Recipe: Pork Stew with Lemongrass and Fermented Shrimp Paste – Thit kho ruoc sa

Pork Stew with Lemongrass and Fermented Shrimp Paste - Thit kho ruoc sa

By Helen Le Published: October 11, 2011

  • Prep: 15 mins
  • Cook: 25 mins
  • Ready In: 40 mins

  • Yield: 4-6 Servings

This is a very exotic side dish to serve with rice. It might be stinky for foreigners but it could make any Vietnamese savour.

  • In a bowl, combine the Vietnamese fermented shrimp paste “mam ruoc”, sugar and chili flake and mix well.
  • In a large pan, fry the pork belly under medium high heat without any oil for about 5-7 minutes to render the fat. Then add the minced lemongrass and garlic and stir well till fragrant.
  • Then add the shrimp paste mixture and simmer on low heat for 10 minutes or until the sauce thickened.

Post By Helen Le (263 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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  • Yummy

    I think you missed “mắm ruốc Huế” in the Vietnamese Ingredients.

  • Qlemacewan

    Dear Uyen,
    Nghien cuu nhung mon em nau lam that su tang khau vi rat nhieu va nho da diet que huong. Cam on hai em da bo cong suc va tam long cho public. Tang hai em bai nhac de hieu tam trang cua nhung  nguoi duoc hai em gioi thieu ve que huong cua minh. Bai hat hay va de thuong di kem mon an que minh
    Appreciated. Quang Le.

  • Helen Le

    Just updated. Thanks Yummy 🙂
     Nice name btw 😀

  • Cảm ơn anh, em cũng rất thích bài hát này 🙂