This was one my favorites that my mom would make for dinner when I was younger. Definitely one of the most popular Vietnamese comfort food besides pho, banh xeo, bun bo hue etc. 🥰
my friend's mom made this for me growing up. she'd just call it "meat and eggs" and it was my favorite thing. just poured it over some jasmine rice with the sauce(?) and ate it with big bites, sometimes i used to drizzle some sriracha. i still remember how good it was and every time i try to re-create it, i fail, but i enjoy the endeavors all the same :D
You made my day again. As a Belgian older lady, at the end I am going prepare all your dishes. (My son loves all asian food) and we are going to say bon appetitiet also!
In my country we have a similar way of cooking our meats. We would refer to it as stew. We would prep our meat first. Then caramelized our sugar but we like to use drown sugar but white is also used. I'm watching from the twin islands of Trinidad and Tobago 😊
I love your videos and I just love your down to earth, cool, sweet, warm energy. I feel that if we hang out we'll be like besties! 😍 thank you for what you do!
Yesss lovee this recipe You are one of the few pp on the internet who caramelized the sugar be4hand I think it is one of the staple step to take cuz the smell is so reminiscing Once u browned the sugar everyones gonna know what u are making
Wow that looks good! We have a similar dish in the Philippines called adobo thats salty (soy sauce, vinegar & garlic) on chicken and pork. We also have humba that is sweeter like your dish (same ingredients w/ adobo but with sugar)
It is adobo, only in Vietnam we use more fish sauce in place of soy sauce (although personally I do use a bit of soy sauce to marinate beforehand for more color and in depth flavor). And we also do chicken in a similar way ❤
Okay, I’ve been craving this dish lately, so this is perfect! Thank you for this video! My mom makes this dish every now and then, esp for Tết, and I never really liked it that much, but ofc, now that I’m on my own, I’m starting to crave all my mom’s dishes and I’m glad there are recipes like yours that can help me taste a li’l bit of home away from home ❤️
I love this dish. I made it for Tet last year and this year. I'm on a low carb diet so I tried caramelizing with Allulose which is a no carb sweetner and it came out great! The only thing is I have had to adjust for saltiness. Dang all the recipes for this come out so freaking salty. And I'm salt hound. Soy sauce and fish sauce and salt. It's a lot. It's delicious though.
this is one of my favorites! but I had to call my mom the first time I made it myself, apparently only our family cooks the pork in fish sauce, then adds the water with half a small bottle of orange soda 😅
This is basiacally how Chinese braised pork in brown sauce cooked but using fish sauce, I would love to try if fish sauce gives it better flavor than soy sauce :D
Bestie, I know you love spicy food that makes your booty burn - can you pleaseeee try the Hot Ones sauces? It would be so cool to see your spice tolerance with those sauces
Just a silly question here- what does the foam exactly contain when the meat starts boiling and why exactly do we need to get rid of it? Do some people eat it and if yes then what texture does it give to the broth?
I hope I'm not too late to answer your question. That foam is coagulated proteins, from the meat. The proteins tangle and bond to each other forming a network that traps air, which creates the foam and allows them to rise to the top of the pot. It is still good protein, yes, you can still eat that. But it makes the broth cloudy, less appetizing; and sometimes the foam can bind any other impurities such as fats, small bone fragments, or meat particles, and this can impact the texture, appearance, and taste. In what way, I'm not sure, depends on the dishes, but it is best to remove the foam.
Question: if you put the soft boiled eggs in when it still has 20 minutes to simmer, don't your eggs get rock hard by the end of it? Did you want your eggs to get full boiled?
One of the most stupid decisions I ever made was throwing away my chemistry class goggles. They weren't vented so there'd be no onion tears like now...
Mmmmmmm In lao/Thai it’s called Thom Khem “salty stew” my single dad made this so much growing up I hated it in my 20’s.. now when my dad makes it I dig in. 35 now and he makes fun of my ass.. his nickname for me is “moomoo” piggy in laotian and Thai. He would say oh no my Moomoois eating her family.. emotional damage! 😂😂😂😂 only in an Asian household.
im sure this rezpar is delish but so much sugar .the caramelized sugar then two teaspoons of sugar then soda pop that has a lot of sugar in it. holy cats man.....peace out
This was one my favorites that my mom would make for dinner when I was younger. Definitely one of the most popular Vietnamese comfort food besides pho, banh xeo, bun bo hue etc. 🥰
My Khmer Mother in Law makes this exact dish but adds in the bamboo shoots, giving it a very distinct flavour. So yummy 😋
I’m Cambodian and we do the same thing 😋
I love that this fierce fiery woman is having more of a reaction to garlic and shallot than any type of pepper she’s ever consumed😂❤
I made this two times in the last week and my Vietnamese in-laws LOVED it!
Thank you for sharing! My grandma never taught me this one , so I’ve been wanting to make it. It came out perfect! My husband was happy with it too!
This was one of mom’s specialty!! Definitely a comfort food.
my friend's mom made this for me growing up. she'd just call it "meat and eggs" and it was my favorite thing. just poured it over some jasmine rice with the sauce(?) and ate it with big bites, sometimes i used to drizzle some sriracha. i still remember how good it was and every time i try to re-create it, i fail, but i enjoy the endeavors all the same :D
You made my day again. As a Belgian older lady, at the end I am going prepare all your dishes. (My son loves all asian food) and we are going to say bon appetitiet also!
My mom still makes this to this day, it looks so good 😢❤
In my country we have a similar way of cooking our meats. We would refer to it as stew. We would prep our meat first. Then caramelized our sugar but we like to use drown sugar but white is also used. I'm watching from the twin islands of Trinidad and Tobago 😊
From Trinidad and Tobago 🇹🇹 too and was now coming to comment about our stew!😅😊
Brown sauce!
I love your videos and I just love your down to earth, cool, sweet, warm energy. I feel that if we hang out we'll be like besties! 😍 thank you for what you do!
Yesss lovee this recipe
You are one of the few pp on the internet who caramelized the sugar be4hand
I think it is one of the staple step to take cuz the smell is so reminiscing
Once u browned the sugar everyones gonna know what u are making
That looks hell bomb with some noodles or rice, I have half a mind to learn Vietnamese because of your channel
I remember I used to eat this dish at my friend’s house back in high school. It was pretty good.
My fave Vietnamese dish of all time.
❤❤❤ my mother Vietnamese makes this dish! So delicious
Wow that looks good! We have a similar dish in the Philippines called adobo thats salty (soy sauce, vinegar & garlic) on chicken and pork. We also have humba that is sweeter like your dish (same ingredients w/ adobo but with sugar)
It is adobo, only in Vietnam we use more fish sauce in place of soy sauce (although personally I do use a bit of soy sauce to marinate beforehand for more color and in depth flavor). And we also do chicken in a similar way ❤
In the Philippines, there's also a similar dish called Pork Adobo where it can be dry or saucy, spicy or sweet. Love your video ❤
Ayeee isang kapwa Filipino
Just found your channel and love love love your videos!!! Love learning so many great new recipes! Your kids are adorable and love your personality!!
Thank you for the recipe it's comforting to eat whenever home sick ☺
Oh its kinda like a dish we have here in Malaysia called tau ewe bak, soy sauce pork ❤❤
Gosh, this is the best dish ❤ Pair with rice is SUPERB 🎉
My Mom just made this last week. Absolutely Delicious! 😋
I'm so on board with that half cup of fish sauce. That stuff is so good 😍
This is my favorite food, after my first day of school after grade 7 when I get home my grandma said my mom made some brasied prok and egg.
My 5yo watches these with me sometimes. Tonight I got her a snack and she said, "YUMMEEEE!"
Brown looks so good on you, Alissa!
Okay, I’ve been craving this dish lately, so this is perfect! Thank you for this video!
My mom makes this dish every now and then, esp for Tết, and I never really liked it that much, but ofc, now that I’m on my own, I’m starting to crave all my mom’s dishes and I’m glad there are recipes like yours that can help me taste a li’l bit of home away from home ❤️
I have no food and this made me so hungry, I'm jealous!!😅🤣
My mommy would make this with quail eggs and omg it is the best comfort food 🤩 I also add chilli oil on top because I just like SPICY food
Good Lord that looks amazing 🤩
Looks good! Please make canh chua next! Need a recipe!
Man I’m stuck awake at 11:30 pm and i find this my night is much better now
I love this dish. I made it for Tet last year and this year. I'm on a low carb diet so I tried caramelizing with Allulose which is a no carb sweetner and it came out great! The only thing is I have had to adjust for saltiness. Dang all the recipes for this come out so freaking salty. And I'm salt hound. Soy sauce and fish sauce and salt. It's a lot. It's delicious though.
Looks like adobo ( filipino dish ) ❤❤ yummmeeeeeeyyyyyy 😊😊
“Flat like my chest” lolll😂 ilysm
It looks so yummy 😋 ❤️ 👍
It looks so yummy
That brief moment when she's cracking the pepper😂
I love thit kho so much, also DREAM BLUNT ROTATION
Oh my gosh my favorite yummy 😋 ❤❤❤
Title has “comforting”
5 seconds into video, Adam is crying 😂
Came here learning how to cook this but I’m dying from laughter LOL flat like my
POV: I’m 25 and saw you on instagram and can’t stop watching your videos lmao
this is one of my favorites! but I had to call my mom the first time I made it myself, apparently only our family cooks the pork in fish sauce, then adds the water with half a small bottle of orange soda 😅
This is basiacally how Chinese braised pork in brown sauce cooked but using fish sauce, I would love to try if fish sauce gives it better flavor than soy sauce :D
Some people also call it "thit kho tau" and I've always thought it means "chinese stewed meat"
Bestie, I know you love spicy food that makes your booty burn - can you pleaseeee try the Hot Ones sauces? It would be so cool to see your spice tolerance with those sauces
She is fun to listen to
I wish my momma was Vietnamese
and it’s always best eaten the next day too!!
I miss this dish so much. It is weird that even I did it exactly the same way my mom told me... it is not as good as my mom did.
Have you ever tried making this with whole salted eggs, my grandma did it once and I think it was better that regular eggs.
😋 yum
Gonna make this and shock my momma
Yummy
What's that soda she added? And where do u find it? Can you use any substitutes?
Your so halarious 😂I'll never be able to cook any of this my Italian husband wouldn't eat it. So I just wish eat it.. Wish I was eating it 😂
Can I make this with Beef, if so, which do you recommend? Thank you.
Can I blanch the pork belly first to get rid of the gunk ?
I’m trying to locate your video on what to use instead of siracha sauce. Ugh can’t find it. Which one do you suggest?
I'm thé first🥇
My bf doesn’t eat pork. Can I make this with some part of beef?
Flat like my chest 😂 I found my people 😍
Theres literally a cambodian dish exactly the same.
Pork *Snot*. 😂
Where did you get the avocado oil label?
What can I sub for Coco Rico? It’s not available in my country.
Just a silly question here- what does the foam exactly contain when the meat starts boiling and why exactly do we need to get rid of it? Do some people eat it and if yes then what texture does it give to the broth?
I hope I'm not too late to answer your question. That foam is coagulated proteins, from the meat. The proteins tangle and bond to each other forming a network that traps air, which creates the foam and allows them to rise to the top of the pot. It is still good protein, yes, you can still eat that. But it makes the broth cloudy, less appetizing; and sometimes the foam can bind any other impurities such as fats, small bone fragments, or meat particles, and this can impact the texture, appearance, and taste. In what way, I'm not sure, depends on the dishes, but it is best to remove the foam.
Can this be made with beef?
Just made this and omfg why did I wait six months.
Oooooh 🤤
claim your within an hour ticket here
IM HERE!! 😆😆
Here
I’m 10hrs late whoops
13 hours late… oops 🤭
did u say one day? cuz im here
Question: if you put the soft boiled eggs in when it still has 20 minutes to simmer, don't your eggs get rock hard by the end of it? Did you want your eggs to get full boiled?
i ate this yesterday and were having leftovers today qhat a coincidence
Mấy bà hello bà Mai Liên
Won't this be very sweet with so much sugar?
I have a problem where I made too much sauce it taste delicious but takes forever to soak in the meat any pointers please
0:45
Stop saying “like my chest” lol 😅
This is similar to a Thai dish call Moo Palo หมูพะโล้
Omg you are so funny.
One of the most stupid decisions I ever made was throwing away my chemistry class goggles. They weren't vented so there'd be no onion tears like now...
What’s the white stuff u remove
Does anybody use MSG ?
Mmm. Pork snot
*3:03*
Why do some people make it with coconut water ?
Can u film Riley your dog more
You don't do 'appa dinner is ready videos' anymore
you are in my dream blunt rotation
Pig snot......is that the scientific name? I always wondered what that foam was.
Does your husband understand vietnamese?
This is called humba in Philippines. I use sprite or pineapple juice and brown sugar
No soy sauce 🥺🥺🥺
Mmmmmmm In lao/Thai it’s called Thom Khem “salty stew” my single dad made this so much growing up I hated it in my 20’s.. now when my dad makes it I dig in. 35 now and he makes fun of my ass.. his nickname for me is “moomoo” piggy in laotian and Thai. He would say oh no my Moomoois eating her family.. emotional damage! 😂😂😂😂 only in an Asian household.
It looks like Adobo!
Adam can stick his tongue out now? Where did the waddling baby go?
876 Willy Spurs
im sure this rezpar is delish but so much sugar .the caramelized sugar then two teaspoons of sugar then soda pop that has a lot of sugar in it. holy cats man.....peace out
the snot🤢