Thịt Kho Tàu (Vietnamese Caramelised Pork and Egg)
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I
Origin
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Description
Pork belly (and sometimes pork shoulder) caramelised in nước màu, then braised in coconut water with fish sauce and hard-boiled eggs until the pork is tender and the braising liquid has reduced to a deep, glossy sauce. Thịt kho tàu is the Vietnamese equivalent of the Chinese hong shao rou — a soy-and-sugar long braise — but the Vietnamese version uses coconut water (from young coconuts) rather than stock, producing a slightly sweeter, cleaner braising liquid, and nước màu rather than soy sauce for the colour and caramel note.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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