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Thit Kho (Vietnamese Braised Pork Belly with Eggs)

#thit kho #pork #pork belly #eggs #food #vietnamese

Charles Phan simplified Vietnamese kho, braising in a fish-sauced based caramel. This black pepper caramelized chicken is fast, flavorful an

I was lucky to score some chicken thighs at Traders Joe’s (I want to give a shout out to my local TJ - it is very well stocked, and I am really proud that they limited patrons to only 30 in the store at a time and that their cashiers had gloves). I thinking of trying this thit kho (Vietnamese caramel black pepper chicken which is usually made with pork belly or fish) recipe from San Francisco Slanted Door as I love Mr. Phan’s bo luc lac (VN shaking beef) recipe I got from an old Williams and Sonoma catalog, one of the first VN dish I made when I was in college, living on my own so many years ago. I think thit ko is a good dish to make as it is quite savory and salty, a little goes a long way. I may make it with salmon fillets I scored. Recipe to follow if unable to access link.

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Ingredients

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

1 tablespoon canola oil, divided

Kosher salt

1/2 cup dark brown sugar

1/4 cup fish sauce (nam pla)

1/4 cup water

3 tablespoons rice vinegar

1 shallot, thinly sliced

1 teaspoon one-inch piece of fresh ginger, julienned (or more)

1 teaspoon minced garlic

2 fresh Thai chiles, halved, or dried red chiles

1 teaspoon coarsely ground black pepper

4 cilantro sprigs (optional)

Steamed jasmine rice for serving

[I also recommend steamed cabbage or pickled vegetables]

Directions

In a bowl, combine the chicken, 1 teaspoon of the oil and a good pinch of kosher salt. Stir to combine.

In a small saucepan, combine the brown sugar, fish sauce, water, and rice vinegar. Heat on medium until the sugar dissolves, and then turn the heat down to low.

Heat the remaining oil in a large deep skillet over medium heat. Add the shallot and cook in the skillet for about one minute. Add the ginger and garlic and cook until softened, about 3 more minutes. Add the chicken and chiles and cook for about one minute.

Add about half of the fish sauce mixture to the chicken along with the black pepper. Simmer over medium-high heat, until the chicken is cooked through, about 10 minutes. Taste and decide if you'd like more sauce—if so, add it, then briefly simmer again.

Transfer to a serving bowl, garnish with the cilantro and serve with rice.

Leftover sauce can be stored airtight in the refrigerator for more quick dinners.

#thit kho #recipe to try #slanted door