Vietnamese Caramelised Pork Bowls – 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 Vietnamese pork recipe is sweet, salty, beautifully caramelised and absolutely irresistible. It’s the quick and easy version of Vietnamese Caramel Pork, a famous Vietnamese food speciality!
Caramelised Vietnamese Pork – a quick dinner!
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!
Can I make this with chicken or beef?
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 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!)
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
I like to serve it over rice and I eat it with a spoon with a fresh side salad like this Asian Slaw.
Or add a side of shredded lettuce, cucumber and carrots which makes it more like the classic Vietnamese Noodle Bowls. You could also make up some Nuoc Cham (the Vietnamese Sauce that’s literally used for everything!!) and serve that for extra juiciness – use the recipe in the Vietnamese Chicken Noodle Bowl.
Hope you enjoy! – Nagi x
Get your Vietnamese fix!
- Bun Cha – Vietnamese Meatballs (Noodle Bowl)
- Vietnamese Rice Paper Rolls
- Vietnamese Caramel Pork – and the Chicken version!
- Lemongrass Chicken – one of my favourite things to grill!
- Vietnamese Noodle Salad
- Browse all Vietnamese recipes
More quick ground pork/mince recipes
- Pork Stir Fry with Green Beans
- San Choy Bow (Chinese Lettuce Cups)
- Chinese Pork Mince with Noodles
- Egg Foo Young (Chinese Omelette with Pork)
Get your Vietnamese fix!
- Bun Cha – Vietnamese Meatballs (Noodle Bowl)
- Vietnamese Rice Paper Rolls
- Lemongrass Chicken – one of my favourite things to grill!
- Vietnamese Caramel Pork – another iconic Vietnamese food! Also see the Chicken version.
- Vietnamese Noodle Salad
- Browse all Vietnamese recipes
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Vietnamese Caramelised Pork Bowls
Ingredients
- 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)
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 3 minutes or so until white all over, breaking up the meat with a wooden spoon (Note 3).
- 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. I like to have shredded iceberg lettuce, cucumber and carrots on the side which is a classic way of making Vietnamese bowls.
Recipe Notes:
Nutrition Information:
Yum! and so easy to make. Thanks for sharing this recipe.
I fed this to our family of 7 last night (six of us plus a boyfriend) to rave reviews! We’ve been bored with our traditional recipes for a while and I’ve been experimenting. I’m now subscribing to your blog, and next up DINNER ROLLS! Thank you thank you thank you!!! Love, tired Mom.
Wahoo Heather, I’m so happy you’re getting some inspiration. I hope you love the dinner rolls!
Tasty and easy to make. I subbed veggies for 1/2 of the pork. My kids didn’t like the look of it at first, but the sweetness drew them in. No leftovers! Very tasty and restaurant quality. Cooking instructions were helpful. I cut back slightly on the sugar based on the comments (less 1 TBS.)
Really liked this recipe, Nagi. A huge squirt of sriracha helped mine enormously. Kids enjoyed it, though I think I will cut the sugar back a little next time. Or perhaps caremelise a little less.. kids said it was a bit like having lollies on meat.
Hi Claire, you can always cut back on the sugar if you prefer – I do like fresh chilli with mine for an added kick ☺️
Absolutely love this recipe.
One question has anyone froze it?
Hi Nagi!! I’m a uni student and love this recipe so much because it is so simple and delicious. I’m serious, every time I make it for someone else they rave about it! I made it for a big group of friends and they were so impressed – and kept bugging me for the recipe so of course i sent in through 🙂 Thanks so much for sharing this lovely dish
You’ll have a whole lot more friends if you’re not careful Ari!!! 😂
Delicious!!!
Thanks Melody ❤️
Delicious! Didn’t tell my kids it had fish sauce until after they ate thirds! We all loved it.
So sneaky, I love it!
Loved the Vietnamese carmelised pork. It was totally delicious.
Great!!
Thanks a lot for this receipt. My husband and I love it! I will do it anytime. I did not have the fish souce but the oyster souce worked amazingly.
Woot! Sounds like you nailed it Reiny!
What a fantastic recipe! I had a very small amount of raw ground pork leftover, so halved the recipe and it came out perfect for a light dinner. I will definitely be making this again – thanks so much for sharing this!
You’re so welcome Vanessa! I’m so glad you loved it!
Fantastic dish with big flavor and the kids loved it. We made lettuce wraps instead of bowls. Thank you!
What a great idea Chris!
Such a good use of ground pork!
Glad you enjoyed it Nan! N x
Absolutely delish. Thanks Nagi. The caramelisation worked a treat. My son wants to try the same technique on belly pork. I served this over lime and coriander rice with sides of cucumber, carrot and whole lettuce leaves for parcels. I also made nuoc cham for extra heat on the side. Fabulous recipe. Thanks again.
I was just thinking the same thing Joe! I am in Vietnam at the moment at had a dish here that tasted similar but was made with pork belly slices. 🙂 I want to give that a go! N x