14 Tender Vietnamese Pork Recipes for Hearty Meals With Warmth

Welcome to a cozy corner of Vietnamese cuisine, where pork recipes bring warmth to our tables. From caramelized pork belly to sizzling grilled skewers, these dishes are all about celebrating rich flavors. Each recipe carries a touch of tradition and comfort that feels like a warm hug. Let’s savor the fragrant notes of lemongrass and the perfect savory-sweet blend. Is there a more delicious way to connect with the heart of Vietnamese cooking?

Vietnamese Caramelized Pork Belly (Thit Heo Kho)

Vietnamese Caramelized Pork Belly, known as Thit Heo Kho, is a beloved dish in Vietnamese cuisine that beautifully balances savory, sweet, and umami flavors. This particular dish is characterized by tender, succulent pork belly pieces that are slow-cooked in a rich caramel sauce, resulting in a melt-in-your-mouth experience. The caramel sauce, made by simmering sugar until it turns a deep amber color, adds a deep, complex sweetness that complements the richness of the pork.

Typically served with jasmine rice, this dish is perfect for family gatherings or any occasion where you want to share a taste of Vietnam with loved ones.

The process of cooking Thit Heo Kho involves a few key steps to guarantee the pork belly absorbs the maximum flavor. The pork is first marinated with traditional Vietnamese seasonings, allowing it to soak in the flavors before being cooked. The caramelization process is essential, as it imparts the dish’s signature flavor profile.

With the addition of coconut water, the dish acquires a subtle sweetness, making each bite a delightful combination of sweet and savory. The inclusion of hard-boiled eggs adds another layer of texture and flavor, rounding out the dish perfectly.

Ingredients for 4-6 servings:

• 2 pounds pork belly, cut into 1-inch cubes
• 4 tablespoons fish sauce
• 1 tablespoon soy sauce
• 2 tablespoons sugar
• 4 cloves garlic, minced
• 1 teaspoon black pepper
• 1 large shallot, sliced
• 2 cups coconut water
• 3 tablespoons vegetable oil
• 4 hard-boiled eggs, peeled
• 1 tablespoon chopped green onions (optional for garnish)
• Cooked jasmine rice (for serving)

Cooking Instructions:

1. Marinate the Pork Belly:
• In a large bowl, combine the pork belly cubes with fish sauce, soy sauce, minced garlic, and black pepper. Mix well to guarantee the pork is evenly coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes, allowing the flavors to penetrate the meat.
2. Prepare the Caramel Sauce:
• In a large, heavy-bottomed pot, heat 2 tablespoons of vegetable oil over medium heat. Add sugar and stir continuously until it melts and turns a deep amber color, taking care not to burn it. This should take about 4-5 minutes.
3. Cook the Pork:
• Add the sliced shallots to the caramelized sugar and stir for about a minute. Then, add the marinated pork belly to the pot, stirring to coat the meat evenly with the caramel sauce. Cook for 5-7 minutes until the pork browns on all sides.
4. Simmer:
• Pour in the coconut water, guaranteeing the pork is submerged. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1 to 1.5 hours. Stir occasionally, allowing the flavors to meld and the pork to become tender.
5. Add Eggs and Finish Cooking:
• After about an hour, add the peeled hard-boiled eggs to the pot. Continue to simmer uncovered for another 20-30 minutes until the sauce has reduced and thickened to your liking.
6. Serve:
• Once done, remove the pot from heat. Serve the caramelized pork belly and eggs over a bed of jasmine rice, garnished with chopped green onions if desired.

Extra Tips:

When making Vietnamese Caramelized Pork Belly, patience is key. Allowing the pork to marinate thoroughly and simmer slowly guarantees that the flavors fully develop and the meat becomes tender.

Using coconut water instead of plain water adds a naturally sweet note that enhances the dish’s overall flavor. If you prefer a thicker sauce, you can let it simmer uncovered a bit longer to reduce it further.

Be careful during the caramelization process, as sugar can quickly go from perfect to burnt. Adjust the seasoning to taste, as fish sauce can vary in saltiness. Enjoy the dish with a side of pickled vegetables to balance the richness of the pork.

Lemongrass Pork Chops (Thit Heo Nuong Xa)

Lemongrass Pork Chops, or Thit Heo Nuong Xa, is a traditional Vietnamese dish known for its fragrant and savory flavors. The dish features pork chops marinated in a mixture of lemongrass, garlic, and fish sauce, resulting in a succulent and aromatic meal. Typically served alongside rice or noodles and a fresh salad, this dish is perfect for a family dinner or a casual gathering with friends.

The combination of the tangy marinade and the smoky, grilled pork makes it a favorite among those who enjoy Vietnamese cuisine. To prepare Lemongrass Pork Chops, it’s vital to allow the pork to marinate thoroughly, so the flavors infuse well into the meat. The marinating process is essential to achieving the dish’s signature taste.

Once the pork chops are grilled to perfection, the result is a tender and juicy piece of meat with a slightly charred exterior that intensifies the flavors. This dish isn’t only delicious but also relatively easy to prepare, making it an excellent choice for both novice and experienced cooks alike.

Ingredients (serving size: 4-6 people):

• 4-6 pork chops (bone-in or boneless)
• 3 stalks lemongrass, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 lime, cut into wedges
• Fresh cilantro, for garnish
• Cooked rice or noodles, to serve

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, soy sauce, oyster sauce, sugar, and black pepper. Stir the ingredients together until the sugar is dissolved and the marinade is well-mixed.
2. Marinate the Pork Chops: Place the pork chops in the bowl with the marinade, making sure each chop is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.
3. Preheat the Grill: About 30 minutes before cooking, remove the pork chops from the refrigerator to let them come to room temperature. Preheat your grill to medium-high heat.
4. Grill the Pork Chops: Brush the grill grates with vegetable oil to prevent sticking. Place the marinated pork chops on the grill and cook for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C). The outside should be nicely charred and the inside juicy.
5. Rest the Meat: Once cooked, remove the pork chops from the grill and let them rest for about 5 minutes. This allows the juices to redistribute within the meat, making sure each bite is tender and flavorful.
6. Serve: Garnish the pork chops with fresh cilantro and serve them hot with lime wedges on the side. Pair with cooked rice or noodles and a fresh salad for a complete meal.

Extra Tips:

For the best results, use fresh lemongrass as it imparts a more robust flavor compared to dried or pre-packaged versions. If you don’t have access to a grill, you can also cook the pork chops in a cast-iron skillet over medium-high heat. Just make sure the pan is hot before adding the meat to achieve a nice sear.

Additionally, consider adding a touch of chili flakes to the marinade if you prefer a bit of heat. Remember, the key to this dish is the marinade, so don’t rush the marinating process for a truly authentic taste.

Vietnamese Pork Meatball Banh Mi

Vietnamese Pork Meatball Banh Mi is a delightful fusion of French and Vietnamese culinary traditions, featuring crispy baguettes filled with savory pork meatballs, fresh vegetables, and a flavorful mix of condiments. This sandwich is a staple in Vietnamese street food and is perfect for a delicious lunch or dinner. The combination of tender, juicy pork meatballs, tangy pickled vegetables, and aromatic herbs creates a symphony of flavors that’s both satisfying and invigorating.

To create the perfect Vietnamese Pork Meatball Banh Mi, the key is balancing the savory and slightly sweet flavors of the meatballs with the crisp and tangy vegetables, all enveloped in a crusty baguette. This recipe serves 4-6 people, making it ideal for a family meal or a small gathering. The steps are simple but require attention to detail to guarantee each component is perfectly prepared and assembled.

Ingredients for 4-6 servings:

• 1 ½ pounds ground pork
• 3 cloves garlic, minced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon black pepper
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 baguette, cut into 4-6 pieces
• 1 cup pickled daikon and carrot
• 1 cucumber, thinly sliced
• Fresh cilantro
• Sliced jalapenos (optional)
• Mayonnaise
• Sriracha sauce

Cooking Instructions:

1. Prepare the Meatball Mixture:
• In a large bowl, combine the ground pork, minced garlic, fish sauce, soy sauce, sugar, black pepper, sesame oil, and cornstarch. Mix until all ingredients are well incorporated and the mixture becomes slightly sticky.
2. Form the Meatballs:
• Using your hands, shape the pork mixture into small meatballs, about 1 inch in diameter. Make sure they’re uniform in size for even cooking.
3. Cook the Meatballs:
• Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 7-10 minutes, turning occasionally, until the meatballs are browned on all sides and cooked through.
4. Prepare the Baguettes:
• While the meatballs are cooking, preheat the oven to 350°F (175°C). Place the baguette pieces in the oven for about 5 minutes, or until they’re warm and slightly crispy on the outside.
5. Assemble the Banh Mi:
• Slice the warmed baguettes open and spread a thin layer of mayonnaise on each side. Place 3-4 meatballs inside each baguette piece. Add a few slices of cucumber, a generous amount of pickled daikon and carrot, fresh cilantro, and sliced jalapenos if desired. Drizzle with Sriracha sauce to taste.
6. Serve:
• Serve the Vietnamese Pork Meatball Banh Mi immediately while the meatballs are warm and the baguettes are crisp.

Extra Tips:

For the best results, make sure the pickled daikon and carrot are made in advance, as they need time to develop their tangy flavor. Additionally, you can experiment with the level of spice by adjusting the amount of jalapenos and Sriracha sauce based on your preference.

If you’re unable to find a traditional Vietnamese baguette, any crusty French baguette will work as a substitute. Enjoy the banh mi with a revitalizing iced Vietnamese coffee for an authentic culinary experience.

Vietnamese Pork and Egg Stew (Thit Kho Trung)

Vietnamese Pork and Egg Stew, known as Thit Kho Trung, is a beloved traditional dish that’s often enjoyed during special occasions and family gatherings. This savory and slightly sweet dish is characterized by tender pork belly and hard-boiled eggs braised in a rich caramelized sauce. The flavors are deep and comforting, making it a perfect meal to enjoy with a bowl of steamed jasmine rice. The slow-cooked pork absorbs the sweetness and umami from the fish sauce and sugar, while the eggs soak up the savory broth, resulting in a harmonious blend of flavors.

Thit Kho Trung isn’t only delicious but also versatile. It can be adjusted to suit personal preferences, such as adding coconut water for a touch of sweetness or incorporating more spices for extra depth. The dish is often cooked in large batches to guarantee that the flavors develop fully and the ingredients marinate properly. Cooking Thit Kho Trung requires patience, as the longer it simmers, the more tender and flavorful the pork becomes. This dish brings the warmth of Vietnamese home cooking to the table, perfect for sharing with family and friends.

Ingredients (serves 4-6):

• 2 pounds of pork belly, cut into 1-inch cubes
• 6 large eggs
• 4 tablespoons fish sauce
• 3 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 tablespoon garlic, minced
• 1 medium onion, chopped
• 1 cup coconut water
• 1 cup water
• 1 teaspoon black pepper
• Salt to taste
• 2 green onions, chopped (for garnish)
• Red chili slices (optional, for garnish)

Cooking Instructions:

1. Prepare the Eggs: Begin by boiling the eggs. Place the eggs in a pot and cover them with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat, drain, and transfer the eggs to a bowl of cold water. Peel the eggs once they’re cool enough to handle.
2. Caramelize the Sugar: In a large pot or Dutch oven, add the sugar and heat over medium heat until it melts and turns a golden brown color. Be careful not to burn it. Once caramelized, immediately add the pork belly pieces and stir to coat them in the caramelized sugar.
3. Brown the Pork: Add vegetable oil, minced garlic, and chopped onion to the pot. Stir-fry for about 5 minutes until the onions are soft and the pork is browned on all sides.
4. Add Flavor: Pour in the fish sauce, coconut water, and regular water. Stir well to combine. Add black pepper and a pinch of salt. Bring the mixture to a boil.
5. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 1 hour or until the pork is tender. Stir occasionally and check the seasoning, adjusting with more salt or fish sauce if needed.
6. Add the Eggs: Gently add the peeled eggs to the pot. Cover and continue to simmer for another 20 minutes, allowing the eggs to absorb the flavors of the stew.
7. Finish and Serve: Once the pork is tender and the sauce has thickened to your liking, remove the pot from the heat. Garnish with chopped green onions and red chili slices if desired. Serve hot with steamed jasmine rice.

Extra Tips:

For an added layer of flavor, you can marinate the pork belly in fish sauce and sugar for about 30 minutes before cooking. This helps the meat to absorb the flavors more deeply. If you prefer a less sweet stew, adjust the amount of sugar or use more coconut water.

Be sure to use a heavy-bottomed pot to prevent the caramel from burning quickly. Finally, leftovers taste even better the next day, as the flavors continue to meld and deepen, so feel free to make this dish ahead of time.

Vietnamese Grilled Pork Skewers (Nem Nuong)

Vietnamese Grilled Pork Skewers, known as Nem Nuong, are a delectable treat that captures the essence of Vietnamese street food. These skewers are known for their savory and slightly sweet flavor, with a hint of smokiness from the grill.

Traditionally served with fresh herbs, pickled vegetables, and rice paper for wrapping, Nem Nuong offers a delightful blend of textures and tastes. Whether you’re planning a barbecue with friends or a casual family dinner, these skewers are sure to be a hit.

The key to perfect Nem Nuong lies in the marinade, which infuses the pork with rich flavors, and the grilling technique, which guarantees a juicy and tender result. To achieve the authentic taste, it’s crucial to use high-quality ingredients and allow the pork to marinate thoroughly. With the right preparation, you can enjoy an authentic taste of Vietnam in your own kitchen.

Ingredients (Serving Size: 4-6 people):

• 1.5 lbs ground pork
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 1 tablespoon honey
• 1 tablespoon minced garlic
• 1 teaspoon ground black pepper
• 1 tablespoon vegetable oil
• 1 teaspoon baking powder
• 1 tablespoon corn starch
• Bamboo skewers (soaked in water for 30 minutes)
• Fresh herbs (such as mint, cilantro, and Thai basil)
• Rice paper for wrapping
• Pickled vegetables (such as carrots and daikon radish)

Cooking Instructions:

1. Prepare the Pork Mixture: In a large mixing bowl, combine the ground pork, fish sauce, sugar, honey, minced garlic, black pepper, vegetable oil, baking powder, and corn starch. Mix well until all ingredients are thoroughly combined. The baking powder and corn starch will help keep the pork tender and give it a slightly springy texture.
2. Marinate: Cover the bowl with plastic wrap and let the mixture marinate in the refrigerator for at least 2 hours, or overnight if possible. This allows the flavors to meld and the meat to absorb the marinade fully.
3. Shape the Skewers: After marinating, divide the pork mixture into equal portions and shape them around the soaked bamboo skewers, pressing firmly to guarantee they adhere. Aim for a sausage-like shape.
4. Preheat the Grill: Preheat your grill to medium-high heat. Confirm the grill grates are clean and lightly oiled to prevent sticking.
5. Grill the Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally to guarantee even cooking. The skewers should be slightly charred on the outside and cooked through on the inside. Use a meat thermometer to confirm the internal temperature reaches at least 160°F.
6. Serve: Arrange the skewers on a platter and serve with fresh herbs, rice paper, and pickled vegetables. To eat, wrap the grilled pork in rice paper with herbs and pickled vegetables, and enjoy.

Extra Tips:

For an added layer of flavor, consider brushing the skewers with a mixture of honey and oil during the last few minutes of grilling. This will give them a beautiful glaze and enhance the sweetness.

If you’re short on time, you can prepare the pork mixture and freeze it, then thaw and shape it around skewers when you’re ready to cook. Additionally, if you don’t have a grill, these skewers can be cooked on a grill pan or broiled in the oven. Just be sure to keep an eye on them to avoid overcooking.

Pork and Prawn Summer Rolls (Goi Cuon)

Pork and Prawn Summer Rolls, also known as Goi Cuon, are a invigorating and light Vietnamese dish perfect for warm weather or as an appetizer. These rolls are filled with a delightful combination of succulent shrimp, tender pork, fresh herbs, and crisp vegetables, all wrapped in delicate rice paper. The contrasting textures and flavors make each bite a delicious experience, while the traditional dipping sauce adds an extra layer of savory goodness.

Preparing Pork and Prawn Summer Rolls is a fun and interactive process, making it a great dish to prepare with family or friends. Not only are these rolls healthy and packed with nutrients, but they also allow for variety and personalization. You can adjust the ingredients based on preference, substituting or adding different herbs and vegetables as you see fit. Here’s how you can make this delightful dish for 4-6 people:

Ingredients:

• 12 rice paper wrappers
• 1/2 pound pork loin or pork shoulder
• 1/2 pound prawns, peeled and deveined
• 1 small cucumber, julienned
• 1 large carrot, julienned
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves
• 1/2 cup fresh Thai basil leaves
• 4 oz vermicelli rice noodles
• 1/4 cup roasted peanuts, chopped (optional)
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 lime, juiced
• 2 tablespoons sugar
• 2 cloves garlic, minced
• 1 fresh chili, sliced (optional)

Cooking Instructions:

1. Prepare the Pork and Prawns: Start by boiling the pork in a pot of water seasoned with a pinch of salt. Once cooked through (about 20-25 minutes), remove the pork and let it cool before slicing it into thin strips.

For the prawns, bring another pot of water to a boil, add the prawns, and cook until they turn pink and opaque (about 2-3 minutes). Drain and set aside to cool.

2. Cook the Noodles: In a separate pot, cook the vermicelli rice noodles according to the package instructions. Once cooked, drain and rinse under cold water to prevent sticking. Set aside.

3. Prepare the Vegetables and Herbs: Julienne the cucumber and carrot, and gather the mint, cilantro, and Thai basil leaves. Arrange them neatly on a plate for easy access when assembling the rolls.

4. Make the Dipping Sauce: In a small bowl, combine fish sauce, soy sauce, lime juice, sugar, minced garlic, and sliced chili (if using). Mix until the sugar is dissolved. Adjust seasoning to taste.

5. Assemble the Rolls: Fill a shallow bowl with warm water. Dip one rice paper wrapper into the water for 5-7 seconds until it becomes pliable. Lay the wrapper flat on a clean surface.

In the center, place a small handful of vermicelli noodles, a few slices of pork, 2-3 prawns, and a mix of cucumber, carrot, and herbs. Sprinkle some chopped peanuts on top if desired.

6. Roll the Wrapper: Fold the sides of the wrapper over the filling, then roll it tightly from the bottom up, similar to rolling a burrito. Repeat with the remaining ingredients.

7. Serve: Arrange the rolls on a serving platter and serve with the dipping sauce on the side. Enjoy the fresh and vibrant flavors!

Extra Tips: When working with rice paper wrappers, it’s important to not soak them for too long, as they can become too soft and tear easily. A quick dip in warm water is sufficient.

If you’re preparing these rolls in advance, cover them with a damp cloth to prevent them from drying out. Feel free to get creative with the fillings; other popular additions include lettuce leaves, bean sprouts, or even avocado slices.

Spicy Vietnamese Pork Noodles (Bun Thit Nuong)

Spicy Vietnamese Pork Noodles, or Bun Thit Nuong, is a delightful dish that combines the vibrant flavors of marinated grilled pork, fresh vegetables, and soft rice noodles. This Vietnamese classic is known for its perfect balance between spicy, savory, and slightly sweet flavors. The dish is typically garnished with fresh herbs and served with a tangy fish sauce dressing, making it a rejuvenating and satisfying meal.

Bun Thit Nuong is a versatile dish that can be enjoyed at any time of the day, whether for lunch or dinner, and it’s a great way to experience the authentic taste of Vietnamese cuisine in the comfort of your home.

Preparing Bun Thit Nuong involves marinating the pork, grilling it to perfection, and assembling the dish with a variety of fresh ingredients. The key to this dish is the marinade, which infuses the pork with a rich flavor profile. The lightness of the rice noodles paired with the crunch of fresh vegetables and the aromatic herbs create a delightful contrast in textures and flavors.

Whether you’re a seasoned cook or new to Vietnamese cooking, this recipe provides a straightforward approach to creating an authentic and delicious meal.

Ingredients for 4-6 servings:

• 1.5 pounds of pork shoulder or pork butt
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced shallots
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 12 ounces rice vermicelli noodles
• 1 cup shredded lettuce
• 1 cup bean sprouts
• 1 cucumber, julienned
• 1 cup fresh herbs (such as mint, cilantro, and Thai basil)
• 1/4 cup roasted peanuts, crushed
• 3 tablespoons water
• 2 tablespoons lime juice
• 2 tablespoons sugar (for dressing)
• 1 tablespoon fish sauce (for dressing)
• 1 red chili, thinly sliced (for dressing)
• 1 clove garlic, minced (for dressing)

Cooking Instructions:

1. Prepare the Pork Marinade: In a large bowl, combine fish sauce, soy sauce, sugar, minced garlic, minced shallots, black pepper, and vegetable oil. Mix well until the sugar is dissolved. Slice the pork into thin strips and add them to the marinade. Confirm the pork is well-coated, cover, and let it marinate in the refrigerator for at least 1 hour or overnight for best results.
2. Cook the Rice Noodles: Bring a large pot of water to a boil and add the rice vermicelli noodles. Cook according to package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Remove the pork from the marinade, allowing excess marinade to drip off. Grill the pork strips for about 3-4 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let rest for a few minutes before slicing into bite-sized pieces.
4. Prepare the Dressing: In a small bowl, mix water, lime juice, sugar, fish sauce, sliced chili, and minced garlic until the sugar is completely dissolved. Adjust seasoning to taste and set aside.
5. Assemble the Dish: In serving bowls, place a portion of rice noodles as the base. Top with grilled pork, shredded lettuce, bean sprouts, julienned cucumber, and a generous amount of fresh herbs. Drizzle with the prepared dressing and sprinkle with crushed roasted peanuts.
6. Serve: Serve immediately, encouraging diners to mix all the ingredients together to enjoy the full range of flavors and textures.

Extra Tips:

To enhance the flavor of your Bun Thit Nuong, you can add pickled vegetables such as daikon and carrots, which provide a pleasant tangy contrast to the dish. Additionally, if you prefer a spicier kick, you can add more chili to the dressing or serve with extra sliced chilies on the side.

Confirm the grilling surface is well-oiled to prevent the pork from sticking, and avoid overcrowding the grill to ensure even cooking. Finally, feel free to customize the mix of fresh herbs based on your preference; each herb brings a unique aroma and taste that complements the dish beautifully.

Sauteed Pork With Ginger (Thit Kho Gung)

Sauteed Pork With Ginger, or Thit Kho Gung, is a classic Vietnamese dish that showcases the perfect harmony of savory, sweet, and spicy flavors. The dish is known for its tender pork, deeply infused with the aromatic essence of fresh ginger, creating an irresistible and heartwarming meal.

This dish is perfect for family dinners or gatherings, bringing comfort and warmth to your dining table. Traditionally served with steamed rice, Thit Kho Gung offers a delightful balance of textures and flavors that will make it a favorite in your recipe collection.

This recipe for Sauteed Pork With Ginger is designed to serve 4-6 people, making it an ideal choice for a small group. The key to achieving the best flavor is to use fresh ingredients and allow the pork to marinate sufficiently to absorb all the wonderful flavors of the ginger and other seasonings.

The cooking process itself is relatively simple, guaranteeing that you can have a delicious and authentic Vietnamese meal ready in no time.

Ingredients:

• 1.5 lbs pork belly or pork shoulder, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 thumb-sized piece of fresh ginger, julienned
• 4 cloves garlic, minced
• 2 shallots, thinly sliced
• 1 teaspoon black pepper
• 1 cup coconut water
• 2 green onions, chopped
• Fresh cilantro for garnish (optional)

Cooking Instructions:

1. Marinate the Pork:
• In a large bowl, combine the pork pieces with fish sauce, soy sauce, sugar, and black pepper. Mix well to guarantee the pork is evenly coated. Let it marinate for at least 30 minutes to 1 hour to allow the flavors to penetrate the meat.
2. Prepare the Aromatics:
• While the pork is marinating, prepare the ginger, garlic, and shallots. Julienne the ginger, mince the garlic, and thinly slice the shallots. Set aside.
3. Sauté the Aromatics:
• Heat the vegetable oil in a large pan over medium heat. Add the garlic, shallots, and ginger, sautéing until they become fragrant and the shallots turn translucent.
4. Cook the Pork:
• Add the marinated pork to the pan, turning the heat to high. Stir-fry the pork until it’s browned on all sides, ensuring it’s cooked through.
5. Simmer with Coconut Water:
• Pour in the coconut water, bringing the mixture to a simmer. Reduce the heat to low, cover the pan, and let it cook for about 20 minutes. This allows the pork to become tender and absorb the rich flavors.
6. Finishing Touches:
• Once the pork is tender, uncover the pan and increase the heat to medium-high. Let the sauce reduce and thicken slightly, stirring occasionally.
7. Garnish and Serve:
• Remove from the heat and stir in the chopped green onions. Garnish with fresh cilantro if desired. Serve the Sauteed Pork With Ginger hot over steamed rice.

Extra Tips:

• For a richer flavor, you can caramelize the sugar in the pan before adding the pork, creating a deeper, more complex taste.
• If you prefer a spicier dish, consider adding sliced chili peppers during the sautéing process.
• Coconut water can be substituted with plain water if necessary, but coconut water provides a subtle sweetness that enhances the dish.
• Make sure not to overcook the pork, as it might become tough. The aim is to maintain its tenderness and juiciness.

Vietnamese Pork and Crab Noodle Soup (Bun Rieu)

Bun Rieu is a traditional Vietnamese noodle soup that features a rich and flavorful broth made with pork and crab. This dish is known for its tangy and savory taste, which is achieved by simmering a combination of pork bones, tomatoes, and a unique fermented shrimp paste. The crab mixture, which adds a layer of sweetness and texture, is made by blending crab meat with eggs and seasonings. The soup is then served over rice vermicelli noodles and garnished with fresh herbs, making it a hearty and invigorating meal.

This dish is perfect for a family gathering or a dinner party, as it can be prepared in large batches. The ingredients are readily available in most Asian supermarkets, and the cooking process is straightforward, allowing even beginner cooks to create an authentic Vietnamese meal. With its vibrant colors and complex flavors, Bun Rieu is sure to impress your guests and transport them to the bustling streets of Vietnam.

Ingredients (Serving Size: 4-6 people):

• 1 lb pork bones
• 1 lb fresh crab meat
• 2 large tomatoes, chopped
• 1/2 cup fermented shrimp paste
• 3 eggs
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 package (14 oz) rice vermicelli noodles
• 1 cup fresh bean sprouts
• 1/2 cup chopped scallions
• 1/2 cup chopped cilantro
• 1/2 cup fresh mint leaves
• 1/2 cup lime wedges
• 1 tablespoon vegetable oil
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 6 cups water

Cooking Instructions:

1. Prepare the Broth: In a large pot, add the pork bones and cover with water. Bring to a boil, then reduce heat and simmer for about 30 minutes. This will form the base of your broth. Skim off any impurities that rise to the surface to keep the broth clear.
2. Add Tomatoes and Shrimp Paste: Add the chopped tomatoes and the fermented shrimp paste to the pot. Stir well to combine and continue to simmer for another 30 minutes, allowing the flavors to meld together.
3. Make the Crab Mixture: In a separate bowl, combine the crab meat, eggs, fish sauce, sugar, and ground black pepper. Mix thoroughly until the ingredients are well combined.
4. Cook the Crab Mixture: In a pan, heat the vegetable oil over medium heat. Add the crab mixture and cook until it begins to set, about 5-7 minutes. Break the mixture into chunks as it cooks.
5. Combine and Simmer: Add the cooked crab mixture to the simmering broth. Stir gently and let it simmer for an additional 10 minutes. Season with salt to taste.
6. Prepare the Noodles: Meanwhile, cook the rice vermicelli noodles according to package instructions. Drain and set aside.
7. Assemble the Soup: Divide the cooked noodles among serving bowls. Ladle the hot broth and crab mixture over the noodles.
8. Garnish and Serve: Top each bowl with bean sprouts, scallions, cilantro, and mint leaves. Serve with lime wedges on the side for squeezing over the soup.

Extra Tips: When making Bun Rieu, it’s vital to use fresh crab meat for the best flavor and texture. If you can’t find fresh crab, canned crab meat can be a substitute, but the taste may vary slightly. Additionally, the fermented shrimp paste is essential for the authentic taste of the dish, but it has a strong aroma, so use it judiciously.

Adjust the seasoning to taste, as the flavor can be quite intense for some. Finally, feel free to add other garnishes like fried tofu or sliced chili peppers for an extra kick.

Clay Pot Braised Pork (Thit Kho To)

Clay Pot Braised Pork, or Thit Kho To, is a quintessential Vietnamese dish known for its rich, savory flavors and tender, melt-in-your-mouth pork. This traditional recipe involves braising pork belly in a caramelized sauce, which is typically prepared in a clay pot to enhance the dish’s unique texture and taste. The result is a beautifully glazed and flavorful dish that pairs perfectly with steamed rice, making it a comforting meal for any occasion.

The slow-cooking process allows the pork to absorb the deep flavors of fish sauce, sugar, and coconut water, creating a harmonious blend of sweet and savory notes that are characteristic of Vietnamese cuisine. The addition of hard-boiled eggs adds a delightful contrast in texture and enriches the overall taste.

This recipe will guide you through the steps to create an authentic Thit Kho To for 4-6 people, perfect for a family meal or a gathering with friends.

Ingredients (Serves 4-6)

• 2 pounds pork belly, cut into 1-inch cubes
• 4 tablespoons fish sauce
• 3 tablespoons sugar
• 1 cup coconut water
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 medium onion, sliced
• 4 hard-boiled eggs, peeled
• Freshly ground black pepper
• 2 green onions, chopped
• 1 red chili, sliced (optional)
• Salt to taste

Cooking Instructions

1. Prepare the Caramel Sauce:
• In a clay pot or heavy-bottomed saucepan, heat the sugar over medium heat until it melts and turns into a rich amber caramel. Be careful not to burn it. Once it reaches the desired color, carefully add the fish sauce and stir to combine.
2. Cook the Pork:
• Add the pork belly cubes to the caramel sauce. Stir well to coat the pork in the sauce. Cook for about 5 minutes until the pork is browned on all sides.
3. Add Aromatics and Liquid:
• Add the minced garlic and sliced onion to the pot, stirring to incorporate with the pork. Pour in the coconut water, ensuring the pork is mostly submerged. Bring the mixture to a gentle boil.
4. Simmer the Dish:
• Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. Check occasionally, stirring gently. If the liquid reduces too quickly, add a bit more coconut water or plain water.
5. Add Eggs and Final Seasoning:
• During the last 30 minutes of cooking, add the hard-boiled eggs. Continue to simmer, allowing the eggs to absorb the flavors. Season with freshly ground black pepper and salt to taste.
6. Finish and Garnish:
• Once the pork is tender and the sauce has thickened, remove from heat. Garnish with chopped green onions and sliced red chili if desired. Serve hot with steamed rice.

Extra Tips

For the best results, use a clay pot to cook Thit Kho To, as it retains heat well and allows for even cooking, which enhances the flavors. If you don’t have a clay pot, a heavy-bottomed pot will work.

When making the caramel, keep a close eye on it, as it can quickly go from perfect to burnt. The caramelization is key to the dish’s depth of flavor.

Adjust the sweetness and saltiness according to your preference by tweaking the sugar and fish sauce amounts. Remember, this dish can be prepared ahead of time as the flavors deepen overnight, making it perfect for meal prep or a make-ahead dinner.

Vietnamese Pork and Rice Noodle Salad (Bun Thit Nuong Cha Gio)

Vietnamese Pork and Rice Noodle Salad, known as Bun Thit Nuong Cha Gio, is a vibrant and flavorful dish that combines marinated grilled pork, fresh vegetables, and crispy spring rolls over a bed of rice noodles. This traditional Vietnamese recipe beautifully balances savory, sweet, and tangy flavors with a variety of textures, making it a delightful meal for any occasion.

The dish is typically served with a side of nuoc cham sauce, which enhances the overall taste with its zesty and slightly spicy profile. Perfect for a family meal or a gathering with friends, Bun Thit Nuong Cha Gio requires a bit of preparation but is well worth the effort.

The key to this dish is marinating the pork to infuse it with rich flavors, while the fresh vegetables and herbs provide a rejuvenating and crisp contrast. The dish is versatile, allowing for customization according to personal preferences or dietary needs. With its vibrant colors and aromatic ingredients, this Vietnamese pork and rice noodle salad is sure to be a crowd-pleaser.

Ingredients (Serves 4-6):

• 1.5 lbs pork shoulder or pork loin, thinly sliced
• 1 package (14 oz) rice noodles
• 1 cucumber, julienned
• 2 cups bean sprouts
• 1 cup fresh herbs (mint, cilantro, Thai basil)
• 1 head of lettuce, shredded
• 4-6 Vietnamese spring rolls (Cha Gio), store-bought or homemade
• 1/4 cup roasted peanuts, crushed
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 tablespoons sugar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon sesame oil
• 1 teaspoon ground black pepper

Nuoc Cham Sauce:

• 1/2 cup warm water
• 3 tablespoons fish sauce
• 2 tablespoons sugar
• 2 tablespoons lime juice
• 1-2 cloves garlic, minced
• 1-2 Thai bird’s eye chilies, finely chopped

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine the garlic, sugar, fish sauce, soy sauce, lime juice, sesame oil, and black pepper. Add the sliced pork and mix well to confirm the marinade evenly coats the meat. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Prepare the Nuoc Cham Sauce: In a small bowl, dissolve the sugar in warm water. Add the fish sauce, lime juice, minced garlic, and chopped chilies. Stir well and adjust the seasoning to taste. Set aside.
3. Cook the Rice Noodles: Boil a pot of water and cook the rice noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
4. Grill the Pork: Heat the vegetable oil in a grill pan or skillet over medium-high heat. Add the marinated pork slices and cook for about 3-4 minutes on each side until caramelized and cooked through. Remove from heat and let rest.
5. Prepare the Spring Rolls: If using store-bought spring rolls, cook according to package instructions until crispy. If homemade, fry until golden brown and crispy. Let cool slightly, then cut into bite-sized pieces.
6. Assemble the Salad: In large serving bowls, layer the shredded lettuce, cooked rice noodles, cucumber, and bean sprouts. Top with grilled pork slices and pieces of spring rolls. Garnish with fresh herbs and crushed peanuts.
7. Serve: Drizzle the nuoc cham sauce over the salad or serve it on the side for individual preference. Mix well before eating to confirm all flavors are combined.

Extra Tips:

For an authentic flavor, make sure to allow the pork to marinate overnight if possible. This will enhance the depth of flavor, making the dish even more delicious.

When preparing the nuoc cham sauce, adjust the amount of chili and lime juice to suit your spice and tanginess preference. If you’re making homemade spring rolls, confirm they’re crispy by frying them thoroughly, and place them on a rack to cool, which helps maintain their texture.

Finally, feel free to get creative with the vegetables and herbs based on seasonality and personal taste.

Pork With Pickled Mustard Greens (Thit Heo Xao Dua Cai Chua)

The magic of Thit Heo Xao Dua Cai Chua lies in its simplicity and the contrast of textures and flavors. The pork is typically sliced thin and stir-fried to perfection, while the pickled mustard greens add an invigorating crunch. The addition of garlic and chili enhances the overall flavor, bringing warmth and depth to the dish.

It’s a quick and easy recipe that captures the essence of Vietnamese home cooking, making it a favorite for many.

Ingredients (Serves 4-6):

• 500 grams of pork belly or pork shoulder, thinly sliced
• 200 grams of pickled mustard greens, rinsed and drained
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 medium onion, thinly sliced
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1-2 red chilies, sliced (optional)
• Salt and pepper to taste
• Fresh coriander (cilantro) for garnish

Cooking Instructions:

1. Prepare the Ingredients: Start by thinly slicing the pork belly or pork shoulder. Rinse the pickled mustard greens under cold water to remove excess saltiness and drain well. Slice the onion and mince the garlic.
2. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat. Once the oil is hot, add the minced garlic and stir-fry until fragrant, about 30 seconds.
3. Cook the Pork: Add the sliced pork to the skillet. Stir-fry the pork for about 5-7 minutes, or until it’s browned and cooked through. Confirm the pork is evenly cooked and develops a slight golden crust.
4. Add the Onion and Chilies: Add the sliced onion and chilies to the skillet with the pork. Stir-fry for another 2-3 minutes until the onion becomes translucent.
5. Incorporate the Pickled Mustard Greens: Add the rinsed and drained pickled mustard greens to the skillet. Stir everything together, allowing the flavors to meld. Cook for an additional 3-4 minutes.
6. Season the Dish: Add fish sauce, soy sauce, and sugar to the skillet. Stir well to combine all the ingredients. Taste and adjust seasoning with salt and pepper as needed.
7. Serve and Garnish: Once everything is well-combined and heated through, remove the skillet from heat. Garnish with fresh coriander before serving. Serve hot with steamed rice.

Extra Tips:

When choosing pork for this dish, it’s best to select a cut that has a good balance of meat and fat, such as pork belly or pork shoulder, to confirm tenderness and flavor.

Additionally, if you prefer a less spicy dish, you can omit the chilies or adjust the quantity to your liking. For an extra layer of flavor, try adding a splash of oyster sauce during the seasoning step.

When using store-bought pickled mustard greens, always taste them first to gauge their saltiness, as this will help you adjust the seasoning of the dish accordingly.

Vietnamese Pork Sausage (Cha Lua)

Vietnamese Pork Sausage, known as Cha Lua, is a traditional dish that holds a special place in Vietnamese cuisine. It’s a versatile and flavorful sausage made from finely ground pork, seasoned with fish sauce and a few other ingredients, then wrapped in banana leaves and steamed to perfection.

Cha Lua is commonly enjoyed as a side dish, in sandwiches (Banh Mi), or as part of a noodle dish. Its smooth texture and savory taste make it a beloved component in many Vietnamese households.

The process of making Cha Lua might seem intricate, but it’s quite straightforward once you gather all the necessary ingredients and tools. The key to a perfect Cha Lua is in the grinding and mixing of the pork to achieve that unique, springy texture. The banana leaves not only impart a subtle aroma but also help keep the sausage moist during steaming.

With this recipe, you can create a delicious batch of Cha Lua that serves 4-6 people, perfect for a family meal or gathering.

Ingredients for 4-6 servings:

• 2 pounds of pork shoulder, finely ground
• 2 tablespoons of fish sauce
• 1 tablespoon of sugar
• 1 teaspoon of ground black pepper
• 1 teaspoon of baking powder
• 1 tablespoon of tapioca starch
• 3 cloves garlic, minced
• 1/4 cup of cold water
• Banana leaves for wrapping
• Kitchen string or twine

Cooking Instructions:

1. Prepare the Pork Mixture: In a large mixing bowl, combine the finely ground pork, fish sauce, sugar, ground black pepper, baking powder, tapioca starch, minced garlic, and cold water. Mix everything thoroughly until the ingredients are evenly distributed.

For best results, use your hands to knead the mixture, guaranteeing the proteins in the meat develop a smooth, sticky texture.

2. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the pork mixture for at least 2 hours, or overnight if possible. This chilling step helps the flavors meld together and allows the meat to firm up for easier handling.

3. Prepare the Banana Leaves: While the pork mixture chills, cut the banana leaves into rectangular pieces, about 10×12 inches each. Soften the leaves by briefly passing them over an open flame or by dipping them in hot water, which makes them more pliable for wrapping.

4. Wrap the Sausage: Place a portion of the pork mixture onto the center of a banana leaf. Roll the leaf tightly around the pork to form a compact log. Secure the ends by folding the excess leaf over and tie the sausage with kitchen string.

Repeat this process for the remaining mixture.

5. Steam the Sausages: Arrange the wrapped sausages in a steamer basket, leaving space between each for even cooking. Steam over boiling water for about 45 minutes to 1 hour. Confirm the internal temperature reaches 160°F (71°C) for safety.

6. Cool and Serve: Once cooked, remove the sausages from the steamer and let them cool slightly before slicing. Cha Lua can be enjoyed warm or at room temperature, served as a side dish or incorporated into other recipes like Banh Mi or noodle soups.

Extra Tips:

For the best texture, confirm the pork is very finely ground; you can ask your butcher to grind it twice or use a food processor at home. If banana leaves are unavailable, aluminum foil can be a substitute, though it won’t impart the same aroma.

Adjust the seasoning to your taste; some prefer adding a bit more fish sauce or pepper for a bolder flavor. Finally, if you plan to store any leftovers, Cha Lua can be refrigerated for up to a week or frozen for longer storage.

Vietnamese Rice Paper Rolls With Pork (Banh Uot Thit Nuong)

Vietnamese Rice Paper Rolls With Pork, also known as Banh Uot Thit Nuong, is a delightful dish that combines the fresh, vibrant flavors of Vietnam with succulent grilled pork wrapped in delicate rice paper. This dish isn’t only a feast for the taste buds but also a visually appealing addition to any meal.

The combination of tender grilled pork, fresh herbs, and crisp vegetables wrapped in translucent rice paper makes it a revitalizing and satisfying appetizer or main course.

The preparation of Vietnamese Rice Paper Rolls With Pork involves marinating the pork to infuse it with traditional Vietnamese flavors. The pork is then grilled to perfection, adding a smoky and savory element to the dish.

The rolls are assembled with an array of fresh herbs, crunchy vegetables, and vermicelli noodles, providing a balance of textures and flavors. The dish is typically served with a tangy and savory dipping sauce, such as nuoc cham, which enhances the overall taste experience.

Ingredients for 4-6 servings:

• 500g pork shoulder, thinly sliced
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 cloves garlic, minced
• 1 tablespoon lemongrass, finely chopped
• 1 teaspoon black pepper
• 12-18 rice paper sheets
• 100g vermicelli noodles
• 1 cup lettuce leaves
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 cucumber, julienned
• 1 carrot, julienned
• 1/4 cup roasted peanuts, crushed
• Dipping sauce (nuoc cham)

Cooking Instructions:

1. Marinate the Pork: In a large bowl, combine the fish sauce, soy sauce, sugar, minced garlic, lemongrass, and black pepper. Add the sliced pork and mix well to confirm the pork is evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
2. Prepare the Vermicelli Noodles: Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
3. Grill the Pork: Preheat a grill or grill pan over medium-high heat. Once hot, place the marinated pork slices onto the grill. Cook for 3-4 minutes on each side, or until the pork is cooked through and has a nice char. Remove from heat and let it rest.
4. Prepare the Vegetables and Herbs: Wash and dry the lettuce leaves, mint, and cilantro. Julienne the cucumber and carrot, and set them aside.
5. Assemble the Rolls: Fill a large bowl with warm water. Dip one rice paper sheet into the water for a few seconds until it becomes pliable. Lay it flat on a clean surface. Place a few lettuce leaves, mint, cilantro, cucumber, carrot, and a small portion of vermicelli noodles in the center. Add a few slices of grilled pork on top.
6. Roll the Rice Paper: Fold the sides of the rice paper over the filling, then roll tightly from the bottom upwards, tucking in the sides as you go to form a neat roll. Repeat with the remaining ingredients.
7. Serve: Arrange the rolls on a serving platter. Sprinkle with crushed peanuts and serve with nuoc cham dipping sauce on the side.

Extra Tips:

To confirm the best flavor, it’s essential to allow the pork to marinate for at least 30 minutes. This time allows the flavors to penetrate the meat, making it more tender and flavorful when grilled.

When assembling the rolls, avoid overfilling the rice paper to prevent tearing. If you’re new to working with rice paper, don’t worry if the first few rolls aren’t perfect; practice makes perfect.

Additionally, you can customize the rolls with your favorite herbs and vegetables to suit your taste preferences. Enjoy your Vietnamese Rice Paper Rolls With Pork fresh for the best experience.