In large skillet, heat the olive oil then add the sliced shallot, garlic, and chile. Cook until shallot is translucent, about 4 minutes.
Add the pork and cook until browned and almost cooked through, breaking up with a wooden spoon or spatula to crumble, about 5 minutes.
Drizzle in the fish sauce and soy, and sprinkle in the dried chile flakes, paprika, and sugar. Mix together and continue to cook until moisture is evaporated, a couple minutes.
Dissolve the broth concentrate in a cup of hot water. Pour over the pork, bring to boil then lower heat to maintain a slow simmer. Simmer, uncovered, stirring occasionally, until liquid evaporated, about 15 minutes. Remove from heat and stir in the vinegar.
Serve as a topping for rice bowls along with sautéed greens. Pass the condiments: gochujang sriracha, coconut vinegar, or what you like.