Name: Vietnamese Caramelised Pork Bowls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
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 (Note 1); 1 lb / 500g ground pork (mince) (Note 2); 5 tbsp brown sugar; 2 tbsp fish sauce; Serving:; 1 green onion stem , finely sliced; Rice; Sliced red chilli, tomato, cucumber (optional)

1. Birds eye chilis are small red chilis that are usually around 3 to 4cm (1.5 – 2″) long. They are very spicy! You can substitute with any chili you want, or even exclude it if you are making this for kids. Just adjust to your taste.

This dish is great to serve with sriracha on the side so people can add the amount of heat they want.

2. Other meat – recipe works great with chicken and turkey too. Beef will also work well.

3. Lemongrass is a lovely and very traditional Vietnamese herb used in dishes like this. 1 stalk, white part only, very VERY finely chopped. Add it into the skillet with the garlic.

If you have lemongrass paste (see ingredient photo in post), add it with the brown sugar.

4. Nutrition is for the pork stir fry only, excludes the rice and assumes you use a lean pork (10% fat).

Vietnamese Caramelised Pork Bowls

Ingredients

Serving

Steps

Notes

Nutrition Facts

Vietnamese Caramelised Pork Bowls

Ingredients

Serving

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts