There’s nothing like the sizzle of pork belly in a hot pan — fat melting, edges crisping, aroma filling the air.
Ba Chỉ Rang Cháy Cạnh (Crispy Caramelized Pork Belly with Scallions) is a humble, soul-warming Vietnamese comfort dish ready in just 20 minutes.
What’s Inside
Ba Chỉ Rang Cháy Cạnh — a simple yet iconic Northern comfort dish
Southern Vietnamese cuisine might be more famous worldwide, but Northern food is just as charming — and honestly, quite underrated.
I always try to feature Northern dishes on my blog so that my readers can have a broader view of Vietnamese cuisine beyond the familiar Southern flavors.
And today, it’s all about Thịt Ba Chỉ Rang Cháy Cạnh — a super easy, 20-minute crispy caramelized pork belly dish that’s a staple in Northern family meals. Simple, flavorful, and guaranteed to win everyone’s heart.
Related Recipes | More Northern Vietnamese dishes:
(rice noodles with grilled pork)
(Hanoi crispy spring rolls)
(red wine beef stew pho)
(Northern-style)
Ingredients
- Pork belly – the star of the dish, with just the right balance of meat and fat.
- Fish sauce – the only seasoning that brings all the umami here, so use a good-quality one.
- Sugar – for that lovely caramelized glaze.
- Scallions (a lot!) – they add a fresh aroma and balance the richness of the pork.
- Cooking oil – just a small splash, if needed.
Instructions
Prepare:
- Cut the pork belly into chunky strips, about ⅓ inch (1 cm) thick.
- For the scallions, finely chop the white parts and cut the green parts into 1½ inch (4 cm) pieces.
- In a small bowl, mix fish sauce and sugar together to make the sauce.
Cook & Enjoy:
- Heat a nonstick skillet over medium heat and add a small amount of cooking oil (about 1 tsp). Arrange the pork belly in a single layer and sear each side until golden and crispy, letting the fat slowly render out.
- Once there’s enough rendered fat, push the pork belly to one side of the pan. On the other side, add the white parts of the scallions and stir-fry until fragrant. Combine them together, then pour in the fish sauce mixture. Continue cooking until the sauce thickens and forms a glossy glaze over the pork.
- Finally, add the green parts of the scallions and toss briefly until just wilted. Taste and adjust with a little more fish sauce or sugar if needed.
- Serve warm with steamed rice — simple, savory, and full of flavor.
How to Serve Ba Chỉ Rang Cháy Cạnh
- Serve it hot — straight from the pan, when the pork belly is still crispy on the edges and glossy with that sweet–savory caramelized glaze.
- Enjoy it the Vietnamese way — with a bowl of steamed jasmine rice or sticky rice (like pandan sticky rice or instant pot sticky rice), a simple vegetable soup (canh), and a plate of pickled mustard greens (dưa chua) to cut through the richness.
- Add something fresh — like cucumber slices or blanched greens, to bring a refreshing balance to the fatty, umami-rich pork.
More Ideas for Vietnamese Family Meals
🍳 Savory Dishes
- Ca Kho – Caramelized fish simmered in a rich, savory sauce.
- Thit Kho Tieu – Braised pork with black pepper, aromatic and comforting.
- Thit Kho Trung – Pork braised with boiled eggs in a sweet-savory coconut water.
- Suon Ram – Caramelized pork ribs with a glossy, flavorful glaze.
- Ga Kho Gung – Braised chicken with ginger, fragrant and warming.
- Ga Xao Sa Ot – Stir-fried chicken with lemongrass and chili, bold and full of flavor.
🥣 Canh (Soups)
- Canh Bi Do – Pumpkin soup, naturally sweet and nourishing.
- Canh Chua – Vietnamese sweet and sour soup with fish or shrimp, light and refreshing.
- Canh Rau Den – Amaranth soup, mild and earthy, perfect for cooling down a hearty meal.
Crispy Caramelized Pork Belly (Vietnamese-Style)
A quick and flavorful Vietnamese comfort dish, Ba Chỉ Rang Cháy Cạnh features pork belly seared until golden and crispy, then glazed in a sweet-savory fish sauce caramel.
Ingredients
- ½ lb pork belly 250g, cut into ⅓ inch (1 cm) thick strips
- 4 scallion sprigs finely chop the white parts and cut the green parts into 1½ inch (4 cm) pieces
- 1 tbsp good-quality fish sauce or to taste
- 2 tsp granulated sugar or to taste
- 1 tsp cooking oil optional
Instructions
- Make the sauce: In a small bowl, mix together the fish sauce and sugar. Set aside.
- Sear the pork: Heat a nonstick skillet over medium heat and add about 1 tsp cooking oil. Arrange the pork belly in a single layer and sear each side until golden and crispy, letting the fat slowly render out.
- Sauté the aromatics: Once enough fat has rendered, push the pork belly to one side of the pan. Add the white parts of the scallions to the other side and stir-fry until fragrant.
- Caramelize: Combine everything together, then pour in the fish sauce mixture. Cook until the sauce thickens and coats the pork in a glossy glaze.
- Finish: Add the green parts of the scallions and toss briefly until just wilted. Taste and adjust with more fish sauce or sugar if needed.
- Serve: Enjoy warm with steamed rice — simple, savory, and full of flavor.
Tried this recipe?Let us know how it was!
