Authentic Vietnamese Cá Kho Tộ Hột Vịt Recipe: Braised Fish with Duck Eggs in Clay Pot

Ingredients

  • 1 kg of catfish, cut into thick slices
  • 4 eggs
  • 200 grams of pork belly, thinly sliced
  • 4 tablespoons of fish sauce
  • 2 tablespoons of sugar
  • 1 tablespoon of minced garlic
  • 1 tablespoon of minced shallots
  • 1 teaspoon of ground black pepper
  • 2 tablespoons of caramel sauce
  • 3 tablespoons of vegetable oil
  • 2 spring onions, chopped
  • 3 cups of water
  • 4 salted duck eggs, boiled and halved
  • Fresh chili and coriander for garnish

Steps and instructions

  1. In a pan, add 2 tablespoons of sugar. Over medium heat, let the sugar melt until it turns into a caramel color.
  2. Add in the sliced pork belly and sauté until it is well coated with the caramelized sugar.
  3. Add the minced garlic and shallots. Continue to sauté until they are fragrant.
  4. Next, add in the catfish slices. Cook each side until they turn a beautiful golden brown color.
  5. Add 3 tablespoons of fish sauce, 1 teaspoon of ground black pepper, and 2 tablespoons of caramel sauce. Mix well to ensure the fish and pork are well coated.
  6. Pour in 3 cups of water. Cover the pan and let it simmer on medium heat for about 20 minutes. The sauce should thicken and the flavors should be well absorbed by the fish and pork.
  7. In a separate pan, boil the eggs until they are hard-boiled. Peel them and set them aside.
  8. After 20 minutes, add the boiled eggs into the pan. Let it simmer for another 10 minutes.
  9. Heat 3 tablespoons of vegetable oil in a small pan. Add the chopped spring onions and sauté until they are fragrant. Then pour this mixture over the fish and eggs in the pan.
  10. Garnish with fresh chili and coriander before serving. Serve the Cá Kho Tộ Hột Vịt with hot steamed rice.

Tools for making

  • Pan - A large pan to cook the catfish and pork belly in.
  • Small Pan - A small pan to sauté the spring onions for garnish.
  • Boiling Pot - A pot to boil the salted duck eggs.
  • Knife - A knife to cut the catfish and pork belly into slices.
  • Cutting Board - A cutting board to prepare the ingredients.
  • Tongs - Tongs to flip the catfish slices while cooking.
  • Spatula - A spatula to sauté the pork belly, garlic, and shallots.
  • Measuring Spoons - Measuring spoons to measure the fish sauce, sugar, minced garlic, minced shallots, ground black pepper, and caramel sauce.
  • Stove - A stove or cooktop to cook the recipe.
  • Serving Dish - A dish to serve the Cá Kho Tộ Hột Vịt.

Recipe variations

  • Use different types of fish such as salmon or cod instead of catfish.
  • Replace the pork belly with chicken thighs or beef slices for a different flavor.
  • Add vegetables like okra, eggplant, or bok choy to make it more nutritious.
  • Experiment with different seasonings such as lemongrass, ginger, or star anise for a unique twist.
  • Make it vegetarian by using tofu or tempeh instead of fish and omitting the pork.
  • For a spicier version, add chili paste or chili flakes to the sauce.
  • Create a sweeter taste by adding pineapple chunks or tamarind paste.
  • Add a tangy flavor by squeezing lime juice over the dish before serving.
  • Try using coconut milk instead of water for a creamy variation.
  • Make it gluten-free by using gluten-free soy sauce or tamari instead of fish sauce.

Recipe overview

Cá Kho Tộ Hột Vịt is a traditional Vietnamese dish that combines succulent catfish and hearty boiled eggs in a savory caramel sauce. This delightful recipe hails from the heart of Vietnam and embodies the balance of flavors that Vietnamese cuisine is known for. You'll be able to experience the sweetness of caramelized sugar, the umami of fish sauce, and the richness of pork belly, all harmoniously combined in one dish. This recipe is straightforward and enjoyable to prepare, and yields a deeply flavorful and comforting meal, perfect for family gatherings or a quiet dinner at home. Serve it with hot steamed rice for the ultimate experience. Enjoy the culinary journey to Vietnam with this beloved catfish and egg dish.

Common questions

  1. How long does it take to cook Cá Kho Tộ Hột Vịt?
    It takes approximately 30 minutes to prepare and cook Cá Kho Tộ Hột Vịt.
  2. Can I use any other type of fish instead of catfish?
    Yes, you can use other firm white fish such as basa or cod as a substitute for catfish.
  3. What can I use instead of salted duck eggs?
    If you don't have salted duck eggs, you can skip them or use regular hard-boiled eggs instead.
  4. Can I make Cá Kho Tộ Hột Vịt less spicy?
    Yes, you can adjust the level of spiciness by reducing or omitting the fresh chili garnish.
  5. Can I make Cá Kho Tộ Hột Vịt in advance?
    Yes, you can make it in advance and reheat it before serving. The flavors tend to deepen over time.
  6. Is Cá Kho Tộ Hột Vịt a main course or a side dish?
    Cá Kho Tộ Hột Vịt is typically served as a main course and is enjoyed with steamed rice.

Serving dishes and utensils

  • Large pan - A large pan is needed to cook the fish and pork belly with the sauce.
  • Small pan - A small pan is needed to sauté the spring onions for garnish.
  • Knife - A sharp knife is needed to cut the catfish into slices and mince the garlic and shallots.
  • Cutting board - A cutting board is necessary for preparing and cutting the ingredients.
  • Tongs - Tongs are useful for flipping the fish slices while cooking.
  • Spatula - A spatula helps in stirring and mixing the ingredients in the pan.
  • Pot - A pot is needed to boil the eggs.
  • Peeler - A peeler is necessary for peeling the boiled eggs.
  • Chopping board - A chopping board is useful for chopping the spring onions and garnishes.
  • Serving bowl - A serving bowl is needed to serve the Cá Kho Tộ Hột Vịt.

Origin stories

Cá Kho Tộ Hột Vịt, a beloved and traditional dish in Vietnam, carries the heart and soul of Vietnamese home cooking. As a country with a long coastline and countless rivers, Vietnam has an abundance of seafood, among which is the prevalent catfish. This humble fish, combined with the richness of salted duck eggs and the savory taste of pork belly, creates a dish that is both simple and sophisticated. The use of caramel sauce in the recipe, a common practice in Vietnamese cooking, lends the dish a distinct sweetness that beautifully complements the saltiness of the fish sauce. This dish not only represents the harmonious blend of flavors in Vietnamese cuisine, but also the enduring spirit of Vietnamese people who create exquisite meals out of the simplest, readily available ingredients.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.