Caramelized pork and eggs

Caramelized pork and eggs (Vietnamese: thịt kho hột vịt or thịt kho tàu) is a Vietnamese[1] dish traditionally consisting of small pieces of marinated pork and boiled eggs braised in coconut juice.

Caramelized pork and eggs
Southern Vietnamese caramelized pork and eggs
Alternative namesThịt kho nước dừa
Thịt kho tàu
CourseLunch, dinner
Place of originVietnam
Main ingredientsCoconut juice, pork, and eggs
Northern Vietnamese caramelized pork and eggs

In the Vietnamese language, Thịt means "meat" and Kho is a Vietnamese cooking technique.[2]

Although it is a familiar part of an everyday meal amongst the Vietnamese in Southern Vietnam,[3] it is also one of the traditional dishes during Vietnamese New Year.[4] Before it is served for general consumption, the food is offered to deceased ancestors or family members[5] on altars.

In Vietnam, rice is commonly served alongside this dish.[6] It is similar to tau yu bak (豆油肉), a traditional Hokkien dish.

See also

References
  1. Hoài Phương. "Thịt kho ngày Tết." Vietnam Tourism Review (in Vietnamese). Archived from the original on 2014-01-15.
  2. Chau, Giao (November 24, 2020). "How to make kho — the ultimate Vietnamese comfort food". CBC. Retrieved April 13, 2023. For the uninitiated, kho is a Vietnamese cooking technique and category of dishes in which a main ingredient is simmered in a caramel sauce, seasoned with fish sauce or soy sauce and aromatics such as pepper, garlic, shallots and ginger.
  3. "Cỗ Cúng Ba Miền." Công Ty TNHH Thương Mại Dịch Vụ Du Lịch Cabaret (in Vietnamese). Archived from the original on 2014-01-15.
  4. Petitecuisine Trần. "Thịt kho tàu mang hương Tết miền Nam." Công ty Cổ phần Quảng cáo Trực tuyến 24H (in Vietnamese). Archived from the original on 2014-01-15.
  5. "Hướng dẫn cách chuẩn bị mâm cỗ cúng ông Táo ông Công." Phong Thủy Học (in Vietnamese). Archived from the original on 2014-01-06.
  6. EVA.VN (2014-01-10). "Thịt kho tàu mang hương Tết miền Nam." Yahoo (in Vietnamese). Archived from the original on 2014-01-15.


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