Thit Kho Dau hu is a Vietnamese dish that combines braised pork belly with fried tofu, resulting in an incredible home-cooked meal. Tofu does an incredible job of absorbing all the flavors of whatever it’s cooked in and really takes the standard braised pork dish to the next level. The sweet and savory sauce spooned over some rice is the ultimate comfort dish that really takes me back to my childhood and eating my mom’s food. If you want a phenomenal dish to add to the weekly rotation, I hope you try this braised pork belly and tofu!
Thit Kho is a traditional Vietnamese dish with a rich history that highlights Vietnam’s cultural influences. The technique of braising has roots in ancient Chinese cooking practices. As Chinese influence permeated Vietnamese culture through occupation, trade, and migration, the technique was adapted using local ingredients and preferences, leading to the creation of this kho.
Over time, thit kho dau hu evolved as a home-cooked comfort food. The addition of tofu provided a cost-effective way to stretch the dish further, making it more substantial and nutritious. The use of local ingredients like fish sauce and coconut soda tailored the dish to suit the Vietnamese palate, creating a unique flavor profile distinct from its Chinese origins.
Nuoc mau is a key ingredient in many Vietnamese dishes, especially in braised and stewed recipes like thịt kho (braised pork) dishes.
The sauce is made by slowly cooking sugar until it melts and caramelizes, creating a rich, deep, amber liquid. The result is a slightly bitter, complex sauce that adds depth and color to savory dishes. My version of the sauce requires only sugar. Other recipes call for adding a liquid like water, coconut water, or oil. In recipe testing, I found that the easiest way to achieve that dark amber color is just by heating the sugar itself. If you prefer to add a liquid, feel free to do so.
The only caveat to not using any liquid in the nuoc mau is that when you add the pork, the sugar will start to clump up just a little bit, and that’s completely normal. As you continue to brown the pork, that sugar will eventually melt!
There are many different variations of Thit Kho; if you like this recipe, make sure you check out some of the other recipes here!
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If we can't resource coco Rico here what else can I use? Thanks!
Hi Nancy, great question!
Some common substitutions are coconut water, club soda, regular tap water, or Sprite. If you choose to use Sprite, just make sure you adjust your seasoning accordingly, because it is significantly sweeter!
Additionally, Coco Rico is pretty readily available on Amazon, for a little bit more than what you would find at an Asian grocery store. Here's my affiliate link for convenience! https://amzn.to/46YjFrn
Thank you for sharing this insightful article! I found the information really useful and thought-provoking. Your writing style is engaging, and it made the topic much easier to understand. Looking forward to reading more of your posts!