Thit Kho To, Rau Muong Xao Toi, Canh Bi Dao and Steamed Rice
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A quintessential Vietnamese home-style meal featuring rich, caramelized braised pork belly, vibrant stir-fried water spinach with garlic, and a light, refreshing winter melon soup, all served with fluffy steamed rice.
Tender, savory-sweet pork belly braised in a rich caramel and fish sauce gravy. This classic Vietnamese comfort food, traditionally cooked in a clay pot, is perfect over a bowl of steamed rice.
Prep20 min
Cook60 min
Servings4
Serving size: 1 serving
1195cal
25gprotein
24gcarbs
Ingredients
700 g pork belly (skin-on, cut into 1.5-inch cubes)
3 pcs shallots (finely minced)
4 pcs garlic (cloves, minced)
0.25 cup brown sugar (packed)
3 tbsp water (for caramel)
0.25 cup fish sauce
1.5 cup coconut water (fresh or canned, unsweetened)
A classic Vietnamese side dish featuring crisp water spinach stir-fried with heaps of fragrant garlic and a savory-sweet fish sauce glaze. Ready in under 10 minutes, it's the perfect vibrant and crunchy addition to any meal.
A light, refreshing Vietnamese soup featuring tender winter melon, savory ground pork, and umami-rich dried shrimp. This comforting classic is a staple in family meals, perfect for balancing richer dishes and cleansing the palate.
Achieve perfectly fluffy, soft, and separate grains of steamed rice every time with this foolproof recipe. An essential staple in Indian cuisine, this simple method forms the ideal base for a multitude of dishes like dal, sabzi, and rich curries.
About Thit Kho To, Rau Muong Xao Toi, Canh Bi Dao and Steamed Rice
A quintessential Vietnamese home-style meal featuring rich, caramelized braised pork belly, vibrant stir-fried water spinach with garlic, and a light, refreshing winter melon soup, all served with fluffy steamed rice.
This vietnamese dish is perfect for dinner. With 1781.7800000000002 calories and 47.03g of protein per serving, it's a nutritious choice for your meal plan.
111gfat
0.5 tsp black pepper (freshly ground)
0.5 tsp salt
2 pcs green onions (thinly sliced, for garnish)
1 pcs thai chili (sliced, for garnish (optional))
Instructions
1
In a medium bowl, combine the pork belly cubes, minced shallots, minced garlic, 2 tablespoons of fish sauce, black pepper, and salt. Mix well and marinate for at least 15 minutes.
2
In a heavy-bottomed pot or clay pot over medium heat, combine brown sugar and 3 tablespoons of water. Cook without stirring until the mixture transforms into a deep amber or mahogany caramel, about 5-7 minutes.
3
Carefully add the marinated pork to the hot caramel. Increase heat to medium-high and stir continuously for 5-6 minutes until the pork is lightly browned and coated in caramel.
4
Pour in the coconut water and the remaining fish sauce. Add the peeled hard-boiled eggs, submerging them in the liquid. Bring to a boil, then reduce to a gentle simmer. Cover and braise for 45-50 minutes.
5
Remove the lid for the final 10 minutes of cooking to allow the sauce to thicken. Garnish with sliced green onions and Thai chili, then serve hot with steamed jasmine rice.
Serving size: 1 serving
113cal
4gprotein
11gcarbs
7gfat
Ingredients
1 lb rau muống (about 450g)
10 pcs garlic (cloves, coarsely minced)
2 tbsp vegetable oil
1.5 tbsp fish sauce
1 tsp sugar
2 tbsp water
0.25 tsp salt
1 pcs bird's eye chili (thinly sliced, optional for heat)
Instructions
1
Prepare the water spinach. Wash it thoroughly under cold running water. Trim off and discard the tough, older ends of the stalks. Cut the remaining spinach into 3-4 inch long sections. Keep the thicker stems separate from the leafy tops as they will be cooked first.
2
In a small bowl, mix the fish sauce, sugar, and water. Stir until the sugar is dissolved. This will be your stir-fry sauce.
3
Heat a wok or a large skillet over high heat until it's very hot. Add the vegetable oil and swirl to coat the pan.
4
Add the minced garlic and sliced chili (if using). Stir-fry for about 20-30 seconds until fragrant. Be careful not to let the garlic burn.
5
Add the tougher stem sections of the water spinach to the wok. Stir-fry for about 1 minute until they turn bright green and are slightly tender.
6
Add the leafy parts of the spinach to the wok. Toss continuously for another minute until the leaves just begin to wilt.
7
Pour the prepared sauce mixture over the spinach. Toss everything together quickly to coat well. Let it cook for another 30 seconds. The spinach should be tender-crisp, not mushy.
8
Immediately transfer the stir-fried water spinach to a serving plate. Serve hot as a side dish with steamed rice.
500 g Winter Melon (Peeled, seeded, and cut into 1-inch chunks)
225 g Ground Pork
2 tbsp Dried Shrimp
1 tbsp Vegetable Oil
2 pcs Shallots (Finely chopped)
6 cup Water (Or use low-sodium chicken or pork broth)
2 tbsp Fish Sauce (Use a high-quality brand)
1 tsp Sugar (Granulated or rock sugar)
0.5 tsp Salt
0.25 tsp Black Pepper (Freshly ground)
2 stalks Scallions (Chopped)
2 tbsp Cilantro (Roughly chopped)
Instructions
1
Prepare Ingredients
In a small bowl, marinate the ground pork with 1/2 teaspoon of fish sauce and a pinch of black pepper. Mix well and set aside.
Rinse the dried shrimp under cool water. Place them in a small bowl and cover with warm water. Let them soak for 15 minutes to soften, then drain and lightly chop.
While the shrimp soaks, peel the winter melon using a vegetable peeler. Cut it in half lengthwise, scoop out the seeds and spongy center with a spoon, and chop the firm flesh into 1-inch thick pieces.
2
Build the Flavor Base
Heat the vegetable oil in a medium-sized pot or Dutch oven over medium heat.
Add the chopped shallots and sauté for 1-2 minutes until they become soft and fragrant.
Add the soaked and chopped dried shrimp and cook for another minute, stirring constantly, until they release their aroma.
Add the marinated ground pork to the pot. Use a spatula to break it into smaller pieces and cook for 3-4 minutes until it is no longer pink.
3
Simmer the Soup
Pour the 6 cups of water (or broth) into the pot and bring it to a rolling boil over high heat.
Carefully add the winter melon chunks to the boiling water. Reduce the heat to a medium-low simmer.
Cover the pot and let it simmer for 10-15 minutes. The soup is ready when the winter melon is tender and has turned translucent. Use a spoon to skim off any foam or impurities that rise to the surface for a clearer broth.
4
Final Seasoning and Serving
Once the melon is cooked, stir in the remaining fish sauce, sugar, and salt.
Taste the broth and adjust the seasoning if necessary. It should be savory with a hint of sweetness.
Turn off the heat and stir in the chopped scallions and cilantro.
Ladle the hot soup into bowls, sprinkle with a little extra black pepper, and serve immediately with steamed jasmine rice.
