This dish is very popular in Vietnamese households for everyday eating but is also traditionally served during Tet, the Vietnamese Lunar New Year. The longer you cook the pork belly, the more tender it becomes.
If you make this dish ahead, the fat will congeal on the surface making it easier to remove it, and a little healthier! This also allows the flavours to meld a little more.
100% pure coconut water, like Vita Coco, is available online or in some Whole Foods, Holland and Barrett and Waitrose stores.
Brillaint dish, the sweetness from the caramlised pork belly as well as the salt from the meat works lovely together. easy to follow and very tatsy . Highly recommand - 02 Oct 2012
I have made this a few times now and it always go down well It also is nice without the eggs if you don't have any. - 26 Sep 2016
It was a little too sweet for my liking, ended up adding water to bring down the sweetness. I also added two star anise to give it some additional flavor (just like my mom made). Overall, good recipe, I would make again. - 18 Jun 2016 (Review from Allrecipes US | Canada)