Vietnamese Cuisine

Braised pork with egg and coconut juice (thit heo kho)

Cuisine: Vietnamese Created by Nhut Hunyh & Jeremy McNamara

This is comfort food at its best! I love watching the silence as people discover the rich flavours of this great regional Vietnamese dish! Summer! Winter! It doesn’t matter! Flavors like this transcend the seasons!

This dish has been a family favorite of mine for many years and I am thrilled that diners at RQ have taken to it. My mother used to prepare this once a year for Vietnamese New Year. My seven brothers and sisters and I always looked forward to this dish, especially in the years when we were farmers and very poor in the Vietnamese countryside and meat was hard to get.

Ingredients

1 kg pork belly (not too fatty), cut into 5 cm cubes
2 cloves garlic, finely chopped
4 shallots (small brown onion bulbs), finely chopped
3 tbsp fish sauce
3 tbsp light soy sauce
1½ tbsp dark soy sauce
4 star anise
½ tsp cracked black pepper
2 tbsp palm sugar or dark brown sugar
2 whole green shallots
1 tbsp vegetable oil
½ white onion, finely diced
3 cups (1 bag) young coconut juice (not milk or cream!)
1½ cups water
8 hard boiled, free range eggs, peeled
Jasmine rice and coriander, to serve

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Preparation

Combine pork belly, garlic, shallot, fish sauce, soy sauces, pepper, star anise and palm sugar. Use the whole shallot including roots. Lay on a chopping board and smash with the flat side of the knife then chop finely. Add to marinade. Marinate pork for at least 3 hours or overnight.

Heat vegetable oil in heavy based pan and brown onion. Remove pork from marinade and add to the pan and seal over high heat. Add coconut juice, marinade and water.

Bring pan to the boil and skim surface. Simmer for 1 hour on low heat (skimming occasionally) and then add eggs. Simmer for a further hour. Serve with steamed Jasmine rice and garnished with coriander.

Vietnamese Restaurants

Displaying 10 of 273 Vietnamese Restaurants.

Restaurant		Suburb
1.	Le Bich	Balmain
2.	Thy Thy 1	Richmond
3.	Kinh Do	Macquarie
4.	Pho Phu Quoc	Dickson
5.	Tu Do	O'Connor
6.	Phi Yen	Northbridge
7.	Viet Hoa	Perth
8.	Vietnam Restaurant	Pennington
9.	Green Papaya	East Brisbane
10.	Binh Minh	Richmond

18 Jan 2012 07:55 AEST

quinton

sunshine

palm sugar

1:21

29 Nov 2010 03:42 AEST

Linda

Norther Beaches NSW

Restaurant quality- Yummo!!

This was a fantastic and relatively easy recipe. The star anise and young coconut juice really make it, we thought we would leave the egg out next time, ras it eally did not need it. The butcher cubed the pork belly for me and left the bone in, this made for fantastic flavour. I did cut the fat off of about 1/2 of the cubes to bring the fat content down. The kitchen did smell like a Chinese restaurant for a week! Loved it tho...

21 Jul 2010 01:12 AEST

Aaas

2000

Somewhat's ok

The way u cook this recipe is like Chinese, I think the vietway don't use herb >_> never seen granddad use 5spice in his, n one of the thing I like about it is it's the simplest way of making that dish, yet bring out the goodness of the meat. U don't need a bunch of mumbles jumbles stuff to have a great thit kho to. N no marinate meat lol.

27 Jun 2010 10:31 AEST

Tony VU

Sunnybank Brisbane

Fabulous

I cant be said without axgeration that this is one the recipe which most famous in every vietnames family. If you never adapted to this recipe try to figure out to make it yours at home and have it in the winter time with your family and ofcourse serve hot with rice is really fanfuckingtastic. enjoy

14 Oct 2008 11:40 AEST

Caroline Ekin

Murray Bridge

Superb!

We found this recipe really amazing.....it's very rich and we don't over indulge in it, but the taste sensation is superb.....we have to cook it every time particular friends of ours come for dinner! Thank you for a great program and looooove Mauve's tops! Kind regards Caroline Ekin

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