Vietnamese Caramelised Pork Bowls

Inspired by Nagi from RecipeTin Eats


10 mins


10 mins


20 mins




  • 1 lb / 500g LM Meat ground pork (mince)
  • 1 1/2 tbsp cooking oil (I use peanut oil)
  • /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
  • 5 tbsp LM Meat cane sugar
  • 2 tbsp fish sauce
  • 1 green onion stem, finely sliced
  • Rice
  • Sliced red chilli, tomato, cucumber (optional)


1. Heat the oil in a large skillet over high heat.

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

3. 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 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 rice or vermicelli noodles, garnished with sliced scallions/shallots. 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.