Vietnamese Caramelised Pork Mince Stir Fry – Sweet, Savory, and Irresistibly Sticky
Few dishes capture the heart of Vietnamese home cooking quite like caramelised pork. It’s fast, deeply flavorful, and built on a beautiful balance of sweet and savory that feels comforting and bold all at once. This Vietnamese caramelised pork mince stir fry is the kind of recipe that earns a permanent spot in your weeknight rotation—simple ingredients, big flavor, and ready in minutes.
At the center of this dish is the caramel sauce, made by gently melting sugar until it turns deep amber and fragrant. That caramel becomes the backbone of the stir fry, coating the pork in a glossy glaze that’s both slightly bitter and perfectly sweet. When combined with fish sauce, garlic, shallots, and black pepper, the result is a sauce that’s unmistakably Vietnamese—salty, sweet, savory, and incredibly satisfying.
Using pork mince keeps the dish quick and approachable. It cooks fast, absorbs flavor beautifully, and creates lots of little caramelised bits that cling to rice. Finished with fresh herbs, chili heat, and a squeeze of lime, this stir fry is comforting yet vibrant, making it just as good for busy weeknights as it is for casual entertaining.
Ingredients:
- Ground pork
- White sugar
- Fish sauce
- Soy sauce
- Shallots, finely chopped
- Garlic cloves, minced
- Red chili, sliced
- Ground black pepper
- Neutral cooking oil
- Green onions, sliced
- Fresh cilantro
- Lime wedges, for serving
- Steamed jasmine rice, to serve
Instructions:
- Heat a wok or large skillet over medium heat and add a small amount of oil.
- Sprinkle the sugar evenly into the pan and allow it to melt without stirring until it turns a deep amber color.
- Carefully add the ground pork to the caramel, stirring quickly to coat and break it up.
- Add chopped shallots, garlic, and chili, and cook until fragrant and the pork is cooked through.
- Stir in fish sauce, soy sauce, and black pepper, letting the sauce bubble and cling to the pork.
- Continue cooking until the mixture becomes glossy and slightly sticky.
- Taste and adjust seasoning if needed.
- Remove from heat and finish with sliced green onions and fresh cilantro.
- Serve hot over steamed jasmine rice with lime wedges.
Vietnamese Caramelised Pork Mince Stir Fry
Ingredients
Equipment
Method
- Melt sugar in a hot pan until deep amber.
- Add pork mince and cook, breaking it up and coating with caramel.
- Add shallots, garlic, and chili and cook until fragrant.
- Stir in fish sauce, soy sauce, and black pepper and cook until glossy.
Notes
Tips & Tricks
- Watch the sugar closely while caramelising—it can go from perfect to burnt quickly.
- Use medium heat once the pork is added to avoid scorching the sauce.
- Freshly ground black pepper adds a signature Vietnamese aroma.
- If the sauce thickens too much, add a splash of water to loosen it.
Variations
- Add green beans or sliced bell peppers for extra texture.
- Swap pork for ground chicken or turkey.
- Add a splash of coconut water for a slightly sweeter, lighter sauce.
- Finish with a fried egg on top for a comforting rice bowl.
Serving Suggestions
This dish shines when served simply over jasmine rice. For a fuller spread, pair it with quick-pickled cucumbers, a fresh herb salad, or sautéed greens. It also works beautifully tucked into lettuce cups for a lighter option.
Storage Information
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if needed.
FAQ
Is this dish very sweet?
It’s balanced rather than overly sweet, with the fish sauce and pepper offsetting the caramel.
Can I skip making caramel from scratch?
Traditional flavor comes from true caramel, but in a pinch, a small amount of brown sugar can be used instead.
Is this spicy?
Only mildly. Adjust chili to taste.
History / Fun Facts
Caramelised pork dishes are staples in Vietnamese households, often passed down through generations. The technique of making caramel from sugar alone is a hallmark of Vietnamese cooking, creating depth and richness with minimal ingredients.
