Does anyone have a recipe and method for making this? I heard it mentioned recently so I decided to google it and found a number of different recipes using everything from pork belly to pork chops to pork butt. Some cook the pork in the sauce the whole time while others make the sauce, coat the pork with it, and then grill the pork. What is confusing is the amount of fish sauce. One recipe a few drops, another recipe 1/4 cup. So does anyone make this?
Vietnamese Caramelized Pork (Thit Kho To)
- Thread starter Gerry D.
- Start date
Gary H. NJ
TVWBB Platinum Member
I like a version with thinly sliced pork butt. The butt is somewhat fatty, makes for good grilling. Don't use too much nam pla -- very salty, much saltier than soy sauce. For a lb of pork, I'd use 2 Tablespoons of the stuff. Good luck. Post your pics and recipe that you like!
j biesinger
TVWBB Platinum Member
yes.
see here
and here
If you really like vietnamese food, I recommend buying the Red Lantern book, that salad was worth the price of the book alone.
I also recall a tread about making "caramel syrup" or something like that by making caramelized sugar, cooling it, then dissolving it in hot water. It can be shelved that way and used more readily.
see here
and here
If you really like vietnamese food, I recommend buying the Red Lantern book, that salad was worth the price of the book alone.
I also recall a tread about making "caramel syrup" or something like that by making caramelized sugar, cooling it, then dissolving it in hot water. It can be shelved that way and used more readily.