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 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 ☺️
So easy to make & the taste is delicious!! I like to place it on a bed of spinach + half a boiled egg. Thank you for the recipe!!
Sounds great Melissa!
Healthy, easy, delicious! I made it with the Asian slaw and it was the perfect meal
The perfect combo Cee Cee!
I use this recipe heaps. So quick and easy to prepare. I’ll try lemongrass next time. Thanks muchly!
NB you should do a YouTube channel. I’d subscribe. Please let me know your other recipes 😊
yum yum this was fabulous
Great!
This is soooo good while super easy! Takes us back to Vietnam 😀
If any readers haven’t tried sriracha with it, TRY IT! Adds a whole new depth.
I like this dish for when we have guests, make your own bowl style.
I’m so glad you love it Renee!!
I forgot to mention: I sometimes leave the garlic out; just as tasty. I use 3 level tablespoons of brown sugar instead of 5. And I add finely grated lemongrass at the end of cooking the onion mixture.
Aand I serve it with rice or rice noodles, carrot and pickled cucumber, lots of fresh coriander and mint and sometimes basil.
This is my desert island dish <3
Do you use PACKED tablespoons brown sugar or lightly spooned?
Thank you! I’m about to cook it but I just lived your upbeat and genuinely enthusiastic writing of this column.
Thanks so much ❤️
Yeah, this was simple and good. Made double the recipe hoping for leftovers, but the family just ate it all. Served it with rice and green beans on the side. I bookmarked it for the future.
I’m so glad it was a hit Jim!
Delicous! I reduced sugar by tablespoon. may reduce by another tablespoon. Can’t wait to try more of recipes, especially beef rendang.
I’m so glad you loved it Kim! ❤️
Yum! and so easy to make. Thanks for sharing this recipe.
I fed this to our family of 7 last night (six of us plus a boyfriend) to rave reviews! We’ve been bored with our traditional recipes for a while and I’ve been experimenting. I’m now subscribing to your blog, and next up DINNER ROLLS! Thank you thank you thank you!!! Love, tired Mom.
Wahoo Heather, I’m so happy you’re getting some inspiration. I hope you love the dinner rolls!
Tasty and easy to make. I subbed veggies for 1/2 of the pork. My kids didn’t like the look of it at first, but the sweetness drew them in. No leftovers! Very tasty and restaurant quality. Cooking instructions were helpful. I cut back slightly on the sugar based on the comments (less 1 TBS.)
Really liked this recipe, Nagi. A huge squirt of sriracha helped mine enormously. Kids enjoyed it, though I think I will cut the sugar back a little next time. Or perhaps caremelise a little less.. kids said it was a bit like having lollies on meat.
Hi Claire, you can always cut back on the sugar if you prefer – I do like fresh chilli with mine for an added kick ☺️
Absolutely love this recipe.
One question has anyone froze it?
Hi Nagi!! I’m a uni student and love this recipe so much because it is so simple and delicious. I’m serious, every time I make it for someone else they rave about it! I made it for a big group of friends and they were so impressed – and kept bugging me for the recipe so of course i sent in through 🙂 Thanks so much for sharing this lovely dish
You’ll have a whole lot more friends if you’re not careful Ari!!! 😂