This is a fast way to transform humble ground pork (mince) into something super tasty that will please the kids AND the grown ups! With just a handful of ingredients you probably already have, this pork is sweet, salty, beautifully caramelised and absolutely irresistible.
Ground meat – 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 is that the ingredients list is so short. Chili, garlic, ginger, sugar and fish sauce. That’s it. Seriously!
The secret to this recipe 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!)
This pork stir fry recipe is an adaptation of the marinade I use for this Vietnamese Chicken Noodle Bowl (seriously delicious!).
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.
I have seen similar recipes made with pieces of pork (especially pork belly), usually with lemongrass in it. Lemongrass is a herb that is commonly used in Vietnamese cooking and if you have some, it will make this even more delicious so I’ve included it as an optional extra in the recipe.
But this version without lemongrass is the way that I usually make this because I don’t usually have lemongrass on hand. However, I always have all the other ingredients. Hope you enjoy! – Nagi x
PS This is fabulous made with chicken, turkey and pork mince (ground meat). I like to serve it over rice and I eat it with a spoon. Sometimes I mix through shredded lettuce, cucumber and carrots which makes it more like the classic Vietnamese Noodle Bowls.
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!). | 262 calories per serving
- 1 1/2 tbsp cooking oil (I use peanut oil)
- 1/2 onion , finely diced (brown, white or yellow) (~1/2 cup)
- 2 tsp grated ginger (preferably fresh)
- 2 large garlic cloves , crushed (~2 tsp)
- 1 birds eye or Thai chili , deseeded and finely chopped (Note 1)
- 1 lb / 500g ground pork (mince) (or chicken or turkey)
- 5 tbsp brown sugar
- 2 tbsp fish sauce
- 1 shallot/scallion stem , finely sliced (Note 2)
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Heat the oil in a large skillet over high heat.
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Add the onion, ginger, garlic and chili and cook for 2 minutes.
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Add the pork mince and cook for 3 minutes or so until white all over, breaking up the meat with a wooden spoon (Note 3).
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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.
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Serve over rice or vermicelli noodles, garnished with sliced scallions/shallots. I like to have shredded iceberg lettuce, cucumber and carrots on the side which is a classic way of making Vietnamese bowls.
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. To make the shallots/scallions curl like you see in the photos, slice the green part very finely on the diagonal then place in a bowl of cold water in the fridge. Leave for 20 minutes or so, then they will curl. This is optional - you could just slice them!
3. I don't break up the meat too finely like I do when making bolognaise or similar. That's just a personal preference for this particular dish because I like having larger chunks of meat.
4. 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.
5. Nutrition is for the pork stir fry only, excludes the rice and assumes you use a lean pork.
This is the most delicious flavour packed meal in one!!!! Thank you so much we thoroughly enjoyed this 😘
Thanks again Noni xxxx
Wow! This dish is amazing! I have made it several times for my family and they love it. I recently made it for a work lunch too and it was a hit! You can literally have it on the table in 10mins (rice takes the longest!) and all of the ingredients are staple items that I always have. A new meal in the rotation!
Hello! Okay I feel a bit bad cos I’ve made a few recipes on your site and this is the first time I’m commenting. I just wanted to say that this was very easy, quick, and good, though I cut the sugar down massively (used 1 tsp for 250g pork – just myself, enough for lunch the next day). I think it would have been too sweet for me otherwise, but I don’t usually eat sweet stuff. Unfortunately could not get bird eye’s chilis, think the heat would have been great. Thanks for this – also made your Asian beef bowl for my work lunches.
Don’t feel bad!! I’m just happy to hear you’re enjoying some of my recipes 🙂 I’m glad you were able to adjust this to your taste Seraphina 🙂 N x
You call it mince there as we call it mince in UK .Will give this dish a try it sounds very good thank you. Remember that your speaking real English we know.
This recipe is amazing so easy and delisious but i found that by adding qabout half a tbale spoon of soysauce at the end it really set off the flavor amzing recipe and food cant wait to make again trying to resist eating it all before i even have a chance to serve it 😀
Thanks for the tip Sierra!! 🙂
Many years ago I made something like this as the filling for an appetizer rice wrap. I placed vermicelli noodles, the ground pork filling, and fresh basil and mint leaves in rice paper and rolled them up.
YUM!!!
I cooked this for one of our Chinese students and he declared I am a better cook then his Mama!! Thanks Nagi. X
Good evening Nagi! This Vietnamese caramelised pork mince recipe was truly delicious. Definitely to add to tried and true, and to repeat very often.
I think I must cook the mushrooms with orecchiette every 2 weeks. Nothing I have tried in your recipes has been a failure.
Keep up your excellent work!
Wow — what a great recipe! We loved this – and so quick and easy. Served with sauteed carrots and broccoli and rice, topped with scallions and cilantro, plus generous squeeze of a lime and siracha. Fantastic! Thanks for a great recipe!
That’s so great to hear Laura! I’m so pleased you enjoyed this, thank you for letting me know! N x
very sweet, I don’t think I would put as much sugar in next time.
Hi Deb! This is definitely a sweet dish, it’s not intended to serve loads per person 🙂 Unfortunately if you reduce the sugar in this it does compromise the caramelisation 🙂
Tastes amazing!! Thank you so much for this dish.
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Tc! N x
made this today very tasty, had it in lettuce leaves ,so easy
Absolutely loved this dish.. My partner kept saying, is there any more lol
Tried this tonight and it was so easy and tasted great. Had no garlic but it didn’t matter. Hubby was very impressed and said I can cook it again anytime. Maybe he can learn as it’s so so easy.
That’s great to hear Jan! Thanks so much for letting me know you enjoyed this! N x ❤️
This dish is fantastic and easy! Ingredients I have on hand and even my 8 year old daughter loves it! I like to add a splash of lime juice to add a little acidity, yummy! What’s this dish traditionally called in Vietnamese, Nagi?
Hi Catherine! Actually, this isn’t authentic, it uses the sauce from the authentic Vietnamese Caramel Pork and turns a 90 minute dish into a very quick one using pork mince. So glad you enjoyed this Catherine! N xx
Hello, thankyou for your recipe, it sounds delicious. Before I make it can I confirm amount of brown sugar is 5 tablespoons, or should it be teaspoons? Many thanks
Hi Denise! Yes it’s tablespoons 🙂 It’s caramelised pork so it has more sugar in it than the usual savoury meals! N xx
I’m so happy I found your incredible website! We have been eating your recipes for the past month and every one we try is delicious! This is definitely one of our favourites.
Love your website – it’s so helpful and easy to navigate. Keep the great recipes coming!!