Thịt Kho (Thịt Kho Tàu / Thịt Kho Trứng) – braised pork belly and eggs – is a comfort dish found in every corner of Vietnam.
I grew up with the sweet Southern version, but my heart still lingers on my Northern auntie’s pot—deep, savory, no coconut water, just pure, soulful porky goodness.
Origin of Thịt Kho
In Vietnam, Thịt Kho is also known as Thịt Kho Tàu or Thịt Kho Trứng.
In Vietnamese cooking, kho means to braise or simmer—slow and patient, letting the flavors deepen with time. It’s simple, yet the result is always rich, comforting, and full of heart.
There are many kinds of kho dishes: Bò Kho—a fragrant, spiced beef stew often paired with a crispy Bánh Mì or noodles.
Thịt Kho and Cá Kho—pork or fish slowly braised in a savory-sweet caramelized sauce, perfect with a bowl of hot rice.
No one really knows where Thịt Kho began. Tàu might mean “Chinese,” or maybe “boat.” Some say it was inspired by Chinese Dong Po Rou; others believe it came from Vietnamese fishermen slow-cooking meat on their boats.
In the South, where I grew up, Thịt Kho means pork belly and duck eggs slowly braised in coconut water—rich, slightly sweet, and deeply comforting. I also have a recipe for the Southern-style Thịt Kho Trứng made just that way.
Today, I’m sharing my northern auntie’s version—the same auntie who taught me Bún Chả, Bánh Cuốn, and those irresistibly crispy Nem Rán (Hanoi fried spring rolls).
Her Thịt Kho is darker, saltier, and made extra tempting with fried boiled eggs—no coconut water, just humble, honest flavors that take me back to quiet kitchens and the rustic warmth of Northern home cooking.
Related Recipes | Craving More Northern Vietnamese Flavors?
(Hanoi-style)
(Egg Coffee)
(Rice Noodles with Fried Tofu and Fermented Shimp Paste)
(Crispy Pan-fried Pho Noodles)
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 the pork belly: Add the pork to a pot with enough water to cover, along with ½ tbsp salt and 1 tbsp vinegar. Bring to a boil and cook for 2 minutes.
- Marinate the pork: Rinse under cold water, then cut into bite-sized chunks (about 1.5 inch / 3.5 cm). Marinate with fish sauce, Vietnamese caramel sauce, sugar, and minced shallots. Let it rest for at least 30 minutes.
- Prepare the eggs: Boil for about 6–6½ minutes from cold water. Cool, peel, and pat dry gently.
- Fry the eggs: To avoid bursting, air-fry or bake at 350°F (175°C) for 3 minutes first. Then pat dry and deep-fry or pan-fry until golden.
Step 2: Braise the Pork & Eggs
- Sear the pork: Heat 1 tbsp oil in a pot and sear the marinated pork until lightly browned.
- Add water: Pour in about 2.5 cups (600 ml) of water—just enough to cover the meat. Simmer over medium heat until the liquid reduces by half.
- Add the eggs: Drop in the fried eggs. Taste and adjust the seasoning with more fish sauce, sugar, chicken powder, or caramel sauce for color.
- Simmer to finish: Let it cook for another 10–15 minutes, until the sauce thickens and everything is coated in that rich, savory goodness.
How to Serve Thịt Kho
With Sticky Rice: While Southerners often enjoy Vietnamese sticky rice with Chinese sausages, liver pâté, and scallion oil, Northerners love pairing it with Thịt Kho.
Try it with my quick Instant Pot sticky rice or fragrant pandan sticky rice—it’s an irresistible combo.
With Steamed Jasmine Rice: The classic way to serve Thịt Kho in a Vietnamese meal—alongside a comforting soup like Canh Bí Đỏ (pumpkin soup) or Canh Chua (sweet and sour soup), and simple veggie sides like stir-fried water spinach, grilled egg plant with scallion oil or pickled carrots and daikon.
More Main Dish Ideas for a Vietnamese Daily Meal
Thịt Kho Tiêu – Caramelized Pork with Black Pepper
Gà Kho Gừng – Caramelized Chicken with Ginger
Gà Nướng Sả – Vietnamese Lemongrass Chicken
Sườn Ram Mặn – Caramelized Pork Ribs
Thịt Nướng – Vietnamese Grilled Pork
Cá Chiên – Vietnamese Fried Fish
Trứng Chiên – Vietnamese Omelette
Thịt Kho – Northern-style Braised Pork & Eggs
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.
