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 so good we now have it once a week. It really is that good. Surprising how you can turn mince into this soooo delicious dish! We have tried it with beef but pork is the best. We did I mention that I love this dish! I lol
WHOOT! So great to hear that Shayne, thanks for letting me know! N x ❤️
Love reading your chef notes at the bottom! Thanks.
Glad you find them useful! N x
I made this tonight and it’s fantastic – then I added some cashews and it’s even better!
YESSSSSSS!!!! I’m so happy you enjoyed this Rllen – and YUM to the addition of cashews! N x
I am in process of making it right now. Phewwwwy, that fish sauce stinks. Out of curiosity, why use fish sauce instead of soy sauce? And will the smell dissipate?
I have only had Vietnamese food a couple of times. Don’t know how authentic this is, but do know it is super easy and delicious. Added siracha sauce directly to the meat, used garlic chile sauce in place of the chile, and added a bit of soy sauce for seasoning. Cooked it in a cast iron skillet. It carmelized beautifully. Love this.
Vietnamese dishes rarely use soy sauce. Proper fish sauce makes all the difference in Viet cooking.
A trick to hell with fish sauce smell is to add all sugar first and make sure you sprinkle the fish sauce over the meat and let is steam down rather than boild down against the pan.
I made this tonight for my 100% pure blood Vietnamese boyfriend. He says this is 100% Vietnamese, very authentic, very happy!!! I served it more traditional over Vietnamese Rice Vermicelli (thicker kind) with shredded carrots, cucumber, mint, cilantro and lettuce and nuoc mam cham sauce to pour over.
Yes it definitely does! I hope you loved it 🙂 N x
Very simple yet tasty. Felt it was missing some zest so I added some lemon zest and juice and garnished it with cilantro, mint leaves and basil leaves.
Thumbs up!
Love that you adapted this to your taste Marion! 🙂 N x
Hi, I searched for a pork mince recipe and found this. Am about to dish up but have been picking away. It’s yummy! Thank you.
That’s great to hear Robin! Thanks for taking the time to share your feedback! N xx
Once again, a fabulous recipe! And this was so easy! I was worried about the fish sauce, because it REALLY smelled, but it cooked off. Thanks, Nagi, I can always count on you!
I’m so pleased to hear that Suzie! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx
Made this last night & it’s so delicious! I used a dry red chili because the store didn’t have any little chilies like the one that was used. Will definitely make again & next time with the vegetables.
That’s so great to hear Sharon! Thanks for letting me know – N xx
This was really easy to make and tasted amazing!
So great to hear, thank you for letting me know !! N ❤️
5 stars from the whole family with requests to cook it again!
Thank you… A quick, cheap and completely devoured meal with requests for more and unusually no complaints!
Pleased to hear you enjoyed it Cee, thanks for letting me know! N xx
hi nagi! ive made this before and LOVED it – i have some beef strips in the fridge today, do you think it could work with that?
YES!!! Yes yes YES!
Hi Nagi, how much lemongrass is required for this recipe. I can’t see it in the ingredient list but have seen it referenced in comments. Thanks Angela
Hi Angela! It’s an optional extra 🙂 Add it with the garlic and statue! N xx PS I lemongrass stalk which is about 1 tbsp once finely chopped
I used coconut oil and no lemongrass or shallot. Absolutely delicious! Thanks for sharing. 5 stars but I cant seem to select that below! Amy
WHOOT! That’s fantastic to hear Amy, thanks for letting me know! N xx
Fantastic recipe! Loved it. Going to buy some lemongrass for next time.
Yessss! So great you enjoyed this one Lyn, thanks for letting me know! N xx
Today I made your baked meatballs and had some ground pork left over , so I looked for a recipe to use it up and found this one.
Only had enough pork for a half recipe but that was fine, as there are just two of us.
This was a great idea for a quick meal. I loved the flavouring of the dish. I could have eaten it right out of the pan!
But this was a meal that was going straight into the freezer for those nights when there is no time and/or desire to cook.
So this “freezer meal” of mine only made it to Monday.😀 I decided to make the recipe again (a half recipe) but rather than meat, use shredded carrot and zucchini. Once the recipe was completed, I added the already cooked pork(that I made previously). It was delicious!
Fantastic!🙌🏻 I’m so pleased to hear that Sandra! N xx
I’m SO PLEASED you enjoyed this Sandra! I really love this, I actually made it the other night too with a small amount of leftover pork after making dumplings! Great minds think alike 🙂
Hi! Just wondering what you use to get your cucumbers and carrots so perfect 😉
They’re not perfect! 🙂 Slice on diagonal, stack them then slice 🙂 N xx
Made this last night, used 4 tbsp of sugar,added roasted peanuts and coriander as garnish and served in lettuce leaf wraps. Great recipe, thank you for that.
I have only been cooking a short while and I find your recipes particularly helpful for a beginner, I will certainly be doing more of your food. So thanks again Nagi.
I tried to give a five star rating but somehow it will only let me do a four.
That’s so fantastic to hear John! Thanks for trying my recipe and letting me know you enjoyed it! N xx
Here in Oz, we have the Gourmet Garden herbs in tubes – you should grab a few of those. I never use fresh stuff quickly enough, but these last and are easy. They even have mild or hot chili and lemongrass – and even mixes (Thai, Moroccan, and Roast, off the top of my head).
I live in an area with tons of E/SE Asian food (if you’re familiar with Sydney, I’m in Newtown), but I’ll definitely be making this! Cheers!
Gourmet Gardens works great! Especially the lemongrass 🙂 Great for a stir in for curries and stir fries! I am very familiar with Newtown, I lived in the inner west until I moved up here to the northern beaches. And you have that amazing Fijian (??? or was it Mexican??) supermarket which has awesome chillies etc!
Fiji Market! It’s a little far for me; it’s down near the Union, and I’m up around the Courthouse.
There’s one called Fireworks Foods out near P’matta; you should look up their products. So much goodness 😀
I AM OBSESSED WITH FIREWORK FOODS!! I actually drove all the way out there, I normally order online, and drove away with bags and bags and bags of goodies! Especially the tortilla chips – they are fab!
This is really good. I added broccoli slaw, because I didn’t want to julienne veggies and I cut up some mushrooms. Served over rice. I used only 4 tbs sugar. It is pretty sweet.
I’m so pleased to hear that Amanda!! Thanks for letting me know! N xx
Oh and the kids and husband liked it too. I will make it again. I wish I had put more mushrooms, they were delicious in it.
Mine ended up with chestnut mushrooms, a little soy sauce, some seasame oil and slightly less sugar, and a dash of chili oil instead of fresh chili. Wow! We loved it, will be making again real soon. Your page is book marked and have started following your FB page.
Looking forward to trying more of your recipes thank you 🙂