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!)
The pork isn’t caramelising?! It’s been in the pan for over 25 minutes. Help!!
Hi LK, turn up the heat and reduce the sauce until it caramelises 🙂 N x
delicious! used ginger garlic paste instead of fresh ginger and garlic. Reduced the sugar just a tad. used jalepeno instead of birds eye and squeezed a bit of lime juice over. served over white rice with shredded cabbage, romaine, carrots peanuts ans sliced cherry tomatoes! SO GOOD ! thanks
Sounds like you nailed it Hadley! N x
Made this with chicken as a quick dinner when I couldn’t be bothered and the amount of flavor it packed washout such a quick cook was amazing.. served with rice, tomato and cucumber slices. Delicious!! The only negative for me was my husband took the left overs to work the next day so I missed out on a second helping!
Wahoo! perfect Hayley! N x
For such a quick cook* .. washout!? Thanks auto correct!
Served over brown rice with stir fried greens (lemongrass omitted but I will try it with lemongrass when I have some). Everybody loved it – no leftovers!
I made this meal last night (and my name is also Philippa and spelt the same as yours?!) but we had it with vermicelli noodles, so delicious.
Going to try with fresh ginger and lemongrass next time, as we didn’t have any this time round.
That’s great to hear Philippa! N x
Hi Nagi
I’ve just made the Vietnamese pork mince bowls and my family and I thoroughly enjoyed it.
Kindest Regards
Tracie Gullis.
Thanks so much for letting me know Gullis! N x
Love this recipe, made it almost every week since discovering it. Soooo good and the whole family loves it!
Lovely, because of lockdown I had to substitute soy sauce + rice wine vinegar for fish sauce, and used wild garlic in place of spring onions, but this was delicious and incredibly easy! I might reduce the sugar a little next time but this is a recipe to keep 🙂 thank you!
That’s perfect Andrea, I’m so glad you enjoyed it! N x
Would lemon grass powder work too ?
Hi Stepan – it’s not as good as fresh but you could sub in 1 tsp if you like 🙂 N x
Followed recipe as written (no lemongrass) delicious. It’s a keeper. Thank you
Wahoo, that’s great Mel! N x
Made this a few time’s now, first time with pork and it was delicious. Didn’t have the fish sauce, but works really well. First time I didn’t let the mince caramelise for long enough (got a bit nervous it would burn), second time left until all the liquid had gone and the caramelisation was spot on!
Served with egg fried rice. Clean plates all round.
Perfect Ruth, you need that caramelisation for flavour 🙂 N x
can’t wait to make this. Which rice do you recommend best?
Hi Jane – any rice you like! I prefer long grain, basmati or jasmine 🙂 N x
I’d love to try this recipe, but my roommate happens to be vegetarian. Does the fish sauce create an intense smell? And if so, is there any way to mitigate it?
Hi Rahul, I don’t find it overpowering personally but I’m used to it, you wont really smell it in the end result. N x
This was delicious 😋 I had to substitute a few things due to quarantine cooking (no chilis, lemon grass or fresh ginger) but it turned out well. When the food supply chain gets going again I’ll try again with the exact recipe. Thank you!
This was really well received by my family. What a tasty and quick dinner. My daughter is 11 and has become really interested in cooking – she’s made me email her the link to your recipe 🙂
That’s awesome Katrina!! N x
Hi Nagi,
I never really post comments but I’m such a fan of your recipes, especially this one! We make it at least once a week and call it out Vietnamese Bibimbap bowls, since we normally serve it with an array of whatever leftover veggies we have in the fridge. Thank you for sharing and look forward to explore your other recipes. Give a treat to dozer for me!
I’m so glad you love it Kimberly! N x
This recipe also works great with ground lamb too.
Yes definitely!! N x
Made this for my family tonight, all 6 of us enjoyed it. Not a single complaint which is difficult when you’ve got a few picky eaters!! Thank you Nagi for a quick, easy and delicious recipe. I didn’t think I could make something taste so good with so few ingredients.
Woah, that’s awesome NT!
This looks great! I don’t have any fish sauce though and shopping is difficult at the moment. Do you think oyster sauce would be an acceptable substitute in this case?
This was absolutely delicious! I used ground beef but soon realized that my pan was non stick and was not caramelizing as it should.. I ended up using my Instapot on saute and it turned out great!! I added grated carrots and sesame seeds and green onions on a bed of rice noodle with carrot and cucumber slices. Big hit with the kids – thanks!!
Sounds fantastic Kavita! N x
Very tasty, but rather rich. A little goes a long way. I liked your suggestion for serving with fresh vegetables. We went a step further and served it on cabbage leaves, with cilantro, shredded carrot and cucumber. Very delicious and refreshing. Thank you!
I’m so glad you enjoyed it!! N x