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Vietnamese Pork and Five Spice

Deb Willems

"The entire house will be filled with a spicy aroma that will make your mouth water. I normally serve this over jasmine rice with sesame seeds sprinkled on top, along with a side dish of steamed kale and garlic or stir-fried green beans with garlic and mushrooms."
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2 h 20 m servings 288 cals
Original recipe yields 8 servings

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  • Prep

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  1. Season pork with salt and pepper.
  2. Heat olive oil in a large pot over medium heat; cook pork and garlic in hot oil until the pork is completely browned, 7 to 10 minutes.
  3. Stir brown sugar, soy sauce, fish sauce, and five-spice powder with the pork. Reduce heat to medium-low and cook mixture at a simmer, stirring occasionally, until the pork is tender enough to easily pull apart with a fork, about 2 hours.

Nutrition Facts

Per Serving: 288 calories; 16.4 g fat; 4.4 g carbohydrates; 29.5 g protein; 85 mg cholesterol; 713 mg sodium. Full nutrition

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This is delicious. I followed the recipe except I did not have any fish sauce so I used extra soy. I also put some chopped onion in with the garlic. Will definitely make this again. Thanks.

I only used half the pork and kept the sauce the same, because I like a lot of sauce to mix my rice into. Also cut the pork up slight smaller and trimmed off much of the fat. In the last hour ...

I used bone in loin pork chops that I panfried 2 minutes on each side, then put in a roasting pan, poured sauce over and tightly covered with foil, baked 1 hour at 350 degrees, turning chops ove...

Absolutely delicious I doubled the portions but used the same amount of meat because I wanted it juicier to go over rice. The entire family loved it!!

Good and easy!