|this is how I look in the clinic these days|
We eat this dish with rice and dip the sauce with something bland such as steamed vegetables, fresh vegetables, herbs or pickles. Sometimes I like to eat this drizzled over some noodles.
|thit kho trung (braised pork and eggs)|
About 3 lbs pork, washed, cubed into 1-2 inches
12 hard-boiled chicken eggs, shells removed
1/2 cup fish sauce
1/2 cup soy sauce
3 Tbsp white sugar (may use raw sugar if interested)
4 garlic cloves, smashed
1 yellow or white onion, sliced about 1/4 inch thick
1 tsp of whole black peppers, slightly crushed
4 cups water
Add the meat, eggs, fish sauce, soy sauce, sugar, garlic, onion, pepper and 4 cups of water (add enough water to submerge the contents) in the pot. Turn heat to high. Once the liquid starts to boil then turn the heat down to a simmer (medium-low heat if using a cast iron pot). Simmer with the cover partially on the pot for about 30 minutes or until the meat and eggs have a brown color. Skim and discard the scum that floats to the top. Remove the meat and eggs. Strain and reserve the liquid. Wash the pot and return the meat, eggs, and liquid to the pot. Cook with the cover partially on the pot over medium-low heat until the meat is tender.
|braised pork and eggs with udon|