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Caramelized Shrimp and Pork: A Quick, Flavor-Packed Vietnamese Classic
There’s a kind of magic in traditional Vietnamese cooking that comes from the simplest ingredients transforming into something deeply flavorful. One dish that captures this perfectly is Tôm Thịt Kho—Vietnamese caramelized shrimp and pork. It’s a staple in many Vietnamese homes, and once you master the caramelized sauce, it’s the kind of recipe that comes together effortlessly, yet tastes like it simmered for hours.
The heart of this dish is the caramel sauce. There are a few ways to make it, and every cook has their favorite method. Some combine sugar with fish sauce or water, but I prefer the straightforward approach of using just sugar and cooking oil. As the sugar melts and darkens, it develops a deep, smoky sweetness that’s irresistible. Once the caramel reaches that rich amber color, it’s time to add the shrimp and pork, letting them soak up the glossy sauce.
To finish, a splash of coconut water rounds out the flavors. Traditionally, some cooks reach for Coco Rico, a popular Vietnamese coconut soda, but I love using organic coconut water instead. It’s a little lighter, more natural, and still gives the dish that delicate sweetness.
What I love most about this recipe is how fast it comes together. From start to finish, it takes about 30 minutes, but you’d never guess it by the depth of flavor. The sauce is rich, sticky, and perfect for spooning over steamed rice. It’s comfort food at its best.
If you’re steering clear of carbs, this dish is just as delicious paired with steamed cabbage. The tender cabbage soaks up the sauce beautifully, balancing the sweetness with its mild, earthy flavor. Even something as simple as crisp cucumber slices can be a refreshing complement.
No matter how you serve it, this caramelized shrimp and pork is one of those timeless dishes that never fails to satisfy. Simple, quick, and so full of flavor—it’s the kind of meal that feels like home.
Vietnamese Caramelized Shrimp and Pork | Tom Rim Thit
Ingredients
Marinade:
- 1 lb shrimp, peeled or shrimp with head and shell on
- 1 lb pork tenderloin, cut into one inch pieces
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 Tbsp fish sauce
- 1 tsp sugar
- 1 Tbsp mushroom powder
- 2 green onion stalks, chopped, separating white and green
Caramel sauce:
- ⅓ cup avocado oil, or any neutral oil
- ⅓ cup sugar
Ingredients:
- 4 garlic cloves, chopped
- 1 large shallot, chopped
- 1 -1 ½ cup coconut water
Instructions
- Season pork and shrimp with salt, pepper, fish sauce, sugar and mushroom powder.
- Add white part of chopped green onions and set aside for 15 mins.
- Separate the pork and shrimp once done marinating.
- I recommend using a rubber spatula for cooking so the caramel sauce does not stick to the spatula.
- In a frying pan on medium high heat, make a caramel sauce by adding oil to the pan with 1/3 cup sugar. Stir occasionally until it turns a caramel color and the sugar has melted, around 2-3 minutes.
- Once it turns a caramel color, add shallots and garlic and stir fry for a couple of minutes.
- Then add the marinated pork, and mix it into the sauce to coat it evenly.
- Let it sit untouched for 3 minutes, then turn the meat over and let it cook untouched for another 3 minutes.
- Add marinated shrimp along with any marinade juice and mix it in.
- Depending on the pan/pot you are using will be dependent on how much coconut water to use. If it's a big surface area like a large skillet then use 1 1/2 cup coconut water otherwise if using a pot that has a smaller surface area then use 1 cup coconut water. Pour coconut water into the pan.
- Deglaze the pan with the coconut water and bring it to a boil. Cook for 5 more minutes, stirring halfway.
- Top with chopped green part of green onion and serve over a bed of white rice or steamed vegetables or both!
Nutrition
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