Thịt Kho Recipe (Vietnamese Braised Pork with Eggs) — A Comfort Food Classic Made at Home
There’s nothing more nostalgic for many Vietnamese families than a pot of thịt kho trứng—tender pork belly and hard-boiled eggs slowly braised in a savory-sweet caramelized fish sauce. This dish is often served during Tết (Lunar New Year), but it’s also an everyday comfort food across Vietnamese homes.
This recipe stays true to tradition, using simple pantry ingredients and Asian grocery finds available right here in Austin. Whether you’re reconnecting with your roots or trying something new, this home-cooked thịt kho delivers that rich, melt-in-your-mouth flavor, without hours of fuss.
Thịt Kho Recipe (Vietnamese Braised Pork with Eggs) — A Comfort Food Classic Made at Home
Ingredients
For the Pork and Marinade:
2 lbs pork belly (or a mix of pork shoulder and belly), cut into 2-inch chunks
1 tbsp fish sauce
1 tsp sugar
1/2 tsp black pepper
3 cloves garlic, minced
1 shallot, finely chopped (or 1/4 yellow onion)
For Braising:
4–6 hard-boiled eggs, peeled
1 tbsp neutral oil (for caramel sauce)
1 tbsp sugar (for caramel sauce)
2–3 tbsp fish sauce (to taste)
2 cups coconut water (or substitute with water + 1 tsp sugar)
1–2 cups water (enough to cover pork)
Optional: Thai chili for heat
Optional: Green onion for garnish
Step-by-Step Instructions
Step 1: Marinate the Pork
In a large bowl, combine pork with fish sauce, sugar, black pepper, garlic, and shallot. Let marinate for at least 30 minutes (or overnight for deeper flavor).
Step 2: Make the Caramel Base
Heat 1 tbsp oil in a pot over medium heat. Add 1 tbsp sugar and let it melt and darken into a deep amber (careful not to burn). Quickly add the marinated pork and stir to coat in the caramel sauce.
Step 3: Braise
Pour in coconut water and enough water to cover the pork. Add more fish sauce to taste. Bring to a boil, then reduce heat to low. Simmer uncovered for about 1 to 1.5 hours, until pork is tender and sauce is slightly thickened. Skim off excess fat or foam as needed.
Step 4: Add Eggs
Gently add peeled hard-boiled eggs into the pot during the last 30 minutes of cooking. Spoon the sauce over the eggs so they soak up the color and flavor.
Step 5: Serve
Serve hot over jasmine rice with pickled mustard greens (dưa cải chua) or sliced cucumber on the side. Garnish with green onions or fresh chili if desired.
Tips for the Best Thịt Kho
Use coconut water (not coconut milk) for subtle sweetness and depth.
Caramelizing the sugar is essential—it builds the dish’s signature color and flavor.
Simmer low and slow for tender pork and rich, reduced sauce.
Don’t rush the eggs—let them braise long enough to absorb the sauce.
Adjust fish sauce and sugar based on personal taste or regional preference.
Where to Find Ingredients in Austin
You can find ingredients like pork belly, fish sauce, coconut water, and pickled vegetables at MT Supermarket, 99 Ranch Market, and Viet Hoa International Foods. These Austin Asian markets are great sources for traditional pantry items, and shopping there supports our local Vietnamese and Asian-owned businesses.
Final Thoughts
Thịt kho is more than just a meal—it’s a memory, a ritual, a warm bowl of comfort that connects generations. Making it at home is simple, satisfying, and incredibly rewarding. This version stays close to tradition while using convenient ingredients found right here in Austin.