Thịt Kho Recipe – (Vietnamese Braised Pork with Eggs)

This thịt kho recipe is a low and slow braise so the meat is going to be reeeeally tender. In this recipe we’re going to use pork belly because the fat on it makes this taste much better. If you can get pork belly with the bones, you’ll have even better results, but you can also substitute for whatever cut you…

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How to Make: Nuoc Mau (Caramel Sauce)

What you need:4 tablespoons sugar (enough for my thit kho recipe)1/2 cup of warm watersilicone spatula (I like that it’s non stick, but you can use anything, really. Just don’t scratch up your pan.) What to do:Add sugar to the pan on 50% heat. 50% is low enough to control the process, but we will jump to the caramel stage…

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