Vietnamese Caramelised Pork Bowls

Vietnamese Caramelised Pork Bowls

10 minutes mins
Recipe video above. An exciting way to use ground meat (mince) to make a quick stir fry that taste unbelievable! This is great made with chicken, turkey or pork. It also works with beef though it is better made with "white meats". Serve it over rice or vermicelli noodles to make rice bowls with shredded lettuce, carrots and cucumbers on the side (very classic Vietnamese meal!).**NOTE: If you reduce sugar then the pork will not caramelise as well and it will take longer to get colour on it!**

Ingredients

  • 1 1/2 tbsp cooking oil

    I use peanut oil

  • 1/2 onion

    finely diced, brown, white or yellow

  • 2 tsp ginger

    grated or minced

  • 2 garlic cloves

    minced, 2 tsp paste

  • 1 birds eye or Thai chili

    deseeded and finely chopped, Note 1

  • 1 lb / 500g ground pork

    mince

  • 5 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1 green onion stem

    finely sliced

  • Rice
  • Sliced red chilli

    tomato, cucumber, optional

Directions

  1. 1

  2. 2

    Heat the oil in a large skillet over high heat.

  3. 3

    Add the onion, ginger, garlic and chili and cook for 2 minutes.

  4. 4

    Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.

  5. 5

    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.

  6. 6

    Serve over rice or vermicelli noodles, garnished with sliced scallions/shallots. 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.

Vietnamese Caramelised Pork Bowls

Vietnamese Caramelised Pork Bowls

10 min10 minutes mins

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About this Recipe

Craving a vibrant, flavorful weeknight meal that’s quicker than takeout? These Vietnamese Caramelised Pork Bowls transform simple ground pork into an irresistible dish with deep, sweet-savory notes. You'll love how easily this exciting stir-fry comes together, delivering authentic Vietnamese flavors right in your own kitchen.

This recipe excels by using ground meat for a speedy stir-fry, achieving that signature sticky, sweet-savory caramelization that makes Vietnamese cuisine so addictive. The key lies in the perfect balance of brown sugar and fish sauce, ensuring your pork develops a beautiful color and incredible depth of flavor. It’s a truly satisfying dish that will quickly become a weeknight favorite.

Prepare for a symphony of flavors: deeply caramelized ground pork with a glossy, rich glaze, perfectly balanced with the aromatic warmth of ginger and garlic, and a subtle kick from fresh chili. When served over fluffy rice or delicate vermicelli noodles, alongside crisp shredded lettuce, carrots, and refreshing cucumber, you'll experience a satisfying contrast of textures and temperatures. It's a remarkably quick meal that delivers complex, restaurant-quality taste in your own kitchen, inviting you to savor every sweet and savory bite.

This versatile recipe works wonderfully with other ground meats; try it with ground chicken or turkey mince for a slightly different flavor profile, though the recipe notes it’s best with “white meats.” You can easily adjust the spice level by adding more or less deseeded bird’s eye chili, or omit it entirely. For extra freshness and crunch, serve with optional garnishes like sliced red chili, tomato, and cucumber.

Perfect for a speedy weeknight dinner or a casual lunch, these Vietnamese Caramelised Pork Bowls are best enjoyed immediately over a bed of steamed rice or vermicelli noodles. Don't forget to pile on the fresh shredded lettuce, carrots, and cucumbers for that authentic, vibrant Vietnamese experience.

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