Logo   (Since 1999)

RECIPE SECTION (over 10,000 recipes)

Home       Food Articles       Food Trivia       Today In Food History       Recipes       Cooking Tips       Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Food Posters       Cookbooks       Magazines       Recipe Contests       Cooking Schools       Gourmet Tours       Food Festivals

You are here > Home > Recipes

Meat RecipesPork Recipes page 3 >  Pork Shoulder, Vietnamese



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Chef with red wine glass



Secrets of the Red Lantern (Vietnamese)
by Pauline Nguyen and Luke Nguyen
Mark Jensen: This is my take on a very traditional peasant-style dish. Shrimp paste was originally used to extend the flavor of the pork, compensating for the scarcity of meat in Vietnam. That way, more rice, herbs, and vegetables are consumed. The intense flavors of this combination have meant this dish has become comfort food for me. It is eaten with an abundance of raw cabbage, cucumber, bean sprouts, mint, and long stems of cilantro and scallion.
Serves 6

Pork Shoulder, Slow-Cooked with Shrimp Paste & Lemongrass     (Thit Heo Mám Ruôc)


    • 2¼ pounds pork shoulder, with skin and fat
    • 1½ tablespoons oil
    • 4 (3¼-inch) pieces of lemongrass (with white part), finely chopped
    • 2 scallions, chopped
    • 3 cloves garlic, chopped
    • 1 tablespoon shrimp paste
    • 2 tablespoons Asian fish sauce
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 2 teaspoons white pepper
    • Approximately 8 cups pork stock (recipe below)


Wash the pork under cold water, then pat dry with a paper towel. Place on a cutting board and cut into 1½ by ½-inch pieces. Put the oil in a large saucepan over medium heat, then add the lemongrass, scallions, and garlic. Fry until the lemongrass starts to brown slightly, then add the shrimp paste with 2 tablespoons of water and increase the heat. Add the pork to the pan and stir through well. Seal the pork, then add the remaining ingredients and enough pork stock to cover the meat by about ¾ inch, then bring it to a slow simmer. Cook for 1½ hours, adding a little extra stock if required. You should be left with enough liquid to sauce the dish.


    • 2¼ pounds pork bones
    • 1 chicken carcass
    • 2-inch piece of ginger
    • 1 bulb garlic
    • 1 lemongrass stem
    • 4 scallions
    • 5 quarts water

Wash the bones under cold water, then place them in a large saucepan. Slice the ginger and garlic bulb in half; crushed the lemongrass and scallions with the back of a cleaver or mallet. Put all of the ingredients in the pan and bring to a boil. Skim the impurities from the surface of the stock, decrease the heat to a simmer, and continue to cook for 2 hours, skimming constantly. Pour the stock through a fine strainer into another saucepan and allow to cool. Once cooled, portion into smaller amounts and refrigerate or freeze until needed. The stock will last in the refrigerator for 3 days or in the freezer for 3 months.


                    RELATED RECIPES

Pork Recipes page 3       Pork Scaloppine       Pork Scaloppine w/Mushroom Sauce       Pork Schnitzels       Pork Shoulder, Vietnamese       Pork, Squash & Cashew Stir Fry       Pork Stuffed with Sweet Plantain       Pork Shabu Shabu       Pork Vindaloo       Potato and Pork Curry       Pulled Pork, Root Beer BBQ Sauce       Quick & Easy Pulled Pork       Rack of Pork Parsleyed Crumbs       Roasted Rack of Pork       Sate of Pork       Sausage & Apricot Balsamic Rice       Sausage and Noodle Dinner       Sausage & Peppers w/Dijon Potatoes       Sausages, Green Lentils & Salsa       Scrapple       Scrapple (Quantity)       Scrapple Recipe, 1896       Shepherd's Pork Pie       South Carolina BBQ Pork       Spiced Luncheon Loaf       Spiedis (Italian)       St. Louis Style Pork Steaks       Swedish Style Meatballs       Sweet Sausage with Fennel       Sweet & Sour Pork with Cranberries       Sweet and Sour Mango Pork       Sweet & Sour Pork with Vegetables       Sweet & Sour Sausage      Taquitos Al Pastor       Teriyaki Pork Skewers       Tex Mex Pulled Pork       Thai Curried Pork, Coconut, Mango       Toad in the Hole       Toad In Another Hole       Tropical Pork Kabobs       Vietnamese Pork Rolls
Home       About Us & Contact Us       Recipes Index       Kitchen Tips       Cooking Contests       Other Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:

All contents are copyright © 1990 - 2014 James T. Ehler and unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.

Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.






Popular Pages

Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.