Meet your new favourite pork mince recipe – Vietnamese Caramelised Pork Bowls! A super fast pork stir fry made with ground pork infused with flavours from the streets of Vietnam.

With just a handful of ingredients you probably already have, it’s sweet, salty, beautifully caramelised and absolutely irresistible. It’s the quick and easy version of Vietnamese Caramel Pork, a famous Vietnamese food speciality!

Vietnamese stir fry – Pork Mince recipe

Ground pork – which we call “mince” here in Australia – is extremely good value.

It’s also just about the least sexy protein I know. Don’t you think? A dry aged piece of New York strip is sexy. Quail is gourmet. Oysters are….well, we’ve all heard that oysters are an aphrodisiac, right? 😉

Mince is…well, it just isn’t fancy. And yet, it makes it into my shopping trolley every single week because it’s such good value and so versatile. Sure, there are the usual suspects you can make with mince. Bolognese, meatballs, burgers, Meatloaf, Shepherds Pie – to name a few of the more common ones.

But sometimes, it’s nice to do something a little different. Like this Vietnamese pork stir fry.

The crazy thing about this pork mince recipe is that the ingredients list is so short. Chili, garlic, ginger, sugar and fish sauce. That’s it. Seriously!

Can I make this pork stir fry with chicken or beef mince?

Yes! This is fabulous made with chicken, beef and turkey!

“This is a terrific ground pork recipe that tastes and sounds so exotic…. yet it’s so easy!”

The secret to this ground pork is the caramelisation. It is rare to see recipes made with ground meat that are cooked this way so the meat is caramelised.

But those golden brown bits you see – they are the crowning glory in this recipe that takes it from a rather unappetising pale brown-grey colour to a golden brown pile of deliciousness that you will want to eat with a spoon straight out of the skillet. (Go on – you deserve it – cook’s privileges!)

What you need

Short list – see? I didn’t exaggerate!!

Lemongrass is optional – it’s not a pantry staple and also it’s not an ingredient in traditional Vietnamese Caramel Pork. But lemongrass flavour is certainly at home in this dish!

How to make this Vietnamese pork mince stir fry

This pork mince stir fry comes together as quickly as any stir fry. Once you start cooking, you’ll be done in 6 minutes flat.

Authentic Vietnamese roots

I am not 1000% sure that this is strictly authentic Vietnamese but the combination of ingredients I use most certainly are and it is my replica of dishes I have tried at Vietnamese restaurants here in Australia. It is an adaptation of the marinade I use in my Vietnamese Chicken Noodle Bowl and essentially the quick version of Vietnamese Caramel Pork, a famous Vietnamese food speciality.

How to serve it

Serve this pork stir fry over rice and eat it with a spoon! This pork mince recipe doesn’t have a sauce, but you don’t need it because the flavour is intensified and the pork mince mixes all through the rice which flavour it.

To complete your meal, try these:

a fresh side salad like this Asian Slaw;

add a side of cucumber and tomato wedges, pictured (very classic South East Asian way to add vegetables to a meal); or

shredded lettuce, cucumber and carrots which makes it more like the classic Vietnamese Noodle Bowls.

Hope you enjoy! – Nagi x

PS For a healthy low carb option try Cauliflower Rice – 77% fewer calories and 87% less carbs than rice.

Watch how to make it

Get your Vietnamese fix!

More quick pork mince recipes

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. Vietnamese Caramelised Pork Bowls Author: Nagi | RecipeTin Eats Prep: 10 mins Cook: 10 mins Total: 20 mins Stir Fry Vietnamese 4.93 from 227 votes Servings 4 Tap or hover to scale Print 1

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Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!). Ingredients 1 1/2 tbsp cooking oil (I use peanut oil) 1 1/2 tbsp cooking oil (I use peanut oil)

1/2 onion , finely diced (brown, white or yellow) (~1/2 cup) 1/2 onion , finely diced (brown, white or yellow) (~1/2 cup)

2 tsp ginger , grated or minced 2 tsp ginger , grated or minced

2 garlic cloves , minced (2 tsp paste) 2 garlic cloves , minced (2 tsp paste)

1 birds eye or Thai chili , deseeded and finely chopped (Note 1) 1 birds eye or Thai chili , deseeded and finely chopped (Note 1)

1 lb / 500g ground pork (mince) (Note 2) 1 lb / 500g ground pork (mince) (Note 2)

5 tbsp brown sugar 5 tbsp brown sugar

2 tbsp fish sauce 2 tbsp fish sauce Serving: 1 green onion stem , finely sliced 1 green onion stem , finely sliced

Rice Rice

Sliced red chilli, tomato, cucumber (optional) Sliced red chilli, tomato, cucumber (optional) Instructions Heat the oil in a large skillet over high heat.

Add the onion, ginger, garlic and chili and cook for 2 minutes.

Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.

Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised - about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until caramelised to your taste.

Serve over rice or vermicelli noodles, garnished with sliced scallions/shallots. For a low carb, low cal option, try Cauliflower Rice ! I like to have chunks of plain cucumber and carrots on the side which is a classic way of making Vietnamese bowls. Recipe Notes: 1. Birds eye chilis are small red chilis that are usually around 3 to 4cm (1.5 - 2") long. They are very spicy! You can substitute with any chili you want, or even exclude it if you are making this for kids. Just adjust to your taste. This dish is great to serve with sriracha on the side so people can add the amount of heat they want. 2. Other meat - recipe works great with chicken and turkey too. Beef will also work well. 3. Lemongrass is a lovely and very traditional Vietnamese herb used in dishes like this. 1 stalk, white part only, very VERY finely chopped. Add it into the skillet with the garlic. If you have lemongrass paste (see ingredient photo in post), add it with the brown sugar. 4. Nutrition is for the pork stir fry only, excludes the rice and assumes you use a lean pork (10% fat). Nutrition Information: Serving: 153 g Calories: 341 cal (17%) Carbohydrates: 17 g (6%) Protein: 22 g (44%) Fat: 13 g (20%) Saturated Fat: 3 g (19%) Cholesterol: 110 mg (37%) Sodium: 782 mg (34%) Potassium: 425 mg (12%) Fiber: 1 g (4%) Sugar: 16 g (18%) Vitamin A: 30 IU (1%) Vitamin C: 3 mg (4%) Calcium: 40 mg (4%) Iron: 1 mg (6%)

Originally published November 2015. Updated September 2019 with new writing, some new photos, brand new video and most importantly, new Life of Dozer section added!

Life of Dozer

Dozer on the wrong side of the counter at the pet shop!!!

(PS yes you spy cat treats, buying a present for a friend!)

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