Thịt Kho (Vietnamese Braised Pork and Eggs)
Thịt kho trứng, or braised pork and eggs, is a classic Vietnamese dish featuring tender pork belly and hard-boiled eggs braised in a savory-sweet caramel sauce. Rich, flavorful, and incredibly comforting, this recipe is perfect for cozy family dinners and pairs beautifully with a side of fluffy steamed rice.
After plenty of trial and error, I’ve finally nailed down the perfect recipe for my family—and hopefully yours too! While every household has its spin on this dish, I wanted to keep this version simple, approachable, and full of flavor. With just a handful of easy-to-find ingredients, you can create a dish your family will be raving about.
Got an Instant Pot? Let me save you some time!
I’m all about finding shortcuts whenever I can! If you’ve got an Instant Pot, you should try this Instant Pot Thit Kho—it’s a game-changer! The Instant Pot version used to be part of this post, but I think it deserves its own post.
What Is Thit Kho Anyway?
In Vietnamese, “thịt” means meat (often pork), and “kho” refers to the process of braising or simmering. It’s a slow-cooking method that lets ingredients soak up rich flavors while staying perfectly tender.
This dish isn’t just delicious; it’s iconic. Whether it’s Lunar New Year or a regular Tuesday, thịt kho brings a taste of home to the table. And while this dish is popular, Vietnamese cuisine has other wonderful braised dishes to explore, like gà kho (braised chicken) and cá kho tộ (clay-pot braised fish).
Craving More Vietnamese Favorites?
If you loved this dish, I’ve got more Vietnamese dinners for you to try! From quick weeknight meals like 30-minute bun rieu (Vietnamese crab noodle soup) and hu tieu xao (stir-fried beef noodles) to weekend-worthy dishes like banh xeo (savory Vietnamese crepes with pork belly and shrimp), shrimp and pork wonton noodle soup, and banh mi thit nuong (grilled pork sandwich).
What Cut of Pork Should I Use?
The best cuts for thịt kho are pork belly, pork shoulder, or a mix of both. Why?
- Pork belly brings that rich, melt-in-your-mouth goodness.
- Pork shoulder is less fatty but still keeps things juicy and flavorful.
- Can’t decide? Go 50/50 with a blend of both for the perfect balance between fat and meat.
Pork spare ribs also work and add a fun twist! But steer clear of lean cuts like tenderloin—they’ll dry out faster than you can say “kho.”
What Kind of Eggs Should I Use?
Eggs are more than just an add-on—they soak up all the yummy sauce!
Chicken eggs are the classic choice, but quail or duck eggs are also great if you’re feeling fancy. Pick what you love or have on hand—there’s no wrong choice!
What is the Best Brand of Fish Sauce?
Fish sauce makes or breaks this dish, so go for the good stuff!
My go-to brands? Red Boat and Three Crabs.
👉 Red Boat: Clean, pure, and savory—just anchovies and salt!
👉 Three Crabs: My personal favorite! Slightly sweet, which pairs perfectly with caramelized pork.
No luck finding these? Look for fish sauce with minimal additives and a golden amber color. The right fish sauce = next-level flavor!
What is nước màu (Caramel Sauce)?
Nope, this isn’t the type of caramel sauce you drizzle over ice cream! This smoky-sweet syrup is a must for kho dishes. It’s like the secret weapon that ties all the flavors together.
Find it at your local Asian grocery store, online, or whip it up at home with my easy nước màu recipe! All you need is water, sugar, and some patience.
Should I Use Coconut Water or Coconut Soda?
Ah, the big debate: coconut water vs. coconut soda.
- Coconut water: Traditional, light, and naturally sweet. Go for organic with no added sugars or coconut chunks (because no one wants chunks in their braised pork).
- Coconut soda: My personal favorite! The sugar caramelizes as it cooks, tenderizing the meat and adding extra sweetness.
Whichever you choose, just adjust the sugar to fit your preference. Both options are winners!
Gather These Ingredients:
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Pork belly or pork shoulder, cut into 1 1/2 – 2 inch cubes
- Salt and pepper
- 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.
- Hardboiled or softboiled eggs
Substitutions and Variations
- If you’re not into hardboiled eggs, feel free to skip them or swap in some quail eggs.
- Instead of coconut water, try Rico coconut soda, Coca-Cola, or 7-up. The sugars from the soda will help caramelize the sauce and tenderize the meat, but you might need to adjust the amount and season to taste.
- 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.
- Swap shallots for yellow onions or scallions.
Tips for Success
– Choose the right cut of pork. Choose a cut with a good meat and fat ratio if you’re using pork belly. If you’re using pork shoulder, choose a well-marbled cut (fat prevents the meat from drying out).
– Choose a high-quality fish sauce. That’s where all the flavor comes from.
– If you can, let the meat marinate for at least 20 minutes with the seasoning.
– Don’t skip pan-searing the pork—this step is where all the flavor develops! Just 1-2 minutes on each side is enough. Be sure to give the meat some space in the pan to avoid steaming.
– The secret to tender meat is cooking it low and slow. Low heat, simmering for a long time.
– When adding eggs, ensure they are cooked through but still have a slightly soft center. I like adding the eggs 10 minutes before the cooking ends, giving it enough time to let it soak in all the delicious flavor while not drying out the yolk. The egg will continue to soak up the flavor off the stove.
– This dish is even better on the second day!
What to Serve it With
Thịt kho is even better with the right sides!
Steamed white rice? Always a winner for soaking up that savory, caramelized sauce. Want to mix it up? Try it with some Vietnamese fried rice—trust me, it’s a game-changer.
Don’t stop there! Add pickled veggies like mustard greens, carrots and daikon, or bean sprouts for a tangy kick. And for some greens? Stir-fried garlic water spinach is the perfect match. Your taste buds will thank you!
How to Store Leftovers
Got leftovers? No problem!
Let your thit kho cool completely before storing it in an airtight container. Don’t skip this step—it helps keep everything fresh and flavorful.
Pop it in the fridge, and it’ll last up to 4 days. Heads up: the fat will solidify at the top when chilled. Skim it off if you like, or stir it back in for extra richness.
Want to save it for later? Freeze it for up to 3 months. Just defrost it in the fridge overnight when you’re ready to enjoy it again.
Reheating is a breeze. Warm it in a skillet over medium heat until it’s nice and hot. Done!
RECIPE
Thịt Kho – Vietnamese Braised Pork and Eggs
Ingredients
For the Caramel Sauce
- 3 tablespoons sugar
- ⅓ cup water
For the Braised Pork (Thịt Kho)
- 2 pounds pork shoulder or pork belly, skin on or off cut into 1 ½ inch cubes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1-2 tablespoons caramel sauce (adjust to taste)
- ¼ cup fish sauce
- ½ tablespoon olive oil
- 2 shallots, finely diced
- 3 garlic cloves, minced
- 4 cups coconut soda
- ¼ cup water
- 8 hard boiled eggs
- steamed rice, for serving
Instructions
- Hardboil the eggs. Begin by boiling the eggs. Place them in a pot of water, bring to a boil, and cook for about 10 minutes. Once done, peel and set aside.
- Make the caramel sauce. (Note: The caramelization process happens quickly. Read the direction first before starting. Do not leave the stove unattended and have the water pre-measured before starting). In a small saucepan over medium heat, add 3 tablespoons of sugar evenly over the surface of the pan. 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). Once melted and golden, carefully add ⅓ cup water to the caramel (it may bubble up), and stir to combine. Then remove from heat and set aside.
- Parboil the Pork. In a large pot, bring water to a boil. Add the cubed pork shoulder (or pork belly) and parboil for about 5 minutes to remove impurities. Drain the pork and set aside.
- Marinate the Pork: In a large bowl, combine the parboiled pork with 1 teaspoon of salt, ½ teaspoon of pepper, ¼ cup of fish sauce, and a little bit of the caramel you made earlier. Let the pork marinate for at least 15 minutes to absorb all the flavors.
- Sear the pork. Heat ½ tablespoon of olive oil in a large pot over medium-high heat. Once the oil is hot, add the marinated pork in batches, searing each side for 1-2 minutes until it's golden brown and crisp. Be sure to avoid overcrowding the pot to prevent steaming the pork—this will ensure a beautiful sear on every piece.
- Add Shallots and Garlic. Add the finely diced shallots and minced garlic to the pot with the pork. Stir well and cook for another 2-3 minutes until fragrant and soft.
- Braise the pork. Pour in 4 cups of coconut soda and ¼ cup of regular water. Bring the mixture to a simmer, then reduce the heat and cover. Braise for 40 minutes, stirring occasionally, until the pork becomes tender and the flavors meld together.
- Add the Eggs. Ten minutes before the cooking time is up, add the peeled hard-boiled eggs to the pot. Allow the eggs to heat through and absorb some of the rich sauce.
- Serve. Serve over steamed rice. Enjoy!
Notes
- Choose the right cut of pork. If you’re using pork belly, choose a cut that has a good ratio of meat and fat. If you’re using pork shoulder, choose a cut that is well-marbled (fat prevents the meat from drying out).
- Choose a high-quality fish sauce. That’s the secret ingredient in this dish!
- If you can, let the meat marinate for at least 20 minutes with the seasoning.
- Don’t skip pan-searing the pork—this step is where all the flavor develops! Just 1-2 minutes on each side is enough. Be sure to give the meat some space in the pan to avoid steaming.
- The secret to tender meat is cooking it low and slow.
- When adding eggs, ensure they are cooked through but still have a slightly soft center. I like adding the eggs 15 minutes before the cooking time ends, which gives it just enough time to let it soak in all the delicious flavor while not drying out the yolk. The egg will still continue to soak up the flavor off the stove.
- This dish is even better on the second day.
Great recipe! The eggs, simmered alongside the pork, absorb the rich sauce, making them incredibly flavorful. I just served it for dinner and the family loved it. Thanks!
I made this recipe in the Instant Pot. The pork was extremely tender, and the sauce was so delicious. Yum!
My son and his wife have just returned from a 2 month mission in Vietnam and they have been raving about the food.
It was their wedding anniversary at the weekend and I made them a feast to celebrate. This was definitely the star of the menu!! It was amazing.
I used pork belly like you suggested and bought my caramel sauce at an Asian grocery store. Next time I will try making me own.
Cannot believe how amazing it was! I will remaking it again for sure.
It was my first time making this, and so happy that it turned out great! The pork was tender, and the eggs soaked up the savory sauce really well. I paired it with some cauli rice, and it was very satisfying! Definitely adding this to my go-to dishes!
I recently prepared this thit kho recipe for dinner, and I must say, I was absolutely delighted with the results! The pork was incredibly tender and bursting with flavor, and the caramel sauce was the perfect touch that elevated the entire dish to a whole new level. I’m already looking forward to making it again!
I’m so intrigued by this dish! The flavors seem incredibly unique, especially the coconut water, and I can’t wait to try them out. Thanks for introducing me to something new and exciting recipe!
I have never heard of this dish, and learned a lot from this post. It looks delicious and the instructions are very thorough. Thanks for sharing.
So many great tips and detail about the ingredients. I feel confident making this recipe and I know that my family will love it!
Ooh. I’ve never had kho before. I would love to try it. It’s full of just about everything I love!
Oh yum, a favorite! You had me at savory coconut caramel sauce. So many wonderful flavors packed into this dish.
Delicious and juicy tender meat. I love how flavourful it is. Everyone loved it and we don’t even need to order take out.
What a delicious and flavorful recipe this is. Thanks for sharing.
The recipe looks delicious and very satisfying. Definitely a must try high protein recipe. Thanks for sharing.
Thanks for the caramel sauce tips. That’s really useful.