Thịt Kho (Vietnamese Braised Pork and Eggs)

Thịt kho trứng (Vietnamese Braised Pork and Eggs) is a traditional Vietnamese sweet and salty simmered dish of pork and hard-boiled eggs braised in a savory coconut caramel sauce. This dish is a labor of love. The steps are simple, but patience is needed to allow the pork to tenderize in the braising sauce and soak up all the delicious flavors.

After years of experimenting with different recipes, we’ve finally come up with the perfect thit kho for our family (and hopefully yours, too)! Each household has its own distinct spin on this classic dish, but ours is simple to make (using simplified steps and easy-to-find ingredients) and super flavorful.

“Thịt,” in Vietnamese, means meat or pork. “Kho” is a term that is used to describe the process of simmering and braising. Traditionally, it was a popular cooking method used by culinary experts to create flavorful dishes with rich sauces. The process involves slowly cooking ingredients over low heat in a pot or pan filled with liquid. This technique allows the food to absorb all the flavors while preserving its tender texture. 

Thit kho is just one of the many types of kho dishes in Vietnamese cuisine. Some other popular dishes include gà kho (braised chicken), tôm kho (braised shrimp), and cá kho tộ (braised fish in a clay pot).

Thit kho is a classic Vietnamese dish known for its comforting flavors and straightforward ingredients. Braised pork and eggs combine to create a hearty meal traditionally enjoyed with white rice. Often shared during special gatherings or celebrations like Lunar New Year, it embodies the spirit of Vietnamese communal dining.

More Easy Vietnamese Recipes to Try…

If you’re looking for more easy Vietnamese dinners, try my other favorites: mi xao gion (seafood pan fried noodles), hu tieu xao (stir fried beef noodles), com chien (fried rice with Chinese sausages and shrimp), xiu mai (Vietnamese meatballs), or banh xeo (Vietnamese Savory Crepes).

Vietnamese Culture Relating to Thit Kho

Thit kho is not just a popular, comforting dish for weeknight dinner—it also has many important roles in Vietnamese culture. Traditionally, it is served on special occasions like birthdays, weddings, and the Lunar New Year.

It can also be served with rice porridge and pickled vegetables for breakfast, making it ideal for starting the day right.

It is a part of Vietnamese culture that has been passed down through generations. 

What Type of Pork Should I Use?

• Pork belly
• Pork shoulder
• Pork butt (Boston butt)
• Pork spare ribs

For thit kho, choose fattier cuts of pork, like pork belly or shoulder, to enhance the flavor and moisture of the dish.

Pork belly offers richness with its marbled fat, while pork shoulder boasts flavorful juices that keep the dish moist. Combine both cuts for a balanced texture and flavor.

For a healthier option, try a 50/50 blend of pork belly and pork shoulder. Pork ribs are another tasty choice, their succulent meat pairing perfectly with fish sauce and aromatics.

Avoid lean cuts like tenderloin or sirloin, which can dry out during braising. The choice of pork ultimately depends on personal preference, with each cut bringing its own unique flavors and textures to the dish.

What Kind of Eggs Should I Use?

Eggs are a popular ingredient that adds texture and flavor to the dish. The type of egg used can vary depending on personal preference and availability; however, the most common option is to use chicken, duck, or quail eggs.

What is the Best Brand of Fish Sauce?

Fish sauce is a key ingredient in Vietnamese cuisine, known for its robust flavor profile. Opt for a high-quality fish sauce made from fermented anchovies matured for 12-24 months, ensuring a savory-sweet taste. Look for brands like Red Boat, Three Crabs, or Squid Brand, which offer excellent options with minimal additives.

When selecting fish sauce for marinating and braising, choose one that suits your taste preferences. Three Crabs is a favorite for its balanced flavor, while Red Boat offers a more concentrated profile. Always do a taste test and adjust the amount of salt needed.

What is nước màu (Caramel Sauce)?

This isn’t the type of caramel sauce you drizzle over ice cream. Nước Màu, or caramel sauce, is a common ingredient in Southeast Asian cooking. It has a sweet and smoky flavor and is often used in “kho” recipes or as a topping for dishes such as noodles, curries, and salads. It can also be used to marinate meats before cooking. The texture is similar to a thick syrup.

You can find this at most Asian supermarkets, online, or you can make your own with this nước màu recipe. The recipe is also in the recipe card below.

Should I Use Coconut Water or Coconut Soda?

Traditionally, thịt kho uses coconut water, but people have added their own adaptions to this dish and have used coconut soda. It really comes down to your own personal preference.

Opt for an organic and sustainably sourced coconut water. Check the label for any added sugars or preservatives, as these can alter the dish’s flavor. Avoid the ones with coconut chunks or pieces in them. Always taste a small amount before adding it to your dish, as the flavor can vary significantly.

Coconut soda is another popular choice for this dish and my personal favorite. It contains 40g of sugar per serving, making this dish sweeter. The sugar and carbonate in the soda will naturally caramelize as it cooks and help tenderize the meat.

Gather These Ingredients

• Pork belly or pork shoulder, cut into 1 1/2 – 2 inch cubes
• Salt and pepper: For flavoring.
• Caramel sauce: Make your own with the recipe included, or buy it at the Asian grocery store.
• Fish sauce: Used to flavor the dish. My favorite brand is Three Crabs.
• Shallots and garlic: Aromatics for flavoring.
• Coconut water or coconut soda: Use canned or bottled. Use 4 cups for the stovetop version and 2 1/2 cups for the Instant Pot version.
• Hardboiled or softboiled eggs

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

Substitutions and Variations

• If you don’t want to use hardboiled eggs, you can skip them or substitute quail eggs.
• Instead of coconut water, use Rico coconut soda, Coca-Cola, or 7-up. The sugars from the soda will help caramelize the sauce and tenderize the meat. Soda has more sugar than coconut water, so you may need to adjust the amount used and season accordingly.
• Instead of fish sauce, substitute it with equal parts of soy sauce and vinegar or oyster sauce.
• Instead of pork belly or pork shoulder, try a combination of the two or try spare ribs. You can try beef (chuck roast) if you don’t eat pork.
• Instead of water, use chicken broth or water with chicken bouillon powder for more flavor.
• Instead of shallots, use yellow onions or scallions.

How to Make Thit Kho on the Stovetop

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

1. Marinate the pork. In a large bowl, add pork, salt, pepper, and 2 tablespoons of fish sauce. Stir until well combined. Cover and let it marinate in the fridge for at least 20 minutes.
2. Hard boil the eggs. In a large pot, add eggs and enough water to submerge the eggs fully. Place the pot on medium-high heat and cook the eggs for 12 minutes. Carefully drain the water and place the eggs in an ice bath. Peel the eggs and set them aside.
3. Make the caramel sauce. (Note: The caramelization process happens quickly. Read the directions first before starting. Do not leave the stove unattended; have the water pre-measured before starting). Turn the stovetop to medium heat, and sprinkle sugar evenly over the surface of a small saucepan. Let it sit for 1-2 minutes without stirring. Once the sugar starts to melt, use a whisk or rubber spatula to stir constantly for 4-5 minutes (times will vary depending on your stovetop). You will see the sugar turning from clear to champagne yellow to a dark amber color. As soon as it starts smoking, immediately turn off the heat, pour in the water, and stir until the sugar is dissolved. Store in a jar with a lid and set it aside for later.
4. Sear the pork. Place a large pot on medium heat and add oil. Working in batches, sear all sides of the pork. Add shallots and garlic and cook for 1-2 minutes.
5. Add remaining ingredients. Add the remaining 2 tablespoons of fish sauce and caramel sauce, and stir to coat the meat in the sauce. Deglaze the pot with coconut water and water.
6. Braise the pork. Cover with a lid and bring the pot to a boil. Then, lower the heat and let it simmer (covered) for 40 minutes, stirring occasionally. Put the eggs back into the pot and let it simmer (uncovered) for another 10-15 minutes. Rotate the eggs every few minutes. It is done when 1/3 of the liquid evaporates. Season to taste with fish sauce, sugar, or ground pepper.

Serve over rice. Enjoy!

How to Make Instant Pot Thit Kho

Making thịt kho in an Instant Pot is a great way to enjoy the traditional Vietnamese dish with even less effort than usual. The Instant Pot can shorten the cooking time while still producing great results. Here’s how to do it:

Please scroll ⬇️ to the recipe card to see the full ingredient amounts and instructions.

1. Marinate the pork. In a large bowl, add pork, salt, pepper, and 2 tablespoons of fish sauce. Stir until well combined. Cover and let it marinate in the fridge for at least 20 minutes.
2. Hard boil the eggs. To the Instant Pot, add 1 cup of water and place 8 eggs on a trivet. Close the lid, ensuring the pressure release valve is in the sealing position. Press [Pressure Cook] on high pressure for 3 minutes. When the cooking time ends, let it naturally release pressure for 6 minutes, then Quick Release the rest of the pressure. Carefully place the eggs in an ice water bath for 5 minutes. Peel and set aside for later. Rinse out the pot.
3. Make the caramel sauce. (Note: The caramelization process happens quickly. Read the directions first before starting. Do not leave the stove unattended; have the water pre-measured before starting). Turn the stovetop to medium heat, and sprinkle sugar evenly over the surface of a small saucepan. Let it sit for 1-2 minutes without stirring. Once the sugar starts to melt, use a whisk or rubber spatula to stir constantly for 4-5 minutes (times will vary depending on your stovetop) until it becomes dark golden brown in color. As soon as it starts smoking, immediately turn off the heat, pour in the water, and stir until the sugar is dissolved. Set it aside for later.
4. Sear the pork. To the Instant Pot, press [Saute] and wait until the display says “hot.” Add oil. Working in 2 batches, sear the sides of pork and transfer it to a plate. Add shallots and garlic and cook for 1-2 minutes. Add in the remaining ingredients: pork, caramel sauce, and the remaining 2 tablespoons of fish sauce. Give it a good stir. Then, deglaze the pot with 2 1/2 cups of coconut water (scraping any bits stuck to the bottom of the pot to avoid the “burn” notice).
5. Pressure cook. Close the lid, ensuring the pressure release valve is in the sealing position. [Pressure Cook] on high pressure for 6 minutes. Then, let it release pressure naturally. Open the lid, add the hardboiled eggs, and press [Sauté]. Let some of the liquid cook off and thicken, stirring occasionally, for approximately 5-6 minutes. Rotate the eggs every few minutes. Season to taste with fish sauce, sugar, or ground pepper.

Serve over rice. Enjoy!

What to Serve it With

Thit kho can be served with a variety of accompaniments. Steamed white rice or Vietnamese fried rice helps to absorb the dish’s savory and umami flavors.

Some other things to serve with it include:

• Pickled vegetables like pickled mustard greens, pickled carrots and daikon, pickled bean sprouts.
• Sauteed greens like rau muong (stir-fried water spinach in garlic)

FAQ

How to Store Leftovers

Allow the thit kho to cool completely before storing it in an airtight container. Make sure that all of the ingredients are properly mixed throughout.

Refrigerate the thit kho for up to 4 days. Once you refrigerate this dish, all the fat will solidify at the top. You can skim this off if you wish.

Freeze it for up to 3 months. When you’re ready to eat it again, let it defrost in the fridge overnight.

Reheat: heat a skillet over medium heat and warm the pork until heated thoroughly. If frozen, let it thaw out in the fridge overnight before reheating.

RECIPE