Pork Stew with Lemongrass and Fermented Shrimp Paste – Thit kho ruoc sa
Pork Stew with Lemongrass and Fermented Shrimp Paste - Thit kho ruoc sa
By Helen Le Published: October 11, 2011
- Prep: 15 mins
- Cook: 25 mins
- Ready In: 40 mins
- Yield: 4-6 Servings
This is a very exotic side dish to serve with rice. It might be stinky for foreigners but it could make any Vietnamese savour.
- In a bowl, combine the Vietnamese fermented shrimp paste “mam ruoc”, sugar and chili flake and mix well.
- In a large pan, fry the pork belly under medium high heat without any oil for about 5-7 minutes to render the fat. Then add the minced lemongrass and garlic and stir well till fragrant.
- Then add the shrimp paste mixture and simmer on low heat for 10 minutes or until the sauce thickened.
Since 2011, I've passionately shared my cooking videos on social media to help food lovers make mouthwatering authentic Vietnamese dishes at home. I've been featured in many prestigious magazines and TV shows, playing different roles like a character, guest, and even a cooking show host. I'm also a proud author of best-selling cookbooks that have made their way into kitchens all over the world. You can grab my cookbooks in English, Vietnamese, or Chinese from tons of online stores and bookshops worldwide. Let's cook up some tasty adventures together!