It actually originated from the South of Vietnam. My first impression of вЂњThit kho tauвЂќВ was that it is Chinese (as вЂњTauвЂќ is a slang meaning China) style but after careful research, I found out this dish is 100%В Vietnamese. Thit kho tauВ has a wonderful light aroma of coconut juice, a hint of saltiness from the fish sauce and the mild sweetness of coconut juice surrounded by the fragrance of garlic, shallots and fresh ground pepper. The secret of cooking this dish perfectlyВ includes: marinating the pork well, be sure the fat of the pork looks translucent, the meat is really tender but not overly soft to prevent it from breaking apart and the eggs have a beautiful amber color. With the new year fast approaching, most of the families in Vietnam are preparing a big pot of thit kho tauВ to enjoy for at least the first three days of new year. The dish and meat overall are still super tendy and fatty without it! To learn more easy Asian recipes, click here.Thit kho tauВ (Vietnamese Braised Pork and Boiled Eggs) or thit kho hot vitВ (Vietnamese Braised Pork and Boiled Duck Eggs as in Vietnam we use both chicken eggs and duck eggs in cooking)В is a classic dish in VietnameseвЂ™s daily meal but itвЂ™s also a must-have dish to enjoy during the lunar new year as a tradition. Since we typically use pork belly for this, I will scrape some of this off. Once you refrigerate this dish, all the fat will solidify at the top. Any kind of salty meat like this pairs well with a pungent, vinegary pickle. This dish is commonly eaten with a sideВ of dua chuaВ (pickled mustard greens) which provides a fresh and crunchy balance. It is an easy and effective way to stretch the dish with more rice too.

TheyвЂ™d request this dish with вЂњextra sauceвЂќ for yвЂ™all salt fiends. My cousins were always requesting grandma to make this dish, and even as they grew older. Serving & storageДЄs a kidВ I enjoyed separating parts of this dish, mashing the yolk with the rice and spooning sauce over it. If youвЂ™re feeling extra fancy, instead of boiling these for hard yolks, you can follow the steps on my ramen egg recipe for gooey, jammy yolks instead, and marinate in the sauce in this recipe before serving the eggs. It costs more, but there seems to be a consensus that its worth the costвЂ“something I need to check out! However, IвЂ™m having excellent thit kho results from using nearby Vietnamese and Filipino supermarkets in the meantime. Near me in Southern CaliforniaвЂ™s Little Saigon, you can get a higher quality of pork belly at Quang Minh Mini Market. If you pay close attention when selecting the cuts with a ratio you like, it could work out. Pork belly and fat is tasty, but sometimes when the fat to meat ratio isnt right in it, im left with just hunks of fat and nothing to balance it out with. My ideal ratio of pork for this dish is actually 3/4 pork belly and 1/4 of a leaner cut like shoulder. If you can get pork belly with the bones, youвЂ™ll have even better results than just belly, but you can also substitute for whatever cut you prefer especially if you like it leaner. Perhaps is the readily available and common ingredients for a simple recipe. I donвЂ™t know the actual connectionвЂ“why all these Asian cuisines have this. In fact, itвЂ™s extremely similar to the recipes I have for Filipino pork adobo and chicken adobo. IвЂ™ve seen variations in Japanese food, Chinese food, and Taiwanese food.

This dish is seen in very slightly modded variations across other ethnic cuisines, not just Vietnamese.

Thit kho hot vit feedy