Thịt Kho Recipe – (Vietnamese Braised Pork with Eggs)

Thit kho - Vietnamese braised pork with eggs |

This thịt kho recipe is a braise so the meat is going to be reeeeally tender. You can use country style pork ribs but get the one with bones if possible.

Pork belly is also popular for this dish if you want it to be richer. For me, the extra fat in the pork is nice–however the chewy pork belly skin just makes me wish I was eating a crispy version.

Here’s a step by step pictorial:


Cut into 1-1.5″ pieces.


Rinse to get all the nasties out, then drain.


These are the brands I use for coconut soda, soy sauce, and fish sauce.

coconut soda, soy sauce, and fish sauce

Liquids, pork, eggs, and water into the pot!


When I was a kid, I enjoyed this by mashing up the yolk and mix it with the rice, then adding some broth. Well…this hasn’t changed except I’ve stepped up my game with ground pepper on top. To be eating this “properly” you want to pair thit kho with a side of dua chua.

Cook’s Notes:
I have tried adding slices of yellow onion and garlic too. It adds a nice complementary layer of flavor. For the seasoning in this thịt kho recipe: tinker with the soy sauce, fish sauce, and salt after the liquid has finished reducing to fit your taste. Do this by aiming to slightly under-season before boiling the pork, then adding more after the liquid reduces.

Thịt Kho Recipe - (Vietnamese Braised Pork with Eggs)
Prep time
Cook time
Total time
Serves: 5-6
  • 2.2 lbs. (1 kg) of country style pork ribs / shoulder / belly, cut into 1.5" cubes
  • 6 hard boiled eggs
  • ½ (6 oz.) can coconut soda
  • 1.5 tablespoons soy sauce
  • 1.5 tablespoons fish sauce
  • 2 teaspoons salt
  • 4 tablespoons sugar for the nuoc mau (caramel). This is to add color and a hint of sweetness. Depending on how dark your caramel sauce gets, you may not need to add all of it to the pot. If you don’t want to make the nuoc mau, you can replace the soy sauce in the recipe with dark soy sauce for color.
  1. Get about 2-3 quarts of water boiling on high heat, or enough to fully submerge the pork.
  2. When the water reaches a boil, add the pork for about 1-2 minutes, basically to clean it. We're not trying to cook it all the way through here.
  3. Then, pour out the water and rinse the pork under running water. Use your hands! Drain the water.
  4. Add the coconut soda, soy sauce, fish sauce and salt to the pot.
  5. Fill up the pot until the water just covers the pork. Turn the stove back on high heat.
  6. When it hits a boil, lower to about about 50% heat and set the timer for 2 hours. The longer you cook it, the softer the pork gets. If you're in a hurry, 1 hour could do. Leaving it slightly uncovered lets the liquid reduce so you get a nice concentrated broth later. Make the Nuoc Mau (caramel) and add to the pot (or use "thick soy sauce" to add color)
  7. When there are about 30-60 minutes left on the timer, add the eggs. Eventually we want the liquid to reduce to half of the original. So when the timer shows 15 minutes left and you have too much liquid, turn the heat up to evaporate the water faster. If you don't want to overcook the other ingredients, reduce the liquid in another pot.


  1. Good job :) A good food in Tet’s Days at Vietnam, however, eating it in normal days is ok ! ^^

  2. Thanks! Just wish I had some Dua Cai Chua to go with this. =]

  3. its so hard to find vietnamese recipes i understand and use online. more more more.

  4. =] sure thing.

  5. This reminds me of a Korean side dish called “Jang Joh Rim.” I wonder if they taste similar!

  6. Huy, do i cover the pot with a lid? or leave it open?

    • You only need to cover it slightly at the start so the liquid can reduce. Towards the end you can probably remove the lid entirely–adjust as needed.

  7. Really great recipe, the step by step pictures are really appreciated. Thank you for sharing, and keep them coming!

  8. Similar to adobo in the philippines:) ill try this recipe..

  9. A friend made this as a comfort meal for me once and I loved it!
    Now I can try making it for my family. Wondering if this needs to be simmered covered with a lid or left open to boil? Thanks

    • Lid open mostly, to reduce. If the meat is still tough you can add water as needed and continue to boil uncovered until it reaches a sauce thickness you like.

  10. This is way better than the Filipinos’ adobo.

  11. looks similar to adobo but taste way different to adobo trust me this dish is heaps tastier

  12. make sure you use good fish sauce, like the one pictured above.

  13. I love the pictures and the steps are very similar to my notes from my mom’s cooking lesson to me. The only thing is I just cooked it today with the country style boneless ribs and I compared it to the pork belly meat. Somehow the rib meat was more tough. Is there a way to make it more tender? I cooked 2hrs as your recipe dictates.

    Also, many people asked & I wonder also, do you cook your pot covered or uncovered?

    • I cook it uncovered so the liquid can reduce (evaporate) to an amount I like. If you see it reduces too much you can put the lid back on or add some water.

      As for toughness of the meat, different cuts will vary in amount of connective tissue. Just cook it longer if its still too tough. At first I was afraid to overcook it, but giving it more time has always resulted in tender results. Just check it every 8 minutes or so.

  14. Isnt the broth suppose to be thicker?

    • You can concentrate it more by reducing the water, making it darker but pretty much the same consistency. This is the way I usually see it made–have you seen this dish prepared with some thickener?

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