Thom khem Recipe
Thom khem is a rich and fragrant Vietnamese stew made with pork shoulder and a blend of aromatic spices. This dish features a creamy coconut milk base balanced with the umami of fish sauce and the sweetness of brown sugar, offering a sweet and savory flavor profile. Here's how to prepare it at home.
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Ingredients
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Main Ingredients
Aromatics
Spices
Garnish
Method
Preparation
Prepare the ingredients
Chop the pork shoulder into large chunks (around 2 inches). Mince the garlic and ginger, slice the shallots, and bruise the lemongrass stalks by hitting them with the back of a knife.
Mix the sauce
In a bowl, combine the fish sauce, brown sugar, and coconut milk. Stir well until the sugar is dissolved.
Cooking
Sear the pork
In a large pot or Dutch oven, heat some oil over medium-high heat. Add the pork chunks in batches and sear them until browned on all sides. Remove the pork and set aside.
Braised cooking
Reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded.
Serving
Garnish and serve
Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges on the side.