My Favourite Recipes: Vietnamese


Put sugar in a saucepan and bring to boil, turn heat down a bit and cook until it turns a golden brown - be careful not to leave it too long or it will burn. As soon as it goes golden brown, take off the heat and add the fish sauce all at once, and return to gentle heat, stirring until dissolved.

Put the pork slices in a clay pot (or another saucepan) and pour over the caramel sauce, and add the water, soy, shallots and chilli.

Bring to the boil, put on lid, and simmer gently for an hour or so, until the pork is really tender.

Serve with boiled rice.

  Thit Kho To
Clay Pot Caramel Pork


500g Belly Pork Slices
8 tbs (100g) Sugar
8 tbs (125ml) Fish Sauce
2 tbs Soy Sauce
4 Shallots, finely chopped
1 Red Chilli, finely sliced