Sunday, March 29, 2020

Thit Kho Trung (Braised Pork and Eggs)

After my last post on this blog, I thought that I was done blogging for good. However, I was motivated to share some recipes hoping to mitigate some of the invasive green crabs in New Hampshire on a blog known as Green Crab Cafe. At the moment I have extra free time because of the coronavirus pandemic. I am still working full-time in the clinic. When I am home I self-quarantine as part of my personal healthcare obligation. Although I don't have any symptoms I treat myself as though I am infected to protect myself, my family/friends/neighbors and my patients.

this is how I look in the clinic these days
Recently I made my mother's Thịt Kho Trứng (Braised Pork and Eggs). She makes this for our family on a regular basis and everyone enjoys eating it. This dish can be kept up to 2 weeks in the refrigerator if you make it on the salty side. Every 3-4 days boil the whole thing for 10 minutes to extend the shelf life. Once it is cooled then store it back in the refrigerator. My mother makes this dish using water with either fish sauce, soy sauce or caramel sauce. You can make it using coconut water (not coconut milk), which is very tasty with a natural sweetness but the shelf life is much shorter. In this recipe, I am using a combination of fish sauce and soy sauce. You can make it by using any type of pork, the cheaper the better. In Vietnam many people make it using pork belly with meat, fat, and skin intact. Since living in the US my mother makes it using mostly pork with very little fat. She also skims and discards off the fat that floats and condensed to the top the next day. You can use either duck or chicken eggs. I generally boil the chicken eggs for about 8-10 minutes over medium-high heat. The duck eggs will take a little longer to boil as they are larger. You can easily freeze this but without the eggs for up to 3 months. It is possible to freeze with the eggs but I find that the eggs do not freeze well.

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)
Thịt Kho Trứng (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

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