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    Vietnamese Caramelised Pork Bowls

    Ground Meat
    pork
    Vietnamese
    ​

    4 servings

    servings

    10 minutes

    active time

    20 minutes

    total time
    Start Cooking

    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

    1 green onion stem (, finely sliced)

    Jasmine rice (or other rice for serving)

    Sliced red chilli, tomato, cucumber (optional)

    Directions

    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.

    Nutrition

    Serving Size

    153 g

    Calories

    341 kcal

    Total Fat

    13 g

    Saturated Fat

    3 g

    Unsaturated Fat

    -

    Trans Fat

    -

    Cholesterol

    110 mg

    Sodium

    782 mg

    Total Carbohydrate

    17 g

    Dietary Fiber

    1 g

    Total Sugars

    16 g

    Protein

    22 g

    Rating

    Average: 5.0

    4 servings

    servings

    10 minutes

    active time

    20 minutes

    total time
    Start Cooking

    Ready to start cooking?

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    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

    1 green onion stem (, finely sliced)

    Jasmine rice (or other rice for serving)

    Sliced red chilli, tomato, cucumber (optional)

    Directions

    1

    Heat the oil in a large skillet over high heat.

    2

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

    3

    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.

    4

    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.

    5

    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.