There’s something unmistakably comforting about a dish that simmers low and slow, filling your kitchen with deep, rich aromas. In Vietnamese homes, one dish captures this essence of warmth and tradition more than most: Thit Kho Tàu—caramelized pork belly braised with eggs in coconut water. Sweet, savory, and melt-in-your-mouth tender, this is one you have to try soon and I'm going to show you how it's done in this post.
About this thit kho recipe.
Once again I travelled to Leeds to my daughter's house to learn how to prepare some amazing Vietnamese food from her Vietnamese room mate Lucy. Lucy is from southern Vietnam and also a very talented chef.
It's great to visit Vietnam and try to pick up a few recipes as I have done in the past, but learning how to make dishes like Thit Kho from Lucy has been a real eye-opener. She doesn't use any cookbooks or notes. This thit kho and other recipes just seem to come together, the way she has made them for many years.
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What is Thit Kho?
Thịt Kho Tàu (pronounced "tit-kaw") is a southern Vietnamese dish made by braising pork belly in a caramelized sugar base with coconut water, fish sauce, and boiled eggs. The name loosely translates to "braised pork," with Tàu sometimes interpreted as a reference to Chinese influence. It is also often referred to as Thit kho trung which is the same dish with a different name.
This dish strikes a beautiful balance of salty, sweet, and umami flavors, all gently infused into tender chunks of pork and soft-boiled eggs. It’s typically served over steamed jasmine rice and accompanied by pickled vegetables or fresh greens to cut through the richness.
Ingredients
There aren't a lot of ingredients in a good thit kho. Lucy decided to make it extra special using quail eggs but you could use about 6 chicken eggs and soft boil them if you find it difficult to get quail eggs.
- Pork belly
- Quail eggs (or substitute chicken eggs)
- Sugar
- Fish sauce
- Soy sauce
- Garlic
- Shallot
- Spur chilli (optional)
- Coconut water
See recipe card for quantities.
Step by step photos
Check out these step by step photos and follow along. You are on your way to one of the most delicious Vietnamese recipes. Thit kho is amazing!
- Step 1: Bring a pot of water to a boil and then add the pork belly pieces.
- Step 2: Boil the meat for 5 minutes and skim off any foam that rises to the top.
- Step 3: Strain and then rinse the pork belly pieces under water to get rid of any impurities.
- Step 4: Add 4 tablespoons of sugar to a large pot over a low to medium heat. Stir continuously so that the sugar doesn’t burn.
- Step 5: You want the sugar to slowly caramelise and turn a golden brown.
- Step 6: Once the sugar is a delicious golden brown, stir in the garlic and onion and fry for about 1 to 2 minutes being very careful not to let the caramelised sugar go too dark.
- Step 7: Add the pork belly and stir to coat with the caramelised sauce for about 3 to 5 minutes. Remember, low and slow is important here.
- Step 8: Pour in the coconut water, and then add the fish sauce, soy sauce and chilli. Bring to a boil and then cover and simmer for 45 minutes over a medium to medium-high heat.
- Step 9: In another pot, bring some water to a boil and add the quail eggs to boil for 3 to 4 minutes. Rinse under cold water and then peel them.
- Step 10: Uncover the pot with the pork and let it reduce to thicken. Add the boiled eggs toward the last 5 minutes of simmering.
- Step 11: When the pork is tender and the sauce, nice and thick and literally coating the meat, try some and add more fish sauce, if needed to taste.
- Step 12: Serve with rice. This one is so good. You need to try Thit Kho soon!
Thit Kho is more than just a dish.
Thịt Kho isn’t just food—it’s culture in a bowl. Lucy tells me that In Vietnamese households, especially in the south, it’s a dish tied to family, celebration, and remembrance. During Lunar New Year, it’s often prepared as an offering to ancestors, served alongside rice and fruit on family altars.
Even outside of the holiday, Thịt Kho is a dish that says “home.” It’s what Vietnamese mothers pack in lunchboxes, what grandparents ladle out with care, what kids remember as a taste of comfort and tradition.
Variations
While traditional Thịt Kho sticks to pork belly, eggs, and coconut water, don’t be afraid to experiment once you’ve mastered the basics:
- Pork shoulder - Traditionally pork belly is used but you can also use pork shoulder or a mix of both for a leaner option.
- Infusing Flavour - Infuse with lemongrass or star anise for a fragrant twist.
- Vegetarian - Try it with tofu or jackfruit for a vegetarian take (using mushroom soy sauce in place of fish sauce).
Equipment
A large pot or two: You really only need one large pot to make thit kho. The eggs can be prepared a day or so before putting the dish together. If you want to cook it all at the same time, you will need two pots. One to cook the eggs and the other for braising the pork in the sauce.
A spoon or chopsticks: These will come in handy when preparing the caramelised sugar. You need to get right in there and stir to ensure it caramelises and doesn't burn.
Storage
Thit kho stores and reheats beautifully. In fact it often tasting even better the next day. Here's how to handle leftovers safely and deliciously:
- Refrigerator:
Store in an airtight container for up to 4–5 days. The salt and sugar content in the sauce helps preserve it a bit longer than other dishes. - Freezer:
Thịt Kho also freezes well. Store in a freezer-safe container or bag for up to 3 months. For best results, freeze the pork and sauce together; you can include the eggs, but note that their texture may change slightly upon thawing.
How do you reheat thit kho tau?
Stovetop: The best way to reheat thit kho is in a pan on the stovetop. Do do this, add a splash of coconut water or water to loosen the sauce if it has thickened in the fridge. Reheat over a medium heat for about 10 to 15 minutes or until hot.
Microwave: Place in a microwave safe container and partially cover to prevent splattering. Heat in one minute intervals, stirring until it is heated through.
Is Thit Kho quick and easy to make?
Thịt Kho is not a 30-minute meal. It’s slow, intentional cooking, the kind of dish that asks you to take your time, just like the generations of Vietnamese cooks before you. But when you lift the lid after hours of simmering and see golden pork glistening in its sweet-savory sauce, you’ll know it was worth every minute.
In terms of difficulty, it's really quite easy. The only thing you need to be really careful about is caramelising the sugar. Do that slowly over a low to medium heat. It will slowly turn a golden brown but can very quickly blacken and burn. Watch it closely and don't let that happen.
Top Tip
Don’t rush the caramel: The deeper the colour, the more flavour. But watch it closely—it can burn fast.
FAQ
No. Coconut water is used for its light sweetness and clean flavour. Coconut milk will make the dish overly rich and can cause the sauce to curdle or separate during braising. Stick to coconut water for authentic taste and texture.
Cook the sugar over a low to medium heat and watch it closely. Once it turns a deep amber colour, immediately add the pork to stop the cooking. Stir continuously. Burnt caramel will make the dish bitter, so don't walk away during this step.
For more flavourful eggs, prick them lightly before braising so the sauce can soak in. To avoid rubberiness, don't overcook them when boiling, and simmer gently with the pork rather than boiling again.
Absolutely—Thịt Kho tastes even better the next day as the flavours deepen. Store it in the fridge for up to 4–5 days, or freeze for longer. Just reheat gently on the stove or in the microwave before serving. I have given instructions above.
Related
Looking for other recipes like this? Try these:
Thit Kho
Thit kho is a delicious braised pork dish with eggs. It can be as spicy as you like and has a delicious sweet and savoury flavour.
Ingredients
- 1kg (2.2lbs) pork belly, cut into bite sized pieces
- 24 quail eggs (or substitute with 6 to 8 chicken eggs)
- 4 tbsp sugar
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 3 cloves garlic, minced
- 1 shallot, finely chopped
- 1 chilli, sliced (optional)
- 500ml (2 cups) coconut water
- TO GARNISH (Optional)
- Spring onions (scallions), thinly sliced
- Red spur chilli, thinly sliced
Instructions
- Bring a pot of water to a boil and add the pork belly pieces. Boil for 5 minutes skimming off any foam that rises to the top.
- Strain and rinse the pork belly pieces to remove any impurities.
- In a pot, add 4 tbsp sugar and melt it over a low to medium heat, stirring continuously. The sugar will slowly darken and caramelise. You are aiming for a golden brown so be a bit careful. It can overcook and burn in no time.
- Once caramelised, add in the garlic and onion. Cook gently for 1 to 2 minutes then add stir in the pork belly. Stir the pork into the caramelise sauce for 3 to 5 minutes.
- Now add the coconut water, fish sauce, soy sauce and chilli, if using. Bring it to a boil then reduce heat and cover with a lid to let it simmer for 45 minutes.
- In another pot, add in the quail eggs and boil it for 3-4 minutes.
- Once done, rinse with cold water to stop the eggs from continuing to cook and peel. Then prick each egg a couple of times with a fork.
- Continue to simmer and thicken the sauce. You want it to be thick and clinging to the meat. Add the quail eggs in the last 5 minutes of simmering.
- Taste and adjust with more fish sauce if needed.
- Once finished, serve this with a bowl of white rice and garnish with scallions or more chili (optional).
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 435Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 506mgSodium: 1994mgCarbohydrates: 31gFiber: 2gSugar: 17gProtein: 26g
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