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Prep 20 minutesmins
Cook 2 hourshrs
Total 2 hourshrs20 minutesmins
This thit kho recipe is my all-time favorite Vietnamese comfort food. Just imagine- incredibly tender slides-off-the-bone pork ribs braised in a savory and sweet umami coconut caramel sauce with boiled eggs served with rice and leafy greens.
If you are Vietnamese and grew up with Vietnamese cooking, chances are you’ve had and love thit kho. Whenever my mom said we were having it for dinner, my eyes would light up with pure happiness. How can you resist the incredibly tender pork and boiled eggs swimming in a pool of sweet and savory, slowly reduced coconut caramel sauce? I haven’t met a single person who’s had this dish and did not like it. If I ever met that person, I’d question their taste buds immediately. Because it is that good.
Simple, savory, and sweet, this dish is at the heart of classic Vietnamese family dinners.
I know every family has their own version of this Vietnamese braised pork and swears by it. But it would be a DISSERVICE for me to have a food blog and not share my mom’s incredible recipe. Traditionally, it is made with fatty pork belly and eggs, but for this recipe I used pork ribs for a leaner, less fatty dish.
Paired with rice and sauteed greens, this dish is perfect for easy weeknight meals or meal prepping.
What is Thit Kho?
Thit kho is a popular Vietnamese dish that originated in South Vietnam. It roughly translates to braised meat. It is most commonly served during the Lunar New Year and is a staple dish in most households.
The pork is caramelized in a bath of coconut water and is infused with a balance of sweet, salty, and umami flavors from the fish sauce, sugar, and garlic. The eggs add a soft texture contrast. Serve with your favorite leafy green stir-fry for a balanced meal in every bite.
Ingredients
All the ingredients for this thit kho trung recipe can be found at your local Asian grocery store.
Yellow Onion: adds a touch of sweetness to the dish without using too much added sugar.
Garlic: brings a rich garlicky flavor that makes it so irresistible.
Chicken Bouillon Powder: this is a staple in my kitchen. It adds depth of flavor to this dish.
Granulated Sugar: the sugar balances out the savoriness of the dish and adds a touch of sweetness for that perfect savory and sweet balance
Salt and Pepper: for added seasoning
Coconut water with pulp: I find that the pulp adds a layer of sweetness to the dish without requiring much added sugar. You can also substitute this with regular coconut water.
Nước Màu Caramel Sauce: The caramel sauce provides that deep, rich, browned caramel color on the pork and eggs. This is a key ingredient in the dish. Here is my nuoc mau recipe.
The various simple ingredients needed to make this satisfying Vietnamese comfort meal.
How to Make Nước Màu or Caramel Sauce
There are two types of people in the world: 1) People who buy the nước màu caramel sauce at their local Vietnamese grocery store and 2) People who make it from scratch. The caramel sauce only requires two ingredients, and it is really easy to make at home. Here is my recipe for nuoc mau (Vietnamese caramel sauce).
This two-ingredient homemade caramel sauce is a flavor game-changer.
How To Make
This thit kho recipe is so incredibly simple yet so comforting and delicious. All you need to do is boil the eggs, mix all the ingredients together, and simmer until reduced. It is that easy. Let’s get started!
Boil the Eggs
In a small pot, bring the water to a boil. Then boil the eggs for 8-10 minutes. Then place the eggs in an ice bath to cool. Peel and set aside.
Chop pork back ribs into 1.5- to 2-inch pieces.
Slice halfway between each rib to ensure each piece has a decent portion of meat.
Sauté the onions and garlic mix until fragrant and browned on medium-high heat.
Onions and garlic should be browned with a savory fragrant smell.
Add the chicken bouillon powder, fish sauce, sugar, salt, pepper, and 2 tablespoons of caramel, then mix thoroughly. Then add the ribs and toss to coat for about 30 seconds to 1 minute. Lastly, add the coconut water and boiled eggs.
After adding in the seasonings and sauce, toss in the ribs to coat. Then top off with coconut water.
Bring it to a boil. Skim the scum at the top. Turn down the heat to medium-low, cover the pot, and let the meat simmer for 90 min- 2 hours, or until the sauce is reduced by about 1/4.
After adding in the boiled eggs, you MUST place the lid on to prevent the meat from drying and getting tough.
Serve with rice and stir-fried greens!
Pair with rice and sautéed greens for a delicious yet simple weeknight meal.
Expert Tips
Don’t stir the sugar until it is dark brown. The sugar will crystallize and harden too soon. To cook the caramel evenly, simply lift the pan and slowly swirl it around every few minutes.
Stir-fry the garlic and onion until browned. This step is so important in releasing the flavors of the garlic and onion, which blend beautifully into this dish.
Substitute pork ribs for pork belly. This dish is also traditionally made with pork belly instead of pork ribs. You can substitute pork belly for pork ribs, or use a mixture of the two!
Adjust the seasoning at the end to taste. When it comes to cooking, taste everything. Tinker with the measurements of fish sauce, sugar, and salt at the end to get your desired taste.
Be patient! To achieve that melt-off-the-bone effect for these ribs, you will need to simmer the meat until the coconut water reduces to about 1/4 of its original volume.
Storage Instructions
You can store leftover thit kho in an airtight container in the refrigerator for up to 1 week. Once you refrigerate this dish, the fat will solidify at the top.
Reheat: Either heat on the stove, covered, over medium heat, or in the microwave with a wet paper towel until warm.
Freeze: You can also freeze it in an airtight container for up to 3 months. Defrost in the refrigerator overnight before reheating.
Thit Kho (Vietnamese Caramelized Braised Pork Ribs with Eggs)
5 from 8 votes
Prep Time 20 minutesmins
Cook Time 2 hourshrs
Total Time 2 hourshrs20 minutesmins
This thit kho trung recipe is my all time favorite Vietnamese comfort food. Just imagine: incredibly tender slides-off-the-bone pork ribs braised in a savory and sweet umami coconut caramel sauce with boiled eggs served with rice and leafy greens. YUM.
Boil and peel the eggs. Boil a small pot of water. Once the water boils, gently place the eggs in to boil for 8-10 minutes. Then strain the water and immediately place the eggs in an ice bath to cool. Then peel the eggs and set aside.
Prepare the meat. Chop pork back ribs into 1.5- 2-inch pieces.
Sauté the aromatics. On medium-high heat, in a braiser or shallow pot, heat the oil until hot, then sauté the onions and garlic until fragrant, about 1-2 minutes.
Add the remaining ingredients. Add the chicken bouillon powder, fish sauce, sugar, salt, pepper, and 2 tablespoons of nuoc mau (Vietnamese caramel sauce), and mix. Then add the ribs and toss to coat for about 30 seconds-1 minute. Lastly, add the coconut water and boiled eggs.
Braise the ribs. Bring the pot to a boil. Skim the scum that rises to the top. When the pot begins to boil, turn down the heat to medium-low, cover the pot, and simmer for 90 minutes to 2 hours, or until the sauce reduces by 1/4. Flip the eggs periodically so they can evenly soak in the sauce.
Serve. Serve with rice and stir-fried leafy greens and enjoy!
I’ve made this recipe three times now… in the same week. Once with tofu and mushrooms for my partner who is vegetarian.
It is so so good and reminds me of home as this was my favorite dish growing up. And she also made it with rib tips as opposed to pork belly. Even now as an adult, I ask my mother to make it when I visit.
With the pandemic and traveling being unpredictable, I’m happy to have this recipe when I’m homesick.
I’ve made this recipe three times now… in the same week. Once with tofu and mushrooms for my partner who is vegetarian.
It is so so good and reminds me of home as this was my favorite dish growing up. And she also made it with rib tips as opposed to pork belly. Even now as an adult, I ask my mother to make it when I visit.
With the pandemic and traveling being unpredictable, I’m happy to have this recipe when I’m homesick.
Thank you for sharing.