In season当季Vietnamese越南
Vietnamese Sweet-Savory Ground Pork (Thịt Băm Rang)越式咸甜葱香肉末
A quick home-style pork mince dish with lightly browned edges, not long-braised pork belly. A brief cold marinade is included; no separate hot caramel is needed.快手葱香肉末浅焦边，非久炖五花肉；计时含短冷藏腌制，不另熬热糖。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Keep raw meat apart生熟分开生熟分開Lo crudo, aparte날것은 따로
Measure first先量好先量好Mide antes먼저 계량
- Mince shallot and garlic and slice scallion. Keep raw ground pork cold and separate from ready-to-eat food; set out a clean serving plate. Rice and vegetable side ingredients are separate.葱头蒜切末葱切圈，生肉末冷藏且与即食食物分开，备净盛盘；饭菜食材另备。
Written for 2 servings · cooking more? Use batches按 2 人份写 · 加量请分批按 2 人份寫 · 加量請分批Para 2 porciones · si haces más, por tandas2인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 2 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方2人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands and produce; dry well. Keep raw meat, seafood and their utensils separate from ready-to-eat ingredients. Do not rinse raw chicken or fish.洗手，蔬果洗净擦干；生肉海鲜及其器具与即食食物分开，不冲洗生鸡或生鱼。
- Measure the displayed list for your chosen servings before heating. Times include prep for the base recipe; extra batches take longer. Drinking or boiling water mentioned separately is additional.开火前按所选人数清单量好；时间包含基础份量准备，更多批次会更久，另提饮用水或煮面水另备。
Ingredients食材
- Raw ground pork生猪肉末10 oz盎司
- Shallot红葱头1
- Garlic大蒜2 cloves瓣
- Fish sauce鱼露2 tsp小勺
- Sugar白糖2 tsp小勺
- Unseasoned rice vinegar无调味米醋1 tsp小勺
- Purchased Thai roasted chili flakes市售泰式熟辣椒碎0.25 tsp小勺
- Neutral oil (canola or vegetable)中性油（菜籽或植物油）2 tsp小勺
- Scallion葱1
Method做法
Toss the pork with the fish sauce, sugar, vinegar, and chili flakes. Cover and refrigerate while you get any sides going — and don't taste the raw meat.
肉末里拌进鱼露、糖、醋和辣椒碎，盖好放冰箱腌着，这功夫可以准备配菜。生肉别尝。
Common mistake & quick fix容易错在哪，怎么补救
Keep perishable ingredients refrigerated until needed; use clean utensils and serve promptly.易腐食材用前冷藏，使用干净器具，做好尽快吃。
Warm the oil in the skillet, then stir the shallot for 2–3 minutes until it softens. Add the garlic and give it 20 seconds. If the edges start darkening fast, turn the heat down.
锅里油烧热，下葱头炒2–3分钟到软，再放蒜炒20秒。边儿变深得快就把火调小。
The aromatics are soft and smell sweet, with no burnt edges.香料软了，闻着香，没有焦边。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Add the pork with all the marinade and break it into small crumbs with a spatula, stirring as it cooks. Let the moisture cook off and the edges turn lightly golden — the middle of the meat needs to hit 160°F (71°C). If the sugar darkens before the meat is done, lower the heat.
把肉和腌汁一起下锅，用铲子铲散成小粒，边炒边翻。让水气收干，边儿微微变金——肉心要到160°F (71°C)。要是糖比肉先变深，就把火调小。
The pork is in small cooked crumbs, not raw clumps, and the sugar hasn't gone black.肉末炒散成小粒、熟透，没有生肉团，糖也没发黑。
Common mistake & quick fix容易错在哪，怎么补救
If the pan dries or browns too quickly, lower the heat and add a small splash of water.锅干或上色太快就调小火，加少量水。
Stir in the scallion for 30 seconds, then turn off the heat. Serve with a vegetable side and a moderate scoop of rice — a little browning is all you want, so don't keep frying it dry or bitter.
撒葱拌30秒就关火。配个蔬菜和适量米饭上桌——有点浅焦香就够了，别一直炒到发干发苦。
The pork is moist and savory with just a light golden color.肉末润口咸香，颜色浅浅的金黄。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Raw ground pork生猪肉末A little fat keeps fillings juicy; choose ~20% fat for dumplings and meatballs.带点肥才多汁；饺子、丸子选约两成肥。
Shallot红葱头Small, sweet onion for sauces and dressings; milder than onion. Pick firm and dry.红葱头，小而甜，适合酱汁和沙拉汁，比洋葱温和。挑硬实干爽的。
Garlic大蒜Crush and rest 10 min before heating to keep more allicin. Avoid sprouted cloves.拍碎静置10分钟再加热，保留更多大蒜素。发芽的别用。
Fish sauce鱼露Salty umami backbone of Thai and Vietnamese food. Look for just anchovy + salt (e.g. Red Boat, Three Crabs); a little goes far.泰越菜的咸鲜灵魂。选配料只有鳀鱼和盐的（如Red Boat、三蟹牌）；少量即可。
Sugar白糖A little sugar balances fish sauce, lime and chili — key to Vietnamese flavor.少量糖平衡鱼露、青柠和辣椒——越南味道的关键。
Unseasoned rice vinegar无调味米醋Rice vinegar is mild for Asian dressings and quick pickles; white vinegar is sharper — use less.米醋温和，适合亚洲凉拌和快腌；白醋更冲，要少放。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Cookware厨具
Wide skillet, spatula, bowls, knife, board, measuring tools and food thermometer宽平底锅、铲、碗、刀、砧板、量具及食品温度计
Make it a balanced meal营养搭配建议
Add a vegetable side and a moderate portion of rice; linked recipes are optional extras with separate ingredients.配蔬菜和适量米饭；链接菜可选另做，食材另备。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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