absorb most of the sauce.
⏱️ 3 min
- 9
Add the bean sprouts and toss for another 1 minute, just until they are slightly wilted but still retain some crunch.
⏱️ 1 min
- 10
Remove from heat. Garnish with chopped scallions and cilantro. Serve immediately with lime wedges and sriracha or chili garlic sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Lemongrass Pork Phở Xào
For the Pork Marinade
- 1 pound pork shoulder, thinly sliced against the grain
- 2 tablespoons lemongrass, minced (from about 2 stalks, tough outer layers removed)
- 4 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
For the Phở Xào Sauce
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon granulated sugar
- 1/4 cup water
For the Stir-Fry
- 12 ounces dried flat rice noodles, (phở noodles, about 1/4 inch wide)
- 2 tablespoons vegetable oil, divided
- 1/2 yellow onion, thinly sliced
- 1 cup carrots, julienned
- 4 cups bok choy, chopped, stems and leaves separated
- 2 cups bean sprouts
- 1/4 cup scallions, chopped, for garnish
- 1/4 cup cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
- as needed sriracha or chili garlic sauce, for serving
Instructions
- 1
Prepare the pork marinade: In a medium bowl, combine the sliced pork shoulder with minced lemongrass, minced garlic, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 teaspoon granulated sugar, 1/2 teaspoon black pepper, and 1 tablespoon vegetable oil. Mix well to ensure the pork is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min - 2
While the pork marinates, prepare the noodles: Bring a large pot of water to a rolling boil. Add the dried flat rice noodles and cook according to package directions until al dente (usually 5-7 minutes). The noodles should be pliable but still have a slight bite. Drain immediately and rinse thoroughly with cold water to prevent sticking. Toss with a small amount of vegetable oil to keep them from clumping. Set aside.
⏱️ 15 min - 3
Prepare the Phở Xào sauce: In a small bowl, whisk together 2 tablespoons fish sauce, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, 1 tablespoon granulated sugar, and 1/4 cup water until the sugar is dissolved. Set aside.
⏱️ 2 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or a large non-stick skillet over medium-high heat. Add the marinated pork in a single layer and cook for 3-4 minutes per side, until browned and cooked through. You may need to do this in batches to avoid overcrowding the pan. Remove the cooked pork from the wok and set aside.
⏱️ 8 min - 5
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the sliced yellow onion and sauté for 2-3 minutes until softened and fragrant.
⏱️ 3 min - 6
Add the julienned carrots and the bok choy stems to the wok. Stir-fry for 2-3 minutes until they start to soften.
⏱️ 3 min - 7
Add the cooked pork back into the wok along with the drained rice noodles and the bok choy leaves. Pour the prepared Phở Xào sauce over everything.
⏱️ 2 min - 8
Toss continuously for 2-3 minutes, ensuring the noodles and vegetables are thoroughly coated with the sauce and heated through. The noodles should absorb most of the sauce.
⏱️ 3 min - 9
Add the bean sprouts and toss for another 1 minute, just until they are slightly wilted but still retain some crunch.
⏱️ 1 min - 10
Remove from heat. Garnish with chopped scallions and cilantro. Serve immediately with lime wedges and sriracha or chili garlic sauce on the side.
⏱️ 1 min