Thịt Kho Trứng (Caramelised Pork Belly and Eggs)
Photo: Christian Dala / Unsplash
Vietnam's comforting Tết dish: chunks of pork belly and boiled eggs braised slowly in coconut water, fish sauce and caramel until the pork is meltingly tender and the eggs are stained a deep amber.
Servings
Ingredients
Nutrition
Per serving
Steps
Boil the pork first
Put the pork in a pot of cold water. Bring to a boil and boil for 3 minutes. Drain and rinse the pork. This removes the scum and keeps the sauce clear.
Boil and peel the eggs
Boil the eggs for 8 minutes, cool in cold water and peel.
Marinate
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Make the caramel
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Cook slowly
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Serve
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Boil the pork first
Put the pork in a pot of cold water. Bring to a boil and boil for 3 minutes. Drain and rinse the pork. This removes the scum and keeps the sauce clear.
Boil and peel the eggs
Boil the eggs for 8 minutes, cool in cold water and peel.
Marinate
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the caramel
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Thịt kho trứng is cooked in large pots in the days before Tết, the Lunar New Year, when markets close and families need food that keeps. The braise improves over several days, and a pot can feed visiting relatives through the holiday.
Coconut water — not milk — gives the broth its gentle sweetness, a hallmark of southern Vietnamese cooking.
⭐ Why It's Famous
For many Vietnamese families, Tết doesn't feel complete without a pot of thịt kho on the stove.
💡 Fun Fact
The square-ish pieces of pork and round eggs are said to symbolise earth and sky — and the dish's golden colour, prosperity.
Southern Vietnam
10.82°N, 106.63°E
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