Steamed Pork with Fish Sauce, or Thịt heo hấp nước mắm, is a quintessential Vietnamese dish celebrated for its simplicity and incredible flavor. This seemingly effortless recipe delivers a succulent, melt-in-your-mouth pork experience, perfectly balanced by the savory umami of fish sauce and the subtle sweetness of caramelized sugar. The aromatic blend of garlic, ginger, and peppercorns elevates the dish to new heights, creating a culinary symphony on your palate. It's a fantastic weeknight meal, perfect for busy individuals or those seeking a healthy and flavorful option.
Forget complicated techniques and lengthy prep times; this recipe is surprisingly quick and easy to master. The fragrant steam infuses the pork with deliciousness, resulting in a tender and juicy final product that's both satisfying and elegant. Ready to experience the magic of this Vietnamese classic? Let's dive into the step-by-step instructions below!
Tools Needed
- Steamer
- Bowl
- Knife
- Spoon
Ingredients
- Ground pork: 300g
- Hue fish sauce
- Chicken or duck eggs: 3
- Pre-ground lemongrass: 30g
- Shallots: 2
- Garlic: 3 cloves
- Chili pepper: 2 (5 slices used for garnish)
- Green onion: 1
- Ground pepper
- MSG: 1 teaspoon
- Sugar: 2 tablespoons
- Shrimp paste
Step-by-Step Instructions
Step 1. Prepare the Pork Mixture
- Chop garlic, shallots, and chili peppers.
- In a bowl, combine the chopped garlic, shallots, chili peppers, ground lemongrass, ground pepper, MSG, sugar, and shrimp paste with the ground pork.
- Mix all ingredients well.
- Crack two eggs into the meat mixture and mix thoroughly.
Step 2. Steam the Pork
- Steam the mixture for 20 minutes, starting the timer when the water boils.
Step 3. Add Egg and Garnish
- While steaming, whisk a separate egg until smooth.
- After 20 minutes of steaming, briefly open the lid to allow excess water to drip off, then pour the whisked egg evenly over the meat.
- Reduce heat to low. Garnish with 5 diagonal slices of chili pepper and chopped green onions. Sprinkle with additional ground pepper.
Step 4. Final Steam
- Continue steaming, covered, for another 10 minutes, briefly opening the lid halfway through to prevent excess water from dripping.
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- Don't over-steam; otherwise, the meat will become mushy.
- Allowing the water to drip off during steaming helps maintain the texture of the meat.
Nutrition
- N/A
FAQs
1. Can I use a different type of pork for this recipe?
Yes! While pork belly is traditional, you can substitute with pork shoulder or even pork loin. Just adjust cooking time as needed; leaner cuts may cook faster.
2. What can I do if my fish sauce is too salty?
Start with less fish sauce than the recipe calls for, and taste-test as you go. You can always add more, but you can't take it away! You can also balance the saltiness by adding a touch more sugar.
This simple yet flavorful Steamed Pork with Fish Sauce recipe is a testament to the beauty of Vietnamese cuisine. Enjoy the tender, aromatic pork with your favorite sides—rice is a classic choice! We hope you enjoyed this easy-to-follow guide and will add this delicious dish to your regular cooking repertoire.