Vietnamese Aubergine and Pork Mince Stir Fry is a perfect example of how a few simple ingredients can create something absolutely moreish. You start with aubergine and pork mince – humble, everyday items – and what you end up with is a dish so comforting and flavour-packed that you’ll be reaching for a second bowl of rice before you know it.
It takes less than 30 minutes to cook from start to finish, which makes it a brilliant go-to for a quick weeknight dinner. The aubergine becomes meltingly tender, soaking up all the savoury sweetness from the pork and aromatics like garlic, shallots and ginger. Paired with hot steamed rice, this Vietnamese aubergine and pork mince stir fry is the definition of simple food done right.
Why you’ll love this dish
This recipe is fuss-free and incredibly satisfying. The soft aubergine contrasts beautifully with the savoury pork mince. With just a few ingredients and minimal prep, you’ll have dinner on the table in no time. It’s also easy to adapt. Vegetarian? No problem. I’ve got a version with chilli flakes and no meat on the blog, too.
So if you’re looking for a new way to enjoy aubergine or just fancy something comforting with a Vietnamese twist, give this Vietnamese Aubergine and Pork Mince dish a try. It might just become your new favourite.
Ingredients you’ll need
The beauty of this dish lies in its simplicity. Here’s what you’ll need to get started:
- Aubergine (also known as eggplant in some countries): The star of the show. I like to cut them into bite-sized chunks, around 3-4 cm long.
- Pork mince: Try to go for a bit of fat in the mince – it adds great flavour.
- Aromatics: Sliced shallots, minced garlic, and grated ginger.
- Seasonings: Soy sauce, oyster sauce (optional, but lovely), and a little caster sugar to balance the flavours.
- Red pepper (optional): I sometimes throw in a few slices towards the end for a pop of colour.
- Spring onions: For that fresh, bright finish.
How to make Vietnamese Aubergine and Pork Mince Stir Fry
1. Steam the aubergine
Many recipes call for frying the aubergine in quite a lot of oil, but I prefer steaming it. Not only does it lighten the dish a little, but it also helps the aubergine retain its natural taste. Just pop the pieces into a steamer for 5-7 minutes until they begin to soften.
2. Start the flavour base
While the aubergine is steaming, get your pan ready. Add a couple of tablespoons of olive oil over medium heat. Toss in the shallots, garlic and ginger, and stir until fragrant and golden.
Next, add the pork mince. Use a spoon or spatula to break it up well so there are no lumps. Stir for about 5 minutes until the pork is cooked through and slightly browned.
3. Season and simmer
Once the pork is sealed and sizzling, pour in the soy sauce, oyster sauce (if using), and caster sugar. Add a splash of water, bring it all to a gentle boil and let it simmer for another five minutes.
Now it’s the perfect time to add the steamed aubergine. Stir gently so the aubergine soaks up all those delicious flavours.
To thicken the sauce slightly, mix a teaspoon of cornflour with a couple of tablespoons of water in a small bowl. Add this slurry to the pan and stir until the sauce becomes silky and coats everything beautifully.
4. Finish and serve
If you are using red pepper, add the slices now and stir for a minute or so. Then sprinkle in the chopped spring onions and remove the pan from the heat.
And that’s it – Vietnamese Aubergine and Pork Mince Stir Fry done and dusted. It’s honestly so tasty, you’ll want to serve it with a giant pot of freshly steamed rice.
Final thoughts
Vietnamese Aubergine and Pork Mince Stir Fry is one of those dishes that surprises you. It’s so simple, yet the flavour is incredibly deep and comforting. Whether you’re new to Vietnamese cooking or just looking for something quick and satisfying, this is a recipe worth saving.
If you try this dish, let me know how it turns out! And don’t forget to check out the vegetarian version on the blog too, in case you fancy a meat-free day.
Vietnamese Aubergine and Pork Mince (Cà Tím Xào Thịt Băm)
Description
This quick and comforting Vietnamese Aubergine and Pork Mince Stir Fry is bursting with flavour. Tender aubergine absorbs the savoury sauce made from pork mince, garlic, ginger and soy - perfect with a bowl of hot steamed rice.
Ingredients
Instructions
-
- Steam the aubergine for 5-7 minutes until softened. Set aside.
- In a large pan, heat olive oil over medium heat. Add shallots, garlic and ginger. Stir until golden and fragrant.
- Add pork mince. Break it up and stir-fry for 5 minutes until cooked through.
- Add soy sauce, oyster sauce (if using), caster sugar and water. Simmer for 5 more minutes.
- Add the steamed aubergine and gently stir to coat in the sauce.
- Pour in the cornflour slurry and stir to thicken the sauce.
- Add red pepper (if using) and stir for 1-2 minutes.
- Finish with chopped spring onion and remove from heat.
- Serve hot with freshly steamed rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 375.2kcal
- % Daily Value *
- Total Fat 21.02g33%
- Saturated Fat 6.04g31%
- Cholesterol 45mg15%
- Sodium 612.98mg26%
- Potassium 1354.23mg39%
- Total Carbohydrate 34.69g12%
- Dietary Fiber 14g57%
- Sugars 18.33g
- Protein 16.54g34%
- Vitamin A 38.22 IU
- Vitamin C 37.39 mg
- Calcium 70.67 mg
- Iron 2.25 mg
- Vitamin E 2.58 IU
- Vitamin K 35.08 mcg
- Thiamin 0.66 mg
- Riboflavin 0.35 mg
- Niacin 6.06 mg
- Vitamin B6 0.77 mg
- Folate 117.31 mcg
- Vitamin B12 0.45 mcg
- Phosphorus 250.63 mg
- Magnesium 91.06 mg
- Zinc 2.34 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
