Thịt Ngâm Nước Mắm, or Vietnamese pork belly in fish sauce, is a culinary masterpiece that embodies the vibrant flavors of Vietnamese cuisine. This traditional dish, often prepared for Tet (Lunar New Year) celebrations, boasts a rich, savory profile achieved through a careful balance of sweet, salty, and umami notes. The tender, melt-in-your-mouth pork belly is infused with the fragrant essence of fish sauce, garlic, and sugar, creating an irresistible appetizer or a flavorful addition to any festive meal. Its deep, complex flavor is a testament to the patience and skill involved in its preparation, resulting in a dish that is both deeply satisfying and remarkably easy to make.
The magic of Thịt Ngâm Nước Mắm lies in the simplicity of its ingredients and the transformative power of time. A careful marination process allows the flavors to penetrate deeply into the pork, resulting in a dish that’s far greater than the sum of its parts. Ready to experience this culinary delight? Let's dive into the step-by-step process to create your own unforgettable Thịt Ngâm Nước Mắm.
Tools Needed
- Pot
- Jar
- Chopsticks
- Knife
- Kitchen paper or fan
Ingredients
- Pork belly: 1 kg
- Shallots
- Ginger
- Garlic
- Chili peppers: 5-6
- Fish sauce: 700 ml
- Sugar (white and brown): 500 g (250g each)
- Water: 300 ml
- Cinnamon sticks: 2
- Star anise: 5
- Bay leaves
- Whole pepper (five-spice preferred, or black pepper): 1 tbsp
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Parboil the Pork Belly
- Cut shallots into thick slices. Cut ginger into slices. Cut large garlic cloves in half, leave small ones whole.
- Boil pork belly in water with sliced shallots, ginger, cinnamon, and star anise until cooked through, skimming off foam. Remember to turn the meat for even cooking.
- Once the pork is cooked, remove and immediately place in cold water to prevent discoloration. Wash the meat twice to remove fat and foam.
Step 2. Make the Fish Sauce Marinade
- Combine fish sauce, sugar, water in a pot. Bring to a boil, skimming off foam. Add star anise, bay leaves, cinnamon, and pepper. Stir well, reduce heat, and simmer until flavors combine. Remove from heat and add ginger, garlic and chilies. Let it cool.
Step 3. Marinate and Cure the Pork
- Dry the meat using a fan or kitchen paper. Place the cooled pork in a clean, dry jar. Pour the cooled fish sauce mixture over the meat, ensuring it's fully submerged.
- Seal the jar and let it sit at room temperature for 2-3 days. After 3 days, remove the aromatic ingredients. Boil the soaking liquid again, cool, and return it to the jar. Refrigerate for 2-3 weeks.
Step 4. Serve the Thịt Ngâm Nước Mắm
- Once the meat is ready, slice into bite-sized pieces and serve.
Read more: Vietnamese Braised Pork Ribs: A Step-by-Step Guide
Tips
- Use a combination of white and brown sugar for added flavor.
- Five-spice pepper is recommended, but black pepper can be substituted.
- After 3 days of initial soaking, do not soak the aromatic ingredients again to prevent spoilage.
Nutrition
- N/A
FAQs
1. Can I make Thịt Ngâm Nước Mắm ahead of time?
Absolutely! In fact, the flavors deepen over time. Make it at least 2-3 days ahead for best results. It can last in the fridge for up to a week.
2. What can I serve Thịt Ngâm Nước Mắm with?
It's delicious on its own, but also pairs perfectly with rice, banh mi, fresh vegetables, and noodles. It's a great addition to a rice paper roll too!
3. Can I substitute the fish sauce?
While fish sauce is key to the authentic flavor, you could try a reduced-sodium soy sauce as a partial substitute. However, the flavor profile will be significantly altered.
This Thịt Ngâm Nước Mắm recipe is a testament to the delicious simplicity of Vietnamese cooking, bringing a burst of flavor to any occasion. Enjoy the rewarding experience of creating this traditional dish, and savor the rich, savory taste that will surely become a family favorite. Happy cooking, and Chúc mừng năm mới! (Happy New Year!)