Crispy caramelized pork crumbles from Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors (page 132) by Andrea Nguyen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Buttercups on March 02, 2026

    How i did this: first i made the chil-lime vinaigrette (also in this book) and stirred in a bag of slaw. Set that aside while i made the caramel sauce (worth doing!) and then cooked the meat. Plated a serving of slaw with the crumbles on top and stirred together while eating. Absolutely sublime. We will be eating this all summer.

  • SpatulaCity on April 16, 2025

    This was too good! Intensely savory and delicious. I used the fish sauce that had the three crabs on it and have found it more salty than the Red Boat brand. In this recipe the three crabs brought it to the edge of almost being too salty. Serving with plain rice helped! I wish I could have eaten the whole batch!

  • tarae1204 on March 26, 2024

    This is a very quick and astonishingly easy recipe if you have the pre-made caramel sauce from the book (or do the substitution). It does require close attention as it can burn quickly due to the sugars. Try to push it to the limit of caramelization without burning for maximal flavor. The advice to cook greens in the pan after the pork is finished is excellent -- I quickly sautéed damp, sliced chard and it deglazed the pan for me and provided extra flavor and texture to the meal. Note that pickles are recommended -- another easy recipe but requires a couple hours of advanced time at minimum. I subbed pickled red onions for the Vietnamese radish and carrot pickles called for.

  • mzgourmand on July 25, 2022

    We thought these were insanely delicious and loved them as is. However, if you add some fresh herbs etc. it does take it to a next level experience - which was already pretty high. But they are ADDICTIVE! Very hard to limit oneself to a small, medium, or even large portion!

  • bernalgirl on September 17, 2020

    This would be great in a bun bowl where there are lots of other flavors and textures, while I did not find this too salty, it is one-dimensionally sweet with the full amount of caramel sauce

  • patioweather on August 31, 2020

    I cooked this with ground Beyond Meat. I thought it was alright and not salty at all. I am not sure it was worth the effort of making the caramel sauce though.

  • hirsheys on November 01, 2019

    I found this to be too salty on its own - I think it definitely needs pickles to balance it.

  • cdglamontagne on May 26, 2019

    YUM. these are suuuper good and come together really easily. I think the caramel sauce is key here to get the flavor you recognize from restaurants. Great on noodle bowls!

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