Step 1

Heat the oil in a large skillet over high heat.

Step 2

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

Step 3

Add the pork mince and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.

Step 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.

Step 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.