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Vietnamese Caramelized Fish Sauce Recipe

Mắm Kho Quẹt Recipe (Vietnamese Caramelized Fish Sauce)

Mắm kho quẹt, or Vietnamese caramelized fish sauce, is a one-of-a-kind dish that will impress anyone with its immaculate flavor and versatility. Don't hesitate to try it out today!
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Course: Non-course Dish
Cuisine: Vietnamese
Keyword: Mắm Kho Quẹt, Vietnamese Caramelized Fish Sauce
Level of Difficulty: Medium
Dietary Preference: Dairy-Free, Gluten-free, Low Carb
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 652kcal

Equipment

  • Saucepan
  • Knife
  • Chopping Board
  • Wooden Spoon

Ingredients

  • 0.88 pounds pork belly
  • 0.22 pounds dried shrimp
  • 2.65 ounces scallions
  • 0.7 ounces garlic
  • 0.53 ounces shallots
  • 1 branch of green peppercorn
  • 1 chili pepper

Condiment and spices

  • 7 tablespoons fish sauce
  • 7 tablespoons water
  • 3 teaspoons brown sugar
  • 1 teaspoon ground pepper
  • 3 teaspoons Vietnamese caramel sauce (nước màu)

Vegetables for serving

  • Gourd, broccoli, white radish, carrot, etc.
US Customary - Metric

Instructions 

  • Finely chop the scallions. Mince the shallots, chili, and garlic, saving 1 to 2 garlic cloves. Cut the vegetables into bite-sized pieces.
    Finely Chop The Scallions
  • Rinse the dried shrimp with clean water. Soak them in warm water to soften them. Drain them afterward.
    Rinse The Dried Shrimps
  • Separate the lean and fat parts of the pork. Chop both parts into small pieces.
    Separate The Lean And Fatty
  • Heat the saucepan over medium heat. Add the pork fat and stir well until they turn golden brown. Set aside.
    Make The Pork Cracklings
  • Add the garlic, shallots, and chili. Stir well for 1 to 2 minutes until fragrant.
    Add Garlic Shallots And Chili
  • Add in the chopped pork and stir-fry it until cooked. Add the softened dried shrimp into the saucepan and stir well.
    Add The Chopped Pork
  • Pour in the fish sauce, water, sugar, ground pepper, and caramel sauce. Give everything a good stir. Cover the saucepan and cook for 30 minutes over low heat.
    Pour The Fish Sauce
  • After 30 minutes, add the pork cracklings, green peppercorn, and scallions. Continue cooking for another 5 minutes on low heat.
    Add The Pork Cracklings
  • Bring a pot of water to a boil. Add a little salt to the water. Once the water has come to a boil, add the vegetables. Cook them for 2 to 3 minutes then remove them from the water.
    Remove Them From The Water
  • Serve the sauce in a bowl with the boiled vegetables and steaming hot rice.
    Enjoy Mam Kho Quet

Video

Notes

  • The cooking time is for making 4 servings.
  • The estimated calories do not include the boiled vegetables.
  • Traditionally, the Vietnamese will cook this dish in a clay pot, which is believed to add more flavor.
  • Besides boiling the vegetables, you can also grill them.
  • Always add the scallions and green peppercorn toward the end of cooking. Likewise, don't add the pork cracklings too soon or they'll lose their crispness.
  • If you want to try something different, consider swapping steamed rice for Vietnamese crispy burnt rice (cơm cháy).
  • Feel free to adjust the seasonings and spices to your liking.

Nutrition

Calories: 652kcal | Carbohydrates: 12g | Protein: 31g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 356mg | Sodium: 2976mg | Potassium: 394mg | Fiber: 1g | Sugar: 9g | Vitamin A: 316IU | Vitamin C: 22mg | Calcium: 150mg | Iron: 3mg