Caramelised Whitebait and Pork Belly Hotpot

Name: Caramelised Whitebait and Pork Belly Hotpot (Cá Cơm Kho Tộ)
Yield: Serves 4–6 as part of a Shared Meal
Cuisine: Vietnam
Ingredients: 100 g (3½ oz) boneless pork belly, cut into thin 2 × 3 cm (¾ × 1¼ inch) pieces; 100 ml (3½ fl oz) chicken stock or water; 2 tablespoons fish sauce; 200 g (7 oz) small whitebait, rinsed and drained; ½ teaspoon dark soy sauce; 1 teaspoon oyster sauce; 2 tablespoons sugar; 2 bird’s eye chillies, sliced; 2 garlic cloves, finely chopped; 1 tablespoon garlic oil; 2 spring onions (scallions), sliced on the diagonal

Cá Cơm Kho Tộ

Preparation info

Serves
4–6
as part of a Shared Meal

Difficulty
Easy

Appears in

The Songs of Sapa

By Luke Nguyen

Published 2009

About

PUT SIMPLY, WHITEBAIT ARE YOUNG FISH. THEY ARE ONLY 2–5 CM (1–2 INCHES) IN LENGTH AND THE ENTIRE FISH IS EATEN — HEAD AND TAIL — AND THEY ARE NOT GUTTED. WHITEBAIT ARE TENDER WITH A SLIGHT CRUNCH, AND ARE VERY TASTY.

Ingredients

Asia
Vietnam
Phan Thiet
Main course
Dinner
Spicy
Southeast Asia

Ingredients

Method