Cook with Chung

Thịt kho trứng (Vietnamese Braised Pork Ribs and Eggs)

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This Vietnamese braised pork ribs and eggs in caramel sauce (Thịt kho trứng) recipe is so easy to make and is such a great comfort food for those weeknights where you want to just stay in. Braised in a sweet and savoury umami-flavoured coconut sauce. The pork ribs are so tender and easily fall off the bone. The boiled eggs absorb all the caramel sauce. Enjoy this over a bed of rice and everyone will beg for more.

This is one Vietnamese recipe that incorporates sweet and savoury together that keeps you reaching for more to spoon the sauce over your rice and green vegetables. It is damn delicious!

What is Vietnamese Braised Pork Ribs and Eggs (Thit Kho Trung)?

Traditionally Thit Kho Trung is made with pork belly but I like to use pork riblets because it has less fat. Since my kids love this recipe, I try to modify the recipe so it’s healthier. The Thit Kho recipe with pork belly will be a recipe I make for another day!

Thit Kho is a popular South Vietnamese dish that is served during Tet Holiday also known as Vietnamese Lunar New Year. The dish is offered to ancestors and family members before it’s consumed. However, this is commonly made as a meal consumed on any regular day.

This braised pork and egg in a caramel coconut sauce incorporates the sweet, savoury and umami flavours and it just gets simmered down to reduce the sauce. The sauce is a perfect thin consistency to cover your rice and anything else you are serving as a side. My daughter will request this for lunch the next day with rice and an egg. 

Why we love this recipe

I was introduced to this dish when I start dating my then-boyfriend (now husband) and my mother-in-law only made it with these pork ribs. She even added real coconut pieces.

My guess is pork ribs have the bone in and when you braise the pork ribs the collagen from the bones gets infused into the Thit Kho Trung sauce which adds some health benefits. This is why she prefers to use pork ribs over pork belly. She probably also uses ribs over belly due to health reasons as there is less fat content in pork ribs.

I also am certain that the cut of meat also has a nice texture when braised and the meat just falls off the bones because it becomes so tender.

What is the difference between Vietnamese and Cambodian braise pork and eggs?

Cambodia has their own version of braised pork and eggs. It’s called Kaw Sach Chrouk.

The Cambodian variation uses more ingredients like herbs, vegetables, tofu and different sauces to add more flavour.

The Vietnamese Braised Pork and Eggs uses fairly simple and fewer ingredients but still delivers an amazing flavor-packed dish.

How to Serve Vietnamese Braised Pork Rib with Eggs?

Serve this with a bowl of rice and some favourite green vegetables. Traditionally mustard green is served with this dish. My go-to for Asian green vegetables is bok choy or shanghai choy. They pair well with the Thit Kho sauce.

I wouldn’t suggest eating this without some sort of carb such as rice since the Braised Pork Rib is so rich in flavours and has a relatively high-fat content. It is nice to balance it out with white jasmine rice and some light and crispy vegetables. 

How to make NƯỚC MÀU caramel sauce?

Making a good NƯỚC MÀU caramel sauce is important to get a beautiful brown color. It’s very easy to burn this dish if you take your eyes off the pan while you can cook the caramel sauce. 

This is one time where I would say “FOCUS on the task at hand”. You could easily see a light brown sauce and take your eyes off to wash your hand and come back to over burnt caramel sauce. So I would say keep your eyes on the stove during this step to avoid having to throw it in the trash and starting over again.

The key is to add the water slowly one teaspoon at a time and stir constantly. Once you see the sauce begin to turn a dark brown lift the pan off the stove to help reduce the chance of the caramel sauce burning on the stove. Continue to stir the sauce when the pan is in the air to help even out the caramel sauce.

Ingredients and variations

Pork ribs: I like to use pork ribs for this recipe, however, you can use any cut of pork. Most commonly used is pork belly, but I have seen pork shoulder used as well. The keep is to simmer it down and let it cook so the pork is tender and soft. This timing will vary and you will need to use judgement when using different cuts of pork. I also do recommend soaking the pork ribs in salt water for 10 minutes and parboiling it for 10 minutes. This cleaning and parboiling will help make the pork bones taste cleaner and let the pork rib absorb more flavour. Brining lets the protein loosen up and let’s draw in the salt water. It adds some flavour and also results in more tender cooked meat.

Boiled eggs: I use regular chicken eggs. Sometimes if I have some quail eggs I will boil them and throw them in as well near the end of the braising. If you want to omit the egg that’s also a personal preference and it doesn’t change the taste of the dish. Adjust the number of eggs as you wish. If you like the eggs feel free to add more.

Coconut water: I like using coconut water with pulp, this adds a little piece to the recipe. If fresh coconut is available where you are feel free to use it. Make sure to use coconut water and not coconut milk. Coconut milk is used for curries.

Fish sauce: Fish sauce adds the umami flavour to the dish.  I use Three Crabs or Red Boat Fish Sauce. If you don’t have fish sauce on hand you can substitute with soy sauce. Adjust to your preference, I would start with 1 tbsp and taste and add more if you prefer the dish to be saltier.

NƯỚC MÀU: I find using white granulated sugar works best to get the dark brown nuoc mau colour. This is more a personal preference in aesthetics for the dish. You can substitute it with brown sugar.

How to make this recipe

Soak the pork ribs in salt water for 30 minutes. Add the pork ribs to a pot of boiling water and boil for 10 minutes. This will draw out the impurities. Rinse in a colander and wash thoroughly.

Make the nuoc mau caramel sauce. In a medium pot on medium-high heat add the sugar and slowly add the water. One tablespoon at a time while stirring the sugar. Continue to do this until the sugar begins to turn yellow to dark brown. Lift the pot off the stove and continue to stir. 

Add the clean parboiled pork ribs along with the crushed garlic to the pot. Mixing well so the pork ribs are covered in the nuoc mau caramel sauce. Cook for 3 minutes.

Add the chicken bouillon powder, fish sauce, sugar, salt and black pepper and mix well. Lastly, add the 2 cans of coconut water with pulp and stir. Turn the heat to high and once it starts to boil turn it down to medium-low add the peeled hard-boiled eggs and simmer for approximately 75 minutes. 

Serve with rice and your choice of vegetables! Enjoy! 

How to store

My mother-in-law has a very hard-working ethic and even after working a long day and making her dinner for the family, she will still make this dish after dinner. She will store this in containers for us for the next day.

Before she gives us the takeaway container she will open the lid and scrape out the oil from the top. This is to prevent us from eating the sauce that’s loaded with fat and oil from the ribs. This is a form of love language known in our Asian culture.

So my story leads into this can definitely be stored in an air-tight container for up to 4 days and it is also helpful to use a spoon to remove the white solidified oil. 

Success tips to make the best braised pork ribs and eggs

  1. To achieve a nice tender and flavourful pork rib I do recommend soaking the ribs in salt water for 30 minutes and parboiling for 10 minutes to remove all the impurities. 
  2. Make a big batch of this and store it in a freezer container for those busy weekend meals. It can freeze for up to 3 months. This was one of the meals I made in a large batch during my pregnancy so a hot meal could easily be ready after I gave birth. It stored really well and was super tasty. It was also great for milk production!
  3. Add real coconut pieces to the pot to braise and adds a nice texture. You can find frozen coconut pieces in your Asian supermarket. Add it in at the same time as the coconut water.
  4. Flavouring the parboiled pork ribs before adding them to the pot adds more flavour. After you parboil the pork ribs add some salt and sugar and mix it in. 
  5. Searing the pork ribs helps lock in the flavour if you marinade it.
  6. Braising requires a minimum of 75 minutes. This is to help achieve nice tender pork. If you are making a smaller batch you can reduce the braising to 60 minutes and if you are making more it would require up to 90 minutes of braising.
  7. Consume this dish the day after actually has a deeper flavour. This generally applies to many Vietnamese dishes where the flavour really develops when the dish is consumed one day after it’s been cooked.

Did you make this Vietnamese Braised Pork Ribs and Eggs? I would love to hear about it! Feel free to comment below!

Follow me at CookwithChung on Pinterest for all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Bowl of Braised Thit Kho with Eggs

Vietnamese Braised Pork Ribs and Eggs (Thịt kho trứng)

This Vietnamese braised pork ribs and egg in caramel sauce (Thịt kho trứng) recipe is so easy to make and is such a great comfort food for those weeknights where you want to just stay in. Braised in a sweet and savoury umami-flavoured coconut sauce. The pork ribs are so tender and easily fall off the bone. The boiled eggs absorb all the caramel sauce. Enjoy this over a bed of rice and everyone will beg for more.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Course Dinner
Cuisine Vietnamese
Servings 4

Ingredients
  

  • 2 lbs pork back ribs
  • 8 large eggs
  • 2 tbsp olive oil
  • 4 garlic cloves crushed
  • 1 tsp chicken bouillon powder
  • 2 tbsp fish sauce
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 cans coconut water with pulp 310ml

NƯỚC MÀU Caramel Sauce

  • ¼ cup sugar
  • ¼ cup water

Instructions
 

  • Soak the pork ribs in salt water for 30 minutes. Add the pork ribs to a pot of boiling water and boil for 10 minutes. This will draw out the impurities. Rinse in a colander and wash thoroughly.
  • Make the nuoc mau caramel sauce. In a medium pot on medium-high heat add the sugar and slowly add the water. One tablespoon at a time while stirring the sugar. Continue to do this until the sugar begins to turn yellow to dark brown. Lift the pot off the stove and continue to stir. 
  • Add the clean parboiled pork ribs along with the crushed garlic to the pot. Mixing well so the pork ribs are covered in the nuoc mau caramel sauce. Cook for 3 minutes.
  • Add the chicken bouillon powder, fish sauce, sugar, salt and black pepper and mix well. Lastly, add the 2 cans of coconut water with pulp and stir. Turn the heat to high and once it starts to boil turn it down to medium-low add the peeled hard-boiled eggs and simmer for approximately 75 minutes.
  • Serve with rice and your choice of vegetables! Enjoy! 

Notes

  1. To achieve a nice tender and flavourful pork rib I do recommend soaking the ribs in salt water for 30 minutes and parboiling for 10 minutes to remove all the impurities.
  2. Make a big batch of this and store it in a freezer container for those busy weekend meals. It can freeze for up to 3 months. This was one of the meals I made in a large batch during my pregnancy so a hot meal could easily be ready after I gave birth. It stored really well and was super tasty. It was also great for milk production!
  3. Add real coconut pieces to the pot to braise and adds a nice texture. You can find frozen coconut pieces in your Asian supermarket. Add it in at the same time as the coconut water.
  4. Flavouring the parboiled pork ribs before adding them to the pot adds more flavour. After you parboil the pork ribs add some salt and sugar and mix it in.
  5. Searing the pork ribs helps lock in the flavour if you marinade it.
  6. Braising requires a minimum of 75 minutes. This is to help achieve nice tender pork. If you are making a smaller batch you can reduce the braising to 60 minutes and if you are making more it would require up to 90 minutes of braising.
  7. Consume this dish the day after actually has a deeper flavour. This generally applies to many Vietnamese dishes where the flavour really develops when the dish is consumed one day after it’s been cooked.
Keyword Braised Pork Ribs and Eggs, Vietnamese
Tried this recipe?Let us know how it was!

Air Fryer Char Siu Pork Chops

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Do you love Chinese BBQ Pork also known as Char Siu, Vietnamese Pork Chops also known as Sườn Nướng? Here is a great recipe where you can get a bit of both world! Using key ingredients from both Chinese BBQ and Vietnamese Pork Chops this recipe will satisfy any picky eaters. This Air Fryer Char Siu Pork Chops pairs well with rice and some fresh lettuce, tomatoes and cucumbers. Let’s check out this recipe!

Chinese BBQ Pork was the go-to take-out item my parents would pick up for dinner. It was on rare occasions but definitely a treat in our household. It has a sweet and savoury bite and the pork is tender. The Chinese BBQ Pork hanging on metal hooks lined up on a pole. They would be displayed in the front window for all to see when walking by the BBQ shop.

Vietnamese Pork Chops were introduced to me when I started dating my husband. His mom would also make this quite often whenever I would stay for dinner. This was especially nice when she would whip these up on her charcoal BBQ. I would see her using her make-shift fan made using an old cardboard box and she would fan the charcoal to create heat and smoke to infuse into the pork chop. This is still a favorite dish of mine and my children love this.

Here is my version of Chinese Char Sui Air Fryer Pork Chops.

What are Chinese BBQ Char Siu and Vietnamese Pork Chops?

Chinese BBQ Char Siu “fork roasted” hails from China and is popular in Hong Kong. Paired with rice or served on a bed of egg noodles chopped up and added to fried rice or used as filling in steamed buns (chasiu bao). 

The visual characteristic of Char Siu is the glistening glaze covered all over the pork shoulder with its beautiful red colour. Often time on the edges there will be crispy burn parts. This was my favourite and I would have my hands in the takeout container looking for those little burnt edges to munch on. This is exactly what my girls fight over and I don’t blame them!

Vietnamese Pork Chops are generally cooked over a charcoal grill and give it that amazing smokiness from the charcoal. Similar to Chinese BBQ Char Siu it is covered in a liquid glaze which gives it that nice colour and glistening. 

Why we love this Recipe

Chinese Char Sui and Vietnamese Pork Chops are my favorite pork dishes and I wanted to combine two beloved recipes to make an easy dinner recipe. Not only that this is made in the air fryer which is convenient and easy!

My kids love these Air Fryer Char Siu Pork Chops. When they are cooking in the air fryer they will run into the kitchen and ask in Cantonese “chu pa” which translates into pork steak. It is their absolute favorite dish. They eat it with no fuss and it takes only 15 minutes to cook in the air fryer. 

This is definitely my go-to weeknight recipe that I make weekly or at least every other week. This is on my weekly rotation and my girls will always ask if we are making char sui pork chops.

Why make this?

The marinade combines flavours from two of my favourite dishes. You get the sweetness from the sugar and saltiness of soy sauce and the red colour from the Char Sui powder. Combine this with the lemongrass, shallots, garlic and fish sauce to really mix the flavours well.

It’s also an easy recipe to prepare in advance and marinade so that you can eat this multiple times during the week. 

Why does this recipe work?

The recipe takes two popular marinade mixtures from Chinese and Vietnamese cuisines and mixes them together to really create a smoky juicy flavour bomb on tender pork chops. 

This works also on charcoal BBQ but is equally tasty in the air fryer. Cooking this in the Air Fryer saves effort and time, but you will be missing the smokiness and the nice char on the edges.

Ingredients

Pork chops: I like to use pork chops for this recipe because the bone keeps the pork chops’ shape when you cook it in the air fryer. The I also love just how the air fryer adds the crispy burnt around the bone and it’s a nice flavour when you lick the bone. An alternative is to use pork shoulder and cut it thinly. Chinese BBQ pork uses this cut of pork and it also works very well. 

Chinese BBQ powder: There are various different Chinese BBQ powders. You can find these at your local Asian supermarket. I’ve used NOH foods of Hawaii, Chinese BBQ Char Siu Seasoning Mix and works great too.

Korean BBQ marinade sauce: I like to use this as a quick go-to marinade sauce for a lot of my proteins. This recipe is no exception. I like to use O’Food Korean BBQ which has no MSG, corn syrup or preservatives. 

Lemongrass: Use the frozen finely chopped lemongrass. It can be found at your local Asian supermarket in the freezer section. If you want to use the fresh lemon grass and finely chop it yourself that’s also an option.

How to serve?

Serve this with some white rice and some of your favorite vegetables. I serve this with boiled Chinese gailan or to make it easy some green leaf lettuce, sliced tomatoes, cucumbers and some Vietnamese pickled carrots and daikon. Find my easy-to-make Do Chua recipe here.

This works great at parties as well if you have a BBQ and can throw them over the grill. It’s quick and tastes so good!

Equipment

Air fryer is highly recommended and it cooks within 15 minutes. I would open the air fryer and flip the pork chops after 7 minutes.

If you have time and a nice grill outside throw them on the grill for about 5-6 minutes per side or until fully cooked and there are some nice crispy edges.

Expert Tips

Brine and washing the pork chops are highly recommended. This is an optional step but I do notice that when I soak and brine the pork chops the meat has a clean taste. The salt denatures the meat’s protein and allows the meat to retain more moisture and helps keep the meat juicier and reduce chewiness.

Brining will also allow the meat to absorb some of the salt to give it more flavour.

Although this is extra work, I believe it’s worth it to brine meats before cooking.

Recipe FAQ

How to store

This recipe works best when you cook and eat it immediately. If you make extra, store it in an airtight container in the refrigerator and consume it within 3 days.If you marinade extra this is great to freeze and thaw to cook for later on. Store in airtight container and freeze for up to 3 months

Did you make this Air Fryer Char Siu Pork Chops recipe? I would love to hear from you. Leave a comment below!

Follow me at CookwithChung on Pinterest for all my latest recipes.

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Air Fryer Char Siu Pork Chops

Air Fryer Char Siu Pork Chops

Do you love Chinese BBQ Pork also known as Char Sui, Vietnamese Pork Chops also known as Sườn Nướng? Here is a great recipe where you can get a bit of both world! Using key ingredients from both Chinese BBQ and Vietnamese Pork Chops will satisfy any picky eaters. This pairs well with rice and some fresh lettuce, tomatoes and cucumbers. Let’s check out this recipe!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Course Dinner, Main Course
Cuisine Chinese, Vietnamese
Servings 0

Equipment

Ingredients
  

  • 2 lbs pork chops

Marinade

  • 1 shallot finely chopped
  • 1 tbsp fish sauce
  • 1 tbsp sugar
  • 1 tsp soy sauce
  • ¼ cup Korean BBQ marinade
  • 2 tbsp lemongrass frozen chopped
  • 4 garlic finely chopped
  • 3 tbso Char Siu powder or roasted pork seasoning
  • 1 tbsp oil

Instructions
 

  • Optional step – Soak the pork chop in a brine mixture for 20 minutes. Dry it with a paper towel or let it air dry in a metal colander/strainer for 30 minutes.
  • Add shallot, fish sauce, sugar, light soy sauce, Korean bulgogi marinade, lemongrass, garlic, char siu powder and oil.
  • Let it marinate for a minimum of 30 minutes. Set the air fryer to 375 degrees Single layer the pork chops into the air fryer and set it for 15 minutes. Flip at 7 minutes mark. Check to make sure the edges are browning. Depending on the model of your air fryer the timing may vary. 
  • Serve with a bowl of rice and salad.
Keyword Air Fryer, Asian Recipe Easy, Asian Recipes for Dinner, Chinese Food, Vietnamese Food
Tried this recipe?Let us know how it was!

Vietnamese Pickled Carrots and Daikon Recipe (Đồ Chua) 

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Here is a Vietnamese pickled carrots and daikon (Đồ Chua) recipe that can be used the same day or refrigerated for up to 5 days. Using a combination of finely julienned carrots and daikon to make this pickled side to add some crunch to your meal. Let’s dive into this sweet and sour pickled carrots and daikon recipe.

Health benefits of pickled vegetables

One of the first vegetables that come to mind when I hear pickled vegetables is pickles. However, there are so many different types of vegetables that can be pickled. As I researched more and found out what the health benefits are of eating pickled or fermented vegetables it made sense! 

I personally give my children probiotics and have started to take them myself. When my eldest was starting school, she became a rather picky eater. She knew what she liked and what she didn’t and she really tested her boundaries when it came time for meals. She was not eating things she once enjoyed and she was not open to trying new dishes. My husband and I are big-time foodies, so we thought this would be a challenge if we don’t address this now. 

I did some research and found that giving young children probiotics actually helps with their gut health! Now obviously there is some very extensive scientific research regarding good gut health and having a better appetite. There is something called microbiomes in your stomach which are healthy and potentially harmful bacteria. To sum it up it helps with digestion and reduces cravings for certain foods such as carb-heavy junk food. This is done by increasing the diversity of gut microbiota through probiotics. 

Once I introduced kid-friendly probiotics, I slowly noticed she increased her food intake for foods she loved and was even willing to “try” new foods. Now, this is a YMMV (You’re Mileage May Vary) with your kids. But we thought that after taking probiotics for a couple of months it was helping her appetite. To this day she eats broccoli with no fuss. 

In summary, I decided to do more research on looking for foods that have a good source of gut-boosting probiotics. Loathe and behold Vietnamese pickled carrots and daikon are one of those easy-to-make sides that my daughter enjoyed. So to this day I’ve mastered making pickled carrots and daikon (Do Chua) and the kids will eat it straight out of the jar. 

Check out webmd for more details on the benefits of eating pickled vegetables. Here are some of benefits at a high level:

  • Helps with digestion  
  • Strengthens the walls of the intestines
  • Helps restore gut health after taking antibiotics

Pickling process

When vegetables are pickled, it goes through a fermentation process whereby the healthy bacteria break down natural sugar. Once you taste the sourness it means it is fermenting and there are healthy bacteria in the pickled vegetables – which is great for your gut health.

What do pickled carrots and daikon smell and taste like?

PUNGENT

If fermented for over 3 days once you unscrew the lid and take it off you will smell a pungent scent. The longer it ferments the more pungent it gets.  

I would describe the taste as a sour yet sweet crunchy bite.

Carrots and daikon

There are various different types of vegetables that can be fermented which ranges from cabbage, cucumbers, carrots, daikon, cauliflower, garlic, peppers and radishes. The list is long and I’m sure you can find a list on the internet. But these are the most common vegetables that get pickled.

For this Vietnamese pickled carrots and daikon recipe, I use a 50/50 ratio. My mother-in-law prefers more carrots and sometimes only carrots. It really all comes down to personal preference in terms of the ratio of carrots and daikon.

What is the difference between Japanese, Korean, Chinese and Vietnamese pickled carrots and daikon?

Each culture has its own characteristics and makes it unique in each country. Pickling has long been used to extend the life of vegetables. Pickling requires specific ingredients in order to successfully make pickled vegetables. All of these countries use the same key ingredients of salt, sugar, water and vinegar. The difference is how the vegetables are cut, sliced or diced and the various ratios of sugar and vinegar. 

I personally think Korea is the most well-known for pickled vegetables. Most notable is kimchi and all of the banchan served traditionally with all meals. 

The Vietnamese version is simple and adds a nice balance of sweet and sour pungent flavour to many Vietnamese dishes. It’s more of a complementary side to elevate the flavours

What can Vietnamese pickled carrots and daikon be used for?

This can be used on anything!

My kids like it as a vegetable side when they eat their meals.

Most commonly used

  • Vietnamese sandwiches (Banh Mi)
  • Vietnamese grilled Pork and vermicelli (Bun Thit Nuong)
  • Vietnamese pancakes (Banh Xeo)
  • Fish Sauce (Nuoc Cham)
  • Beef wrapped in betel leaves (Bo la Lot)
  • Vietnamese fish sauce chicken wings (Canh Ga Chien Nuoc Mam) – Here is my healthier air fryer version
  • Vietnamese egg rolls with vermicelli (Bun Cha Gio)

The list Is endless and you can even top your western salads with a little bit of Vietnamese pickled carrots and daikon.

How long can pickled Do Chua last?

Typically, if the Vietnamese pickled carrots and daikon are stored in the fridge, they can last up to 1 month.

Make sure to use clean utensils every time you grab the pickled carrots and daikon out of the jar.

Need a quick Vietnamese pickled carrots and daikon for same-day?

Urgently need some pickled carrot and daikon? The easiest way to make it the same day is to use more vinegar in the pickling mixture. I would add an additional 2 tablespoons of vinegar and let it sit for 15 minutes and you can start eating it with whatever you need it for. If you make extra and plan to store it in the refrigerator I would suggest consuming it within 7 days.

Ingredients and variations

Salt: I use sea salt for this recipe. Feel free to use table salt if that’s all you have.

Sugar: White sugar works best for this recipe, but if you want to go sugar-free you can also use a low-carb sweetener. I would use 3 tbsp of sweeter and if you need to adjust you can always add more. Sweeter dissolves easier.

Vinegar: I use white vinegar since it gives a more sour taste. If you don’t have it on hand you can also use rice vinegar or apple cider vinegar instead. I would suggest using the same measurements for either vinegar alternative. The taste will be slightly different but it will still give the pungent taste and smell.

Carrots: Any type of carrots works. If you have some heirloom or purple carrots you can also use them instead. The carrots give it a solid crunch so it’s nice to have a balance.

Daikon: Daikon radish works the best.

Pro tips on how to make perfect Vietnamese pickled carrots and daikon

Use the right tools to get the vegetables the same size

Rinsing out the salt and squeeze out as much of the water as possible. Gather the shredded vegetables in a small handful helps squeeze as much of the water out. I use a cute little julienned shredder and it makes the job so much faster.

A mandolin also works very well. Different mandolins have different settings for thickness. Pick whichever works best for you. Ultra-thin works well as a topping for the different Vietnamese dishes. Thicker strips work best for banh mi.

Daikon radish is best for this recipe

In North America, the reddish round bulb vegetable with white inside is what is known and used as radish. Daikon radish on the other hand is long and white. Its more common now and is used mainly in Asian cuisine. The daikon radish is best for this pickling as it’s slightly sweeter and once pickled has a nice bendable texture. 

Did you make this Vietnamese pickled carrots and daikon recipe?

Follow me at Cookwithchung on Pinterest for all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Vietnamese Pickled Carrots and Daikon Recipe (Đồ Chua)

Here is a Vietnamese pickled carrots and daikon (Đồ Chua) recipe that can be used the same day or refrigerated for up to 5 days. Using a combination of finely julienned carrots and daikon to make this pickled side to add some crunch to your meal. Let's dive into this sweet and sour pickled carrots and daikon recipe.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Fermenting 3 days
Course Side Dish
Cuisine Vietnamese
Servings 0

Equipment

  • medium size jar
  • julienne peeler or mandolin slicer

Ingredients
  

  • 2 carrots approximately ½ cup
  • 1 small daikon approximately ½ cup
  • 1 tbsp salt

Pickling mixture

  • 1 cup water
  • 5 tbsp white sugar
  • 5 tbsp white vinegar

Instructions
 

  • Wash and peel the carrots and daikon. Using the julienned shredder to finely shred the carrots and daikon. Be careful when you get down to the small pieces. If you need to use a knife and finely chop them to the same size I would highly suggest it.
  • Place the daikon and carrots into a strainer and add the salt. Let it sit for 15 minutes to draw out the liquid. Rinse well with water. Take a handful and use the other hand to squeeze out the liquid. Repeat this step until you have squeezed the water out of all the daikon and carrots.
  • Take a clean jar and place the daikon and carrots in.
  • Take a small pot and add water and sugar. Boil until the sugar is dissolved. Add the vinegar and stir.  
  • Pour the pickling mixture into the jar. Using a clean spoon push the daikon and carrots down so it's fully submerged in the mixture. Place lid and let it sit on the counter for 6 hours. Place it in the refrigerator for 3 days for the ideal pickling time.
  • Enjoy it with your favourite Vietnamese dish!
Keyword Banh Mi, Do Chua, Pickled carrots and daikon
Tried this recipe?Let us know how it was!

Quick Instant Pot Vietnamese Bitter Melon Soup (Canh Khổ Qua)

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Here is a quick Instant Pot Vietnamese Bitter Melon Soup (Canh Khổ Qua) that can be made in the Instant Pot to cut down the time. Made with bitter melon stuffed with a ground pork mixture this healthy soup will keep you warm and bring back some nostalgic memories of your mom or grandma’s soup. This is my version of Vietnamese Bitter Melon Soup made in the Instant Pot for those busy weeknight meals.

Bitter melon is one of those things that you either love or hate it. There is no in-between, regardless if you remove most of the bitterness from the melon. Truly an acquired taste. My middle daughter is a very adventurous eater. Even she wouldn’t have a second bite. There are ways to reduce the bitterness but I feel like if you are searching for a bitter melon soup recipe you are already accustomed to the bitterness. 

Most likely you were exposed to it as a young child by your mom and now you want to re-create this soup because it’s nostalgic. I also have a bitter melon and eggs recipe if you don’t have time to or ingredients to make this soup. 

Bitter Melon

Bitter melon is a vegetable that is widely used in east and south Asia. It is also known as bitter gourd or Momordica charantia. There are two distinct types of bitter melon. First, the Chinese type is long, pale green in colour and covered in bumps and grooves. The Indian bitter melon variety has pointy ends and rough jagged spikes. For this recipe, we will use the Chinese bitter melon variety.

Bitter melon has man y health benefits and you can find more at healthline for 6 benefits of bitter melon.

What is the difference between Thai and Vietnamese bitter melon soup?

Thai Bitter Melon soup also known as Gang Jued Mara Sai Moo is actually very similar to Vietnamese Bitter Melon Soup. The difference is in the seasoning. Thai recipes used coriander roots, oyster sauce and soy sauce. Whereas Vietnamese Bitter Melon Soup uses fish sauce. Again, this is really dependent on how you like to season the pork stuffing and this is highly influenced by what you have at home and grew up eating. 

Bone Broth

I’ve made Bitter Melon Soup with just water and also bone broth. Hands down making this with bone broth gives it a savoury depth.  To cut down the time I use the Instant Pot to make the bone broth.

Dried Scallops aka Conpoy

Using dried scallops adds umami flavour and it’s a very common ingredient used to elevate flavours in soups and many Asian dishes. Dried scallops are purchased dried and come in different sizes. The bigger the size the more expensive, they also are sold broken up and these are the ones that are more cost-effective for use in your home cooking. The nicely boxed-up dried scallops are from Japan and are known as Japanese Hokkaido Natural Sun-Dried Scallops. These are given as gifts.

I remember growing up my mom would have a glass jar in her Chinese herb cabinet. The dried scallop was literally my version of a cookie jar. I would sneak and take them to just eat. It had such a nice umami sweetness and I would just keep it in my mouth and let it soften and chew it up like candy.

You can find dried scallops at Asian herb shops. Look for scallops with an even light brown colour. This is an indication they are fresh. If you see white specks that’s a sign they have been stored for a long time and are less fresh.

Dried Wood Ear Mushroom

The scientific name for wood ear mushrooms is Auricularia auricula-judae. It’s also known as black fungus, tree ear and jelly ear. It’s an ingredient commonly used in Chinese and Vietnamese cuisine. It comes in a dried form and can be found in Asian supermarkets near the dried goods section. Look for the dried shitake mushroom and you will find it nearby. The ones I have my mom brought back from China. It literally is packaged into a tiny box smaller than a matchbox. 

Compact dried wood ear mushrooms

Soak the dried wood ear mushrooms in water to rehydrate and you will see them expand within 10 minutes. I will let it sit in the water for 30 minutes and give it a nice wash and rinse. They will probably expand by as much as 10 times.

Wood ear mushroom is commonly used in Chinese recipes where you braise or steam and it just adds a nice texture and absorbs the seasoning really well.

For the pork stuffing, I rinse and clean the wood ear mushroom and chop it up finely. There is no limit and it doesn’t change the taste if you use more or less of the mushroom.

Step-By-Step Instructions

Making the broth in the Instant Pot

The broth is quintessential in Chinese or Vietnamese cuisine. If you ever go to a Chinese or Vietnamese household broth/soup is pretty much consumed once to twice a week. If it’s a Pho soup or a Chinese herbal soup. 

-Step 1-

Parboil the pork bone in a pot of water for 10 minutes. Wash and rinse under cold water to remove the impurities.

-Step 2-

In the Instant Pot inner bowl add 8 cups of water, the cleaned pork neck bones and the rehydrated dried scallops.

-Step 3-

Set to soup mode and set the timer for 1 hour and natural release for 20 minutes.

Prepping the bitter melon

-Step 4-

While the soup is cooking in the Instant Pot start to mix the pork stuffing. Combine the ground pork, dried wood-ear mushrooms, shallots, vermicelli bean thread, fish sauce, salt, sugar, black pepper, water and chicken bouillon. Mix well and let it marinate for a minimum of 30 minutes.

-Step 5-

Wash the bitter melon thoroughly. Cut into 2.5-inch lengths and remove the white spongey insides and seeds. Use a spoon to scrap it.

-Step 6-

When the pork stuffing is done marinate using a small spoon and stuff the pork into the bitter melon. If you have extra pork stuffing you can always slightly over stuff it and spread the pork stuffing over the top of the bitter melon.

Cooking the bitter melon in the Instant Pot

-Step 7-

If you are using the Instant Pot to make the broth once it’s done open the Instant Pot and add the stuffed bitter melon. Set the Instant Pot to manual high-pressure for 7 minutes and release immediately. Taste the soup and add salt accordingly.

-Step 8-

Ladle the bitter melon soup into a bowl and garnish it with green onion and cilantro. Serve immediately with a bowl of rice.

Ingredients and Variations

Bone broth: Use the Instant Pot to cut down the time to make a flavourful broth. If you are short on time, you can use store-bought chicken broth or water and add some chicken bouillon to add flavour.

Dried scallops: Also known as conpoy, the adductor muscles of fresh scallops. They have been cooked and dried. The drying intensifies the flavours and brings out the umami flavour of scallops. Dried scallops are optional.

Bitter melon: The star of this recipe. 

Ground pork: If you have dietary restrictions and would like to replace the ground pork you can use fish paste. Or ground chicken but you will need to mix it with some fish paste. Ground chicken has less fat content than ground pork.

Vermicelli bean thread: Adding the vermicelli bean thread adds a nice texture to the pork stuffing. It also helps absorb the marinade. If you don’t have this available you can opt-out.

Dried wood-ear fungus: Adds a nice crunch to the pork stuffing.

Fish sauce: Substitute with soy sauce if fish sauce is not on hand.

Pro Tips and Techniques

  1. To remove the bitterness from the melon coating the melon in salt for 20 minutes will draw out the water and bitterness. Secondly blanching the melon for about 1-2 minutes will also help reduce the bitterness. Again, this is optional and really depends on your tolerance for this melon. 
  2. Bitter melon can be grown in the garden. It’s actually rather easy to yield some nice size bitter melon if you have space and time to grow your own organic bitter melon. I personally find the ones grown are more bitter than store-bought. Therefore I do recommend that you salt and parboil them to bring out the bitterness of homegrown melons.
  3. Depending on how much time you have I do recommend cutting the bitter melon into smaller pieces so when you stuff the pork it cooks faster if you are tight on time. However, if you are cutting them about 2 inches in length and cooking them in the instant pot 7 minutes is sufficient time to make sure they are thoroughly cooked.
  4. Hand mixing the pork mixture brings about a smoother texture to the stuffing. 
  5. The dried scallops should be soaked in hot water for at least 1 hour before you add them to the soup. The water the dried scallops are soaked in can be also added to the soup. All the umami flavour from soaking will be in the water and it will add more flavour to the soup.

FAQ

What goes well with Vietnamese Bitter Melon Soup?

This soup can be served as a small bowl of soup to eat with a traditional meal that has a couple of main Chinese dishes or it can be its own main dish with a hot bowl of rice. Here is a simple easy 3-step how-to on how to make the perfect jasmine rice. 

Made too much?

The soup can be stored in an airtight container for up to three days in the fridge.

Did you make this Instant Pot Vietnamese Bitter Melon Soup (Canh Khổ Qua)?

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A hot bowl of Vietnamese Bitter Melon soup made in the instant pot. Stuffed with a pork mixture.

Instant Pot Vietnamese Bitter Melon Soup (Canh Khổ Qua)

Here is a quick Vietnamese Bitter Melon Soup (Canh Khổ Qua) that can be made in the Instant Pot to cut down the time. Made with bitter melon stuffed with a ground pork mixture this healthy soup will keep you warm and bring back some nostalgic memories of your mom or grandma’s soup. This is my version of Vietnamese Bitter Melon Soup made in the Instant Pot for those busy weeknight meals.
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 1 hour 30 minutes
Instant Pot Bitter Melon Soup 25 minutes
Total Time 1 hour 55 minutes
Course Dinner, Main Course, Side Dish, Soup
Cuisine Vietnamese
Servings 0

Equipment

Ingredients
  

Broth

  • 1 lbs pork neck bones
  • 20 g dried scallop soaked in water for 1 hour
  • 8 cup water

Bitter melon and pork stuffing

  • 2 large bitter melon
  • 1.5 lbs ground pork
  • 30 g dried wood ear mushroom Re-hydrate in water for 15 minutes, finely chopped
  • 1 shallot finely chopped
  • 1 bundle vermicelli bean thread soaked and cut into 3-inch lengths
  • 1 tbsp fish sauce
  • ¼ tsp salt
  • 1 tsp sugar
  • ¼ tsp black pepper
  • ¼ cup water
  • 1 tsp chicken bouillon optional

Garnish

  • 1 stalk green onion chopped
  • cilantro chopped

Instructions
 

Bone broth steps 1-3 Skip these steps if using store bought bone broth

  • Parboil the pork bone in a pot of water for 10 minutes. Wash and rinse under cold water to remove the impurities.
  • In the Instant Pot inner bowl add 8 cups of water, the cleaned pork neck bones and the rehydrated dried scallops.
  • Set to soup mode and set the timer for 1 hour and natural release for 20 minutes.

Bitter melon and pork stuffing

  • While the soup is cooking in the Instant Pot start to mix the pork stuffing. Combine the ground pork, dried wood-ear mushrooms, shallots, vermicelli bean thread, fish sauce, salt, sugar, black pepper, water and chicken bouillon. Mix well and let it marinate for a minimum of 30 minutes.
  • Wash the bitter melon thoroughly. Cut into 2.5-inch lengths and remove the white spongey insides and seeds. Use a spoon to scrap it.
  • When the pork stuffing is done marinate using a small spoon and stuff the pork into the bitter melon. If you have extra pork stuffing you can always slightly over stuff it and spread the pork stuffing over the top of the bitter melon.
  • If you are using the Instant Pot to make the broth once it’s done open the Instant Pot and add the stuffed bitter melon. Set the Instant Pot to manual high-pressure for 7 minutes and release immediately. Taste the soup and add salt accordingly.
  • Ladle the bitter melon soup into a bowl and garnish it with green onion and cilantro. Serve immediately with a bowl of rice.
Keyword Bitter melon, Instant Pot
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Easy Vietnamese Bitter Melon and Eggs (Khổ Qua Xào Trứng)

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Here is a simple stir-fry Vietnamese bitter melon and eggs recipe. Perfect for a busy weeknight dish to eat with rice and a meat dish. Using eggs and bitter melon this can be whipped up while your rice is cooking. Let’s check out this recipe!

What is bitter melon?

I grew up eating bitter melon, but I was never a fan of it until my palate matured. As a child taste played a big factor in whether I would eat it or not. Or how much I would eat. Maybe it’s genetics because I couldn’t eat this growing up. It wasn’t until my early twenties that this bitter melon aka gourd was enjoyable for me.

Where to buy bitter melon?

I am fortunate enough that a handful of my aunts grow these in their gardens. They are easy to grow and generally yield many melons per growing season. It’s well known amongst my aunts that I love eating them. When my mom comes and visits I will always get 2-3 of these to last me for the week.

However, they are commonly found at your Asian supermarkets. I’ve even seen them at regular supermarkets now where there is a big population of the southeast or east Asian population.

How to eat?

It’s common in east Asian cuisine to stir fry or make soup. Stir fry with eggs is the perfect pairing for this to eat with a bowl of rice.

The other way I enjoy is stuffing it will ground pork and cooking it in pork neck broth. This will be a recipe for another day.

Is bitter melon good for you?

My mom always told me to eat bitter melon. It was a common dish made for dinner. Now in hindsight, mom just knows that it has many health benefits although she never had time to sit down and explain.

Its common to use bitter melon for cholesterol, fat loss and diabetes. It contains a chemical that acts similar to insulin. It helps regulate blood sugar levels. Healthline goes into more detail about all the beneficial nutrients it offers, jam-packed with vitamin C and vitamin A to help prevent disease, bone formation and promote healthy skin.

How to prepare the bitter melon and take out the bitterness?

This is a completely optional step and can help those who are trying to learn to eat bitter melon. Salting and letting it sit for 30 minutes can help remove some of the bitterness. Sometimes you will get some very bitter melon or its more mild. It’s never the same. It may be due to the way it was grown that causes the bitter melon to be super bitter.

If you are tight on time and don’t mind the bitterness you can skip this step and not salt to draw out the bitterness. However, add an extra minute to the time to soften the melon up when you are stir-frying it.

Ingredients and substitute for Vietnamese bitter melon and eggs

Egg – This recipe uses eggs. However, if you have available salted eggs this is also an option to give the stir fry another level of flavour from the salted egg.

Bitter melon – There is no other alternative or substitute. This is a bitter melon recipe after all. But if you decide you want to make this stir fry the closest alternative would be winter melon. Winter melon releases more liquid when stir-fried so I would suggest cooking it and pouring out any excess liquid before tossing in the egg.

Fish sauce – An alternative to fish sauce is using a teaspoon of soy sauce.

Step-by-step instructions

– Step 1 – Wash and rinse the bitter melon. Cut vertically, lengthwise and using a spoon scrap the seeds 

– Step 2 – Throw all the sliced bitter melon into a colander and salt generously. I add about 1 tbsp and mix it up well. Let it sit for 30 minutes to draw out all the liquid.

– Step 3 – After 30 minutes rinse thoroughly and drain excess water. Make sure to really clean and rinse off the salt. Otherwise, the salt will make the dish very salty and sometimes even more bitter.

– Step 4 – In a medium bowl, crack the eggs and add the fish sauce. Whisk until the egg has a nice yellow-orange colour and it’s well mixed.

– Step 5 – Using a medium pan heat up with oil. Once hot enough cook the eggs. I would let the eggs cook untouched for about 30 seconds. And flip it over. This is to keep the eggs from being over scrambled. Set the eggs aside.

– Step 6 – Add the rest of the oil and stir fry the garlic until lightly golden brown. Toss in the bitter melon and stir fry for 30 seconds. Add sugar and salt and pepper and mix.

– Step 7 – Add the eggs back to the pan, and mix just until they’re cooked through. Remove from the pan and serve immediately.

What to do with the seeds and is the white spongey part edible?

I am no green thumb, but the seeds can be saved and used to grow your own bitter melon plant in your garden.

The white spongey part inside I will discard. I’ve never tasted it before and used it in my cooking.

Storing leftovers

You can store this in a container and refrigerate it for up to three days. However, I do not recommend freezing this. The bitter melon doesn’t’ freeze very well.

If you made this recipe I would love to see it!

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Stir-Fry Vietnamese Bitter Melon and Eggs (Khổ Qua Xào Trứng)

Here is a simple stir-fry Vietnamese bitter melon and egg recipe. Perfect for a busy weeknight dish to eat with rice and a meat dish. Using eggs and bitter melon this can be whipped up while your rice is cooking. Let’s check out this recipe!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Dinner, Side Dish
Cuisine Vietnamese
Servings 4

Ingredients
  

  • 1 bitter melon
  • 3 garlic cloves minced
  • 3 eggs
  • 1 tsp sugar
  • ½ tbsp fish sauce
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • 1 tbsp oil

Instructions
 

  • Wash and rinse the bitter melon. Cut vertically, lengthwise and using a spoon scrap the seeds and the white spongey insides. Once they have been cleaned slice thinly.
  • Throw all the sliced bitter melon into a colander and salt generously. I add about 1 tbsp and mix it up well. Let it sit for 30 minutes to draw out all the liquid.
  • After 30 minutes rinse thoroughly and drain excess water. Make sure to really clean and rinse off the salt. Otherwise, the salt will make the dish very salty and sometimes even more bitter.
  • In a medium bowl, crack the eggs and add the fish sauce. Whisk until the egg has a nice yellow-orange colour and it's well mixed.
  • Using a medium pan heat up with oil. Once hot enough cook the eggs. I would let the eggs cook untouched for about 30 seconds. And flip it over. This is to keep the eggs from being over scrambled. Set the eggs aside.
  • Add the rest of the oil and stir fry the garlic until lightly golden brown. Toss in the bitter melon and stir fry for 30 seconds. Add sugar and salt and pepper and mix.
  • Add the eggs back to the pan, and mix just until they’re cooked through. Remove from the pan and serve immediately.
Keyword Bitter melon, scrambled egg
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Easy 3 Ingredient Vietnamese Chili Salt (Muối Ớt)

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Try this simple 3 ingredient Vietnamese chili salt to elevate your fruit or meat protein. This combination of spicy, salty and citrus blend will make each bite send intense sweetness with a bit of spiciness. This can be made in under 5 minutes and can be stored for up to 3 days. This is a crowd pleaser and all the fruit served will be gone in no time

Vietnamese chili salt was introduced to me by my mother-in-law when I was still in the early days of dating my boyfriend (now husband). She served some cut-up pineapple and beside it, there was a bright orange mixture in a pinch bowl. She told me to dip the pineapple into it.

I was surprised how it just mixed so well with the pineapple. It was salty, sweet and spicy all at once. It sent my taste buds into overdrive and it was amazing. I asked for seconds. I never looked at unripe fruit the same and Muoi ot is a simple fix when I buy fruit that isn’t ready to be eaten buy I decided to cut or peel it too early.

I sometimes even add some salt to some of the fruit I peel for my girls If its not sweet enough but I already cut it open.

Thai Chili

Thai Chili can be found at your local supermarket. Luckily my mother-in-law grows these in her garden. The Thai Chili I used is large so I only used one pepper. The seeds inside are very spicy. If you want to cut this up and remove the seeds to make it less spicy I would suggest doing it.

What is this used for?

This chili salt pairs really well with any unripe fruit. If there is a bit of tartness to the fruit this chili salt would  Most commonly used are pineapples, oranges, unripe mangos (aka green mango), watermelon, guava and grapefruit.

Adding this will draw out the sweetness and round out the flavour of the fruit but also add a kick of spice. This results in such a big flavoursome bite.

I have also used this to dip chicken from this Vietnamese Chicken curry (Ca ri ga) recipe. Give it a try, you won’t regret it.

Mortar and pestle to crush the Thai chili

The mortar and pestle is a great tool to crush the Thai Chili so all the oils are released. The consistency you are aiming for is a slight liquid with a red-orange paste. The pepper skin should be all finely crushed.

What is the difference between Thai Chili Salt (Prik Glua) vs Vietnamese Chili salt (Muoi Ot)?

Thai prik glua has all the same components of salt, sugar and Thai chili. However, Thai chili is powder. Generally, the Thai prik glua is equal parts of all three of these ingredients. In Thailand, it’s commonly used for fruit as well. Fruit in Thailand is sold in stalls and the fruit is sold unripe compared to the west. The prik glua is included when you buy from these vendors. 

Is the Vietnamese Chili salt the same as Mexican Chili Salt (Tajin)?

They have similar key ingredients but Muio Ot uses fresh Thai chili peppers whereas Mexican chili salt uses chili pepper powder. Tajin is a popular seasoning in Mexico. My rendition of this recipe actually takes an element from the Mexican recipe and I add lime juice. 

What if I don’t have a mortar and pestle?

If a mortar and pestle are not readily available, the alternative is to use a food processor. The results will not be the same since the food processor is finely chopping up the Thai chili peppers instead of pounding them to draw out the oils and flavour. 

Ingredients and substitute

Thai chili peppers – Fresh is best for this. If you have some growing in eh garden or a family or neighbour has some extra homegrown Thai chili peppers even better. The next best option would be picking up a pack of fresh ones in the grocery store. You can find it besides all the herbs.

Salt – Any salt would work for this. I prefer to use sea salt or Himalayan sea salt.

Sugar – Adding some sugar balances out the saltiness and spiciness.

Lime juice – Lime juice is not traditionally added to muoi ot, but my mother-in-law squeezes this into it really mix the flavours together. The lime juice adds another layer of flavour to this. I would also suggest only squeezing lime juice when you are ready to use.

Did you make this easy 3 ingredient Vietnamese Chili Salt (Muoi Ot)? I would love to see it

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Easy 3 ingredient Vietnamese Chill salt (Muối Ớt)

Try this simple 3 ingredient Vietnamese chili salt to elevate your fruit. This combination of spicy, salty and citrus blend will make each bite send intense sweetness with a bit of spiciness. This can be made in under 5 minutes and can be stored for up to 3 days. This is a crowd pleaser and all the fruit served will be gone in no time.
4.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Seasoning
Cuisine Vietnamese
Servings 0

Equipment

  • mortar and pestle

Ingredients
  

  • 3 fresh Thai chili
  • ¼ cup sea salt
  • 2 tbsp sugar
  • juice from lime squeeze when ready to use

Instructions
 

  • Using the mortar and pestle place the clean Thai chilis and pound until all the peppers are crushed flat. 
  • Add the salt and sugar and continue to pound until Thai chili is pounded into the salt and sugar. You are looking for orange colour and the chili will have broken into fine pieces.
  • Serve with your favourite fruit or use it to dip in your favorite protein dish.
Keyword Vietnamese Chili Salt
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Simple Vietnamese coconut pandan waffles (Banh Kep La Dua)

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These pandan waffles are so crispy and chewy in the middle you won’t be able to resist and eat only one. This recipe uses pandan which is sweet tasting and has a soft citrusy aroma. Make these on the waffle iron for breakfast or even for dessert. The smell of freshly made waffles will surely bring all the kids and adults into the kitchen.

Vietnamese coconut pandan waffles

What is pandan?

Pandan leaves are long and have blade-like green leaves. They are also known as screwpine and grow in a tropical climate. It’s most commonly used in Southeast Asian and South Asian cuisine. The leaves truly look like a house plant to those who have never seen this plant in person. Making your own fresh pandan extract is highly recommended for this recipe.

What are pandan waffles made of?

Unlike traditional waffles, coconut pandan waffles use a combination of different types of flour and starch to make the crispy and chewy.

  • Tapioca starch – Is extracted from the storage roots of the cassava plant which is also known as yuca. Tapioca starch is the main ingredient in boba tea (also known as bubble tea). The tapioca starch makes tapioca pearls chewy. Which is the texture we want for the pandan waffles. Best of all it’s gluten-free! 
  • Rice flour – Is finely milled rice. Placing white rice in a high-speed blender and blending it until it’s a fine powder would work. However, it is easier to buy rice flour to get the same consistency as the flour.
  • All-purpose flour – Regular all-purpose flour for this recipe. 
  • Coconut milk – Gives the waffles a richness and coconut flavour.

What do they taste like?

The pandan leaves have a grassy smell. Once processed and extracted it’s a light citrusy taste with a hint of vanilla. When you incorporate it into the waffles and cook it on the waffle maker the smell fills up the house. It is light and airy yet aromatic and it carries into the taste of the waffles as well. To describe the taste it’s a very light yet slightly sweet flavour and the coconut adds nutty and light creaminess to the waffles. While the tapioca does add the chewiness in the middle. 

Why are the waffles chewy?

The key ingredient to make this waffle chewy is tapioca starch. Using a bigger ratio of tapioca starch creates the chewiness in the waffles. This is what makes coconut pandan waffles very different than traditional waffles. 

Made too much batter?

The waffle batter can be stored in an airtight container for up to 1 week in the refrigerator. This recipe can make approximately 4 big waffles. Splitting the batter into 2 different days is perfect.

If you want to save time and make all the waffles during one cooking session. These are perfect for storing in the fridge and popping in the toaster for a quick warm-up. These will last in the fridge for up to 3 days.

Pandan vs artificial pandan flavouring

No doubt using the real pandan leaves to make the extract is preferred and gives you the natural pandan flavour in the waffles. However, when you only use the pandan extract the green colour does not come out as bright and vibrant. If you want to add a 1 drop of artificial pandan flavouring it is completed up to you and totally optional.

If you made this coconut pandan waffle dish, I would love to see!

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Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Coconut pandan waffles

Simple Vietnamese Coconut Pandan Waffles

These pandan waffles are so crispy and chewy in the middle you won’t be able to resist and eat only one. This recipe uses pandan which is sweet tasting and has a soft citrusy aroma. Make these on the waffle iron for breakfast or even for dessert. The smell of freshly made waffles will surely bring all the kids and adults into the kitchen.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 1 hour
Course Breakfast, Dessert
Cuisine Vietnamese
Servings 4

Equipment

Ingredients
  

  • 2 cup tapioca starch
  • ½ cup rice flour
  • ½ cup all-purpose flour
  • 1 cup sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 3 eggs
  • 1 can coconut milk 13.5 fl oz or 400ml
  • 2 tbsp oil

Pandan Extract

  • ½ cup pandan extract

Instructions
 

  • In a mixing bowl combine the dry ingredients tapioca starch, rice flour, all-purpose flour, sugar, baking powder and salt.
  • In a separate large bowl whisk the eggs. After the eggs have been well mixed add the pandan extract, coconut milk and oil. 
  • Using a sifter sift all the dry ingredients into the wet ingredients.  Carefully fold the dry ingredients into the wet to prevent over-mixing. What you are looking for is a thick and somewhat clumpy waffle batter.
  • Let the batter sit for at least one hour. This will allow the dough to work its magic and make some awesome waffles.
  • Preheat the waffle maker. I set my waffle maker to medium-high. When the waffle maker is ready give the batter a little bit of a mix. Ladle the batter and let it cook until the waffle maker beeps. 
  • Cool on a cooling rack to ensure the waffles are crispy. Plate and top with your favourite fruit and whipping cream.

Notes

  1. Allowing the batter to rest for 1 hour gives the dough an improved texture.
  2. Give the batter a bit of a mix so all the flour and starch are mixed together if using the batter the next day.
Keyword Coconut pandan waffles, Pandan waffles, Vietnamese dessert
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What are pandan leaves? How to make pandan extract

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Ever wonder what are pandan leaves and where they are grown? What are these long tropical leaves used for? Are there any health benefits to using this natural leaf? Pandan leaves are commonly used in Southeast Asian and south Asian cuisine to add aroma and a beautiful green colour to food. Let’s go over how to easily extract pandan leaves. All you need is pandan leaves, water, a blender, cheesecloth or a fine mesh.

What are pandan leaves?

Pandan leaves are long and have blade-like green leaves. They are also known as screwpine and grow in a tropical climate. It’s most commonly used in Southeast Asian and South Asian cuisine. The leaves truly look like a house plant to those who have never seen this plant in person. 

How are they used?

Pandan is versatile.

Pandan leaves cannot be eaten. Therefore its typically used as a wrap for food for steaming, grilling and infusing the aroma. or to make pandan juice or extract. 

Pandan leaves are commonly used in both sweet and savoury recipes. The attractive and beautiful green colour is used to enhance the esthetics of many desserts. 

Other ways the leaves are used:

  • Cakes
  • Various puddings
  • Rice
  • curries
  • Drinks
  • Desserts

What does it taste like?

To describe the taste of pandan can vary among different taste buds. I would describe pandan as a light citrusy coconut taste with a slight hint of vanilla.

Where to buy?

Fresh or frozen pandan leaves can be bought at your local Asian Supermarket. Fresh leaves will be in located in the produce section among the herbs section. The frozen leaves can generally be found near all the frozen herbs such as chopped lemon grass. This may vary where you live but in bigger cities with a larger Asian population, this can be easily found. On the package look out for an alternative name la dua.

If this is not an option in your local area, search online for it.

What is the difference between pandan juice vs pandan extract vs pandan water?

Pandan extract is the liquid that is squeezed out after blending the leaves with water

Pandan juice is also known as extract and is interchangeably used.

Pandan water is the top portion of the extract that has been left to settle overnight.

Concentrated pandan extract is the bottom portion of the extract after its been left to settle overnight. 

Are there natural pandan health benefits?

There are many health benefits to using pandan leaves in one form or another. Per Healthline, pandan’s health benefits have been long used in non-western traditional medicine. These methods include their natural leaves, fruit, flowers, roots and oil. 

Some of the common benefits include

  • Reduce arthritis pain
  • Manage blood sugar
  • Better oral health 

None of these are truly scientifically tested, but due to the wide use in non-western culture for many years, there is no reason to not give these leaves a try and incorporate it your recipes.

Is there a substitute option?

If the fresh or frozen pandan leaves are not available. The next best option is to use artificial pandan flavouring. This is the closest option you would have to get the flavour however, its not going to be as nearly good as using the real leaves.

If you’re in a pinch and can’t get a hold of pandan leaves or artificial flavour the closest substitute would be a vanilla bean or vanilla extract for the similar sweet and floral notes.

How long can you store the leaves and the juice and extract?

Pandan extract should be used within 48 hours. Freezing and storing the extract unfortunately does not hold the aroma and flavour well. It is recommended to use it right away. Therefore planning out the recipe if you decide to use fresh/frozen pandan to make the extract should be highly considered.

Step-by-step instructions

  • – Step 1 – Clean the pandan leaves with water. Ensure to scrub both sides of the leaves.

  • – Step 2 – Cut the leaves into 2 inches and place them into the blender. Add the water and blend on high until the pandan leaves is all blended.
  • – Step 3 – Pour the blended pandan leaves into a fine mesh strainer and use the back of a spoon to press the juice out.

If you made this Pandan leave extract feel free to let me know!

Follow me at CookwithChung on Pinterest.

Bowl of pandan extract

Pandan leave extract

This easy pandan extract can help you make fresh and aromatic flavouring and beautiful colouring for any of your recipes that need pandan extract.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Dessert, Main Course
Cuisine Asian, Vietnamese
Servings 0

Equipment

Ingredients
  

  • 30 g pandan leaves
  • ½ cup water

Instructions
 

  • Clean the pandan leaves with water. Ensure to scrub both sides of the leaves.
  • Cut the leaves into 2 inches and place them into the blender. Add the water and blend on high until the pandan leaves is all blended.
  • Pour the blended pandan leaves into a fine mesh strainer and use the back of a spoon to press the juice out. 
Keyword How to
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Simple Instant Pot Pork Carnitas (Mexican Slow Cooked Pulled Pork)

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This easy-to-make simple Instant Pot pork carnitas or Mexican slow-cooked pull pork is a major hit in my household. Cooking this in the Instant Pot cuts the time down by 1/4th of the time and gives the same result as a slow cooker. This flavourful, juicy and tender pork carnitas can be enjoyed in a soft flour tortilla, on top of a burrito bowl or over a bed of crispy salad. Enjoy this versatile dish with some Pico De Gallo and salsa.

Mexican pork carnitas is always my go-to when I hit up Chipotle. If I’m not close to a Chipotle and I’m having a strong craving for some Mexican pork carnitas this is the recipe I use to make them. It’s a huge hit with my girls and they have so many different ways to enjoy this. The juices from cooking the pork shoulder can be added to make it juicy. The spices and orange juice help cook the pork shoulder until it falls apart.

Instant Pot Pork Carnitas Recipe

Time is of the essence in my household. With three little ones running around and both parents working any meal that cuts the time by a fraction is already getting my attention. I use the Instant Pot to make this and it saves me time and money from having to order take-out from Chipotle!

Instead of 5-8 hours on the stovetop, this recipe can be made in under 2 hours.

The Instant Pot gives me the set-it and forgets it while I can meal prep on Sundays and make enough for leftovers for the next day’s dinner, or an easy-to-make lunch. I also use the Instant Pot to make Korean Pork Bone Soup. It’s also great for freezing leftovers. What is great about it is it gives if not the same but even better results than slow cooking it on the stovetop.

What is Carnitas meat?

Carnitas is made with pork shoulder also known as a pork butt. This cut of pork renders the best juicy and tender carnitas due to the higher fat content. There is a good amount of fat to keep this juicy, full flavoured and fall apart tender.

Carnitas are also known as the Mexican version of pulled pork without the BBQ sauce.

Why We Love This Recipe

So many reasons to love this recipe!

  1. Easily to make in the Instant Pot and can make a big portion for leftovers or for freezing for meal planning
  2. Kids love this recipe. It can be served for the school lunches easily
  3. So many different ways to enjoy this pork carnitas. Simple taco, burrito bowl, burrito salad or in burrito.
  4. If you want to turn this into pulled pork you can add some nice homemade or store-bought BBQ and it changes the taste easily.

What toppings go on Carnitas Taco?

The list is endless and can be personalized for everyone’s taste. However, my easy go-to toppings are:

  • Diced onions. Gives it a great crunch and has a deep but not-so-strong flavour and is great for serving raw.
  • Chopped Fresh Cilantro. Adds color and fresh citrusy flavor.
  • Pico de Gallo. Make your own or use store-bought Pico de gallo.
  • Sour Cream. Personally, sour cream makes any dish elevated. My girls love it and it adds creaminess and binds all the flavours together.
  • Shredded Cheese. Cheese is a must! Everything tastes better with cheese. I go with the marble cheese and it’s a major hit with my girls as well.
  • Lime wedge. Squeeze a bit of fresh lime juice. 
  • Guacamole. Homemade or store-bought works great.
  • Avocados. If tight on time slice up some avocado and add it. My youngest loves avocado and it also adds a nice creamy texture.

The options are endless with carnitas. This dish allows everyone in the family to add whatever they want and each taco will taste amazing.

If you want to keep it real simple even pork carnitas wrapped in corn or flour tortilla with some chopped onions and cilantro works perfectly. Simple sometimes is the best on a busy weekday night! This is how they are served on the streets in Mexico. Check out the easy chicken taco recipe if you are looking to cook up a few protein options.

Different ways to serve Carnitas

What I love about Instant Pot Pork Carnitas is that this can be made and served in various ways. 

Carnitas can be served up in a corn or flour tortilla with all the toppings that were mentioned above.

Like Chiptole you can serve this up on a salad bowl or taco bowl. Add some rice, beans, Pico de Gallo, guacamole, stir-fried veggies, sour cream, shredded cheese and chopped romaine lettuce.

Make a burrito! This can be wrapped up in a large tortilla wrap and devoured on the go. You can use the same toppings that were noted above and wrap them up.

Is there a difference between Carnitas and Pulled Pork?

Both of these dishes are popular in their respective ways from different regions.

Carnitas are native to Mexico and use juice from oranges, cumin, dried oregano, onions and garlic to flavour. Pork shoulder is used and is slow cooked in lard. This allows all the spices and herbs to flavour the pork shoulder and the lard keeps it moist and juicy. 

Pulled pork is a dish popularized in America. The pork is generally a whole cut of meat and is slow-cooked, baked in the oven or smoked. The pork is shredded and topped with BBQ sauce. Pulled pork is served up as part of a sandwich or tacos. Commonly I see pulled pork as part of the all-American BBQ Platter which includes all sorts of BBQ, slow-cooked and smoked meats served nicely on a big tray with beans and slaws.

How to store leftovers?

Carnitas can be stored for up to 3 days in the fridge in an airtight container. It is nice to have extra in the fridge with all the juices on the bottom. With the juices, it remains juicy and tender even when warmed up. The juices add so much flavour to any items you accompany the carnitas with.

This can easily be frozen and saved for later. Defrost and warm up on the stovetop and it still will taste like it just came out of the Instant Pot.

Step-by-step Instructions

– STEP 1 – Take the pork shoulder and cut chunks into 2 to 2 ½ inches.

– STEP 2 – Place the chunks into a mixing bowl and add 2/3 cup of orange juice, 4 cloves finely minced garlic, 1 ½ tsp salt, ¾ tsp black pepper, 1 tsp cumin, 1 onion quartered, 1 tbsp dried oregano. Mix until all the chunks are well covered and let it marinade for a minimum of 20 minutes. 

– STEP 3 – Once the pork shoulder is done marinading place it into the inner Instant Pot bowl and add 200ml of unsalted stock. Place the Instant Pot lid on and make sure the vent knob is turned on. Turn on manual mode and high pressure set it for 30 minutes and 15 minutes of natural release.

– STEP 4 – When the time is up turn the knob to release the pressure. Be careful and use a wooden spoon or whatever you have available in the kitchen that is long to turn the knob. No need to burn your fingers while making this dish! Once all the pressure is released carefully open the lid.

– STEP 5 –Take out the pork shoulder chunks and place them on an oven-safe tray. Shred the pork shoulder and using the liquid from the instant pot drizzle on top. To ensure the pork shoulder crispy up well you may need to mix the liquid from the instant with oil. 

– STEP 6 –Preheat the oven and turn on the broil at 450 F. Place the tray of shredded pork into the oven for 10 minutes. Make sure to watch closely so it does not burn.

– STEP 7 –Warm up the tortillas and sever the carnitas with onions, cilantro and squeeze lime juice.

If you made this Instant Pot pork carnitas taco dish, I would love to see!

Follow Cookwithchung on Pinterest for all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!

Simple Instant Pot Pork Carnitas Taco

This easy-to-make simple Instant Pot pork carnitas or Mexican slow-cooked pull pork is a major hit in my household. Cooking this in the Instant Pot cuts the time down by 1/4th of the time and gives the same result as a slow cooker. This flavourful, juicy and tender pork carnitas can be enjoyed in a soft flour tortilla, on top of a burrito bowl or over a bed of crispy salad. Enjoy this versatile dish with some Pico De Gallo and salsa.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Course
Servings 4

Equipment

Ingredients
  

  • 3½ lbs pork shoulder cut into 2-2½ inch chunks
  • 200 ml unsalted stock

Marinade

  • ⅔ cup orange juice
  • 4 cloves garlic finely minced
  • 1½ tsp salt
  • ¾ tsp black pepper
  • 1 tsp cumin
  • 1 onion quartered
  • t tbsp dried oregano

Garnish and toppings

  • ½ cup onion chopped
  • 1 cup cilantro chopped
  • 12 flour or corn tortillas
  • 1 lime cut into wedges

Instructions
 

  • Cut the pork shoulder into 2-2 ½ inch chunks.
  • Marinade the pork shoulder chunks with salt, black pepper, garlic, chopped onion, cumin, dried oregano, and orange juice. Mix until chunks are well covered and let it marinade for 20 minutes.
  • Add the marinade pork shoulder into the Instant Pot and add the 200ml unsalted stock. Turn on the instant pot and close the lid and turn the vent off. Pressure cook on high pressure for 30 minutes and 15 minutes for natural release.
  • Once the pork shoulder is done cooking in the instant pot. Take out the chunks and place them on an oven-safe tray. Shred the pork shoulder and using the liquid from the instant pot drizzle on top. To ensure the pork shoulder crispy up well you may need to mix the liquid from the instant with oil. 
  • Preheat the oven and turn on the broil at 450 F. Place the tray of shredded pork into the oven for 10 minutes. Make sure to watch closely so it does not burn. You want a nice light browning of the Carnitas.
  • Warm up the tortillas and sever the Carnitas with onions, cilantro and squeeze lime juice.
Keyword Healthy, Instant Pot, Mexican, Pork, Taco, Taco Tuesday
Tried this recipe?Let us know how it was!

Best 20 Minute Gochujang Sesame Oil Noodles

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This simple and easy-to-follow recipe to whip up a gochujang-sesame oil noodle can be made in under 20 minutes. A spicy, sweet, nutty noodle dish that is a guarantee to make the family cheer for more. Let’s jump into this easy-to-make spicy Korean-inspired gochujang sesame noodle dish. 

What is Gochujang?

Gochujang is a staple ingredient in all Korean households. Or if you are like me a KDrama-obsessed fangirl you will have a container in the fridge ready to make a simple Korean dish. 

This popular Korean ingredient is made with red chilli powder, glutinous rice powers, powdered fermented soybeans and salt. Gochujang can be purchased from Asian supermarkets and can be found on the inside shelves. 

How much Gochujang should I use?

For this recipe, I made it medium spicy. However, everyone’s standard of spicy is different.

This dish is not very spicy and has a savoury sweetness to it. My girls unfortunately cannot have this even if I use less gochujang. Therefore if you are looking for a nice light spicy kick to your noodles this is the perfect dish. 

I recommend using 2 tablespoons and if this is still too spicy for your liking you can adjust and use less. But this amount is the perfect kick to give you a light burn but not unbearable. If you would like the noodles to be spicier you can adjust and add ½ tablespoon next time you make the dish. 

I personally find gochujang is not super spicy but adds a nice light burn to flavour dishes.

What is toasted sesame oil?

Toasted sesame oil is a staple ingredient in any Asian household. This nutty and aroma oil is made from sesame seeds. This oil is not meant for cooking like vegetable or canola oil. It will burn and leave a burnt and bitter taste. This is used more to complement a dish and can be added after to give the dish a nutty taste.

Detailed step-by-step instructions

Step 1 – Bring a pot of water to a boil. Add salt and 200 grams of soba noodles and cook for 4 minutes. If you are using an alternative noodle follow the pack instructions on how to cook the noodles. Once the noodles are cooked drain and rinse.

Step 2 – While the noodles are cooking. Mix together the hot pepper paste (gochujang), toasted sesame oil, rice vinegar, sugar fish sauce, and soy sauce. Set aside.

Step 3 – In a large non-stick pan heat the oil on medium-high. Add the minced garlic and shallot and stir fry until lightly golden. Add the shanghai choy and ¼ cup water stir and cook for 3 minutes with a lid. Add the gochujang sauce to the pan and stir often until the sauce thickens. Roughly 1.5 minutes.

Step 4 – Add the soba noodles to the pan and mix until the noodles are covered in the sauce. Cook for roughly 2 minutes.

Step 5 – Plate the noodles and top with the hardboiled egg, chopped green onions and toasted sesame seeds. Drizzle more toasted sesame oil on the top. Enjoy!

Ingredients

Korean red chilli pepper paste (Gochujang): An essential Korean ingredient for this dish is a savoury, sweet and spicy fermented chilli powder and glutinous rice. This gives the noodles a nice red colour.

Sesame oil: Sesame oil adds major depth and nutty flavour to the noodles. It gives a nice balance to the spiciness from the gochujang.

Shanghai choy: Adding some vegetables to the noodle dish can add more texture to the noodles.

Hard boil egg: Adding some form of protein is a healthy way to make this simple dish more balance from all food groups.

Substitutions

Soba noodles: Feel free to use egg noodles, ramen or spaghetti noodles for this dish. Use whatever noodles you have available in your pantry. Follow the cooking instructions on the package.

Shanghai choy: Any green leafy vegetable can be used. I would recommend rapini, broccolini or even julienned cucumbers to top the dish after plating.

Rice vinegar: If rice vinegar is not available I would recommend using apple cider vinegar.

Hard boil egg: Use any ground pork, beef or chicken. Fry the ground protein until 90% cooked and add the vegetables.

Recipe FAQ

How can Gochujang sesame oil noodles be stored?

Storing this in an airtight container for up to 3 days is fine. You can warm it up on the stove in a pan with a sprinkle of water to help soften the noodles. I love making extra for lunch the next day.

What would go well with this noodle dish?

This is a Korean-inspired dish therefore I would recommend any banchan side dishes. If I’m short on time I will eat this with store-bought kimchi. Or to make it simple enjoy it without any sides.

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for

Bowl of Gochujang sesame oil noodles with hardboiled egg

Best 20 minute Gochujang sesame oil noodles

This simple and easy-to-follow recipe to whip up a gochujang-sesame noodle can be made in under 20 minutes. A spicy, sweet, nutty noodle dish that is a guarantee to make the family cheer for more. Let’s jump into this easy-to-make spicy Korean-inspired gochujang sesame noodle dish. 
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course, Side Dish
Cuisine Korean
Servings 2

Ingredients
  

  • 200 grams soba noodles
  • 1 tsp salt for soba noodles
  • 2 cloves garlic finely minced
  • 1 small shallot finely minced
  • 3 bundles Shanghai choy quartered
  • 2 whole hardboiled eggs halved
  • 1 tbsp neutral oil
  • 1 stalk green onion chopped
  • 1 tsp sesame oil optional

Gochujang sesame oil noodles

Instructions
 

  • Bring a pot of water to a boil. Add salt and 200 grams of soba noodles and cook for 4 minutes. If you are using an alternative noodle follow the pack instructions on how to cook the noodles. Once the noodles are cooked drain and rinse.
  • While the noodles are cooking. Mix together the hot pepper paste (gochujang), toasted sesame oil, rice vinegar, sugar fish sauce, and soy sauce. Set aside.
  • In a large non-stick pan heat the oil on medium-high. Add the minced garlic and shallot and stir fry until lightly golden. Add the shanghai choy and ¼ cup water stir and cook for 3 minutes with a lid. Add the gochujang sauce to the pan and stir often until the sauce thickens. Roughly 1.5 minutes.
  • Add the soba noodles to the pan and mix until the noodles are covered in the sauce. Cook for roughly 2 minutes.
  • Plate the noodles and top with the hardboiled egg, chopped green onions and toasted sesame seeds. Drizzle more toasted sesame oil on the top. Enjoy!
Keyword Asian Recipe Easy, Korean
Tried this recipe?Let us know how it was!