The Dinner Planner

Vietnamese Caramelised Pork

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Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people


  • 500 g pork mince
  • 1 red chilli – seeded and diced
  • 2 garlic cloves – crushed
  • 2 tsp ginger – finely grated
  • 1/2 onion – finely diced
  • 2 tbsp fish sauce
  • 4 tbsp brown sugar
  • 1 tbsp olive oil
  • 1/2 head iceberg lettuce – shredded
  • 3 tomatoes – cut into quarters
  • 1 lebanese cucumber
  • 1 carrots
  • 1 cup rice

Nuoc Cham Dressing

  • 1 tbsp fish sauce
  • 1 tbsp rice wine vinegar
  • 1 tsp sugar
  • 1 garlic cloves – crushed
  • 1 red chilli


  • Cook rice as per instructions, or your favourite method. 
  • Heat the oil in a large skillet over high heat.
  • Add the onion, ginger, garlic,and chili and cook for 2 minutes.
  • Add the pork mince and cook for 3 minutes or so until white all over, breaking up the meat with a wooden spoon.
  • Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts to caramelise – about 2 minutes. Then stir it and leave it again, without stirring, for around 1 minute to get more caramelisation. Repeat twice more until it is caramelised to your taste.
  • Serve over rice or vermicelli noodles, garnished with sliced spring onion. Serve with shredded iceberg lettuce, cucumber and carrots on the side.

Tips and Variations

Make this meal even quicker by using precooked rice that you just need to microwave.


Calories: 440kcal | Carbohydrates: 57g | Protein: 32.8g | Fat: 8.5g

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