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)
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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 (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!)
This is absolutely delicious! I’m trying to eat a bit healthier so I made this with Turkey. And I made salad bowls (like the burrito ones you can get at chipotle). I mixed the Turkey with brown rice, chopped lettuce, diced cucumbers, sliced green onion, and chopped fresh mint. Omg omg omg. I typically can’t eat leftovers more than once, but I’ve eaten on this 4 times already and I still love it! This recipe is so flavorful and delicious. 10/10!! Thanks for sharing!!
OMG Nagi ….. thank you for yet ANOTHER delicious, quick, easy, cheap & cheerful recipe! We loved it, like we love all of your recipes I try.
So delicious & easy! Will make again but might reduce the sugar slightly to suit our personal taste. Thank you
Simply delicious and so easy! Thanks for a wonderful recipe. I’ll make it again and again.
Woo hoo!! I am glad that you enjoyed it Jen! N x
This is great. Served with bean thread noodles and Nuoc Cham as bowls. Lots of fresh garden greens, chilis, garlic scapes and cilantro. Mangos and lime wedges.
I am glad that you enjoyed them Lee! Great garnishes as well!! N x
I grind my meat for mince. Looking for a new recipe, very yummy!
I’m in Toronto, Ontario, Canada
I enjoy your posts and recipes!
Thank you.
WOW! Colour me impressed!! Making your own mince is next level! N x
my boyfriend and I loved this recipe!! so simple and easy yet soo yummy.
**i omitted the lemongrass and used chili flakes due to laziness of not wanting to go to the store. i also kept the pork in bigger chunks at the beginning in order to get some better crispy bits.
thanks for the recipe!! will be making a double batch next time (:
I’m glad you both enjoyed it Laura!! N x
Yummy making this tonight in NZ how much lemongrass paste should I use, I could only see the fresh amount needed. Thanks Nagi, and I make so many of your recipes they are amazing
Hi there, I make this into flattened meatballs that caramelize nicely when frying. I serve with rice vermicelli, pickled carrots, cucumber, lettuce, herbs, peanuts and nuoc mam to make a Vietnamese noodle bowl.
Sounds delicious Trish!!! N x
Well this was interesting. I mentioned this to my husband (he bought the minced pork and i didn’t want meatballs😄) I thought id be too sweet fir him and maybe me too but It looked super quick and easy which was what we were both after bùt I (unfortunately these days) can’t take much chilli and we only had home dried chilli hubby wanted soba noodles with it but we only had the white thin (glass??..)noodles he cooked and i chopped and cleaned (well someone has to clean and putting dirty knives and spoons in the rough direction of the dishwasher and half wiping a bench isn’t really what i was after 😄) we tasted a bit of pork during the cooking and went oooh thats sweet but on we went. Served the meal and with trepidation (and extra chilli stirred into his bowl) we tucked in looked at each other and said its sweet but i cant stop eating it! Of course next time i will add more chilli to mine , husband wants fresh chillies but will settle on seeds out and stir in more fresh chilli on serving i will insist on rice next time i think as it needs the ..is the word mild/blandness? To carry the caramelized pork or do the same noodles but in an asian wrap. So we agreed it was thoroughly enjoyed and will be on the menu(lets face it beef mince seems to be skyrocketing in price and pork is so much cheaper at least here in the country anyway). Its quick, easy and flavourful and a wonderful addition to the weekly meal offerings. Its also a good meal to make with hubby or someone you enjoy being with (that sounds like 2 different people doesnt it😄😄 but he is the same person in my house😄😄😄). Thankyou again for a wonderful recipe. Ps: still thinking of you and your book and wishing you well. Kisses to Dozer xxx cheers Aiĺsa
Oh wow Ailsa – thanks for sharing all of that!! I am soooooo happy that you both liked it and didn’t find it too sweet!!! N x
My husband regularly asks for this recipe for dinner! He likes not only the caramelised bits but if there are any burnt bits he wants them on his plate! I love it too – thank you for sharing.
I am glad that you both like it Jan!! N x
Made this a few times now! My family begs for it, well loved easy recipe with few ingredients!
I now cook this a couple of times a month. Family favourite and they have no idea how easy it is! I don’t love cucumbers so have bok choy or gai lan on the side.
It’s SUCH an easy recipe!! Just don’t ever let them know – lol!! N x
Is there any alternative to fish sauce for this recipie?
I have used soy sauce as an acceptable sub for fish sauce. I have gotten to the point where I use ½ soy and ½ fish sauce. But, I sub for flavor and not for veganism.
Thanks for that tip Trixie! N x
Someone commented on how much brown sugar is in this recipe, so I was wondering what size are your tablespoons, 15ml (US) or 20ml (Australian) ?
Amazing Nagi and so quick! This is going on high rotation. ❤️
The family devoured this delicious dish. Thank you for another fab recipe!
5 tbsp of brown sugar is way too sweet for me, maybe it’s because I didn’t add any chillies. Otherwise it’s perfect.
I usually do 4 tablespoons of sugar and it’s fine, but better with chillies
This was a beautiful recipe I just happened upon for a spur of the moment dinner. The suggestion of tomatoes as a garnish is now, in my mind, a requirement. Thank you for a simple yet delicious meal. I had this with jasmine rice seasoned with ginger and scallion. Wonderful!
These look amazing! My family loves rice bowls. They will love these for dinner.