Go Back
Rice and Thit Kho Tau served together

Braised Pork and Eggs (Thịt Kho Tàu)

Thịt Kho Tàu is a beloved Vietnamese comfort food featuring tender pork, hard-boiled eggs, and a rich caramelized sauce infused with coconut water, fish sauce, and soy sauce.
This dish boasts a perfect balance of sweet, savory, and umami flavors. Serve it over steamed jasmine rice for a meal that is sure to satisfy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine Vietnamese
Servings 4 People
Calories 451 kcal

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Medium saucepan (for boiling eggs)
  • Tongs
  • Ladle
  • Mixing bowl

Ingredients
  

  • 1.5 lbs Pork belly or pork shoulder (cut into 2-inch chunks)
  • 4 Large egg (hard-boiled and peeled)
  • ⅓ Cup Coconut water (or water)
  • 3 Tbsp Fish sauce
  • 2 Tbsp Soy sauce
  • 2 Tbsp Sugar (preferably palm sugar)
  • ½ Tsp Salt
  • ¼ Tsp Ground black pepper
  • 2 Cloves Garlic (minced)
  • 1 Small shallot (minced)
  • ½ Tsp Paprika (optional, for color)
  • 1-2 Red chilies (sliced optional, for heat)
  • 2 Tbsp Cooking oil

Instructions
 

  • Prepare the Pork
    Rinse the pork thoroughly under cold water and pat it dry with paper towels. Cut into even-sized chunks for even cooking.
  • Make Caramel Sauce
    Heat 2 tbsp of sugar in a large pot over medium heat, stirring occasionally, until it melts and turns golden brown. Carefully add 2 tbsp of water and stir until smooth. Be cautious as it may splatter.
  • Sear the Pork
    Add the pork chunks to the caramel sauce, turning to coat each piece. Allow the meat to brown slightly for about 5 minutes.
  • Add Aromatics
    Stir in the minced garlic and shallots, cooking until fragrant.
  • Simmer the Dish
    Add the fish sauce, soy sauce, coconut water, salt, black pepper, and paprika (if using). Stir to combine. Bring to a boil, then reduce to low heat. Cover and simmer for 45 minutes, stirring occasionally.
  • Cook the Eggs
    While the pork simmers, boil the eggs in a separate saucepan. Once done, transfer to an ice bath to cool before peeling. Set aside.
  • Add the Eggs
    After 45 minutes, add the peeled eggs and chilies (if using) to the pot. Continue simmering for another 30 minutes, uncovered, until the sauce thickens and the flavors deepen.
  • Final Adjustments
    Taste and adjust seasoning if necessary. Add more fish sauce or a pinch of sugar to balance the flavors.
  • Serve
    Serve hot over steamed jasmine rice, garnished with additional chili slices or fresh herbs if desired.

Video

Notes

  • Coconut Water: Adds a subtle sweetness; substitute with water if unavailable.
  • Marination: For deeper flavor, marinate the pork in fish sauce and pepper for 15 minutes before cooking.
  • Egg Prep: To avoid cracked eggs, let them cool in an ice bath after boiling before peeling.
  • Consistency: If the sauce is too thin, simmer uncovered to reduce it to a glaze-like consistency.
Keyword Easy Recipe, Rice Dish, Umami, Vietnamese Cuisine