Normally, we would only use roasted meat with rice, noodles or rice noodles only. Today Vietnamese Food Team introduces to you another interesting approach you can do with roasted. The dish we have chosen from many amazing Vietnamese Pork Recipes is Braised Roasted Pork with Pickled Vegetables (Thịt Heo Quay Kho Dưa Cải Chua)
The dish may sound odd but it is really delicious. Just follow the instruction carefully and you can successfully make this dish. Let us start cooking with one of our stunning Vietnamese Pork Recipes


400gr roasted pork
200gr pickled vegetables (Dưa Cải Chua) - buy at Vietnamese Markets
Fish sauce, chilies, green onions, purple onions, sugar or pork broth mix.


Step 1: Chop the roasted pork into small pieces.

Step 2: Wash the pickled vegetables, cut into small pieces.
Step 3: Pour roasted prok into pot, add some minced purple onions, and stir it for 5 minutes.
Step 4: This is the most important step as it would decide whether you can make the dish successfully or not. Add the pickled vegetables to the stove, pour a little of boiled water, 2 spoons of sugar, 1 spoon of fish sauce, ½ of pork broth mix. Remember not to put too much spices, otherwise, your dish would be ruined as the roasted pork and salted vegetables are already salty. Vietnamese Food Team thinks you need to taste continuously during the cooking to adjust in time. Cook it till all the things are absorbed and you can enjoy one of our delicious Vietnamese Pork Recipes.
To sum up, so how do you think of this dish? It is really good right? If you are bored with roasted pork and want to have fun trying something new, then this dish is the perfect choice. Eating with boiled rice is my favorite way. When you want to find a traditional flavor of Vietnam, I think you should not miss it, gourmets. Hope you love thsi dish and do not miss our next stunning Vietnamese Pork Recipes soon. Good luck to your cooking.

From Vietnamese Food Team.

No have comment yet, be the first one
Write your comment

Full name(*)

Avartar (*)

Security Code (*)