Recipe: Thịt kho tàu – Caramelized pork and eggs

Thịt kho tàu - Caramelized pork and eggs

By Helen Le Published: July 30, 2012

  • Prep: 30 mins
  • Cook: 2 hrs 0 min
  • Ready In: 2 hrs 30 mins

  • Yield: 8-12 Servings

This dish goes well with boiled vegetables, green mustard pickle, and other pickles. It is also a perfect breakfast with steamed sticky rice and some fresh herbs and cucumber slices. The pork should be very tender but still in its shape. You can easily break it with chopsticks. The broth should be clear and has nice caramel color.

  • Season the pork with minced garlic, minced shallot, stock powder (optional), salt and pepper for 30 minutes or longer in the refrigerator.
  • In a large pot over medium heat, add 1 tbsp cooking oil and sprinkle 2 tbsp sugar over the base. When the sugar melts and turns into a caramel color liquid, add the pork and stir well for 3 minutes until the pork is no longer pink on the outside.
  • Add coconut juice and water (The amount should be enough to barely cover the pork). Then add the hard boiled eggs and bring to a boil. Addfish sauce and adjust to your taste. (Depending on the sweetness of the coconut juice, you may want to add more sugar). Skim off the scum and simmer uncovered over low-medium heat for 2 hours. The sauce will reduce by half and become saltier.
  • Transfer to a serving plate, and sprinkle more black pepper on top.

Post By Helen Le (291 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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1 comment on “Recipe: Thịt kho tàu – Caramelized pork and eggs


Thanks for the recipe! Is there a reason why there is no pre boiling of the pork before you cook it?

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