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Vietnamese boiled pork recipes - Luoc thit ngon

Updated on March 4, 2013
boiled pork recipes - Thit luoc ngon
boiled pork recipes - Thit luoc ngon | Source

This time will be thịt luộc, one of our favourite summer dish. Thịt means meat but when it goes with luộc we imply it as pork meat; luộc means boil. So literately thit luộc means boiled pork, normally is pork belly or pork leg.

This is a versatile dish, it serves:

  • as a single dish in Vietnamese table
  • with vermicelli and dipping sauce,
  • in a roll, typical summer roll or thit luoc cuon banh trang, a well known roll of Quang region

The dipping sauce is a waiting list, yet I will introduce most practical few.


1 1/2 lb. belly pork or pork leg
1-2 shallot, grilled (optional)
1 tbsp. vinegar
Fragrant herbs, coriander (cilantro), spearmint/mint and your choice of herbs

Option 1:
1/6 cup good fish sauce
1 tsp.fresh lime/lemon juice
Sugar, to taste
chopped chilli, to taste
Mix all ingredients together and add chilli

Option 2:
1-2 tbsp. salt
4-5 toasted peppercorn, ground
1/3- 1 tsp. sugar
1-3 tbsp. fresh lime/lemon juice, to taste
Chopped chilli, to taste
Mix all ingredients together and add chilli

Option 3:
2 tbsp. Vietnamese shrimp paste (mắm tôm)
2 tbsp. fresh lime/lemon juice
1 tsp. white wine
sugar, to taste
chopped chilli, to taste
Add sugar and lime juice to shrimp paste and whisk till spongy, add white wine and stir, add chilli


  1. Pour water into a medium pot so that it reaches a depth of 2”, add 1 tbsp salt, 1 tbsp vinegar and bring to medium heat, about 500 C, add pork (cut into 2-3 equal thick pieces). Bring to rolling boil for two minutes then strain and rinse pork under cold running water; Clean the pot, add water and bring to rolling boiled again, reduce the heat to medium, add shallot, salt, pork and cook, about 30 minutes. Transfer immediately into a bowl of cold/ice water and leave for 10 minutes. Remove, cover and refrigerate till serve.
  2. Meanwhile, make the dipping sauce of your choice and prepare fragrant herbs (read more at Vietnamese herbs)
  3. Cut pork into 1/12” thick slices and transfer to a serving platter. Serve with dipping sauce, fragrant herbs and other dishes in Vietnamese table.

Boiled pork with green mustard pickle
Boiled pork with green mustard pickle | Source


  1. Serve with white rice, other dishes and fragrant herbs especially spearmint
  2. Serve with rice vermicelli, dipping sauce and fragrant herbs
  3. Used in Vietnamese summer rolls


  • To test if the meat is cooked: Inserting a skewer or a chopstick into the middle of the meat If there is no pink juice coming, it's cooked.
  • Cut pork into equal thick pieces so it will be cooked consistently, Too large chunk cause overcooked on the outside and undercooked in the middle.


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    • huyenchi profile image

      huyenchi 5 years ago from London - Hanoi

      Thank you such much medcaribbeanskul for your comment, much appreciate!!