Vietnamese Caramelised Pork Bowls

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! 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); orShredded 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!

Bun Cha – Vietnamese Meatballs (Noodle Bowl)Vietnamese Rice Paper RollsVietnamese Caramel Pork – and the Chicken version!Lemongrass Chicken – one of my favourite things to grill!Vietnamese Noodle SaladBrowse all Vietnamese recipes

More quick pork mince recipes

Pork Stir Fry with Green BeansBun Cha – Vietnamese Meatballs (Noodle Bowl)San Choy Bow (Chinese Lettuce Cups)Chinese Pork Mince with NoodlesEgg Foo Young (Chinese Omelette with Pork)

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!