Total Time
1hr 55mins
Prep 10 mins
Cook 1 hr 45 mins

From Gourmet's "Diary of a Foodie," episode 219, "Vietnam: The Taste of Simplicity." You don't actually need a clay pot to make this; any heavy bottomed saucepan will do. The fish sauce (nam pla) is crucial to get the right flavor; do not attempt to substitute.

Ingredients Nutrition


  1. Place sugar in a heavy-bottomed saucepan over medium heat. Allow to remain over heat until fully melted, and approximately the color of a US copper penny.
  2. Carefully add broth. It will steam and bubble wildly, and the caramel WILL seize. This is expected, and as you continue to apply heat, the caramel will dissolve back into a nice syrup.
  3. Add fish sauce, shallot, garlic, and white parts of scallions. Bring to a simmer until vegetables soften.
  4. Sprinkle pork with ground black pepper. Toss to coat, and add to pot. Simmer very low for 75-90 minutes. Serve with rice and top with scallion greens.
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