This Vietnamese Pork Mince recipe is the EASIEST way to elevate your everyday ground pork into a sensational bowl of savoury goodness! The flavours are reminiscent of authentic Vietnamese cuisine – savoury with a kick of aromatics – and can be enjoyed in 3 fantastic ways!
Vietnamese Pork Mince
Give a Vietnamese family some ground pork (or what we lovingly call ‘pork mince’ here in Australia) and you’re guaranteed a side dish with flavours that will simply explode on your tongue. Trust me, the exciting classic Vietnamese kick is what will bring you back to this ground pork recipe over and over again!
This one’s for all those days and nights where you just need something super quick and satisfying. Chances are you’ll have most of the ingredients at home already!
Our family’s easiest pork mince recipe promises to come together incredibly easily and is jampacked with the goodness of all those Vietnamese aromas we know and love!
Is Minced Pork Healthy?
Minced pork is essentially pork meat that has been cut up into smaller pieces by a meat grinder, mincing machine or knife.
The pork itself is rich with proteins and vitamins (such as vitamin B1) and can be a great mid-point between meat that is too fatty and too lean.
You can certainly make this pork mince recipe healthier by choosing a leaner cut of pork such as the leg or the loin.
We used the shoulder for this recipe becuase it’s got enough marbling to keep the meat moist during cooking while not being overly fatty.
To have the pork portion minced to how you like, choose your pork cut and ask the butcher to mince it for you.
What you'll need for Vietnamese Pork Mince
- 500 g (1 lbs) pork mince
- 2 finely chopped garlic cloves
- 4 tbsp finely chopped lemongrass
- 1 onion
- finely chopped spring onion
- 1 tsp salt
- 1 tsp chicken bouillon powder (affiliate link)
- 1 tsp sugar
- 1 tbsp fish sauce (affiliate link)
- cooking oil
How to make this Vietnamese Pork Mince
Heat up a wok and add some cooking oil with the garlic, onion and lemongrass. After a few minutes or when fragrant, pour it into a separate bowl.
Pour more cooking oil into the wok and cook the pork mince with the salt, sugar, fish sauce and chicken bouillon powder until almost cooked.
Add the lemongrass mixture back in and stir.
When the pork mince is cooked, toss in the spring onions and stir for another minute.
Serve one of three ways: in a rice bowl, noodle salad or as lettuce cups!
How can I serve it?
Vietnamese Pork Mince Rice Bowl
Is there anything more satisfying than a bowl of rice filled to the brim?
A bowl of rice topped with Vietnamese Pork Mince might be the answer you’re looking for! Just scoop generous spoonfuls onto steamy rice and your rice bowl will be complete!
Vietnamese Pork Mince Noodle Salad
Our pantry is almost always stocked with dehydrated noodles, which is why making a tasty noodle bowl is a no brainer. It’s simply a matter of boiling up the noodles of your choice!
Drain the noodles and mix it in with your freshly stir fried Vietnamese Pork Mince for a winning combination!
Vietnamese Pork Mince Lettuce Cups
An inspiration from the Chinese San Choy Bao, Vietnamese Pork Mince Lettuce Cups are a surefire way to amp up your next meal! The lettuce cup adds a crispy layer of light freshness that’s seriously unmatched!
Separate each lettuce leaf and give them a thorough wash with salted water. Drain the liquid away, pat dry if necessary and spoon the mince in each lettuce cup!
Tip: if you’d prefer the lettuce cups less flimsy, trim around the outer leaf so that only the firmer parts remain.
More Mince Family Favourites
Vietnamese Pork Mince
Ingredients
- 500 g (1 lbs) pork mince
- 2 finely chopped garlic cloves
- 4 tbsp finely chopped lemongrass
- 1 chopped onion
- finely chopped spring onion
- 1 tsp salt (or to taste)
- 1 tsp chicken bouillon powder (affiliate link)
- 1 tsp sugar (or to taste)
- 1 tbsp fish sauce (affiliate link)
- cooking oil
Instructions
- Heat up a wok and add some cooking oil with the garlic, onion and lemongrass. After a few minutes or when fragrant, pour it into a separate bowl.
- Pour more cooking oil into the wok and cook the pork mince with the salt, sugar, fish sauce and chicken bouillon powder until almost cooked.
- Add the lemongrass mixture back in and stir.
- When the pork mince is cooked, toss in the spring onions and stir for another minute.
- Serve one of three ways: in a rice bowl, noodle salad or as lettuce cups!
SHARE YOUR CREATION!
If you recreated this authentic recipe, I’d love to see it! Tag @wokandkin on Instagram with the hashtag #wokandkin! See you there!
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I love how versatile this recipe is! I’d never have thought to add bullion to the mince to level up the flavour, but I’ll definitely be giving that a go!
Trust me, once you use bouillon, you can’t go back! It’s amazing how much of a kick it adds! 😀
I never think to use pork mind like this – it looks delicious.
It certainly is a great alternative!
Love this recipe! It was super flavorful and SO easy! Will definitely be making again!
Thanks, Kim! Glad you liked it!
Great recipe! Thanks for sharing!
You’re so very welcome, Julie!
This looks delicious. Can I omit or substitute lemongrass with something else?
You certainly can omit the lemongrass. If you’d like to add some flavour, you can always garnish it with mint instead. 🙂
Very tasty and easy to do. Used a chicken stock cub instead of powder.
That’s great to hear, Christopher! Glad you used what you had on hand too 😀
Hi, why the 1 teaspoon sugar and then another 1.5 table spoon of sugar? I generally put in less, about a teaspoon or slightly more.
Hi, Christopher! Thanks for the question. That was my typo, but I’ve fixed it now!
I love this recipe. It doesn’t taste like anything else i make and i need to incorporate more lemongrass into my dishes. In fact, I’m going to make another batch of it up now.
That’s wonderful to hear, Keithy! Enjoy!