Thịt Kho Tàu—braised pork belly and eggs in a rich, savory sauce—is one of those dishes that’s loved all across Vietnam, from North to South.
I grew up in the South, so I’m used to the sweet, coconut-scented version that’s always simmering away during holidays. But today, I want to share something a little closer to my heart: my northern auntie’s version.
She used to make it whenever we visited during the holidays. Her pot of Thịt Kho had a deeper, saltier flavor, no coconut water, just pure porky goodness simmered with care. It’s not the version you often see online, but it’s just as comforting, and to me, just as special. It’s about time this Northern take gets a little love too.
What is Thịt Kho Tàu?
To most Vietnamese, it’s simply Thịt Kho or Thịt Kho Trứng—braised pork belly with eggs. A humble dish that shows up in everyday meals, comforting and familiar, with each region giving it its own spin.
No one really knows where it came from. The word Tàu could mean “Chinese,” or it could mean “boat.” Some say it was influenced by Chinese-style braised pork Dong Po Ro. Others think it came from Vietnamese fishermen, slow-cooking meat on their boats.
Whatever the origin, Thịt Kho Tàu has become a household staple, passed down through generations.
Vietnamese “Kho” Dishes
In Vietnamese cooking, kho means to simmer or braise—slow and steady, letting time do the work. It’s one of those cooking methods that’s simple on the surface, but the result is always rich, comforting, and full of depth.
There are all kinds of kho dishes. There’s Bò Kho, a fragrant, spiced beef stew often enjoyed with a Bánh Mì baguette or noodles. Then you’ve got Thịt Kho and Cá Kho—pork or fish slowly braised in a savory-sweet caramelized sauce, best served with a steaming bowl of rice.
Sometimes, the name gives away the star ingredient: Gà Kho Gừng (chicken braised with ginger), Thịt Kho Tiêu (pork with cracked black pepper), or Cá Kho Riềng (fish with slices of galangal). Simple names, but big flavors.
In the South where I grew up, Thịt Kho usually means pork belly and duck eggs slow-cooked in coconut water—rich, slightly sweet, and deeply comforting.
But today, I want to share my dear northern auntie’s version—the same auntie who taught me how to make Bún Chả, Bánh Cuốn, and those irresistibly crispy Nem Rán (Hanoi-style fried spring rolls).
Her Thịt Kho is darker, heartier, and made without coconut water—just simple, honest flavors that take me back to quiet kitchens and the rustic warmth of Northern home cooking.
Ingredients
Pork belly – Choose a cut with a good fat-to-meat ratio. Pork shoulder works too if you prefer leaner meat.
Eggs – Boil and lightly fry them for that signature crispy skin (similar to Tiger Skin Egg). Quail eggs are a nice alternative.
Caramel sauce (Nước Màu) – Made from caramelized sugar or replaced with a bit of molasses.
Fish sauce – The heart of the dish.
Shallots – Or the white part of green onions.
Sugar – Adjust to taste.
Chicken powder – Adds an extra savory kick.
Instructions
Step 1: Prep the Pork & Eggs
- Boil pork belly briefly: place in a pot with water just covering the meat, add ½ tbsp salt and 1 tbsp vinegar, bring to a boil, and let it cook for 2 minutes.
- Rinse under cold water until clean, then cut into bite-sized chunks (about 1.5 inch / 3.5 cm).
- Boil the eggs (I do about 6–6½ minutes from cold water), cool, peel, and gently pat dry.
Step 2: Marinate the Pork, Dry the Eggs
- Marinate the pork with: fish sauce, Vietnamese caramel sauce, sugar, minced shallots. Let it sit for at least 30 minutes.
- To prevent bursting, air-fry or bake the eggs at 350°F (175°C) for 3 minutes. Pat dry, then deep-fry or pan-fry as you like.
Step 3: Sear the Pork & Simmer
- Heat 1 tbsp oil in a pot, sear the marinated pork until it’s lightly browned.
- Add about 2.5 cups (600 ml) water, just enough to cover the meat.
- Simmer on medium heat until the liquid reduces by half.
Step 4: Add the Eggs & Final Seasoning
- Add the fried eggs to the pot.
- Taste and adjust seasoning with more fish sauce, sugar, chicken powder, or caramel sauce for color.
- Simmer for another 10–15 minutes, until the sauce thickens and everything is coated in that rich, savory goodness.
How to Serve Thịt Kho
Thịt Kho is a beloved staple in everyday Vietnamese home cooking. A typical family meal often includes:
Steamed jasmine rice
A light soup (canh) like Canh Bí Đỏ (pumpkin soup) or Canh Chua (tamarind sour soup)
A savory main dish like this caramelized pork (Thịt Kho)
A veggie side, such as Rau Muống Xào Tỏi (stir-fried water spinach with garlic)
And here’s a little treat from the North: In Hanoi, many locals enjoy Thịt Kho with Xôi (sticky rice) for breakfast — especially Xôi Xéo, the vibrant turmeric-infused version. (Craving a shortcut? Try my Instant Pot Sticky Rice or Pandan Sticky Rice recipes!)
Craving More Northern Vietnamese Flavors?
(Hanoi-style)
(Egg Coffee)
(Rice Noodles with Fried Tofu and Fermented Shimp Paste)
(Crispy Pan-fried Pho Noodles)
Thịt Kho Tàu – Braised Pork & Eggs, Northern Auntie Style
Ingredients
- 1.1 pound pork belly (500g)
- 5 eggs (to your preference)
- 2 tbsp fish sauce (to your taste)
- 2 tbsp sugar (to your taste)
- ½ tbsp chicken powder (to your taste)
- 1 tbsp Vietnamese Caramel Sauce (Nước Màu) (or Molasses) (to your preference)
- 2½ cup water (600ml)
- 1 tbsp minced shallots
Instructions
- Prepare the Pork: Place pork belly in a pot, cover with water, add ½ tbsp salt and 1 tbsp vinegar. Boil for 2 minutes. Drain and rinse under cold water. Cut into 1.5" (3.5 cm) cubes. Marinate with fish sauce, Vietnamese caramel sauce, sugar, and minced shallots for at least 30 minutes.
- Boil the Eggs: Boil eggs (about 6½ minutes from cold water), then transfer to cold water. Peel and pat dry.
- Fry the Eggs: To avoid bursting, air fry or bake eggs at 350°F (175°C) for 3 minutes. Pat dry again. Deep-fry or pan-fry until golden.
- Simmer the Dish: Sauté marinated pork in 1 tbsp oil until seared. Add ~2.5 cups (600ml) water to cover. Simmer over medium heat until sauce reduces by half. Add eggs, season again with fish sauce, sugar, and caramel sauce if desired. Simmer 10–15 minutes until sauce thickens.
