Thịt Kho Trứng is a comforting Vietnamese classic made with tender braised pork belly and eggs. It’s a dish that finds its way onto family tables across the country, with each region adding its own unique twist.
Among all the variations, the version from Miền Tây, the Mekong Delta, stands out as the most famous, thanks to its use of coconut water, which adds a touch of natural sweetness to the rich, savory flavors.
Thịt Kho Trứng: Northern vs. Southern Styles
Thịt Kho Trứng, also known as Thịt Kho Tàu or simply Thịt Kho, translates to “braised pork with eggs.”
In Vietnamese cuisine, the term “kho” refers to cooking methods like braising, stewing, or simmering, which explains why there are so many diverse dishes with “kho” in their names.
For example, Bò Kho is a hearty beef stew, while Gà Kho Gừng and Cá Kho feature caramelized braised chicken and fish, respectively.
In a previous post, I introduced the Northern-style Thịt Kho Trứng, known for its deep caramel color and subtle sweetness. What sets it apart is the use of fried boiled eggs, which add a delightfully chewy texture to complement the rich, tender pork belly.
Meanwhile, in Miền Tây (the Mekong Delta), Thịt Kho Trứng is often called Thịt Kho Rệu, emphasizing the slow-cooking process that makes the pork belly melt-in-your-mouth tender. Locals typically use duck eggs instead of chicken eggs and substitute regular water with coconut water.
The coconut water imparts a natural sweetness and a rich caramel hue, making traditional Vietnamese caramel sauce unnecessary.
In Southern Vietnam, Thịt Kho isn’t just an everyday comfort food—it’s a festive centerpiece during Tết (Vietnamese Lunar New Year).
It’s traditionally served alongside Canh Khổ Qua (bitter melon soup) and Bánh Tét (cylindrical sticky rice cakes), making it a symbol of warmth, togetherness, and celebration. During Tết, the locals often prepare a large pot of Thịt Kho Trứng and enjoy it throughout the festival.
Ingredients
- Pork Belly: The traditional choice for its rich flavor and melt-in-your-mouth texture. If you prefer less fat, pork butt is a great alternative.
- Eggs: In Miền Tây, duck eggs are the top choice for their richer flavor. Today, I used a mix of duck and quail eggs, but chicken eggs work just as well.
- Coconut Water: A key ingredient that adds natural sweetness and a beautiful caramel hue to Thịt Kho. Both fresh coconut water and coconut soda are great options. If unavailable, substitute with water and extra sugar, cola, or even Sprite.
- Fish Sauce: The heart and soul of Vietnamese cuisine, it brings deep umami and savory notes to the dish.
- Red Chili: An essential ingredient in Thịt Kho Miền Tây, red chili not only adds a vibrant color but also helps eliminate any porky odor. I prefer using Thai chili for its bold heat, but you can opt for goat horn chilies or jalapeños if you prefer a milder spice level.
- Seasonings: Chicken powder and sugar to enhance the dish’s flavor.
- Aromatic Ingredients: Shallots and garlic, the flavor-boosting duo that elevates the dish.
Helpful Tips
- For the best Thịt Kho, use a thick, heavy pot and cook on low heat for about 3 hours. A crockpot works well too. The dish will gradually develop a beautiful caramel hue, with the pork belly becoming soft and tender while the eggs firm up and absorb all the rich flavors.
- Locals often cover the meat with banana or jackfruit leaves while cooking to retain heat and speed up the process. I like to use a large piece of baking paper as a substitute.
- Thịt Kho Trứng pairs wonderfully with steamed jasmine rice and some fermented or pickled veggies like Đồ Chua (pickled carrots and daikon) or Dưa Chua (fermented mustard greens).
More Delicious Dishes from Southern Vietnam
Thịt Kho Trứng (Vietnamese Braised Pork Belly & Eggs)
Equipment
- 1 heavy pot
- 1 large piece of baking paper or banana leaf
Ingredients
- 2 pound pork belly (cut into 5 cm or 2-inch chunks)
- 4 duck eggs (or substitute with 4 chicken eggs or 10 quail eggs)
- 3 cup coconut water (or 3 cups water + 2 tablespoons sugar)
- 2 cup water
- 2 tbsp sugar
- 2 shallots
- 2 cloves garlic
- 1 Thai red chili (or substitute with goat horn chili or jalapeño)
- ¼ cup fish sauce
- ½ tbsp chicken bouillon powder
- ½ lime or lemon
- Cooking oil
Instructions
- Boil the pork belly with a few slices of shallots in water for a few minutes to remove impurities. Wash and rinse the pork thoroughly, then set aside.
- Crush red chili with sugar, minced shallots, and garlic. Mix the pork belly with this mixture and lime juice. Marinate for 30 minutes or, for deeper flavor, overnight in the refrigerator.
- Place the eggs in a pot and fill with water to cover them. Add a splash of vinegar to help with peeling. To center the yolks, gently stir the eggs for the first 3–4 minutes of boiling.Cooking times (from cold water):– Duck eggs: 15 minutes– Chicken eggs: 8 minutes– Quail eggs: 4–5 minutes
- Heat some cooking oil in a pot. Add the marinated pork belly and season with chicken bouillon powder. Stir-fry for about 3 minutes.
- Add coconut water, regular water, and fish sauce to the pot. Bring everything to a boil and skim off any scum. Gently add the boiled eggs to the pot.
- Cover the surface of the dish with a piece of baking paper or banana leaves to help retain moisture and heat.
- Lower the heat and simmer on low for 2–3 hours until the meat develops a caramel hue and a melt-in-your-mouth texture.
- Enjoy your Thịt Kho Trứng with steamed rice and pickled vegetables.
I’d ready introduced the Northern Thịt Kho before. It’s has a darker caramel color, less sweet and the pork belly is cooked with fried boiled eggs which has a fun texture.
In Miền Tây (the Mekong delta version), Thịt Kho Trứng is also called Thịt Kho Rệu, which means the pork belly is cooked for a long time and turn out very soft and tender. The locals often use duck eggs instead of chicken eggs and coconut water instead of regular water. Coconut water gave a dish a natural sweet and caramel color that why we don’t need to add Vietnamese caramel sauce for the amber color.
In Southern Vietnam, Thịt Kho is not only a dish for daily meal but also a must-have for Tết (Vietnamese lunar new years) together with Canh Khổ Qua (bittermelon soup) and Bánh Tét (cylindrical sticky rice cake)
