Corn with Pork Belly & Scallions

Bắp và Thịt Ba Rọi

Preparation info
  • Makes

    4 to 6

    servings as part of multi-dish meal
    • Difficulty


Appears in
Southeast Asian Flavors: Adventures in Cooking the Foods of Thailand, Vietnam, Malaysia & Singapore

By Robert Danhi

Published 2008

  • About

Tucked into a small alley, the quaint, sparsely decorated home of Mr. Châu, whom we call “Captain Cook” (see Web site for story behind the name) hid one of the most vibrant kitchens in Vietnam. The Captain taught me how well corn, pork, and scallions go together. A short stop at the market left us armed with fatty fork, fresh corn, and spring onions. I balanced these treasures under my arms as I clung to the back of the Captain’s scooter, speeding through the crowded Nha-Trang side streets.