Vietnamese Caramelised Pork Bowls
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4
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Calories
341 kcal
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Course
Side Dish
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Cuisine
Vietnamese
Vietnamese Caramelised Pork Bowls
Description
The recipe starts by sautéing diced onion, ginger, garlic, and optional birds eye chili in neutral oil to develop fragrant aromatics. Ground pork is added and cooked until no longer pink. Generous brown sugar and fish sauce are stirred in and left to cook undisturbed to allow caramelization, creating a deep amber coating on the pork. This caramelization is done in stages for maximum color and flavor.
The pork is served over steamed jasmine or another rice, complemented by sliced green onions for brightness. Traditional accompaniments include raw sliced cucumber and tomato, which offer a fresh contrast to the rich pork. For lower-carb options, cauliflower rice or vermicelli noodles may be substituted.
Birds eye chili can be adjusted or omitted according to heat preference. The dish also works well with other ground meats such as chicken, turkey, or beef. Lemongrass, finely chopped or in paste form, may be added for a subtle aromatic note.
This caramelized pork bowl combines sweet, salty, and umami flavors with varied textures and fresh garnishes for a flavorful and adaptable dish.
Ingredients
- 1 1/2 tbsp neutral cooking oil I use peanut oil, generic cooking oil
- 1/2 onion , finely diced (brown, white or yellow) (~1/2 cup)
- 2 tsp ginger , grated or minced
- 2 garlic minced (2 tsp paste, cloves
- 1 bird's eye chili deseeded and finely chopped (can omit, Note 1, or Thai chili
- 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 finely sliced, stem
- jasmine rice or other rice for serving
- red chili optional, sliced
- tomato
- cucumber
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.
Notes
- Bird's eye chilis are very spicy; adjust quantity or omit for milder dishes or children.
- Serve sriracha on the side for customizable heat.
- Other ground meats like chicken, turkey, or beef work well as alternatives.
- Adding finely chopped lemongrass or lemongrass paste enhances fragrance if available.
- Nutrition information applies only to pork stir fry and assumes lean pork with around 10% fat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 341 kcal
% Daily Value*
| Serving | 153g | |
| Calories | 341cal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 110mg | 37% |
| Sodium | 782mg | 33% |
| Potassium | 425mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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