Mince a medium-sized onion. Heat a large wok, then add 1 tsp neutral oil and saute the minced onion (or 1 shallot) on medium heat until fragrant. Then add 1 ¼ lb minced pork and saute on medium heat until pork starts losing its pink color, then add 2 ½ Tbsp fish sauce, 2 tsp bittersweet caramel sauce (mine is homemade), and 1 tsp sugar. Increase heat, stirring until pork crisps up, then reduce to medium. When pork is fully cooked and crisped to your liking, add 2 chopped scallions (green parts only), then turn off heat. Stir and let sit for 5 minutes, then serve with jasmine rice. (Mar. 2015)
This recipe is from Andrea Nguyen’s Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors (Ten Speed Press, 2006).
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