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!)
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
Perfect Michelle!!
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!
Yum, that would have tasted great Katie! N x
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!
That’s the best compliment Vanessa! N x
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
Wahoo, that’s great Alexis!! N x
Hi Nagi,
Can I substitute soy sauce or something else for the fish sauce?
Major allergy so I need a substitute because I need to make this recipe:)
Hi Mary, it wont be quite the same, but I’d sub with 1 tbls light soy or 2 tbls regular soy. N x
Loved this dish. Simple and easy to prepare. Definitely a keeper.
Wahoo, that’s great to hear Cory!
holy moly i made this and it was AMAZING!!!! I used a sugar substitute because I do keto and it was perfection
That’s great to know Carla!! N x
holy moly i made this and it was AMAZING!!!! I used a sugar substitute because I do keto and it was perfection!!!
Tastes good, but ended up a bit dry.
Is there something I could add after the caramelisation to give it a bit of sauce (or at least wet it a bit)
Hi Richard, sorry you found it a little dry – it is supposed to be like a try stir fry and not saucy. If you’re after something a little more saucy, try this recipe: https://promotown.info/vietnamese-caramel-pork/%3C/a%3E N x
I’m not a great fan of ‘OMG’…but this is an ‘OMG’ moment 😉. Nagi, I love every recipe of yours that I’ve tried, and this is no exception. Absolutely delicious – as well as the spring onion and chilli garnish, I added some finely shredded Vietnamese mint and some Ginger Pickled Carrots I made a couple of months ago. Perfection in a bowl – thank you (again!!)
That sounds great June!!! N x
This pork was amazing!!!! My pork took a while to cook off the liquid, which I realized was due to using medium heat instead of high, which the recipe called for. So glad I was patient/re-checked the recipe because it is so delicious! Other than overlooking the burner intensity, I followed the recipe to the letter and I will be making this a lot in the future!
I’m so glad you enjoyed it Maia! N x
Just made this and it was a quick and tasty weeknight meal. Even those who are not fans of breast will love this. You can adjust the amount of salt and honey to your taste
Thanks Vanessa but I think this comment was for another recipe 🙂 N x
Made this countless times. Absolute family fav on weekly rotation.
I use coconut sugar and lemon grass and it’s delicious.
I love it served in lettuce cups with sliced chilli and crushed peanuts on top. Delicious.
Sounds delicious Cass!!
Absolutely brilliant. I lost my caramel pork recipe so am looking forward to trying yours. But this was a lovely shortcut.
I hope you love it Jan! N x
What a great recipe. Nice and easy but packed full of flavour. Thanks for sharing.
This was really yummy! I served it with an asian type veggie salad, cut up avocado, asian noodles & a soft boiled egg!!
This recipe can just when I needed it. Simple to make and the family ate it all.
Wahooo! Perfect Reggie! N x
Made this dish tonight, using red pepper flakes and I mixed pork and turkey together. Came out amazing, thanks for sharing this recipe!
Yum! Sounds great Ellie!!!
my first time cooking this recipe and I love it . from now on I’m cooking your recipe from now on .
thank you.
WAHOO! That’s great to hear Mullin!
I found this recipe and my husband cooked it. It turned out to be a hit. We all love it and will definitely cook it again! Thanks for a delicious recipe.
Thats wonderful Kelly, thanks so much for letting me know ❤️