Crispy Salt-Fried Pork Knuckle: A Delicious Vietnamese Snack

Updated at: 08/05/2025

Crispy, salty, and utterly irresistible, salt-fried pork knuckle (Chân Giò Rang Muối) is a beloved Vietnamese street food snack that delivers a powerful punch of flavor. This seemingly simple dish boasts a captivating textural contrast – the incredibly crunchy exterior giving way to tender, juicy meat within. The perfect balance of salty, savory, and subtly sweet makes it addictive, leaving you craving just one more bite. Its preparation, while appearing straightforward, involves a few key techniques that elevate this snack beyond the ordinary.

This recipe unlocks the secrets to achieving that perfect crispy exterior and succulent interior, resulting in a pork knuckle that's truly unforgettable. Forget dry, tough knuckles; we’ll guide you through each step, from selecting the right cut of meat to mastering the crucial frying techniques. Ready to embark on a culinary adventure and create this delicious Vietnamese treat? Let's dive into the step-by-step process!

Tools Needed

  • Knife
  • Bowl
  • Pot
  • Basket
  • Stove
  • Pan

Ingredients

  • Pork Knuckles: 1kg
  • Lemongrass: 5 stalks
  • Chili Pepper: 15g
  • Ginger: 30g
  • Green Onions: 80g
  • Lemon Leaves: 10g
  • White Wine: 50ml
  • Salt
  • Cooking Oil
  • Fried Flour

Step-by-Step Instructions

Step 1. Prepare the Pork Knuckles

  • Clean the pork knuckles thoroughly. Remove any hair using a razor or blowtorch if needed. Wash multiple times.
  • In a pot, cover the knuckles with water. Add salt, lemongrass, ginger, green onions, lemon leaves, and white wine. Boil for 10 minutes, then flip and boil for another 10 minutes. Continue boiling for 10 more minutes.
  • Remove from heat and let the knuckles cool in cold water.
  • Clean the cooled pork knuckles again with water.
Clean the pork knuckles thoroughly. Remove any hair using a razor or blowtorch if needed. Wash multiple times.Boil the pork knuckles: In a pot, cover the knuckles with water. Add salt, lemongrass, ginger, green onions, lemon leaves, and white wine. Boil for 10 minutes, then flip and boil for another 10 minutes. Continue boiling for 10 more minutes.Cool the pork knuckles: Remove from heat and let the knuckles cool in cold water.Clean the cooled pork knuckles again with water.
Prepare the Pork Knuckles
  • Cut the pork knuckles into desired pieces. (The recipe uses the lower part of the knuckle.)
Cut the pork knuckles into desired pieces. (The recipe uses the lower part of the knuckle.)
Prepare the Pork Knuckles

Step 2. Marinate and Dry

  • slice chili peppers, lemongrass, and ginger. Cut lemon leaves in half.
  • Add salt and half a lemon (remove seeds) to the pork. Mix well.
  • Place the pork in a basket and let it dry in sunlight or near a heat source until dry.
Prepare the aromatics: slice chili peppers, lemongrass, and ginger. Cut lemon leaves in half.Marinate the pork knuckle pieces: Add salt and half a lemon (remove seeds) to the pork. Mix well.Dry the marinated pork: Place the pork in a basket and let it dry in sunlight or near a heat source until dry.
Marinate and Dry

Step 3. Fry and Crisp

  • Heat cooking oil in a pan. Add a teaspoon of fried flour to prevent splattering. Fry the pork knuckles over medium heat until golden brown and crispy, stirring occasionally.
  • Add the prepared lemongrass and chili peppers to the pan during the last minute of frying. Stir well.
  • Remove the fried pork knuckles and lemongrass from the pan and place in a basket to drain excess oil.
  • Toss the lemongrass with fried flour. Fry separately in hot oil until crispy.
Fry the pork knuckles: Heat cooking oil in a pan. Add a teaspoon of fried flour to prevent splattering. Fry the pork knuckles over medium heat until golden brown and crispy, stirring occasionally.Add lemongrass and chili: Add the prepared lemongrass and chili peppers to the pan during the last minute of frying. Stir well. Drain the oil: Remove the fried pork knuckles and lemongrass from the pan and place in a basket to drain excess oil.Prepare the lemongrass for extra crispness: Toss the lemongrass with fried flour. Fry separately in hot oil until crispy.
Fry and Crisp

Step 4. Finishing Touches and Serving

  • Gently toss the cooled pork knuckles with the salted roasted flour for extra flavor and texture.
  • Serve and enjoy!
Mix the fried pork knuckles with salted roasted flour (optional): Gently toss the cooled pork knuckles with the salted roasted flour for extra flavor and texture.Serve and enjoy!
Finishing Touches and Serving

Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe

Tips

  • Ask the butcher to remove the hair from the pork knuckles before you buy them to save time.
  • Removing the lemon seeds helps the pork knuckles become crispier.
  • If you don't have sunlight, dry the pork near a heat source before frying.
  • Use medium heat while frying the pork to ensure even cooking and crispiness.
  • Don't stir the pork too frequently during frying.
  • Adding fried flour to the lemongrass makes it extra crispy.

Nutrition

  • N/A

FAQs

1. Can I use a different cut of pork?

While pork knuckle is traditional, you can experiment with other cuts like pork shanks or even smaller pieces of pork belly, adjusting cooking time accordingly.

2. How do I ensure the pork knuckle is crispy?

Proper drying before frying is key! Make sure the skin is completely dry and pat it thoroughly. Also, use a high enough temperature for frying to achieve that satisfying crunch.

3. Can I make this ahead of time?

It's best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for a day or two. Reheat gently in an oven or air fryer to restore crispiness.


With its satisfying crunch, savory flavor, and surprisingly simple preparation, this salt-fried pork knuckle recipe is a true winner. This delicious Vietnamese snack is perfect for sharing with friends and family, or enjoying as a satisfying solo treat. So gather your ingredients and get ready to experience the magic of crispy, salty perfection!