Can I use pre-cooked shrimp for this recipe?
It's best to use raw shrimp for this recipe. Pre-cooked shrimp will become tough and rubbery if cooked again in the sauce.
DINNER
Vietnamese Caramelized Shrimp and Pork (Tôm Rim Thịt Ba Chỉ)
This classic Vietnamese dish features succulent shrimp and tender pork belly caramelized in a rich, savory-sweet sauce. It's a comforting and flavorful meal, perfect for a weeknight dinner or a special occasion.
HOW TO MAKE IT
Let's cook.
01
In a medium bowl, combine the shrimp with 1 tablespoon of fish sauce, 1/2 teaspoon of black pepper, and 1/2 tablespoon of minced garlic. Mix well and set aside to marinate for 10 minutes.
02
Heat 2 tablespoons of vegetable oil in a large skillet or pot over medium-high heat. Add the pork belly and cook for 8-10 minutes, stirring occasionally, until browned and some fat has rendered. Remove the pork belly from the skillet, leaving the rendered fat.
03
Reduce the heat to medium. Add 2 tablespoons of sugar to the rendered fat in the skillet. Cook, stirring constantly, for 3-5 minutes until the sugar melts and turns into a deep amber caramel. Be careful not to burn it.
04
Quickly add the sliced shallots and remaining 1/2 tablespoon of minced garlic to the caramel. Sauté for 1 minute until fragrant. Immediately return the cooked pork belly to the skillet.
05
Add the remaining 2 tablespoons of fish sauce, 1/2 teaspoon of black pepper, and 1/2 cup of water to the skillet. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 10 minutes, allowing the pork to absorb the flavors.
06
Uncover the skillet and add the marinated shrimp. Increase the heat to medium-high and cook for 3-5 minutes, stirring gently, until the shrimp turn pink and opaque and the sauce has thickened and reduced to a glossy glaze.
07
Taste and adjust seasoning if needed. Serve immediately with steamed jasmine rice.
About This Recipe
This classic Vietnamese dish features succulent shrimp and tender pork belly caramelized in a rich, savory-sweet sauce. It's a comforting and flavorful meal, perfect for a weeknight dinner or a special occasion.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a spicier kick, add a thinly sliced fresh bird's eye chili along with the garlic and shallots. Ensure the caramel doesn't burn; if it turns too dark, it will be bitter. A heavy-bottomed pot helps with even caramelization.
Easy Substitutions
Chicken thighs can be used instead of pork belly for a leaner option, though the flavor profile will be slightly different. For a vegetarian version, firm tofu can be caramelized, but the cooking times will vary. Coconut sugar can replace granulated sugar for a slightly different caramel flavor.
Storage & Reheating
Store any leftover Vietnamese Caramelized Shrimp and Pork in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. Add a splash of water if the sauce is too thick when reheating.
Serving Suggestions
Serve this flavorful dish with plenty of hot steamed jasmine rice to soak up the delicious sauce. A side of simple blanched or stir-fried greens, such as bok choy or gai lan, would complement the richness. For a refreshing contrast, offer a small bowl of sliced cucumbers and tomatoes or a light Vietnamese pickled daikon and carrot salad (đồ chua).
Common Mistakes
1. Burning the caramel: This is the most common mistake. Cook the sugar over medium heat and stir constantly. If it turns dark brown too quickly, it will be bitter. 2. Overcooking the shrimp: Shrimp cook very quickly. Add them towards the end and cook just until they turn pink and opaque, about 3-5 minutes. 3. Not rendering enough fat from the pork: The rendered fat is essential for the caramel base. Ensure the pork belly cooks long enough to release some fat before removing it. 4. Not marinating the shrimp: While a short marinade, it helps infuse flavor into the shrimp before cooking. 5. Insufficient reduction of the sauce: The sauce should be glossy and thick enough to coat the back of a spoon. If it's too watery, continue simmering uncovered until it reaches the desired consistency.
Frequently Asked Questions
What kind of fish sauce should I use?
Use a good quality Vietnamese fish sauce (nuoc mam) for the best flavor. Brands like Red Boat or Three Crabs are excellent choices.
Can I make this dish ahead of time?
While best served fresh, you can prepare the pork belly and caramel sauce ahead of time. Add the shrimp and finish the dish just before serving for optimal texture.
Is this dish spicy?
The recipe as written is not spicy, but you can easily add fresh or dried chilies to your preference for a spicier version.
What is pork belly?
Pork belly is a cut of pork from the underside of the pig, known for its rich flavor and layers of meat and fat. It becomes incredibly tender when cooked slowly.
MORE TO KNOW
The key to a successful Tôm Rim Thịt Ba Chỉ lies in the caramelization process. Creating the deep amber caramel from sugar is crucial for the dish's signature color and rich, slightly bitter-sweet depth. Don't rush this step, and keep a close eye on the sugar as it melts and darkens. If it burns, the sauce will be acrid, so it's better to start over if it gets too dark too quickly. The rendered pork fat also contributes significantly to the flavor, so don't drain it all away before making the caramel.
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