(Since 1999)


RECIPE SECTION - Over 10,000 Recipes

Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesPork Recipes page 3 >  Pork Shoulder, Vietnamese


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees



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.


  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   |   Recipe 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 - 2024  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. Logo


Popular Pages