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Thịt Kho Tàu, a beloved Vietnamese dish, is the epitome of comfort food. This braised pork and egg dish is a staple in many households, offering a rich and flavourful experience that warms both the heart and the palate.
Simmered slowly in a savoury sweet sauce, the dish is deeply satisfying and often served over rice, making it a perfect meal for family gatherings or festive occasions. Its simplicity and depth of flavour highlight the artistry of Vietnamese home cooking.
What Is Thịt Kho Tàu?
Thịt Kho Tàu is a traditional Vietnamese dish made by braising chunks of pork belly and hard boiled eggs in a caramelized sauce of coconut water, fish sauce, and sugar. The name loosely translates to “pork stew in a Chinese style,” reflecting its cultural influences.
What makes this dish special is its slow cooking process, which allows the flavours to meld together, infusing the tender pork and creamy eggs with a sweet and savoury balance that is uniquely Vietnamese.
Typically served with jasmine rice, the dish is a harmonious blend of textures and tastes. The pork becomes meltingly soft, the eggs absorb the rich sauce, and the rice provides the perfect neutral base to soak up the flavourful broth. It’s a meal that is both humble and celebratory, enjoyed during Lunar New Year festivities but just as cherished as an everyday family dish.
Ingredients and Taste
The core ingredients of Thịt Kho Tàu are pork belly, hard boiled eggs, coconut water, fish sauce, sugar, garlic, and shallots. Pork belly is the traditional choice, prized for its layers of fat and meat that become tender and luscious when braised.
The coconut water acts as a natural sweetener, complementing the savoury depth of fish sauce and the caramelized sugar, which forms the base of the dish’s signature sauce.
The taste of Thịt Kho Tàu is a delicate balance of sweet and salty. The pork absorbs the sauce’s flavours, becoming rich and slightly sticky, while the eggs take on a golden hue and a subtle sweetness from the coconut water. Garlic and shallots add aromatic undertones, and a hint of black pepper brings warmth to the dish.
The broth, reduced to a glossy, amber coloured liquid, ties everything together with its sweet and savoury complexity. Every bite offers a blend of melt in your mouth pork, creamy egg, and fragrant rice, a comforting symphony of flavours.
A Taste of History
Thịt Kho Tàu is deeply rooted in Vietnamese culinary traditions, particularly in the southern regions where coconut water is abundant. Its origins reflect the influence of Chinese cooking, as the name suggests, but the dish has evolved to become distinctly Vietnamese through the use of local ingredients and techniques. It’s a prime example of how Vietnam’s culinary heritage incorporates external influences while maintaining its unique identity.
This dish is especially significant during Tết, the Vietnamese Lunar New Year, symbolizing abundance and family unity. Large pots of Thịt Kho Tàu are prepared in advance, as its rich flavours deepen over time, making it ideal for the day’s long celebrations.
Beyond its festive roots, it has become a cornerstone of everyday Vietnamese cuisine, cherished for its ability to bring people together around a shared table.
Thịt Kho Tàu (Braised Pork with Eggs) Recipe
Serves: 4 people
Ingredients:
For the Braise:
- 500g pork belly, cut into 5 cm (2-inch) cubes
- 4 hardboiled eggs, peeled
- 3 tbsp fish sauce
- 2 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp black pepper
- 4 garlic cloves, minced
- 2 shallots, finely chopped
- 400ml coconut water (or water as a substitute)
- 2 tbsp cooking oil
Optional Garnishes and Sides:
- Fresh cilantro
- Steamed jasmine rice
- Pickled vegetables (e.g., pickled mustard greens)
Directions
To begin, marinate the pork. In a large bowl, combine the pork belly with fish sauce, soy sauce, sugar, minced garlic, shallots, and black pepper. Mix thoroughly to coat the pork evenly. Cover and let it marinate for at least 30 minutes, or overnight for deeper flavour. This step ensures the seasoning penetrates the meat.
Prepare the caramel base. Heat 2 tablespoons of cooking oil in a large pot over medium heat. Add 1 tablespoon of sugar and stir gently until it melts and turns a deep amber colour. Be careful not to burn it, as this will create bitterness. This caramel will provide the dish with its signature rich colour and flavour.
Add the marinated pork to the pot with the caramel. Stir well to coat the pork evenly in the caramel. Sear the meat for 5 minutes, allowing it to brown slightly and absorb the caramel’s flavour. Stir occasionally to prevent sticking.
Pour the coconut water into the pot, ensuring the pork is mostly submerged. Bring the mixture to a boil, then reduce the heat to low. Skim off any foam or impurities that rise to the surface for a clearer broth. Cover the pot and simmer for 45 minutes.
While the pork is simmering, prepare the hardboiled eggs. Peel the eggs and make small shallow cuts on the surface to allow them to absorb the braising liquid. This enhances their flavour and texture.
After 45 minutes, add the eggs to the pot. Gently stir to submerge them in the braising liquid. Continue to simmer for another 15 minutes, allowing the eggs to soak up the savoury flavours. Adjust the seasoning with additional fish sauce or sugar if needed.
Check the pork for tenderness. It should be soft but not falling apart. If necessary, simmer for an additional 10 minutes. The sauce should have reduced slightly into a rich, flavourful gravy. Turn off the heat and let the dish rest for 10 minutes to allow the flavours to meld.
To serve, transfer the Thịt Kho Tàu to a serving dish. Garnish with fresh cilantro for a burst of colour and aroma. Pair with steamed jasmine rice to soak up the savoury sauce and complement the dish with pickled vegetables for a tangy contrast. For an authentic touch, serve alongside iced jasmine tea or fresh coconut juice.
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