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!)
Hi Nagi.
This is the recipe that first introduced me to the delights of your cooking and I’ve been a fan ever since. Thank you.
That’s awesome to hear Angela ❤️
Hi Nagi, for the Vietnamese Caramelised Pork Bowls, if I DO NOT have fish sauce could I use Soy sauce?
Hi Marilyn! You sure can but you’ll find that it doesn’t quite get the same good flavour because fish sauce has more complex flavours than soy sauce 🙂 Still tasty though, and definitely worth making! N x
Really want to try this but eat super small portions. Does this freeze well and how would you freeze/reheat?
Hi Kate, yes this freezes great, just defrost and microwave to reheat ❤️
Hi Nagi, this recipe is delicious! Thank you …. a great one for the whole family! What would you suggest as a low carb option instead of brown sugar?
Hi Natasha, possibly a sugar substitute but I haven’t tested it with anything like Stevia or Natvia sorry – N x
Ok, thanks Nagi!
Can’t thank you enough for this awesome easy recipe. Served with a Vietnamese style vermicelli salad. It’s a winner 💕🌟🥇
Wahoo, so glad you love it Ellie!
Another winner!!! Considering the short ingredients list this recipe really packs a flavor punch…your taste buds will thank you. Served the suggested salad with the Nuoc Cham dressing, the total combination of flavours really works. Thanks again Nagi.
You’re so welcome Sharon!!
This was DELISH!!! Thanks so much. <3
I’m so glad you loved it Lynn!!
Love this dish and the whole family eat it, always a bonus. Sometimes I add wombok to the almost cooked pork to pad it out a bit.
Sounds great Thea!
Hi Nagi. I was looking for a “different” ground pork recipe and found your Vietnamese Caramelized Pork recipe. Made it last night to rave reviews from my husband. Served it over rice and also made your suggested lettuce/carrots/cucumber salad with a homemade Nuoc Cham dressing. You have definitely elevated the humble ground pork!!! Thx.
Wahoo, That’s great Cathy!!
Shallots and scallions are two different vegetables. Shallots are a hybrid of onion and garlic and look like a small,pale red onion with no greens attached usually. Scallions are the correct name of green onions with the green stalks. I am looking forward to trying out this recipe.
What you call scallions, we call shallots in Australia – same thing however 🙂
This came out great! Delicious and such warming comfort food. I served with jasmine rice cooked with a dash of coconut milk. Thanks for the wonderful recipe. Why eat out when you can make it at home!
Sounds amazing Fay, homemade is definitely better than eating out ❤️- N x
Great, easy, delicious recipe xxx
I’m so glad you loved it Patrice – N x
WOW . CAME ACROSS YOUR SITE . AND ITS JUST MY TYPE OF COOKING . I DEFFO WILL TRY THIS ONE . ASI HAVE LOTS OF MINCE PORK AND NEED NEW IDEAS ( AS TRYING TO COME OFF RED MEAT… WELL HUBBY IS )
Enjoy!!
Can one use Honey or white sugar instead of brown sugar? Thanks in advance!
Hi Cheryl, I’d use a mix of both, just to ensure you get that golden caramelisation for flavour – N x
I haven’t made this yet. I wanted to know if the 5tbsp of brown sugar makes this dish sweet it sounded like a lot of sugar compared to some of your other recipes I’ve tried.
This was absolutely delicious & so easy! I made the Asian slaw you recommended and they complemented each other beautifully. Will definitely make again!
Perfect Karin 🙌
I love Vietnamese food so thought I would give your recipe a try as I had some ground pork. It was so easy to make and really delicious. I am definitely going to try more of your recipes. Thank you for all the tips and techniques.
I’m so glad you loved it Nola, love to know what you think of my other recipes if you try them ❤️
Omg this dish!!! It is surprisingly good for how simple it is. I definitely was snacking on spoonfuls from the pan. Added some finely slices red, yellow and orange peppers to mine and used a bit of soy on the top. Thanks for this amazing recipe!!
I’m so glad you loved it Dayna!!
This recipe has been in my rotation for just over 2 years, and I still love it!!
I usually add veggies to it (carrots, napa cabbage, celery). But today I had kale (2 big bunches) and it all went into the pot! I think it really helped temper the Thai chili’s.(I put in 2 rather than my regular 1.)
I’m always trying to add more veggies into our meals…can’t wait to see if the hubbie notices the kale…🤐 Candlelight tonight maybe?!? 🤣
Love this idea Sandra, I’m sure hubby will love it too!
Easy and super tasting. Thank you for helping me get through family meal dilemmas!!
You’re so welcome Karen ☺️