Thịt Kho Tàu—the beloved Vietnamese Braised Pork Belly & Eggs—is a favorite from North to South.
Today, I’m excited to introduce you to the Northern-style twist on this classic! While the Southern version often steals the spotlight online, the Northern take is equally mouthwatering and deserves its time to shine.
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What is Thịt Kho Tàu?
In Vietnam, Thịt Kho Tàu is also known as Thịt Kho or Thịt Kho Trứng. This beloved dish is a staple in everyday Vietnamese meals, enjoyed nationwide with regional variations adding unique twists.
The origin of Thịt Kho Tàu is still a topic of debate in Vietnam. The word “Tàu” can mean either “Chinese” or “boat” in Vietnamese. Some believe the dish draws inspiration from the Chinese Dong Po Rou, while others argue it was created by Vietnamese fishermen cooking meat aboard their boats.
Vietnamese “Kho” Dishes
In Vietnamese, “Kho” can mean “to braise,” “to stew,” or “to simmer,” which is why kho dishes in Vietnamese cuisine come in many forms.
For instance, Bò Kho is a hearty beef stew, while Thịt Kho and Cá Kho are irresistible caramelized braised pork and fish dishes.
Sometimes we name the dish after aromatic ingredients such as Gà Kho Gừng (Ginger Caramelized/Braised Chicken), Thịt Kho Tiêu (Pepper Caramelized Pork) and Cá Kho Riềng (Galangal Caramelized Fish).
Every family, every mom has their unique take on Thịt Kho, which gets passed down to the kids. But here I kept it simple with fish sauce and shallots.
Nothern-Style vs. Southern-Style
There are subtle differences between Northern and Southern Thịt Kho Tàu, though it seems the Southern version often takes the spotlight online. My guess? Most Việt Kiều (Overseas Vietnamese) in North America trace their roots to the South, making its flavors more widespread.
Personally, I have a soft spot for both versions. But today, I’m starting with the underdog: the Northern recipe I picked up from my friends in Hanoi during my time living there.
Ingredients
For the Northern-style Thịt Kho (Caramelized Pork & Eggs), you’ll only need a handful of ingredients:
Pork Belly: Choose a well-balanced cut with a good ratio of meat to fat. If you’re not a fan of eating fat, pork shoulder is another option.
Eggs: In Northern Thịt Kho, we use fried boiled eggs (similar to Chinese Tiger Skin Eggs). The crispy skin helps the eggs absorb the sauce more effectively. Besides, you could use quail eggs.
Vietnamese Caramel Sauce (Nước Màu): Traditionally made by caramelizing sugar, you could substitute it with molasses.
Fish Sauce: An essential umami-rich ingredient in Vietnamese cuisine.
Shallots: You could substitute them with the white part of green onions, but no regular onions.
Sugar: Adjust the amount according to your preference for sweetness.
Chicken Powder: Adds more savory and umami flavors to the dish.
How to serve Thịt Kho
Thịt Kho is a staple in a typical Vietnamese meal. A daily Vietnamese meal usually have:
In Hanoi, locals also enjoy Thịt Kho with Xôi (sticky rice) for breakfast. (Check out my time-saving recipe for Instant Pot Sticky Rice!)
A few recommendations for your food tour in Hanoi:
- Xôi Bà Thu (57 Thợ Nhuộm Street, Hoàn Kiếm District, Hanoi)
- Xôi Bà Hồng (2 Hàng Than Street, Ba Đình District, Hanoi)
- Xôi Ông Hòa (Alley 67, Bạch Đằng Street, Hoàn Kiếm District, Hanoi)
More Northern Vietnamese Delicacies
(Vietnamese Beef Noodle Salad)
(Northern Rice Noodles with Grilled Pork)
(Rice Noodles with Fried Tofu and Fermented Shimp Paste)
(Crispy Pan-fried Pho Noodles)
Thịt Kho Tàu (Northern Vietnamese Braised Pork Belly & 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 meat:
- Put the pork in a pot. Fill the pot with water until it just covers the pork. Add 1/2 tbsp of salt and 1 tbsp of vinegar.
- Bring the pot to high heat. Once the water boils, let it continue boiling for about 2 minutes.
- Drain and rinse the pork under running water until the water runs clear.
- Dice the pork belly into 1.5" (3.5 cm) cubes.
- Combine the pork with fish sauce, Vietnamese caramel sauce, sugar, and minced shallots. Set it aside for at least 30 minutes.
Prepare the eggs;
- I often boil the eggs for around six and a half minutes from cold water, but feel free to use your usual method. After boiling, transfer the eggs to cold water to cool them down.
- Peel the eggs, and then use kitchen paper to gently pat them dry. It helps absorb any excess water.
- To prevent the eggs from exploding when frying, you can air fry them or bake them in the oven at 350°F (175°C) for 3 minutes. If using the oven, preheat the oven for 10 minutes.
- Give them one final pat-dry with kitchen paper before frying.
- You could either deep-fry the eggs (the crispy skin will cover the entire egg) or pan-fry them, using less oil.
Simmer the pork & eggs:
- Heat 1 tbsp of cooking oil in a pot. Sauté the pork until it's cooked on the outside. Pour in enough water (about 2.5 cups / 600ml) to just cover the pork.
- Simmer the pork over medium heat until the sauce thickens to about halfway.
- Add the eggs. Season once more with fish sauce, sugar, chicken powder, and perhaps some Vietnamese caramel sauce if you want your thịt kho to have a deeper color.
- Simmer for about 10-15 minutes until the sauce thickens. Give it one final seasoning.
