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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":435,"variations":437,"ingredients":447,"instructions":496,"pronunciation":524,"substitutions":525,"slug":538,"title":539,"shortTitle":540,"nativeName":541,"romanized":542,"countrySlug":543,"region":544,"baseServings":455,"prepMinutes":545,"cookMinutes":546,"difficulty":547,"course":548,"diet":550,"mainIngredients":554,"images":555,"keywords":565,"publishedAt":573,"updatedAt":573,"authorSlug":574,"summary":575,"localeSlug":538,"alternates":576},[394,397,400,403,406],{"answer":395,"question":396},"Nước màu is Vietnamese caramel sauce: plain sugar cooked until dark reddish-brown, then loosened with water. It gives thịt kho its mahogany color and bittersweet depth. Soy sauce or brown sugar can fake the color but not the flavor — the slight burnt-sugar bitterness is the point, and it takes five minutes to make in the same pot.","What is nước màu and can I use soy sauce instead?",{"answer":398,"question":399},"In southern Vietnam, families traditionally cook a big pot of thịt kho trứng before Tết because it keeps and reheats well through the holiday days when markets close and cooking pauses. It has become one of the emblematic southern Tết dishes, though it is eaten year-round as everyday comfort food too.","Why is thịt kho associated with Tết, the Lunar New Year?",{"answer":401,"question":402},"Coconut water — the clear liquid from inside the coconut, unsweetened. It gives the southern-style braise a light, subtly sweet backbone. Coconut milk is a different ingredient entirely: rich and fatty, it splits and turns greasy over a long braise and will overwhelm the caramel and fish sauce.","Should I use coconut water or coconut milk for braised pork?",{"answer":404,"question":405},"They boiled too hard for too long. Hard-boil the eggs just to set (about 9–10 minutes), peel them, and add them only for the last 30–40 minutes of braising at a bare simmer. That is enough time to stain them amber and season them through without toughening the whites.","Why did my braised eggs turn rubbery?",{"answer":407,"question":408},"Skin-on pork belly is traditional — the layers of fat and skin turn silky over the long braise and enrich the sauce. Pork shoulder is the standard leaner alternative and many households combine the two. Avoid loin or other lean cuts; they dry out long before they turn tender.","What cut of pork is best for thịt kho?",[410,411,412,413,414,415],"Take the caramel to the color of dark tea — a shade past where nerves say stop. Pale caramel gives sweet, flat braise; proper nước màu gives color and bittersweet depth.","Use pure coconut water (the drinking kind, unsweetened), not coconut milk. Coconut milk splits and turns greasy over a long braise.","Cut the pork belly into large chunks, about 4 cm. Small pieces give up their fat and turn dry before the connective tissue melts.","Skim the scum in the first 15 minutes of simmering and the braising liquid stays clear and clean-tasting instead of muddy.","Simmer uncovered or half-covered near the end so the liquid reduces to a light glaze — it should coat rice, not drown it.","Make it a day ahead if you can. Overnight in the fridge the pork firms, the flavor deepens, and the fat lifts off in one easy sheet.","🍖","Thịt kho trứng is pork belly and hard-boiled eggs braised low and slow in a sauce built on nước màu — bittersweet caramelized sugar — plus fish sauce and fresh coconut water. The result is mahogany-colored meat that slumps at the touch of chopsticks, eggs stained amber to their whites, and a braising liquid that is savory, gently sweet, and made for spooning over rice. It tastes richer than its short ingredient list suggests because the caramel does the heavy lifting: not sweetness so much as depth. At home the only real skill is taking the sugar dark enough without burning it — everything after that is an unattended simmer.","Thịt kho is southern Vietnam's definitive braise, and its most famous appearance is at Tết, the Lunar New Year. In the days before the holiday, southern families traditionally cook a large pot of thịt kho trứng — enough to last through the first days of the new year, when markets close and the custom is to rest from cooking. The dish holds beautifully and, like many braises, improves as it sits, which made it perfectly suited to the job. The round eggs and squared chunks of pork are often described as echoing the shapes of the earth and sky, a folk reading that gets repeated at many Tết tables even if nobody insists on it too seriously.\n\nThe southern identity of the dish shows in the pot. Coconut water — abundant in the Mekong Delta — replaces plain water as the braising liquid, adding a light, faintly sweet backbone that northern kho dishes typically lack. The other signature is nước màu, the caramel sauce made by cooking sugar past golden into a dark reddish brown. Vietnamese cooks keep jars of it on hand; it is the source of the dish's color and its bittersweet depth, and no amount of soy sauce or brown sugar substitutes for it honestly.\n\nKho as a technique — simmering protein in a seasoned caramel-fish sauce liquid — runs through the whole Vietnamese repertoire, from cá kho tộ (fish in a clay pot) to chicken and tofu versions. Thịt kho trứng is the family-scale, celebratory end of that spectrum: cheap cuts, patient heat, and a flavor that reads as home to millions of southern Vietnamese. Served with rice, pickled bean sprouts or mustard greens on the side to cut the richness, it is less a recipe than a household institution.","Keeps 4 days refrigerated and genuinely improves overnight. The fat sets into a cap — lift some off if you like, then reheat gently on the stove with a splash of water. Freezes well for 2 months (the eggs turn slightly spongy but are still good); thaw overnight before reheating.",[421,422,423,424],"Teaches real nước màu — sugar taken to dark amber in the pot, the technique the whole dish stands on.","Uses coconut water the southern way, for a braise that is fragrant and balanced instead of cloying.","Eggs go in partway through, so they soak up color without turning rubbery.","Hands-off after the first 15 minutes, and it tastes even better reheated the next day.",[426,427,428],"Heavy pot or Dutch oven","Small saucepan for the eggs","Slotted spoon",{"fat":430,"carbs":431,"sugar":432,"protein":433,"calories":434,"estimated":8},48,14,11,32,620,[436],"Steamed jasmine rice with pickled bean sprouts (dưa giá) or pickled mustard greens to cut the richness.",[438,441,444],{"name":439,"description":440},"Thịt kho tiêu","A smaller, everyday pan version without eggs, braised drier and finished with a heavy grind of black pepper.",{"name":442,"description":443},"With fried tofu","Cubes of fried tofu added alongside the eggs stretch the pot and drink up the caramel sauce — common home economics.",{"name":445,"description":446},"Clay pot finish","Transfer to a clay pot for the last half hour; the gentle, even heat concentrates the glaze the traditional way.",[448,454,458,464,468,472,475,480,483,488,493],{"qty":449,"ref":450,"name":451,"unit":452,"group":453},1,"pork-shoulder","pork belly (or shoulder), skin on, in 4 cm chunks","kg","For the braise",{"qty":455,"ref":456,"name":456,"unit":457,"group":453},6,"eggs","piece",{"qty":459,"name":460,"note":461,"unit":462,"group":463},60,"granulated sugar","for the nước màu caramel","g","For the caramel",{"qty":465,"name":466,"unit":467,"group":463,"noScale":8},2,"water, for loosening the caramel","tbsp",{"qty":459,"ref":469,"name":470,"unit":471,"group":453},"fish-sauce","fish sauce","ml",{"qty":473,"name":474,"unit":471,"group":453},500,"coconut water, unsweetened",{"qty":476,"ref":477,"name":478,"unit":479,"group":453},4,"garlic","garlic, lightly smashed","clove",{"qty":481,"name":482,"unit":457,"group":453},3,"shallots, halved",{"qty":484,"ref":485,"name":486,"unit":487,"group":453},0.5,"black-pepper","freshly ground black pepper, plus more to finish","tsp",{"qty":489,"name":490,"unit":491,"group":492,"optional":8},null,"fresh red chile, sliced","to taste","For serving",{"qty":465,"ref":494,"name":495,"unit":457,"group":492,"optional":8},"scallions","scallions, thinly sliced",[497,501,505,509,512,517,521],{"text":498,"title":499,"timerSeconds":500},"Lower the eggs into boiling water and cook for 9 minutes, then move them straight into cold water. Peel once cool enough to handle — the whites should be fully set but still tender.","Boil and peel the eggs",540,{"text":502,"title":503,"timerSeconds":504},"Cover the pork chunks with cold water, bring to a boil, and boil for 3 minutes until grey scum rises to the surface. Drain, rinse the pork under warm water, and wipe out the pot. This keeps the finished braise clear.","Blanch the pork",180,{"tip":506,"text":507,"title":508},"If the caramel seizes into clumps, return it to low heat and it will re-melt. If it smells acrid and turns near-black, start over — burnt caramel cannot be rescued.","In the dry pot over medium heat, melt the sugar, swirling rather than stirring, until it turns the color of dark tea and smells toasty with a faint edge of bitterness — about 4–6 minutes. Immediately add the 2 tablespoons of water off the heat; it will sputter, then settle into a thin dark syrup.","Make the nước màu caramel",{"text":510,"title":511},"Return the pot to medium heat, add the pork, garlic, shallots and pepper, and turn the chunks until every side is glossed dark amber, 3–4 minutes. Pour in the fish sauce and let it bubble against the meat for a minute until the raw smell softens into something savory.","Coat the pork and season",{"tip":513,"text":514,"title":515,"timerSeconds":516},"The surface should barely tremble — a rolling boil toughens the meat and clouds the sauce.","Add the coconut water plus enough hot water to just cover the meat. Bring to a boil, skim any foam, then drop to the barest simmer, half-covered. Braise for 1 hour, until a chopstick slides into the pork with only light resistance.","Braise in coconut water",3600,{"text":518,"title":519,"timerSeconds":520},"Nestle the peeled eggs into the liquid and simmer uncovered for another 30–40 minutes, spooning sauce over them now and then, until the eggs are stained amber and the liquid has reduced to a loose, light glaze that coats the back of the spoon.","Add the eggs and reduce",2100,{"text":522,"title":523},"Taste — it should sit at the meeting point of salty, sweet and bitter; adjust with a splash of fish sauce or water. Rest 10 minutes off the heat, then serve the pork and halved eggs over rice with plenty of sauce, black pepper, and scallions or chile on top.","Rest and serve","tit kaw chung",[526,530,534],{"note":527,"swap":528,"original":529},"Leaner and a little less silky, but braises beautifully and is cheaper. Many Vietnamese home cooks mix belly and shoulder.","Pork shoulder in large chunks","Pork belly",{"note":531,"swap":532,"original":533},"Boxed is nearly as good. Plain water works but loses the light southern sweetness that defines this version.","Boxed unsweetened coconut water, or water + 1 tsp sugar","Fresh coconut water",{"note":535,"swap":536,"original":537},"A popular variation — one-bite eggs that soak up the braise faster. Add them for the final 20 minutes only.","Quail eggs (about 20, peeled)","Chicken eggs","thit-kho","Thịt Kho Trứng (Vietnamese Caramel Braised Pork with Eggs)","Thịt Kho Trứng","Thịt kho trứng","Thit kho trung","vietnam","Southern Vietnam",25,100,"medium",[549],"main",[551,552,553],"dairy-free","gluten-free","nut-free",[450,456,469],[556,559,561,563],{"alt":557,"src":558},"Mahogany caramel-braised pork belly chunks and amber-stained eggs in a glossy sauce over rice","\u002Fimages\u002Frecipes\u002Fthit-kho\u002Fhero.jpg",{"alt":557,"src":560},"\u002Fimages\u002Frecipes\u002Fthit-kho\u002Fhero-16x9.jpg",{"alt":557,"src":562},"\u002Fimages\u002Frecipes\u002Fthit-kho\u002Fhero-1x1.jpg",{"alt":557,"src":564},"\u002Fimages\u002Frecipes\u002Fthit-kho\u002Fhero-4x3.jpg",[566,567,568,569,570,571,572],"thit kho","vietnamese braised pork","caramel pork","tet","pork belly","coconut water","nuoc mau","2026-08-18","dishroute-kitchen","Southern Vietnam's caramel-braised pork belly with hard-boiled eggs, simmered in coconut water and fish sauce until mahogany and fork-tender — the dish of Tết family tables.",{"en":577},"\u002Frecipe\u002Fthit-kho",{"items":579,"total":840,"page":449,"limit":865,"hasMore":866},[580,613,648,675,701,733,762,795,825,835],{"slug":581,"title":582,"shortTitle":583,"nativeName":584,"countrySlug":543,"region":585,"baseServings":476,"prepMinutes":586,"cookMinutes":587,"restMinutes":459,"difficulty":588,"course":589,"diet":591,"mainIngredients":592,"images":595,"keywords":605,"publishedAt":612,"updatedAt":612,"authorSlug":574},"banh-cuon","Bánh Cuốn (Steamed Rice Rolls with Pork and Wood Ear)","Bánh Cuốn","Bánh cuốn","Hanoi",30,40,"hard",[590],"breakfast",[551],[593,594,469],"ground-pork","mushrooms",[596,599,601,603],{"alt":597,"src":598},"Plate of translucent steamed rice rolls filled with minced pork, topped with golden fried shallots and cilantro","\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero.jpg",{"alt":597,"src":600},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-1x1.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Fbanh-cuon\u002Fhero-4x3.jpg",[606,607,608,609,610,611],"banh cuon","steamed rice rolls","hanoi breakfast","wood ear mushroom","rice flour","vietnamese","2026-08-19",{"slug":614,"title":615,"shortTitle":616,"nativeName":617,"countrySlug":543,"region":618,"baseServings":476,"prepMinutes":619,"cookMinutes":620,"restMinutes":459,"difficulty":621,"course":622,"diet":624,"mainIngredients":625,"images":630,"keywords":640,"publishedAt":612,"updatedAt":612,"authorSlug":574},"banh-mi","Bánh Mì (Vietnamese Baguette Sandwich with Pâté and Pickles)","Bánh Mì","Bánh mì thịt","Saigon",20,5,"easy",[623],"street-food",[],[626,627,628,629],"carrot","cucumber","cilantro","chicken-liver",[631,634,636,638],{"alt":632,"src":633},"Split Vietnamese baguette filled with pâté, sliced pork roll, orange carrot pickles, cucumber and cilantro sprigs","\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-1x1.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fbanh-mi\u002Fhero-4x3.jpg",[641,642,643,644,645,646,647],"banh mi","vietnamese sandwich","baguette","do chua pickles","pate","street food","saigon",{"slug":649,"title":650,"shortTitle":651,"nativeName":652,"countrySlug":543,"region":653,"baseServings":476,"prepMinutes":545,"cookMinutes":586,"restMinutes":586,"difficulty":547,"course":654,"diet":655,"mainIngredients":656,"images":659,"keywords":669,"publishedAt":612,"updatedAt":612,"authorSlug":574},"banh-xeo","Bánh Xèo (Crispy Vietnamese Turmeric Rice Crepe)","Bánh Xèo","Bánh xèo","Mekong Delta",[549,623],[551],[657,658,494,469],"shrimp","pork-belly",[660,663,665,667],{"alt":661,"src":662},"Golden turmeric rice crepe folded over shrimp and bean sprouts with crisp lacy edges, beside a plate of herbs","\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero.jpg",{"alt":661,"src":664},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-16x9.jpg",{"alt":661,"src":666},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-1x1.jpg",{"alt":661,"src":668},"\u002Fimages\u002Frecipes\u002Fbanh-xeo\u002Fhero-4x3.jpg",[670,671,672,610,657,673,674],"banh xeo","vietnamese crepe","turmeric","mekong delta","gluten free",{"slug":676,"title":677,"shortTitle":678,"nativeName":679,"countrySlug":543,"region":585,"baseServings":476,"prepMinutes":586,"cookMinutes":545,"restMinutes":459,"difficulty":547,"course":680,"diet":681,"mainIngredients":682,"images":684,"keywords":694,"publishedAt":612,"updatedAt":612,"authorSlug":574},"bun-cha","Bún Chả (Hanoi Grilled Pork with Rice Noodles)","Bún Chả","Bún chả Hà Nội",[549],[551],[593,658,469,683],"lime",[685,688,690,692],{"alt":686,"src":687},"Bowl of charred pork patties and belly slices in amber dipping broth beside cold rice vermicelli and fresh herbs","\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero.jpg",{"alt":686,"src":689},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-16x9.jpg",{"alt":686,"src":691},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-1x1.jpg",{"alt":686,"src":693},"\u002Fimages\u002Frecipes\u002Fbun-cha\u002Fhero-4x3.jpg",[695,696,697,698,699,700],"bun cha","hanoi","grilled pork","rice vermicelli","nuoc cham","vietnamese noodles",{"slug":702,"title":703,"shortTitle":704,"nativeName":705,"romanized":706,"countrySlug":543,"region":707,"baseServings":465,"prepMinutes":481,"cookMinutes":708,"difficulty":621,"course":709,"diet":711,"mainIngredients":713,"images":715,"keywords":725,"publishedAt":612,"updatedAt":612,"authorSlug":574},"ca-phe-sua-da","Cà Phê Sữa Đá (Vietnamese Iced Coffee with Condensed Milk)","Cà Phê Sữa Đá","Cà phê sữa đá","Ca phe sua da","Nationwide",7,[710],"drink",[712,552,553],"vegetarian",[714],"condensed-milk",[716,719,721,723],{"alt":717,"src":718},"Tall glass of Vietnamese iced coffee with condensed milk swirling into dark coffee over ice, phin filter beside it","\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero.jpg",{"alt":717,"src":720},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-16x9.jpg",{"alt":717,"src":722},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-1x1.jpg",{"alt":717,"src":724},"\u002Fimages\u002Frecipes\u002Fca-phe-sua-da\u002Fhero-4x3.jpg",[726,727,728,729,730,731,732],"ca phe sua da","vietnamese iced coffee","phin filter","condensed milk coffee","robusta","cafe sua da","iced coffee",{"slug":734,"title":735,"shortTitle":736,"nativeName":737,"countrySlug":543,"region":653,"baseServings":476,"prepMinutes":619,"cookMinutes":619,"difficulty":547,"course":738,"diet":740,"mainIngredients":742,"images":746,"keywords":756,"publishedAt":612,"updatedAt":612,"authorSlug":574},"canh-chua","Canh Chua Cá (Mekong Sour Tamarind Fish Soup)","Canh Chua Cá","Canh chua cá",[739],"soup",[741,551,552],"pescatarian",[743,744,745,469],"white-fish","pineapple","tomato",[747,750,752,754],{"alt":748,"src":749},"Bowl of clear sour Vietnamese soup with catfish, pineapple wedges, tomato, okra and green herbs on top","\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero.jpg",{"alt":748,"src":751},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-16x9.jpg",{"alt":748,"src":753},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-1x1.jpg",{"alt":748,"src":755},"\u002Fimages\u002Frecipes\u002Fcanh-chua\u002Fhero-4x3.jpg",[757,758,759,760,673,761,744],"canh chua","sour soup","tamarind","catfish","vietnamese soup",{"slug":763,"title":764,"shortTitle":765,"nativeName":766,"romanized":767,"countrySlug":543,"region":544,"baseServings":476,"prepMinutes":545,"cookMinutes":768,"restMinutes":769,"difficulty":621,"course":770,"diet":772,"mainIngredients":774,"images":777,"keywords":787,"publishedAt":612,"updatedAt":612,"authorSlug":574},"che-ba-mau","Chè Ba Màu (Vietnamese Three-Color Bean Dessert)","Chè Ba Màu","Chè ba màu","Che ba 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