Vietnamese Pork Stir Fry

In just minutes, everything tossed into the stir-fry absorb the fragrant sauce, becoming a fresh and flavorful dish.

Vietnamese Pork Stir Fry. Linda Gassenheimer/TNS

By Linda Gassenheimer Tribune News Service

I love the light, savory sauces used in Vietnamese-style stir-fries. They’re a refreshing change from the heavier, thicker sauces often found in other versions.

For this quick meal, I use thinly sliced pork tenderloin and delicate dried rice noodles. The noodles and broccoli are briefly cooked together in boiling water for just three minutes, then tossed into the stir-fry, where they absorb the fragrant sauce and come together in a fresh, flavorful dish.

Helpful Hints

• Any type of thin noodles can be used.
• Green beans can be used instead of broccoli.
• Canola oil can be used instead of sesame oil.

Countdown

• Make the marinade and add pork.
• Start to boil water for noodles and prepare broccoli.
• Drain noodles and stir-fry all ingredients.

Shopping List

To buy: 3/4 pound pork tenderloin, 1 package brown sugar, 1 small bottle reduced salt soy sauce, 1 bottle ground ginger, 1 package thin dried rice noodles, 1 bunch broccoli florets and 1 bottle sesame oil.

Staples: onion, garlic

Vietnamese Pork Stir Fry

Serves 2

• 4 garlic cloves crushed
• 2 tablespoons brown sugar
• 3 tablespoons reduced salt soy sauce
• 3 teaspoons ground ginger
• 3 tablespoons water
• 3/4 pound pork tenderloin, thinly sliced
• 1/2 cup sliced onion
• 4 ounces thin dried rice noodles
• 2 tablespoons sesame oil
• 4 cups broccoli florets

Combine garlic, sugar, soy sauce, ginger, and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook 5 minutes or until sugar is melted. Remove from heat and add pork to sauce and let sit for 5 minutes turning the meat over 2 or 3 times. Meanwhile, bring a medium saucepan 3/4 full of water to a boil and add the rice noodles. Boil for 3 minutes add the broccoli to the water for 1 minute. Drain. Heat oil in a wok or large frying over high heat. Add the onion and saute 2 minutes. Add the pork with the sauce. Cook tossing the pork with the onion for 2 minutes. Add the broccoli and rice noodles. Toss all the ingredients together for 2 to 3 minutes. Divide in half and serve on 2 dinner plates.

Per serving: 643 calories (25 percent from fat), 18.2 g fat (2.4 g saturated, 10.1 g monounsaturated), 108 mg cholesterol, 46.6 g protein, 73.1 g carbohydrates, 5.1 g fiber, 1008 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected]. Copyright 2026 Tribune Content Agency, LLC

Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to [email protected].