Thịt Kho Trứng is a unique and popular Vietnamese comfort food dish made with caramelized pork and eggs simmered in a savory and slightly sweet broth. This satisfying one-pot meal is considered a special homestyle dish cherished by many Vietnamese families and found on menus across Vietnam.
Thịt Kho Trứng is revered for its complex and flavorful sauce made from caramelized sugar infused with aromatic spices. The tender pork soaks up the sauce and the eggs are poached right in the pot to soak up all the juices. The balance of salty, sweet, spicy, and umami flavors is what makes this dish so craveworthy. It takes some finesse to achieve the perfect caramelization and velvety sauce, but the recipe is easy to master with a few tips. Let’s get into how to make this Vietnamese staple at home.
Ingredients For Thịt Kho Trứng
- Pork – Pork belly, pork shoulder, or pork chops work best. Opt for fatty cuts to keep the meat tender through long cooking.
- Eggs – Eggs are cracked right into the braising liquid to gently poach and soak up flavor.
- Fish sauce – Use a good quality fish sauce like Red Boat for the best flavor.
- Soy sauce – Helps boost savoriness. Use regular or low-sodium.
- Sugar – White granulated sugar is caramelized to make the sauce.
- Spices – Star anise, cloves, and cinnamon give a warm spice flavor.
- Chilies – Dried red chilies add a touch of heat. Omit for a milder dish.
- Shallots – Sliced shallots add aromatic flavor to the sauce.
- Pepper – For seasoning the pork.
You can adjust the sauces and spices to suit your tastes. For example, use less sugar for a less sweet glaze or add more chilies for extra heat. You can omit the star anise and cloves if you don’t have them on hand.
How To Make Thịt Kho Trứng?
Sear the Pork
- Pat the pork dry and season all over with salt and pepper.
- Heat 1 Tbsp oil in a pot or Dutch oven over high heat.
- Working in batches if needed, add the pork and sear, turning occasionally, until well browned on all sides, about 2-3 minutes per side.
- Transfer the browned pork to a plate.
Browning the pork builds great flavor. Take the time to get nice sear on each side.
Caramelize the Sugar
- Add the sugar to the same pot used for searing the pork.
- Cook over medium heat, stirring constantly, until the sugar melts and caramelizes into a golden brown liquid, 3-5 minutes.
- Once the caramel is ready, remove the pot from heat and carefully pour in the fish sauce and soy sauce. The mixture will bubble rapidly.
Go slowly and watch closely to avoid burning the sugar. The liquid will calm the caramelization.
Simmer the Pork
- Return the pork to the pot along with any accumulated juices.
- Add the spices, chilies, and shallots.
- Pour in enough water to just cover the pork.
- Bring to a boil over high heat, then reduce heat and simmer until pork is very tender, 60-90 minutes.
The long simmer makes the pork fall-apart tender. Add more water if needed to keep pork mostly submerged.
Crack in the Eggs
- Crack the eggs directly into the simmering liquid, spacing them apart.
- Cover and cook until the egg whites are fully set but the yolks are still runny, about 5 minutes.
Adding the eggs last lets them gently poach. Peel any overly cooked eggs.
Finish and Serve
- Taste sauce and add more fish sauce or soy sauce if desired.
- Serve the pork and eggs in deep bowls with the sauce spooned over.
- Garnish with sliced chilies, cilantro, and green onions if desired.
Taste of Thịt Kho Trứng
The taste of Thịt Kho Trứng (Vietnamese Caramelized Pork & Eggs) is a delightful combination of savory, sweet, and umami flavors. Here’s a detailed description:
- Savory and Rich: The pork is slowly braised in a mixture of fish sauce, soy sauce, and coconut water, resulting in a rich, savory flavor that’s deeply satisfying.
- Sweet Caramelization: The caramelized sugar adds a hint of sweetness, balancing the savory elements and creating a beautiful glaze over the pork and eggs.
- Tender Texture: The pork becomes incredibly tender through the slow cooking process, while the eggs absorb the flavorful sauce, becoming soft and slightly sweet.
- Umami Depth: The fish sauce and soy sauce provide a deep umami taste that enhances the overall complexity of the dish.
- Comforting Warmth: The dish is warm and comforting, perfect for a hearty meal. The combination of flavors and textures makes it a beloved staple in Vietnamese cuisine.
Tips and Variations Cooking Thịt Kho Trứng
- Use a light colored pot to easily monitor caramel color.
- Swirl but don’t stir while the sugar cooks.
- Remove from heat before sugar burns for easier deglazing.
- Add about 1 cup liquid at first to stop the bubbling before the rest.
- Mushrooms, carrots, bamboo shoots, or bok choy are great in the broth.
- If using veggies, add them when returning the pork to the pot.
Serve Thịt Kho Trứng
Here are some tips for serving Thịt Kho Trứng (Vietnamese Caramelized Pork & Eggs):
- Perfect Pairing: Serve Thịt Kho Trứng with steamed jasmine rice to soak up the savory sauce. The combination is a classic and enhances the flavors.
- Garnish: Add a sprinkle of freshly chopped green onions or cilantro on top for a pop of color and freshness.
- Side Dishes: Complement the dish with simple side dishes like pickled vegetables (dưa chua) or a light cucumber salad for a balanced meal.
- Presentation: Arrange the caramelized pork and eggs neatly in a bowl or on a plate, ensuring the rich sauce is generously ladled over the top.
- Portion Control: Cut the pork into bite-sized pieces and halve the eggs to make it easier to serve and eat.
Frequently Asked Questions
Can I make this dish ahead of time?
You can prepare the entire dish a day or two in advance through the simmering stage, then cool and refrigerate. Reheat gently when ready to serve and add the eggs at the end.
How long does Thịt Kho Trứng keep?
The cooked dish will keep refrigerated for 3-4 days. The complex spices and sauces act as natural preservatives. Reheat portions gently before serving.
What dishes are good alongside Thịt Kho Trứng?
Some classic pairings are rice, noodles, stir-fried greens, vegetable soups, and fresh herbs and veggies. The caramel pork pairs well with lighter sides.
Can I freeze Thịt Kho Trứng?
You can freeze the cooked dish for 1-2 months. Cool completely before freezing in an airtight container. Thaw in the fridge before reheating on the stovetop over low. Add eggs when reheating.
Conclusion: Thịt Kho Trứng
Thịt Kho Trứng is a stellar example of the complex flavors and cooking techniques used in Vietnamese cuisine. The balance of savory, sweet, spicy, and aromatic flavors makes this pork and egg dish an absolute must-try. With this easy step-by-step guide, you can now make this iconic dish at home. Spend an afternoon simmering up a batch to enjoy all week long. This recipe is sure to become a regular in your weeknight dinner rotation.
How to Make Thịt Kho Trứng (Vietnamese Caramelized Pork & Eggs)
Notes
- You can use chicken eggs or quail eggs for this recipe. Quail eggs will cook faster, so adjust the simmering time accordingly.
- For a richer flavor, you can substitute some of the water in the braising liquid with chicken broth.
- This dish is traditionally served with steamed rice and a side of pickled vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat.
Ingredients
- • 1.5 lbs boneless pork belly, cut into bite-sized pieces (about 1-inch cubes)
- • 1/2 onion, diced
- • 2-3 cloves garlic, minced
- • 1 shallot, minced (optional)
- • 2 tablespoons sugar
- • 1-2 tablespoons fish sauce (depending on desired saltiness)
- • 1 - 1.5 cups coconut water
- • Water (enough to barely cover the pork)
- • 4-5 hard-boiled eggs, peeled
Instructions
- Marinate the Pork: In a bowl, combine the pork belly pieces with the fish sauce, minced garlic, shallot (if using), chicken powder (optional), and mushroom powder (optional). Toss to coat and marinate for at least 30 minutes, or preferably overnight, for deeper flavor.
- Make the Caramel: Heat a pot or Dutch oven over medium heat. Add the sugar and cook, stirring constantly, until it melts and turns a deep amber color. Be careful not to burn the sugar as it can become bitter.
- Sauté the Aromatics: Once the sugar has caramelized, add the oil (if using) and then the diced onion. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
- Add the Pork and Braise: Add the marinated pork belly to the pot and stir to coat it with the caramel. Pour in the coconut water and enough water to just barely cover the pork. Bring to a boil, then reduce heat to low, cover the pot, and simmer for 45 minutes to 1 hour, or until the pork is almost tender.
- Add the Eggs: Gently add the hard-boiled eggs to the pot, making sure not to break them. Spoon some of the braising liquid over the eggs to ensure they are submerged. Continue simmering for another 15-20 minutes, or until the eggs are heated through and the pork is very tender.
- Adjust Seasoning and Thicken (Optional): Taste the braising liquid and adjust seasonings with additional fish sauce, salt, or black pepper if needed. If you prefer a thicker sauce, simmer uncovered for a few minutes to allow the liquid to reduce slightly.
- Serve: Turn off the heat and let the Thịt Kho Trứng sit for at least 15 minutes, or even longer (up to a few hours) to allow the flavors to develop further. Serve hot with steamed rice.
Nutrition Facts
How to Make Thịt Kho Trứng (Vietnamese Caramelized Pork & Eggs)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 700 | |
| % Daily Value* | ||
| Total Fat 50 | 76.9% | |
| Saturated Fat 25 | 125% | |
| Trans Fat 0 | ||
| Cholesterol 300mg | 100% | |
| Sodium 800mg | 33.3% | |
| Total Carbohydrate 40 | 13.3% | |
| Dietary Fiber 5 | 20% | |
| Sugars 20 | ||
| Protein 40 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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