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.

This traditional recipe has evolved over time to include different variations with various ingredients that give it its unique flavor. After years of experimenting with different recipes, we've finally come up with the perfect thịt kho for our family (and hopefully yours too)! Each household has its own distinct spin on this classic dish - ours is simple to make (using simplified steps and easy-to-find ingredients) and flavorful.

"Kho," in Vietnamese, 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. 

Thịt 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). As cooks explore these different variations, they may find their own favorite version of this beloved Vietnamese dish.

The beauty of thịt kho, Vietnamese caramelized pork, lies in the simplicity of its ingredients and the heartiness of its flavors. The combination of pork, eggs, and vegetables creates a sense of comfort that is so characteristic of Vietnamese cuisine. This dish is typically served with white rice and can be enjoyed as a main course or as a side dish. It's also often shared amongst family members, friends, and neighbors to celebrate special occasions or just to enjoy a delicious meal together.

Vietnamese Culture Relating to this Dish

Thịt kho is not just a popular dish in the comfort of one's home as a weeknight dinner - it also has many important roles in Vietnamese culture. Traditionally, it is served as a communal dish at special occasions like birthdays, weddings, and Lunar New Year.

It can also be served with rice porridge and pickled vegetables for breakfast, making it an ideal meal to start the day off right.

No matter how thịt kho is served or enjoyed, it is a beloved 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

When making thịt kho, it is important to choose the right type of pork. The best cuts of pork for this dish are fatty cuts like pork belly or shoulder, which will impart more flavor and moisture to the final product.

Pork belly is a fatty cut of meat that is marbled with fat, which adds richness and depth to the sauce. Pork shoulder, on the other hand, is leaner and full of flavorful juices that keep the dish moist. Both cuts can also be used together for a more balanced texture and flavor profile.

Traditionally, pork belly is used for thịt kho. The fatty meat and caramelized sauce combination are undeniably delicious but as I get older, I'm more health conscious and I like using a 50/50 blend of pork belly and pork shoulder. I also like that there's an equal ratio of fat to meat.

Pork ribs are another delicious and savory choice. The succulent meat of the ribs is balanced perfectly with the robust flavors of the fish sauce and other aromatics for an unforgettable eating experience. When using pork ribs, it's important to select the freshest ribs possible. The ribs should be cut in a way that allows the marinade to penetrate into the meat, which will help create even more flavor and tenderness.

Avoid certain types of pork that could negatively affect the flavor or texture of the dish. Lean cuts of meat like tenderloin, sirloin, and top round should not be used for this dish as they are too lean and will dry out when braised for a long period of time.

Ultimately, the type of pork used is up to personal preference - each cut of pork will bring its own unique flavors and textures to the dish.

What kind of eggs should I use?

When making thịt kho, 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 eggs or duck eggs.

In Vietnam, different regions have their own distinctive variations of thịt kho. In the north, chicken eggs are the most common type of egg used in this dish. The northern version usually includes pork belly, fish sauce, and vegetables like cabbage and bamboo shoots. This version is often served with a chili sauce for added spice and flavor. In the south, duck eggs are the most popular type of egg used. This version also includes pork belly as well as fish sauce and vegetables like carrots and daikon radish, but it tends to be slightly sweeter in flavor due to the addition of sugar or honey.

Other types of eggs such as quail eggs or turkey eggs can also be used, but they will produce a slightly different flavor.

What is the best brand of fish sauce?

Fish sauce is an incredibly flavorful and versatile ingredient used in many types of cooking, but it is most commonly found in Vietnamese dishes. The most popular fish sauce is made from fermented anchovies that are left to mature for 12-24 months. This results in a robust and savory-sweet flavor. When choosing a fish sauce, look for one that is made with 100% fermented anchovies and has minimal added preservatives or additives. Popular brands such as Red Boat, Three Crabs, and Squid Brand are all great options. With the right fish sauce, your dish will be sure to come out delicious every time.

Fish sauce is a powerful seasoning that should be used with care. If used in excess, the fishy aroma can overpower many dishes. Start by adding just a few drops, tasting as you go, and add more if desired. Experimenting with different fish sauces and their flavor profiles is an enjoyable way to find the perfect sauce for your dish.

What is nước màu (Caramel Sauce)?

This isn't the type of caramel sauce that you drizzle over ice cream. Nước Màu, or caramel sauce, is a common ingredient used 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.

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.

When choosing coconut water for this recipe, it is best to opt for an organic and sustainably-sourced variety. Check the label for any added sugars or preservatives as these can alter the flavor of the dish. 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. I like using coconut water so that I can adjust the amount of sugar in the end.

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

Ingredients Need

• Pork belly or pork shoulder, cut into 1 ½ - 2 inch cubes
• Salt and pepper: for flavoring
• Caramel sauce: either 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 for this dish is the three crabs brand.
• Shallots and garlic: aromatics for flavoring
• Coconut water: use fresh, canned, or bottled. Use 4 cups for the stovetop version and 2 ½ cups for the Instant Pot version.
• Hardboiled eggs

Substitutions and Variations

• If you don't want to use hardboiled eggs, you can skip it.
• 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. If you don't eat pork, you can try beef.
• 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 (Vietnamese Braised Pork)

• Step 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.
• Step 2: 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). 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.
• Step 3: Hard boil the eggs. In a large pot, add eggs and enough water to fully submerge the eggs. 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.
• Step 4: Sear the pork. Place a large pot on medium heat; add oil. Working in batches, sear all the sides of the pork. Add shallots and garlic and let it cook for 1-2 minutes.
• Step 5: Add remaining ingredients. Deglaze the pot with coconut water and water. Then, add the remaining 2 tablespoons of fish sauce and caramel sauce. Add all the pork back into the pot.
• Step 6: Braise the pork. Cover with a lid and bring the pot to a boil. Then, lower the heat and let it simmer for at least 1.5 hours, stirring occasionally. It is done when ⅓ of the liquid evaporates. 15 minutes before the cooking time ends, add the hard-boiled eggs. Season to taste with fish sauce, sugar, or ground pepper.
• Serve over rice.

The Secret to Making Perfect Thịt Kho

Making traditional Vietnamese braised pork and eggs requires skill and patience, but the reward is definitely worth it! Follow these tips for making restaurant-quality thịt kho at home:

• 1) 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).
• 2) Choose a high-quality fish sauce. That's the secret ingredient in this dish!
• 3) If you can, let the meat marinate overnight with the seasoning.
• 4) Do not skip pan-searing the pork, that's where all the flavors will develop.
• 5) The secret to tender meat is cooking it low and slow.
• 6) 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 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.
• 7) This dish is even better on the second day.

The key to making it perfectly every time is all in the preparation – from choosing the right cut of pork to caramelizing the sauce and ensuring that all ingredients are cooked through. With these tips, you can create restaurant-quality thịt kho at home!

How to make it in the Instant Pot

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 make the cooking time much shorter, while still producing great results. Here's how to do it:

• Step 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.
• Step 2: Make the caramel sauce. (Note: The caramelization process happens quickly. Read the directions first before starting. Do not leave the stove unattended and 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.
• Step 3: 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.
• Step 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. Then, deglaze the pot with 2 ½ cups of coconut water (scraping any bits stuck to the bottom of the pot to avoid the "burn" notice) and add in the remaining ingredients: pork, caramel sauce, and the remaining 2 tablespoons of fish sauce.
• Step 5: Pressure Cook. Close the lid, ensuring the pressure release valve is in the sealing position. [Pressure Cook] on high pressure for 5 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. Season to taste with fish sauce, sugar, or ground pepper.
• Serve over rice

What to Serve with it

Thịt kho can be served with a variety of accompaniments. For example, rice is a popular side dish to pair with it for a balanced meal. Rice helps to absorb all the savory and umami flavors of the dish and adds some much-needed carbohydrates for sustenance. Additionally, white rice or jasmine rice can be prepared in the same pot as thịt kho, making it a convenient and flavorful one-pot meal.

Some other things to serve with it include:

• Pickled mustard greens
• Sauteed greens
• Pickled bean sprouts

Storage Tips

If you have leftovers, follow these simple guidelines:

First, allow the thịt kho to cool completely before storing it in an airtight container. Make sure that all of the ingredients are properly mixed throughout. Refrigerate the thịt kho for up to 4 days, or freeze it for up to 3 months. Once you refrigerate this dish, all the fat will solidify at the top. You can skim this off if you wish.

To reheat, simply 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.

Have you tried this recipe? Leave a ⭐️ rating and comment below to let me know what you think!