Vietnamese caramelised pork mince was inspired by my Vietnamese friend Cuong who made this dish when it was just the men looking after the children one weekend. This dish was quickly whipped up, served on a mountain of rice along with a bottle of ice cold beer. Whilst the kids were rocking in the play pen, we ended up watching Liverpool FC vs Manchester United.

The dish normally requires chilli but since there are children involved, I’ve removed the chillis from this dish and have a bottle of Sriracha on standby.

Serves 4


500g Pork mince (you can use chicken, turkey  or beef mince) 

300g Dwarf beans, trimmed and chopped

3 medium onions

3 tbsp fish sauce

2 tbsp honey

2 tbsp oil

2 garlic cloves minced

1tbsp soy sauce

1 tbsp ginger minced


It’s surprising how few ingredients are involved with this dish which is the reason why I like this.


Cook the pork mince until all the moisture has evaporated and begins to cook in its own fat. Set aside.

On moderate heat, add 1 tbsp to the wok then add the onion, garlic and ginger and cook cook until the onions become caramelised.

Add the green beans to the caramelised onions and continue cooking for 4 minutes before adding the cooked minced pork.

On high heat, add the honey, fish sauce and soy sauce and cook for a further 10mins until the mixture darkens.


Serve with a pile of boiled rice with sliced cucumber and carrots. You can use vermicelli noodles or even use the filling for lettuce wraps.