Thai Basil Pork Stir-Fry with Korean Gochujang Glaze and Vietnamese Vermicelli

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A spicy and sweet stir-fry with Thai basil, pork, and Korean gochujang, served over Vietnamese vermicelli. This korean-inspired asian (gluten-free) ready in about 40 minutes pairs pork, Korean gochujang, Thai basil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 300g pork
• 2 tbsp Korean gochujang
• 1 cup Thai basil
• 200g Vietnamese vermicelli
• 2 tbsp soy sauce
• 2 cloves garlic
• 1 tbsp sesame oil
• 1 tbsp brown sugar
• 1 lime
• 1 tbsp vegetable oil

Instructions

1. Step 1: In a large bowl, combine 300g pork, 2 tbsp Korean gochujang, 2 tbsp soy sauce, 2 minced cloves garlic, and 1 tbsp sesame oil. Use your hands to mix thoroughly until the pork is evenly coated. Cover and refrigerate for 20 minutes to allow the flavors to penetrate the meat. Tip: For best results, let the pork marinate for at least 1 hour if time permits.
2. Step 2: Bring a large pot of water to a boil. Add 200g Vietnamese vermicelli and cook for 3-4 minutes, or until al dente. Drain thoroughly in a colander, then rinse under cold water to stop the cooking process. Set aside. Tip: Overcooking vermicelli can lead to a mushy texture, so check for doneness frequently.
3. Step 3: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated pork in a single layer, avoiding overcrowding. Cook undisturbed for 5-6 minutes, or until the edges are golden brown and caramelized. Use tongs to flip and cook the other side for 3-4 minutes until fully browned and cooked through. Tip: Don’t stir the pork too early—this allows it to develop a nice sear.
4. Step 4: Reduce the heat to medium. Add 1 cup Thai basil leaves to the pan, stirring frequently for 1-2 minutes until the leaves are fragrant, wilted, and evenly coated in the glaze. The pork should be tender and slightly charred at this stage.
5. Step 5: Remove the pan from heat. Stir in 1 tbsp brown sugar and the juice of 1 lime (about 2 tbsp). Let sit for 1-2 minutes to allow the sugar to dissolve and the glaze to thicken slightly. The sauce should coat the back of a spoon when stirred. Tip: Add the lime juice off the heat to prevent it from cooking and becoming bitter.
6. Step 6: Divide the cooked vermicelli between two serving plates or bowls. Top generously with the pork and Thai basil mixture, ensuring each portion is well coated in the glaze. Serve immediately while the vermicelli is still warm and the glaze is glossy. Tip: For extra flavor, garnish with additional lime wedges and a sprinkle of sesame seeds before serving.