Ingredients

The following ingredients have 4 Servings
  • 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
  • 1 green onion (stem , finely sliced)
  • Rice
  • Sliced red chilli, tomato, cucumber ((optional))

Instruction

  • 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 2 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 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 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.