Recipe: Thit Kho Tau (Vietnamese Pork Stew)

From my kitchen: Thit Kho Tau

I was watching Food Safari a few days ago and it came to the Vietnamese cuisine episode. I was very inspired to cook some pho but that was too tasking so I’ve decided to make this Vietnamese pork stew instead. It says that this dish is traditionally eaten during New Year. I inadvertently added an extra ingredient – lemongrass – because I wasn’t paying close attention to the TV but it turned out well. Sweet and fragrant flavours.


pork belly, cut into small pieces

1/2 onion, cut into small pieces

3 cloves garlic

1 stalk lemongrass, white part cut into small pieces

1 stalk spring onion, cut into small pieces

4 tablespoons fish sauce

4 tablespoons light soy sauce

1 tablespoon dark soy sauce

3 tablespoons palm sugar

2 pieces star anise

black pepper


1/2 onion, diced

juice of 1 young coconut


8 pieces hardboiled eggs


1. Put the onion, garlic, lemongrass and spring onion into a food processor or blender and blend until almost paste-like.

2. In a bowl, marinate the pork belly with the lemongrass mixture made in Step 1. Then add in fish sauce, light and dark soy sauce and palm sugar, star anise. Marinate meat for at least 3 hours or overnight.

3. In a medium sized saucepan, heat oil and sautee the onions until brown. Then add in the pork together with the marinade. Brown the meat then add in the coconut juice and about 1 cup of water. Bring to a boil and lower to medium heat. Skim the fat while it’s boiling. Let the pork simmer for about 1 hour.

4. Add in the hardboiled eggs and simmer for another hour. If the stew is looking a bit dry, add in another cup of water.

5. Serve with steamed rice and enjoy.

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