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.