Thịt Kho Mắm Ruốc (Pork with Shrimp Paste)

Video mắm ruốc

Bring out a bowl of steaming hot rice to enjoy with our family’s Thịt Kho Mắm Ruốc! With crispy succulent pork belly pieces fried in a signature aromatics blend including lemongrass, garlic and shallots, the robust flavors will leave you craving for more.

Có thể bạn quan tâm

For a steamed version, try Grandma’s Steamed Lemongrass Pork With Shrimp Paste!

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A dish that represents the soul of Vietnam

There are some dishes that take me straight to the heart of Vietnamese cuisine, and Thịt Kho Mắm Ruốc is one of them. It may not be a dishes that’s served in restaurants, but you can definitely find it on the table during family dinners.

And when that happens, you know the dish is the real deal.

Alongside national treasures like Canh Khổ Qua (Stuffed Bittermelon Soup), Gỏi Cuốn (Vietnamese Rice Paper Rolls) and Bánh Cuốn (Mince Rice Rolls), this side dish embodies Vietnam’s signature flavor profile – sweet, spicy and tons of savoriness from fermented shrimp paste.

It’s a concentrated version of Bún Mắm (Vietnamese Fermented Fish Noodle Soup) that uses pork as its main ingredient.

I still remember eating it for the first time – every mouthful was deeply savory and had to be balanced with plenty of rice and cucumber slices. It definitely had a lasting impression!

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Then as I got older, I started to understand why Grandma, Mum, Dad and all the aunties and uncles loved this dish.

It was a meal that represented all the simple things in life. With just some meat, lemongrass and shrimp paste, Thịt Kho Mắm Ruốc became a humble reminder of those values.

So when you bite into the lightly crisp yet succulent pork oozing with juices or get a taste bud kick from the fried aromatics, cherish the fact that you’re enjoying one of the simplest pleasures in life.

Thịt Kho Mắm Ruốc in a bowl with a hand dipping cucumber into it.

Why this recipe works

Frying the meat until crispy means added texture with every mouthful.
The aromatics are browned first to bring out a deeper fragrance.
Using pork belly ensures the end result is juicy and succulent.

What you’ll need

A plate of chopped pork belly along with bowls of finely chopped lemongrass and oil near dishes of chopped chili, red shallots, ginger and garlic with dishes of chicken bouillon powder, sugar and shrimp paste.

About the ingredients

There are many brands and variations of shrimp paste that you can use with different levels of saltiness. As long as you adjust the seasoning to your preference, you’ll be able to use any version.

Some families also like to make this recipe using pineapple instead of sugar for added flavor. If you can get your hands on sweet pineapple, blitz it into a paste and use that as a substitute for sugar. Just make sure to add it to taste.

You can prepare the aromatics by blitzing them in a food processor. But if you don’t have one, finely chop everything.

How to make this recipe

Heat up a wok or pan and cook the meat on medium-high heat with the chicken bouillon powder for 15 minutes or until the pieces become golden and crispy.

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Transfer onto a plate for later, keeping the oil in the wok.

Bring the heat to medium and pour the lemongrass, chili, garlic, ginger and shallots. Cook for 2 minutes or until brown.

Note: The ingredients list includes oil for you to add more if you find that it’s too dry. If the pork released enough oil for your preference, just stick with that.

Add the shrimp paste in and stir until well combined for 3 minutes.

Turn the heat up to high and add the pork back in. Stir everything together for 5 minutes.

Serve everything immediately with a side of freshly sliced cucumbers and hot rice!

Recipe FAQs

Tips for the best results

Use pork belly. This is a juicy cut with a generous amount of fat. It renders out oil that you can use to cook the aromatics in for boosted flavor.
Cut the aromatics finely. Spend a little more time prepping this because it helps the sauce coat the meat evenly. Instead of having chunks falling off, it will adhere to the pork.
Add the shrimp paste a little at a time. You don’t want to overdo it with the saltiness, so add 1 tbsp at a time and taste it as you go until you have the perfect balance.

Get more aromatic flavors with these dishes!

Vietnamese-Inspired Tom Yum Noodle Soup – Get a taste of Thailand’s signature trinity with robust flavors in this slurp-worthy dish.
Tom Yum Fried Rice – This is a comforting yet exciting fried rice packed with shrimp and classic tom yum aromatics.
Bún Thịt Nướng (Grilled Pork Noodle Salad) – You’ll love the freshness of this charred pork noodle salad with its crisp herbs.
Sườn Nướng (Grilled Pork Chops) – The perfect Summer BBQ recipe is right here. Grill these juicy pork chops marinated in classic Vietnamese flavors.
Cháo Gỏi Gà (Chicken Salad with Congee) – Comfort food comes in many forms, but having it in a chicken salad means you’ll get tons of texture too!

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