Here’s 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!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
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.
Make my Vietnamese Chicken Salad but without the chicken for a fresh, slaw-like salad side.
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
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
Get your Vietnamese fix!
Vietnamese Caramel Pork – and the Chicken version!
Lemongrass Chicken – one of my favourite things to grill!
Browse all Vietnamese recipes
More quick pork mince recipes
San Choy Bow (Chinese Lettuce Cups)
Egg Foo Young (Chinese Omelette with Pork)
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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 ginger , grated or minced
- 2 garlic cloves , minced (2 tsp paste)
- 1 birds eye or Thai chili , deseeded and finely chopped (Note 1)
- 1 lb / 500g ground pork (mince) (Note 2)
- 5 tbsp brown sugar
- 2 tbsp fish sauce
Serving:
- 1 green onion stem , finely sliced
- Rice
- 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:
Nutrition Information:
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!)
Stacey says
It was wonderful!!!!!!! I will definitely make again soon!!!
Susie Hubbard says
Easy and delicious. My kids who are very fussy had 2nd’s and asked if we could have it again another night. Love your recipes
Nagi says
That’s great Susie!!! N x
Carola Collins says
This is amazing! Even my picky 4 year old loved it.
Nagi says
That’s great Carola!! N x
Kathy Fisher says
This is one of our absolutely favorite dishes! So tasty and so easy!
Nagi says
Wahoo, thanks so much Kathy! N x
Angela says
Amazing!! So fast and so delicious! The whole family loved it, the only complaint was that I didn’t make enough for leftovers. I will definitely make this again.
Charlotte says
Hi Nagi!
Looking forward to trying this! I was wondering if I could substitute chili at the start to maybe some Sriracha at the end? Left my chili out of the fridge and it looks a little sad/wrinkly.
Love all of your recipes by the way!
Cheers 🙂
Nagi says
Hi Charlotte, most definitely – just pimp your dish with any chilli sauce at the end instead 🙂 N x
Christina says
Super easy to make and absolutely delicious! Will definitely be making this again.
Nagi says
I’m so glad you loved it Christina, that’s great to hear! N x
Fiona M. Seymour says
Absolutely brilliant recipe. It’s so quick and easy and my kids who are quite fussy absolutely loved it. Result!
Nagi says
I’m so glad it was a hit Fiona!! N x
Lydia says
Can you do this with same results without fish sauce? Could you substitute something else? Allergic to fish.
Nagi says
Hi Lydia, try subbing with soy sauce 🙂
Felicity Thambyah says
Where is lemongrass in the recipe. Only saw it in the ‘notes’ after i got home from shop but not listed in ingredients. Hooefully still will taste ok without it.
Maya says
Tonight was my first time making this. I doubled the recipe for my family of 5. Good thing I did because they went back for thirds and fourths. This was absolutely delish! It will definitely be added to my repertoire of go-to recipes. Thanks so much!
Sheryl says
This dish was delicious and easy to make. Flavours were fantastic.
Judy says
Delicious! Next time I will have to double the recipe! It was not enough for my family of 4…that’s how yummy it was
Nagi says
I LOVE hearing this Judy!! N x
Erika says
Delicious as always…a fav here!
Nagi says
Wahoo, thanks Erika! N x
Erika says
As usual …. yummy…my 13 year old daughter love love loves this!!!
Nagi says
That’s great to hear Erika!! N x
Chris says
Made this tonight. Tasted great but couldn’t get it to caramelise. After now watching the video I would try again not using a non stick pan, in think that may do the trick. Added lemongrass, for me it’s a must and just wouldn’t taste the same without it.
Michelle Kinzel says
Excellent! Made as directed, also julienned zucchini, peppers and carrots for the side, served over sticky brown rice with home made Nuoc Cham to serve over
Nagi says
Perfect Michelle!!
Katie says
Excellent dish! I swapped one of the tbsps of sugar for black treacle (because I have loads to use up) and chucked a few unsalted peanuts in at the end. Wonderful depth of flavour – will make this regularly. Thanks!
Nagi says
Yum, that would have tasted great Katie! N x
vanessa says
This was so, so tasty! My kids gobbled it up – ZERO leftovers and I doubled the recipe for 4 people. I agree that just a little broth to help loosen it would be good (maybe my rice was just too sticky) and we liked a lot of limes as garnishes. Lemongrass was delicious. This is immediately going into the rotation here. Thank you!
Nagi says
That’s the best compliment Vanessa! N x
alexis says
Wow I loved this! it was so easy to make and tasted amazing! i adjusted it to have less sugar and it worked perfectly as well
Nagi says
Wahoo, that’s great Alexis!! N x