Tôm khô rim thịt ba chỉ và cách làm món ngon này cho


Tom rang thit tía chi has many names: thit rang, thit rim, tom thit rim, thit tía roi rang tom; but it’s essentially caramelized pork and shrimp & is a fundamental dish in almost all vietnamese house holds. It’s akin khổng lồ meatballs & spaghetti or macaroni và cheese to lớn Italian and American cuisines. Served with bowl of hot jasmine rice, pickled mustard greens, and soup of the day, it would be lượt thích our family’s pizza night, if we had it growing up. It’s the fall back recipe when mom didn’t feel like making anything special in the kitchen. But of course, she knew we all LOVED this dish & I’m certain had no guilt about her lack of thực đơn diversification or the fact we might have had this dish 1, 2, or even 3 weeks in a row.

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We love it not only because it contains two ingredients we love: pork belly & shrimp, but it also displays a fundamental technique we love, & that’s caramelization. Who wouldn’t love pork belly thats rendered & caramelized khổng lồ a crisp like bacon, along with sweet, succulent shrimp?

We’ve talked about caramelization before with ga kho, ca kho to, & thit kho and all of these dishes highlight the fact that caramelization can be done in a variety of ways from making a caramel sauce by browning sugar lớn using the natural sugars of coconut juice in a long braise. In tom rang thit bố chi (or bố roi, as southerners would say), the simple combination of sugar & fish sauce and pork fat renders magic. We often highlights regional dishes from the northern, central, và southern regions Vietnam khổng lồ point out the diversity of Vietnamese cuisine. But tom rang thit bố chi however is one dish that you can find in any household, in any village, và in any part of the country.


A humble và classic Vietnamese family dish that any parent would be proud to lớn serve. Come khổng lồ think of it, I don’t think we ever really missed out on never having those pizza nights.

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Tom Rang Thit cha Chi (Caramelized Shrimp and Pork Belly)

To thinly slice skin on pork belly, freeze for about 30 min to 1 hour.


1/2 lb thinly sliced skin on pork belly, 1 inch wide and lượt thích thick cut bacon in thickness 1 tbs fish sauce 2 tbs sugar 1 medium shallot, minced 3-4 cloves garlic, minced 2-4 tbs water một nửa lb medium sized shrimp, shell on fresh ground pepper


Make a quick marinade of pork, fish sauce và sugar và mix well. In large thick cast iron skillet under medium low heat, địa chỉ cửa hàng oil, minced shallots & garlic till fragrant. địa chỉ cửa hàng pork belly stirring occasionally—this is where you have lớn be patient và let the caramelization process work—-render the fat và as meat releases it’s juices, render that down. If the pan gets dry, and a tbs of water at a time & scrape the bottom of the pan lớn release the fond và all the delicious bits. Continue to stir and render and caramelize the pork and showroom water by the tablespoon full as needed until the color is dark brown. địa chỉ the shrimp at the end & cook until shrimp is done. Adjust seasoning to taste with fish sauce & sugar, if needed.

Finish with generous amount of freshly cracked pepper. Enjoy with steaming hot rice, side of pickled mustard greens, and trang chủ style soup.

*Cooks note: A leaner cut of pork butt can be used but might be tad dryer so reduce cooking time if using. Some prefer the pork to be almost crispy on verge of burnt, if so, simply extend the the cooking time of the pork & render over low heat. Peeled shrimp can be used, but add near the very end as it would take least time to cook. By the end of cooking, the liquid will be nearly completely reduced. If you lượt thích a little sauce, địa chỉ another few tbs water at the end và deglaze the pan, & season as needed.

Chuyên mục: Ẩm thực