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: 2 garlic cloves, finely chopped; 2 tablespoons sugar; 200 g (7 oz) small whitebait, rinsed and drained; 2 bird’s eye chillies, sliced; 2 spring onions (scallions), sliced on the diagonal; 1 tablespoon garlic oil; ½ teaspoon dark soy sauce; 100 ml (3½ fl oz) chicken stock or water; 1 teaspoon oyster sauce; 2 tablespoons fish sauce; 100 g (3½ oz) boneless pork belly, cut into thin 2 × 3 cm (¾ × 1¼ inch) pieces

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
Dinner
Main course
Southeast Asia
Spicy

Ingredients

Method