Kho quẹt is a beloved dish in Central Vietnam, especially in the Mekong Delta. It’s part of the larger family of “kho” dishes, traditional Vietnamese braises that come in many forms, like kho tộ (clay pot braise), kho tàu (Chinese-style braise), and kho lạt (mildly seasoned braise). What makes kho quẹt stand out is its rich, savory flavor, a perfect mix of fish sauce, crispy pork, dried shrimp, chili, and pepper, all cooked down into a thick sauce.
Kho quẹt originally came from the practical, resourceful cooking of rural Mekong Delta families. Farmers would often throw together whatever they had at home—pork fat, dried shrimp, fish sauce, and a few seasonings—especially on rainy days when they couldn’t work in the fields. Its strong, salty flavor means you only need a little bit to enjoy it with plain rice, and because it keeps well for several days, it was ideal when food was scarce. The name likely comes from both the cooking method: “kho”, or slowly braising the ingredients in a clay pot until thick, and the way it’s eaten, by “quẹt,” or scooping a bit onto rice with chopsticks.
Ingredients (Serves 2-3)
- 250g pork belly
- 50g dried shrimp
- Crispy pork bits (optional)
- 8 tbsp fish sauce
- 5 tbsp sugar
- 10 tbsp water
- 1/3 cup rice water or coconut milk (to thicken the sauce).
- 3 tsp black pepper
- 2 tbsp minced dried shallots.
- Fresh chili and chopped green onions.
Instructions
Step 1: Prepare Ingredients
Soak the dried shrimp for 10–15 minutes, then rinse and drain. Trim the pork belly, cut into 1 cm pieces, and rinse. Blanch briefly to remove impurities, then rinse again.
Step 2: Render Pork Fat
Place the pork in a pan or pot over low heat. Let it release its fat and lightly crisp until golden. Pour off some of the fat, keeping the crispy pork bits aside.
Step 3: Sauté Aromatics
Add 2 tablespoons of the rendered pork fat to the pan. Sauté the minced shallots until fragrant.
Step 4: Cook Shrimp and Pork Bits
Stir-fry the dried shrimp until fragrant. Add the crispy pork bits and mix well.
Step 5: Simmer with Seasoning
Add 8 tablespoons fish sauce, 5 tablespoons sugar, and 10 tablespoons water. Simmer over low heat until the liquid reduces.
Step 6: Thicken the Sauce
Add 1/3 cup rice water or coconut milk to help thicken the sauce. Continue simmering until the sauce is sticky and glossy.
Step 7: Finish and Serve
Add fresh chili, ground black pepper, and chopped green onions (optional). Turn off the heat and serve with boiled vegetables and rice.
Tip: Adjust the seasoning to your taste, and use rice water or coconut milk for a richer, stickier sauce.