Comments on: Thịt Kho – Caramelized Braised Pork and Eggs

By: bunnyslug

bunnyslug — Sun, 23 Oct 2011 00:50:07 +0000

my mom makes this, and the cabbage item she makes with it is more like a slaw. the cabbage is raw. you mortar and pestle lots of salt with lots of garlic to make a paste, which you mix in with the shredded cabbage and a green herb that they don’t have here , not sure what its called. she also makes with prawn, this is my favorite dish, and i’m making it tonite…

By: Gastronomer

Gastronomer — Fri, 13 May 2011 19:25:14 +0000

Sue - I’m sorry to hear that your meat wasn’t as golden as the one in the photo. The trick isn’t in how much sugar you use, it’s how long you let it caramelize for. It’s best to use a dutch oven or light colored pan so that you can see how caramelized the sugar is getting. Once it’s a deep, golden hue, then add the meat. If you jump the gun, the meat won’t achieve the ideal color. Also, it’s important to make sure that the meat is fully coated in the caramel before adding any other liquid, or else the color dissipates. Good luck if you decide to try it again! CC

By: sue

sue — Fri, 13 May 2011 15:03:28 +0000

3 pounds of meat and 1 1/2 tbs of sugar .. what am I dong wrong? mymeat doesn’t look as brown as yours.bugs me

By: Gastronomer

Gastronomer — Wed, 02 Feb 2011 01:49:30 +0000

This recipe makes enough to feed 4 to 6 people. Of course, this all depends on the ratio of meat to rice

By: ant

ant — Wed, 02 Feb 2011 01:46:55 +0000

about how many servings does this recipe make?

By: mari

mari — Wed, 28 Jul 2010 01:54:53 +0000

Thanks for great recipe. I am trying to learn how to cook vietnamese food for my fiance..

By: Scandrew

Scandrew — Tue, 13 Jul 2010 10:55:10 +0000

The perfect side for this is watermelon! Delicious together.

By: alex

alex — Wed, 09 Jun 2010 06:42:33 +0000

uhm… this dish never have ginger in it, and if you use fish sauce, fish sauce actually make the pork smell go away n enhance the pork flavour, so contrary to what ppls think, fish sauce + pork combo work very well on most cooking, thou it’s true that when u cooking it, the fish sauce when touch the hot caramel could be a bit sticky, but it has no effect on the meat flavour, personally, i think by just having the fish sauce + caramel + pork, you can create the claypot flavour w.o having a real claypot ;p i know that the chinese one use soy sauce n 5 spices instead of fish sauce, either way it’s work. i just like this recipe because it’s plain n it’s truly how this dish should be cooked as… this dish is not meant to be complicated, adding lot of other stuff will take away that simplicity yet wonderful concentration on the meat flavour this dish tries to offer ;p

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

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