Here’s a super fast pork stir fry made with pork mince (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)
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
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 (can omit, Note 1)
- 500g / 1 lb pork mince (ground pork) (Note 2)
- 5 tbsp (tightly packed brown sugar (don't skimp, else won't caramelise)
- 2 tbsp fish sauce
Serving:
- 1 green onion stem , finely sliced
- Jasmine rice or other rice for serving
- Sliced red chilli, tomato, cucumber (optional)
Instructions
- Heat the oil in a large skillet over high heat.
- Sauté – Add the onion, ginger, garlic and chili and cook for 2 minutes.
- Cook pork – Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.
- Add sauce & caramelise – 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 jasmine or other rice, or vermicelli noodles, garnished with sliced green onion. 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!)
I used lean pork mince and it was a little bit dry. Suggest to use fat-meat ratio around 40:60.
I’ve made SOOO many of Nagi’s recipes and this is the first one that I felt didn’t work out for me. Also felt it was a bit ‘dry’…like you, I also used lean pork mince. Maybe full fat next time 🐷
I make this recipe once a week and we never get sick of it. Incredibly easy, quick, and delicious.
I love this dish, Make it all the time, but I was wondering about the lemongrass note at the bottom. There’s no lemongrass listed in the ingredients.
Hi Nagi, How much lemongrass paste would you recommend if using? Thanks!😊
I used 1 teaspoon in a 500g mince it was so good.
Thanks Crystal! I just saw this now 😀
Awesome! Thanks Crystal…just seen this now👍
Delicious in every way.
This recipe is another hit! Thank you for posting, will definitely be in my rotation.
Was really yummy, but found it a tad rich
Made this last night out of the 4 of us 2 really liked it and 2 said a bit sweet . I personally found it too sweet . Next time I do I may reduce the sugar a bit and just try caramelise it a bit more . Still a nice tasty easy meal . Did with steamed rice , course grated carrot, tomato and cucumber.
Fabulous… nearly didn’t make the bowls with all my picking!
I did add a couple of splashes of dark soy sauce as I’ve got a salty palette…
This recipe is absolutely amazing! I tasted the cooked pork mixture before it browned and thought it was too sweet and didn’t really have an amazing flavour. Once caremlised, it took on a new life!!
Served with cucumber and tomato as suggested – which was just perfect with some rice.
Yum yum yum. Absolutely delicious.
Any advice on whether this can be frozen? I’m hoping to make it for a friend with a newborn on the way!
This is such a great recipe! We add a lot of extra chilli because we love some spice!
Mmmmmmmmm. (I used coconut aminos instead of fish sauce). . This is delicious and easy! Thank you!
It’s a tasty recipe as long as you don’t put all that sugar in it. I put about half a tablespoon in it. One time I tried it with two T and it was on the verge of unedable.
One of my go-to dishes! So quick and delicious!! I add peanuts to mine for some crunch (as well as green onion)!!
This is one of my family’s favorites. I am almost embarrassed about how often I make it. Thank you!
How much lemongrass paste would you add?
Very tasty. I will caramelize the pork by itself so I can drain the fat off better. Good flavor.
My daughters both looked at each other and went ‘wow’. Loved by all. Sticky, sweet and totally addictive. Will use a cast iron pan next time to get the caramelisation as the non stick pan couldn’t achieve it.