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Southern Vietnamese caramelized pork and eggs |
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| Alternative names | Thịt kho nước dừa |
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| Course | Lunch, dinner |
| Place of origin | Vietnam |
| Region or state | Southern Vietnam |
| Associated national cuisine | Cambodian and Vietnamese |
| Main ingredients | Coconut juice, pork, and eggs |
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Caramelized pork and eggs (Khmer: ខសាច់ជ្រូក, khor săch chruk, Vietnamese: thịt kho tàu) is a Cambodian[1] and Vietnamese[2] dish traditionally consisting of small pieces of marinated pork and boiled eggs braised in coconut juice.
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Although it is a familiar part of an everyday meal in Southern Vietnam,[3] it is also one of the traditional dishes during Vietnamese New Year.[4] Before it is served for general consumption, the food is offered to deceased ancestors or family members[5] on altars.
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In Vietnam, rice is commonly served alongside this dish.[6] It is similar to tau yu bak (豆油肉), a traditional Hokkien dish.
See also[edit]
- Tết
References[edit]
- ^ “Cambodian Caramelized Pork & Eggs”. Khatiya Korner. 29 October 2020. Retrieved 7 January 2021.
- ^ Hoài Phương. “Thịt kho ngày Tết.” Vietnam Tourism Review (in Vietnamese). Archived from the original on updating.
- ^ “Cỗ Cúng Ba Miền.” Công Ty TNHH Thương Mại Dịch Vụ Du Lịch Cabaret (in Vietnamese). Archived from the original on updating.
- ^ Petitecuisine Trần. “Thịt kho tàu mang hương Tết miền Nam.” Công ty Cổ phần Quảng cáo Trực tuyến 24H (in Vietnamese). Archived from the original on updating.
- ^ “Hướng dẫn cách chuẩn bị mâm cỗ cúng ông Táo ông Công.” Phong Thủy Học (in Vietnamese). Archived from the original on updating.
- ^ EVA.VN (updating). “Thịt kho tàu mang hương Tết miền Nam.” Yahoo (in Vietnamese). Archived from the original on updating.
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