Description
Vietnamese Caramelised Pork Bowls feature fragrant ground pork simmered in a rich caramel sauce made from brown sugar and fish sauce, combined with aromatic garlic, ginger, and chili. This quick and flavorful dish is served over jasmine rice and garnished with fresh green onions and optional crisp vegetables for a balanced, comforting meal inspired by classic Vietnamese flavors.
Ingredients
Scale
For the Pork:
- 1 1/2 tbsp cooking oil (peanut oil preferred)
- 1/2 onion, finely diced (brown, white, or yellow) (~1/2 cup)
- 2 tsp ginger, grated or minced
- 2 garlic cloves, minced (about 2 tsp paste)
- 1 birds eye or Thai chili, deseeded and finely chopped (optional)
- 500g (1 lb) pork mince (ground pork)
- 5 tbsp tightly packed brown sugar
- 2 tbsp fish sauce
- 1 green onion stem, finely sliced
To Serve:
- Jasmine rice or other rice
- Sliced red chili (optional)
- Sliced tomato (optional)
- Sliced cucumber (optional)
- Cauliflower rice (optional, for low carb option)
Instructions
- Heat the oil: Place a large skillet over high heat and add 1 1/2 tablespoons of cooking oil, warming it thoroughly until hot but not smoking.
- Sauté aromatics: Add the finely diced onion, grated ginger, minced garlic, and chopped chili to the skillet. Cook for about 2 minutes until aromatic and the onion softens, stirring occasionally.
- Cook pork mince: Add the 500g ground pork to the pan. Break it up with a wooden spoon and cook for approximately 2 minutes until the pork turns white all over and begins to brown slightly.
- Add sauce and caramelise: Stir in 5 tablespoons of tightly packed brown sugar and 2 tablespoons fish sauce. Mix well, then let the mixture cook undisturbed for around 2 minutes to allow the juices to reduce and pork to caramelise. Stir once, then leave uncovered without stirring for another 30 seconds to deepen the caramelisation. Repeat letting it cook undisturbed two more times until the pork reaches your preferred caramelised texture and color.
- Serve: Spoon the caramelised pork over bowls of steamed jasmine rice or vermicelli noodles. Garnish with sliced green onions and optional sliced red chili, tomato, and cucumber. For a low-carb alternative, cauliflower rice works beautifully, paired with fresh cucumber and carrot chunks to complete the classic Vietnamese bowl experience.
Notes
- Omit the chili if you prefer a milder dish.
- Do not skimp on the brown sugar; it is essential for achieving the characteristic caramelisation and flavor.
- Cauliflower rice is a great low-carb substitute for regular rice.
- Serving with fresh vegetables like cucumber and carrot adds a crisp, refreshing contrast.
