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Default Thit Kno - Vietnamese Pork Belly Stew

Ever since I discovered the coveted nuoc mau, AKA "caramel sauce",
or what I call burnt sugar sauce, I've been on a nuoc mau binge.
Today was Thit Kho - pork belly ribs cooked in caramel sauce with
spices.

The making of nuoc mau is simple once you get the hang of it, the
making of which is beyond the scope of this particular post. It's
simply burnt sugar cooked until it starts smoking and looks like
this:

http://forums.egullet.org/uploads/12..._6378_3812.jpg

It's really nasty tasting stuff on it's own. It bears no relation
what we normally consider "caramel".

I used pork short ribs for this dish, trimmed of skin and the top
layer of fat. These are also known as pork "karubi ribs", I
believe. Traditional thit kho would still have skin on and be
boneless. This was a good compromise between fat, lean, and flavor.

http://forums.egullet.org/uploads/12...6378_17484.jpg

These are browned over high heat, then I add 3-4 cups of weak
chicken or beef broth for those 5lbs of ribs (in this case,
reconstituted Minor's soup base), 3 tablespoons the nuoc mau above,
2 star anise, 2 tablespoons nouc mam (bottled fish sauce), one
onion, a few cloves of garlic, and about 2 inches of smashed ginger.
Lemongrass can be used as well. This then simmered for about 2
hours until pork is fork-tender.

http://forums.egullet.org/uploads/12...6378_70305.jpg

6 hard-boiled eggs were added after that shot.

Skim off most of the fat (make sure to leave some) and then serve in
bowls with lots of broth, cilantro, chiles, bean sprouts, mint,
chopped peanuts, whatever floats your boat. I was out of most of
that so I just served it over jasmine rice with chiles and green
onions. And I spooned a bunch of sauce/broth over this after the
picture was taken.

http://forums.egullet.org/uploads/12..._6378_7605.jpg

Kho is a super rich dish full of flavor. These were no exception.
The pork is done perfectly and they don't taste fatty at all. I
can't get enough of it. It gets even better after it sits in the
fridge for 2 days. I've never had it in the restaurants, but I
can't imagine it can get any better than this.

-sw
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Default Thit Kno - Vietnamese Pork Belly Stew

On Jan 3, 3:18*pm, Sqwertz > wrote:
> Ever since I discovered the coveted nuoc mau, AKA "caramel sauce",
> or what I call burnt sugar sauce, I've been on a nuoc mau binge.
> Today was Thit Kho - pork belly ribs cooked in caramel sauce with
> spices.
>
> The making of nuoc mau is simple once you get the hang of it, the
> making of which is beyond the scope of this particular post. *It's
> simply burnt sugar cooked until it starts smoking and looks like
> this:
>
> http://forums.egullet.org/uploads/12..._6378_3812.jpg
>
> It's really nasty tasting stuff on it's own. *It bears no relation
> what we normally consider "caramel".
>
> I used pork short ribs for this dish, trimmed of skin and the top
> layer of fat. *These are also known as pork "karubi ribs", I
> believe. *Traditional thit kho would still have skin on and be
> boneless. *This was a good compromise between fat, lean, and flavor.
>
> http://forums.egullet.org/uploads/12...156_6378_17484...
>
> These are browned over high heat, then I add 3-4 cups of weak
> chicken or beef broth for those 5lbs of ribs (in this case,
> reconstituted Minor's soup base), 3 tablespoons the nuoc mau above,
> 2 star anise, 2 tablespoons nouc mam (bottled fish sauce), one
> onion, a few cloves of garlic, and about 2 inches of smashed ginger.
> Lemongrass can be used as well. *This then simmered for about 2
> hours until pork is fork-tender.
>
> http://forums.egullet.org/uploads/12...156_6378_70305...
>
> 6 hard-boiled eggs were added after that shot.
>
> Skim off most of the fat (make sure to leave some) and then serve in
> bowls with lots of broth, cilantro, chiles, bean sprouts, mint,
> chopped peanuts, whatever floats your boat. *I was out of most of
> that so I just served it over jasmine rice with chiles and green
> onions. *And I spooned a bunch of sauce/broth over this after the
> picture was taken.
>
> http://forums.egullet.org/uploads/12..._6378_7605.jpg
>
> Kho is a super rich dish full of flavor. These were no exception.
> The pork is done perfectly and they don't taste fatty at all. *I
> can't get enough of it. *It gets even better after it sits in the
> fridge for 2 days. *I've never had it in the restaurants, but I
> can't imagine it can get any better than this.
>
> -sw

================================================
Um, could you sort that out for me? nuoc mam is what i know as fish
sauce. What are nuoc mau and nouc mam? And I always use "Brown Sauce"
or "Bead Molasses" for "caramel color".
Thanks very much,
Lynn in Fargo
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Default Thit Kno - Vietnamese Pork Belly Stew

Lynn from Fargo > wrote:

> Um, could you sort that out for me? nuoc mam is what i know as fish
> sauce. What are nuoc mau and nouc mam? And I always use "Brown Sauce"
> or "Bead Molasses" for "caramel color".


Uh, nouc mau is obvioucly. For nuoc mau, see:
http://articles.latimes.com/2002/feb/06/food/fo-kho6

And no, it's not just for color.

-sw
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Default Thit Kno - Vietnamese Pork Belly Stew

Becca > wrote:

> My husband used it tonight when he cooked beef & broccoli. He did not
> overcook the broccoli this time, and I appreciated that.


I've been experimenting using small amounts of this in stir-fries in
place of proper wok hey which I can't duplicate very well. The
stuff tastes like hell on it's own, but mixed with other ingredients
adds great flavor.

And of course, use it with nuoc cham on grilled pork chops, sliced
pork or beef as a banh mi filling, or even just some sauteed shrimp.
Simply delicious.

-sw
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Default Thit Kno - Vietnamese Pork Belly Stew

Sqwertz > wrote:

> Uh, nouc mau is obvioucly. For nuoc mau, see:
> http://articles.latimes.com/2002/feb/06/food/fo-kho6


WTF was that? Damn keyboard. Lets try this again:

Nouc mam was obviously a mis-spelling. Nuoc mau is caramel sauce.

There. That felt better.

-sw


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Default Thit Kno - Vietnamese Pork Belly Stew

That;s the last time I'll link to my pictures on eGullet. Here's
the tinypic (or in this case - largerpic) references for better
clarity:

http://i37.tinypic.com/npjn1w.jpg
http://i42.tinypic.com/a2ayr6.jpg
http://i43.tinypic.com/2yxixw3.jpg
http://i39.tinypic.com/2rh2qo9.jpg

-sw
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Default Thit Kno - Vietnamese Pork Belly Stew

That;s the last time I'll link to my pictures on eGullet. Here's
the tinypic (or in this case - largerpic) references for better
clarity:

http://i37.tinypic.com/npjn1w.jpg
http://i42.tinypic.com/a2ayr6.jpg
http://i43.tinypic.com/2yxixw3.jpg
http://i39.tinypic.com/2rh2qo9.jpg

-sw
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Default Thit Kno - Vietnamese Pork Belly Stew

Sqwertz said...
> Ever since I discovered the coveted nuoc mau, AKA "caramel sauce",
> or what I call burnt sugar sauce, I've been on a nuoc mau binge.
> Today was Thit Kho - pork belly ribs cooked in caramel sauce with
> spices.
>
> The making of nuoc mau is simple once you get the hang of it, the
> making of which is beyond the scope of this particular post. It's
> simply burnt sugar cooked until it starts smoking and looks like
> this:
>

....
> can't imagine it can get any better than this.
>
> -sw
>



Wonderful food and pics !


Gerardus
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Default Thit Kno - Vietnamese Pork Belly Stew

Sqwertz wrote:
> Ever since I discovered the coveted nuoc mau, AKA "caramel sauce",
> or what I call burnt sugar sauce, I've been on a nuoc mau binge.
> Today was Thit Kho - pork belly ribs cooked in caramel sauce with
> spices.
>
> The making of nuoc mau is simple once you get the hang of it, the
> making of which is beyond the scope of this particular post. It's
> simply burnt sugar cooked until it starts smoking and looks like
> this:
>
> http://forums.egullet.org/uploads/12..._6378_3812.jpg
>
> It's really nasty tasting stuff on it's own. It bears no relation
> what we normally consider "caramel".
>
> I used pork short ribs for this dish, trimmed of skin and the top
> layer of fat. These are also known as pork "karubi ribs", I
> believe. Traditional thit kho would still have skin on and be
> boneless. This was a good compromise between fat, lean, and flavor.
>
> http://forums.egullet.org/uploads/12...6378_17484.jpg
>
> These are browned over high heat, then I add 3-4 cups of weak
> chicken or beef broth for those 5lbs of ribs (in this case,
> reconstituted Minor's soup base), 3 tablespoons the nuoc mau above,
> 2 star anise, 2 tablespoons nouc mam (bottled fish sauce), one
> onion, a few cloves of garlic, and about 2 inches of smashed ginger.
> Lemongrass can be used as well. This then simmered for about 2
> hours until pork is fork-tender.
>
> http://forums.egullet.org/uploads/12...6378_70305.jpg
>
> 6 hard-boiled eggs were added after that shot.
>
> Skim off most of the fat (make sure to leave some) and then serve in
> bowls with lots of broth, cilantro, chiles, bean sprouts, mint,
> chopped peanuts, whatever floats your boat. I was out of most of
> that so I just served it over jasmine rice with chiles and green
> onions. And I spooned a bunch of sauce/broth over this after the
> picture was taken.
>
> http://forums.egullet.org/uploads/12..._6378_7605.jpg
>
> Kho is a super rich dish full of flavor. These were no exception.
> The pork is done perfectly and they don't taste fatty at all. I
> can't get enough of it. It gets even better after it sits in the
> fridge for 2 days. I've never had it in the restaurants, but I
> can't imagine it can get any better than this.
>
> -sw


Yum, yum! But I am trying to LC--and this category of Vietnamese
cooking wouldn't lend itself to that, alas.

--
Jean B.
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Default Thit Kno - Vietnamese Pork Belly Stew

"Jean B." > wrote:

> Yum, yum! But I am trying to LC--and this category of Vietnamese
> cooking wouldn't lend itself to that, alas.


The kho itself can be made fairly LC by just omitting the kecap
manis. What's left is only aboiut 1.5 TB of burnt sugar per quart
of broth and 5lbs of meat. Kho is usually just eaten on it's own
with a Vietnamese table salad (bean sprouts, cilantro, mint, basil,
lettuce, peppers, herbs) at it's disposal.

I'm not sure what effect burning the sugar has on its carb content.

-sw


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Default Thit Kno - Vietnamese Pork Belly Stew

Sqwertz wrote:
> "Jean B." > wrote:
>
>> Yum, yum! But I am trying to LC--and this category of Vietnamese
>> cooking wouldn't lend itself to that, alas.

>
> The kho itself can be made fairly LC by just omitting the kecap
> manis. What's left is only aboiut 1.5 TB of burnt sugar per quart
> of broth and 5lbs of meat. Kho is usually just eaten on it's own
> with a Vietnamese table salad (bean sprouts, cilantro, mint, basil,
> lettuce, peppers, herbs) at it's disposal.
>
> I'm not sure what effect burning the sugar has on its carb content.
>
> -sw


That is an interesting question, which I have no answer to. Good
point re the amount per qt. Also, I have seen and undoubtedly can
find recipes for ketjap manis, so that could be made LC.

--
Jean B.
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Default Thit Kno - Vietnamese Pork Belly Stew

"Jean B." > wrote:

> That is an interesting question, which I have no answer to. Good
> point re the amount per qt. Also, I have seen and undoubtedly can
> find recipes for ketjap manis, so that could be made LC.


Kecap Manis is by definition, sweet soy sauce. It does come in
several degrees of sweetness (medium and regular - not sure which is
sweeter). Just use regular soy sauce instead of kecap manis.

-sw
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Default Thit Kno - Vietnamese Pork Belly Stew

Sqwertz wrote:
> "Jean B." > wrote:
>
>> That is an interesting question, which I have no answer to. Good
>> point re the amount per qt. Also, I have seen and undoubtedly can
>> find recipes for ketjap manis, so that could be made LC.

>
> Kecap Manis is by definition, sweet soy sauce. It does come in
> several degrees of sweetness (medium and regular - not sure which is
> sweeter). Just use regular soy sauce instead of kecap manis.
>
> -sw

That would be very different. IIRC, the recipes called for more
than soy sauce and sweetener. Not a problem though.

--
Jean B.
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Default Thit Kno - Vietnamese Pork Belly Stew

"Jean B." > wrote:

> Sqwertz wrote:
>> "Jean B." > wrote:
>>
>>> That is an interesting question, which I have no answer to. Good
>>> point re the amount per qt. Also, I have seen and undoubtedly can
>>> find recipes for ketjap manis, so that could be made LC.

>>
>> Kecap Manis is by definition, sweet soy sauce. It does come in
>> several degrees of sweetness (medium and regular - not sure which is
>> sweeter). Just use regular soy sauce instead of kecap manis.
>>

> That would be very different. IIRC, the recipes called for more
> than soy sauce and sweetener. Not a problem though.


I did list all the other ingredients. None of which had any
significant carbs considering the ratios of other ingredients. It's
very low carb as is.

-sw
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Default Thit Kno - Vietnamese Pork Belly Stew

Sqwertz wrote:
> "Jean B." > wrote:
>
>> Sqwertz wrote:
>>> "Jean B." > wrote:
>>>
>>>> That is an interesting question, which I have no answer to. Good
>>>> point re the amount per qt. Also, I have seen and undoubtedly can
>>>> find recipes for ketjap manis, so that could be made LC.
>>> Kecap Manis is by definition, sweet soy sauce. It does come in
>>> several degrees of sweetness (medium and regular - not sure which is
>>> sweeter). Just use regular soy sauce instead of kecap manis.
>>>

>> That would be very different. IIRC, the recipes called for more
>> than soy sauce and sweetener. Not a problem though.

>
> I did list all the other ingredients. None of which had any
> significant carbs considering the ratios of other ingredients. It's
> very low carb as is.
>
> -sw


Oh, sorry, I was just speaking of the KM. You are right.

--
Jean B.


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Default Thit Kno - Vietnamese Pork Belly Stew

Sqwertz wrote:

> I've been experimenting using small amounts of this in stir-fries in
> place of proper wok hey which I can't duplicate very well. The
> stuff tastes like hell on it's own, but mixed with other ingredients
> adds great flavor.
>
> And of course, use it with nuoc cham on grilled pork chops, sliced
> pork or beef as a banh mi filling, or even just some sauteed shrimp.
> Simply delicious.
>
> -sw


Never used it on shrimp, I bet it tastes pretty good. I can't wait to
try it. We are using it on country style ribs, tonight.

Becca
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Default Thit Kno - Vietnamese Pork Belly Stew

Sqwertz wrote:
> Becca > wrote:
>
>> My husband used it tonight when he cooked beef & broccoli. He did not
>> overcook the broccoli this time, and I appreciated that.

>
> I've been experimenting using small amounts of this in stir-fries in
> place of proper wok hey which I can't duplicate very well. The
> stuff tastes like hell on it's own, but mixed with other ingredients
> adds great flavor.
>
> And of course, use it with nuoc cham on grilled pork chops, sliced
> pork or beef as a banh mi filling, or even just some sauteed shrimp.
> Simply delicious.
>
> -sw


My husband makes good stir fries, but Vietnamese cooking was new to him.
I told him about the nuoc mau before I showed him the jar, because I did
not want him to taste it first. If most people tasted a spoon full of
salt or sriracha sauce for the first time, they might not care for it,
just by itself. Used right, it tastes great.

Becca
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Default Thit Kno - Vietnamese Pork Belly Stew

Becca > wrote:

> Never used it on shrimp, I bet it tastes pretty good. I can't wait to
> try it. We are using it on country style ribs, tonight.


Nuoc Mau + Nuoc Cham shrimp marinated for 20 minutes is
scrumpdillicious.

-Ned Flanders
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Default Thit Kno - Vietnamese Pork Belly Stew

Becca > wrote:

> My husband makes good stir fries, but Vietnamese cooking was new to him.
> I told him about the nuoc mau before I showed him the jar, because I did
> not want him to taste it first. If most people tasted a spoon full of
> salt or sriracha sauce for the first time, they might not care for it,
> just by itself. Used right, it tastes great.


Nuoc Mau/Nuoc Hang taste nasty on their own - There's no arguing
that. But Nuoc Cham and Nuoc Mam are even harder for people to
accept because of their taste AND smell.

And then we have shrimp paste, which de-feets all known
sensibilities. They literally smell like da feet.

But together in the right quantities and when cooked properly are
simply heaven on the taste buds.

Unfortunately my cow-orkers don't share my love of Asian foods.
Especially when I heat them up in the microwave. I miss living in
San Jose with non-Texans.

-sw
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Default Thit Kno - Vietnamese Pork Belly Stew

On Mon, 5 Jan 2009 20:25:26 -0600, Sqwertz wrote:

> Unfortunately my cow-orkers don't share my love of Asian foods.
> Especially when I heat them up in the microwave. I miss living in
> San Jose with non-Texans.


My last Air Force station was in San Antonio (Kelly AFB). One morning
before leaving for work I grabbed myself some of the stir fry from the
previous night to have for lunch. It looked kind of lonely sitting
there in the dish so I grabbed a couple of flour tortilla's to take with
me, too.

During lunch I heated the bowl in the office microwave and then did the
tortilla's really quick on paper towels. Really quick I had stir-fry
burrito's.

Once I sat down at my desk and started assembling my meal the guy
sitting next to me looked over and said, "Stir-fry on tortilla's. We
*must* be in San Antonio."

It wasn't really San Antonio, it was our unit. The command had so many
field sites all over the world that we personnel tended to have a loose
appreciation for what constituted a proper regional meal. The weirdest
one I remember was the guy who had sliced hot-dogs in his kimchi soup.
Even the people who'd never been to Korea objected.

Rumor was a bunch of guys beat him up after work for that one. Some
things just aren't done. <g>

--

-Jeff B. (jonesing for a steak and pork fried rice...)


"Excuse me.
I don't mean to impose,
but I am the Ocean."

~ The Salton Sea


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Default Thit Kno - Vietnamese Pork Belly Stew

Sqwertz wrote:
> Becca > wrote:
>
>> Never used it on shrimp, I bet it tastes pretty good. I can't wait to
>> try it. We are using it on country style ribs, tonight.

>
> Nuoc Mau + Nuoc Cham shrimp marinated for 20 minutes is
> scrumpdillicious.
>
> -Ned Flanders


LOL I will make a note of that.

Becca
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Default Thit Kno - Vietnamese Pork Belly Stew

Sqwertz wrote:

> Nuoc Mau/Nuoc Hang taste nasty on their own - There's no arguing
> that. But Nuoc Cham and Nuoc Mam are even harder for people to
> accept because of their taste AND smell.
>
> And then we have shrimp paste, which de-feets all known
> sensibilities. They literally smell like da feet.
>
> But together in the right quantities and when cooked properly are
> simply heaven on the taste buds.
>
> Unfortunately my cow-orkers don't share my love of Asian foods.
> Especially when I heat them up in the microwave. I miss living in
> San Jose with non-Texans.
>
> -sw


Food was a festival where I worked. There was one lady from Vietnam and
two from Cambodia, one lady was from Mexico city and one from Iraq. Our
receptionist was from Scotland, she and I were the only two people you
could understand on the phone, from what we heard.

Becca
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Default Thit Kno - Vietnamese Pork Belly Stew

Sqwertz wrote:
> Becca > wrote:
>
>> My husband makes good stir fries, but Vietnamese cooking was new to him.
>> I told him about the nuoc mau before I showed him the jar, because I did
>> not want him to taste it first. If most people tasted a spoon full of
>> salt or sriracha sauce for the first time, they might not care for it,
>> just by itself. Used right, it tastes great.

>
> Nuoc Mau/Nuoc Hang taste nasty on their own - There's no arguing
> that. But Nuoc Cham and Nuoc Mam are even harder for people to
> accept because of their taste AND smell.
>
> And then we have shrimp paste, which de-feets all known
> sensibilities. They literally smell like da feet.
>
> But together in the right quantities and when cooked properly are
> simply heaven on the taste buds.
>
> Unfortunately my cow-orkers don't share my love of Asian foods.
> Especially when I heat them up in the microwave. I miss living in
> San Jose with non-Texans.
>
> -sw


Shrimp paste! Swoon. But it is an acquired taste. The first
time one encounters it, there is/can be a hurdle.

--
Jean B.
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Default Thit Kno - Vietnamese Pork Belly Stew

Yeff > wrote:

> The weirdest
> one I remember was the guy who had sliced hot-dogs in his kimchi soup.
> Even the people who'd never been to Korea objected.


Instead of objecting they ought to have considered budae jjiggae.

Victor
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