Vietnamese pork and egg stew, or thịt kho trứng, is a Southern Vietnamese braise of pork, whole eggs, fish sauce, and coconut water, often served over rice. The pork turns tender as the broth takes on a savory-sweet flavor, while the eggs soak up the sauce; recipes vary by household, and this version keeps the method straightforward.
Ingredients
- 6 large eggs
- 2½ lb (1.13 kg) boneless pork shoulder, cut into 1½-inch (4 cm) pieces
- 2 medium shallots, finely chopped, about ½ cup (75 g)
- 3 garlic cloves, finely chopped, about 1 tbsp (9 g)
- ⅓ cup (80 ml) fish sauce
- ⅓ cup (67 g) granulated sugar, divided into ¼ cup (50 g) and 1 tbsp (12 g)
- 2 cups (475 ml) unsweetened coconut water
- 2 cups (475 ml) water, plus more if needed
- 1 tbsp (15 ml) neutral oil
- 1 tsp (2 g) freshly ground black pepper, plus more to serve
- 2 scallions, thinly sliced, for serving (optional)
Instructions
- Boil and peel the eggs. Put the eggs in a saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a boil, then cook at a steady boil for 10 minutes, until the yolk and white are firm. Transfer them to cold water for 5 minutes, then peel carefully and set aside. The shells can be easier to remove if you gently tap each egg all over before peeling.
- Season the pork. While the eggs cook, pat the pork dry and place it in a bowl. Add the shallots, garlic, fish sauce, and black pepper. Toss to coat and leave it to season while you make the caramel, about 10 minutes. This short rest is enough to season the surface; a long marinade is not necessary for a braise.
- Make the caramel. Heat the oil and the ¼ cup (50 g) sugar in a heavy, lidded Dutch oven or saucepan over medium heat. Stir until the sugar melts, then watch closely as it turns a deep amber, about 4 to 5 minutes. Take care not to let it become very dark or smoky, which can make the sauce bitter. If the sugar clumps, keep stirring gently over low heat until it melts.
- Brown the pork. Add the pork and its seasoning to the pot. The caramel may seize briefly when the cooler meat hits it; stir over medium heat and it will loosen as the meat releases moisture. Turn the pieces for about 7 to 8 minutes, until they are coated and no longer look raw on the outside. This is for flavor and color, not a substitute for cooking the pork through.
- Add the braising liquid. Stir in the remaining 1 tbsp (12 g) sugar, coconut water, and water. Scrape the bottom of the pot to lift any browned bits. Bring the liquid to a gentle boil, about 4 minutes, then lower the heat so it barely simmers. The pieces should be mostly submerged; add a little more water if needed.
- Braise until tender. Cover the pot slightly ajar and simmer gently for 75 minutes, stirring every 20 minutes or so. Keep the liquid at a quiet simmer rather than a hard boil, which can toughen the meat and reduce the sauce too quickly. Check that the pork is becoming tender and add a splash of water if the level drops below about halfway up the pieces. USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of pork; check a large piece with a food thermometer, then continue braising until it is fork-tender.
- Add the eggs and finish the stew. Nestle in the peeled eggs and turn them gently in the sauce. Simmer uncovered for 25 minutes, turning the eggs once or twice so they color evenly. The sauce should reduce slightly and coat the pork and eggs, but it should remain plentiful enough to spoon over rice. Taste the broth; if it needs balance, add a small splash of fish sauce for savoriness or water if it has become too salty. Turn off the heat and let the stew stand for 3 minutes before serving.
Tips
- Choose pork with some fat. Shoulder has enough connective tissue and fat to become tender during a long braise. Lean pork loin cooks faster and is more likely to dry out, so it is not the best one-for-one swap here.
- Keep the caramel under control. Sugar can shift from amber to burnt quickly. Lift the pot off the heat if it darkens too fast, and add the pork carefully because hot caramel can splatter when it meets moist meat.
- Adjust salt only near the end. Fish sauce brands vary in saltiness, and the broth concentrates as it simmers. Taste after the eggs have cooked in the sauce before adding extra fish sauce; dilute a too-salty broth with a little hot water.
- Use coconut water, not coconut milk. Unsweetened coconut water gives the braise a mild sweetness without making it creamy. If it is unavailable, use an equal amount of water and expect a less rounded, less sweet broth; you can add a little extra sugar to taste.
Serving Suggestions
Serve the stew hot in a shallow bowl with steamed jasmine rice. Spoon plenty of broth over the rice, then offer each person pork and an egg; halving an egg lets the sauce seep into its center. A plate of sliced cucumber, lightly pickled carrots and daikon, or simply blanched greens gives the meal a fresh, crisp contrast. Keep any extra broth at the table for rice, because it carries much of the dish’s fish-sauce, caramel, and pork flavor.
For a family-style meal, bring the pot to the table and let diners serve themselves, or transfer the pork and eggs to a serving dish and pour the sauce over them. Thinly sliced scallions and a little extra black pepper are optional finishes. This is a substantial main dish, so a simple vegetable side is usually more useful than another rich or heavily seasoned dish.
Variations
Some versions use only coconut water, while others combine it with plain water; this recipe uses both so the coconut flavor stays gentle and the sauce remains savory. For a more pronounced coconut note, replace some or all of the water with additional unsweetened coconut water. If you cannot find coconut water, plain water works, though the result will taste less sweet and fragrant. Avoid sweetened coconut drinks, which can make the broth cloying.
For a deeper aromatic profile, add one star anise pod or a small piece of cinnamon while the pork simmers, then remove it before serving. These are optional additions rather than requirements and will shift the stew toward warmer spice notes. You can also add peeled daikon or chunks of young coconut during the final 30 to 40 minutes; both soften in the braising liquid, so cut them into generous pieces. Keep the eggs in the recipe if you want the familiar pork-and-egg combination, or leave them out and serve a smaller portion of pork with extra vegetables.
Different households balance fish sauce and sweetness differently. If you prefer a less sweet stew, start with 2 tbsp (25 g) sugar for the caramel and add no extra sugar at the end; the sauce will be less glossy and sweet, but still savory. Do not reduce the caramel sugar too far, because it contributes both color and the characteristic browned-sugar flavor.
Storage and Reheating
Refrigerate the stew within 2 hours of cooking. Store it in a covered, shallow container, with the eggs and pork submerged in sauce, for 3 to 4 days. The flavor often settles as it chills, and the sauce may firm up slightly because of the pork’s fat; that is normal. For longer storage, freeze portions in airtight containers for up to 2 months for best quality. Thaw overnight in the refrigerator rather than on the counter.
Reheat only the portion you plan to serve, in a covered saucepan over low to medium-low heat, stirring gently and adding a splash of water if the sauce is thick. Bring the pork, eggs, and sauce to 165°F (74°C), checking with a food thermometer. Avoid a vigorous boil, which can make the pork break apart and the eggs rubbery. Microwave portions in a covered microwave-safe dish, turning the pieces and stirring the sauce partway through; check several spots for 165°F (74°C) before eating. Discard food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make Vietnamese pork and egg stew ahead?
Yes. Cook it, cool it promptly, and refrigerate it in its sauce for up to 3 to 4 days. The eggs and pork can take on more flavor while stored. Reheat the portion you need until it reaches 165°F (74°C), and avoid reheating the entire pot repeatedly.
Why is my caramel hard or grainy?
Sugar can harden when cooler ingredients are added, but it should dissolve as the pork releases liquid and the pot warms. Stir over moderate heat and give it time. If the caramel has burned and smells acrid, it is better to discard it and start that step again; burnt sugar will make the whole sauce bitter.
Can I use pork belly instead of shoulder?
Yes. Pork belly is a common choice in versions of this stew and makes a richer, fattier sauce. Cut it into similar-sized pieces and follow the same gentle braise, checking tenderness as it cooks. You may want to skim excess fat from the surface before adding the eggs or before serving.
Can I cook the stew without coconut water?
Yes. Replace it with the same amount of water. The finished sauce will have less sweetness and coconut aroma, but fish sauce, pork, and caramel still give it a savory base. Taste toward the end and add sugar a teaspoon at a time only if you want more sweetness.
How do I keep the eggs from getting tough?
Boil them just until the yolks and whites are firm, peel them gently, and add them during the last 25 minutes of braising rather than simmering them with the pork from the start. Keep the broth at a gentle simmer, not a rolling boil, and turn the eggs carefully so they color without cracking.
What should the finished sauce look like?
It should be brown, savory, lightly sweet, and loose enough to spoon over rice. It is not meant to reduce to a sticky glaze. If the sauce gets too concentrated while the pork is still cooking, add hot water a little at a time; if it is thinner than you like once the meat is tender, simmer uncovered briefly before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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