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!)
OMG this recipe has changed my life! I made it really crispy and then served it on basmati rice with pickled red onions and pickled carrots. So darn delicious. Next day my husband put the pork on his egg breakfast sandwich with some chipotle mayo. I was so jealous I never thought of that!
YUM! You’re a genius, that sounds to die for!! N x
Recipe was good, served it with tortillas topped with scrambled eggs and tomatoes. I had to add a lot more sugar to brown and caramelize it as it took quite awhile before it happened. It was also quite spicy so will tone down the chili next time. How do I make it a bit more glossy and moist? I noticed mine looked quite dry compared to your photo / video. Thanks
Hello Nagi, I have a question regarding lemongrass. In my case lemongrass paste. I understand you recommend 1 stalk (white part only) for the ingredients ratio as in your recipe. But how much lemongrass paste would you personally add so that all the flavors are in harmony? Thanks
Hi Peter, I use this too – a great fallback if you can’t find fresh. I would use 1 tbls for this recipe 🙂 N x
Easy to make and delicious!!! Thanks Nagi!!!! More power to u!!!
Sorry if this is a silly question. I can see that lemongrass is optional, but I’ve never used it and don’t know how to. Should I just treat it like spring onion, so chop finely and sprinkle as a ganrnish?
Hi Geoff, the prep is all mentioned in the notes. I hope you love it!! N x
Hello Nagi, Thank you. It was tasty but much sweeter than I had expected. I’ll try with less sugar next time – but this is definitely a very moreish dish!
Loved this recipe super easy & delish.
I ended up using lemongrass paste an added in 1 TBSP and also reduced the brown sugar to 3 TBSP instead of 5. I served mine with thin egg noodles as I had no vermicelli left and it worked well.
Delicious for the whole family! We simplified this recipe and took out the ‘spicy’ & added carrots, celery and basil. We all loved it! Kids now want it as a weekly rotation. Thank you!!
Just made this for a lunch for two. My husband is really enjoying it, and eating a pretty large portion. Not much left to keep for later!!! Yes it’s sweet so perhaps next time I’ll alter it slightly, but definitely making it again…
Oh dear!! It’s so good!!!! I used a lot less sugar but still it’s enough to caramelize a bit. It’s not as dark brown as yours in the picture but the taste is perfect.
love your website! i liked this recipe! but i could not get the caramelization on it because the it kept letting out liquid! but still good
Making it tonight, could i add noodles
Made this for lunch & it was so good! Used chicken cut up small & pak Choi & spring onions. Dropped the sugar to three tablespoons. Finished with a generous squeeze of lime. A real keeper -salty/sweet/spicy.
So quick and easy, and five clean plates. It is a dry dish but tastes amazing.
I left out the chillies (I’m the only one who likes a kick) and substituted fish sauce for light soy. I also used dark brown sugar (not sure if this matters).
Hi! I didn’t find in recipe how much add lemongrass? Thank you
Hi Natalie, it’s option & it’s listed in the notes too. N x
Sorry, I was not accurate reading optional tips.
This was a huge hit with my family. Was served with a plate of grated carrot, cucumber, celery, cherry tomatoes, mint, coriander, chilli, spring onion & lime.
It’s delicious but a little on the dry side (I used Swerve brown sugar substitute ) Any ideas of what I could add to make it juicier (as I’m sure regular Brown sugar would have done)?
Absolutely delicious! I’ll have to hunt down a birds eye chili but I used a couple of standard red chili peppers. Also tossed in some shredded carrots and broccoli at the end. I had a little trepidation because I’m a saucy kind of person but I loved the texture and sweetness and umami! Definitely making this one again. I may have to double it since my son and I polished off most off this in one sitting! 🙂
Thank you for sharing!
This was amazing. Loved the blend of spicy, sweet and fresh cilantro. Pickled some shredded carrots for a bit of pucker.
Yummy 😋
So delicious and easy to make. Will defo make again. The flavours transported me back home to South East Asia at a time when I can’t travel out to see my family. Thanks for sharing x
I’m so glad you loved it Sarah, thanks so much for letting me know ❤️
This is a simple but delicious meal. My wife told me at least a dozen time that this recipe is a keeper and that the dish was great. I was shocked by her exuberance!