A dish that often accompanies bitter melon soup (canh khổ qua) in a Tet feast of the South is Braised pork with duck eggs (Thịt kho hột vịt). This dish, together with Canh khổ qua (Bitter melon soup), is not only a regional culinary specialty but also carries deep cultural and spiritual significance in the lives of Southern Vietnamese people.
Every morning and afternoon from the 1st to the 3rd day of Tết (in some places until the 4th day), Southern families prepare meals to honor their ancestors. While other dishes may vary, braised pork with eggs and bitter melon soup are essential. According to cultural researcher Nguyễn Thanh Lợi, although the exact origin of these dishes on the Tết table is unclear, their significance in traditional New Year meals is undeniable. In a pot of braised pork with eggs, the square pieces of pork and the round eggs symbolize balance between yin and yang. “The round shape of the egg represents fertility and growth, wishing for a prosperous New Year with many descendants and abundance. The bitter melon, on the other hand, symbolizes the hope that all sorrows and misfortunes of the past year will pass, welcoming good luck and smooth sailing in the new year,” explains Mr. Lợi. Beyond Tết, braised pork with eggs and bitter melon soup also appear in everyday life in Southern Vietnam, such as in temple offerings or ancestral commemorations, reflecting the connection between cuisine, culture, and spiritual beliefs.
Ingredients (serve 2-3)
1 kg pork belly
8 duck eggs
700 ml fresh coconut water
600 ml filtered water
A few shallots, garlic cloves, and horn chilies
Seasonings: seasoning powder, MSG, fish sauce, caramelized sugar, rock sugar, lime
Instructions:
Step 1: Prepare the Ingredients
Cut the pork belly into bite-sized cubes (about 4–5 cm) and rinse thoroughly.
Boil the duck eggs until cooked, then peel.
Peel the shallots and garlic: half finely minced, half lightly smashed.
Remove stems from the horn chilies and finely chop.
Step 2: Marinate the Pork
In a bowl, mix the pork with minced shallots, garlic, chopped chili, 3 tbsp fish sauce, 1 tbsp seasoning powder, 1 tsp lime juice, 1 tbsp MSG, and 3 tbsp caramelized sugar.
Let the pork marinate for 1 hour.
Step 3: Optional Sunlight Tip
Cover the marinated pork with a thin cloth and place it under bright sunlight for 30 minutes. This helps the meat absorb flavors faster and makes the fat and skin more translucent when cooked.
Step 4: Sear the Pork
Lightly sear the marinated pork in a pan, then transfer it to a pot.
Step 5: Begin Braising
Add 700 ml coconut water, 300 ml filtered water, and the smashed shallots and garlic to the pot.
Cook over medium-high heat for 30 minutes, skimming off foam regularly.
Step 6: Simmer on Low Heat
Add the remaining 300 ml water and reduce heat to low.
Simmer for 1 hour, stirring every 5 minutes to prevent the edges from burning.
Step 7: Add Eggs
Add the boiled duck eggs.
Turn the heat very low and cook for another 30 minutes.
Step 8: Final Seasoning
Add 3 tbsp fish sauce and 1 tbsp rock sugar.
Wait for the sugar to dissolve, then remove from heat.
Step 9: Serve
Serve hot with white rice, kimchi, pickled vegetables, fresh herbs, or watermelon.
Tips:
Use boiling water for braising instead of cold water to improve flavor and color.
Keep the heat low; do not cook at high temperature.
Do not cover the pot completely; place a banana leaf on top to make the pork skin golden and firm.
To make the pork tender faster, you can add a small amount of baking soda or vinegar.