Comments on: Thịt Kho

By: Andie

Andie — Fri, 12 Mar 2010 10:27:13 +0000

Optional: You can also add in Diakon ( White raddish ) cut into
chunk or cube….same size as meat………taste delicious!!
“Add in last, 20 mins before turn off heat”

By: Thịt kho riệu. (Thịt kho trứng) « Green Portland

Thịt kho riệu. (Thịt kho trứng) « Green Portland — Sat, 13 Feb 2010 22:21:33 +0000

[...] riệu. (Thịt kho trứng) Posted by Giai Phong under Uncategorized Leave a Comment Source [...]

By: Barbara D.

Barbara D. — Tue, 15 Dec 2009 04:57:23 +0000

My mom sometimes makes it with salmon as a substitute for one or the other.

By: Deb

Deb — Wed, 02 Dec 2009 08:26:06 +0000

My friend taught me this recipe using pork belly, a block of brown sugar, teaspoon of peppercorns + a few garlic cloves, whole chillies & the fish sauce to taste.
Turned out exactly like how both my grandmothers & mum makes it.
Just made this today & dad said it is just as good as my mum’s!

By: Mikey

Mikey — Tue, 03 Nov 2009 17:03:47 +0000

Since no one has been helpful and for those people wondering what other meats you can use instead of pork:

- chicken; use plenty of finely chopped chilli and ginger - vital!
- fish; struggling to name the fish in English, but think you can use mackerel and sardines
- prawns; but i’d rather mix up the prawns with the thin sliced belly pork

By: Mikey

Mikey — Tue, 03 Nov 2009 16:55:56 +0000

You should caramelising the eggs too - just chuck them in with the pork, adds a bit more flavour to the eggs as well as giving the skin a bit of texture.

On the rare occasions that I can be bothered to make this I often don’t have coconut juice handy (but I’m not a big fan of coconut juice anyway), however, I do always have a can of Coca Cola at hand
You should try it – add a bit of water and a bit of Coca Cola once the meat / eggs have been caramelised. It’ll add to the sweetness and colour, and in my opinion balances the dish rather well. You won’t have to use soya sauce to give it a dark colour too.

I do prefer the other version of this dish (thin sliced pork belly) though, caramelized with shelled prawns and eaten with fresh piping hot steamed rice – now that’s comfort food! I never tire of this version, I can eat it for days. I usually slice up the belly pork and marinade it with fish sauce, ginger, finely chopped chilli and sugar before following the above steps. Also, in this version of the dish you shouldn’t add any coconut juice to it, but you should add a bit of water however.

It should also be mention that you can do this with fish as well, Ca Kho - which too is awesome. Don’t ask what fish to use as I’ve only just mastered the pork varieties and haven’t advanced to Ca Kho as yet.

By: kim phuong

kim phuong — Thu, 24 Sep 2009 04:52:59 +0000

I absolutely love your recipe, it taste just like how dad used to make it… I do have a difficult situation though, my husband is muslim and can not eat pork. Would it still be the same if i cook with another type of meat instead? Any suggestions on what type of meat i can use? Thanks

By: megan

megan — Thu, 11 Jun 2009 17:13:30 +0000

hi. the kids in the picture are my sister,madison,and I. my mom was cooking when you took a picture of this.

By: P TRILLA

P TRILLA — Tue, 19 May 2009 10:16:44 +0000

I DONT EAT PORK BABY SO WHAT MEAT CAN BE SUBSTITUTED FOR PORK.

By: Debbie

Debbie — Wed, 29 Apr 2009 22:29:10 +0000

I tried this, but the flavor of the egg just doesn’t come out right. I’ve had it where the flavor is infused within the hard boiled egg, almost like it’s been marinated over night. How do you achieve that?