Gingered pork, chicken and egg braised in Vietnamese nuoc mam pha

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Author Connie Veneracion


  • 500 grams boneless pork belly cut into two-inch cubes
  • 500 grams cut-up chicken parts thighs, wings and drumsticks are good choices
  • salt
  • 3 tablespoons cooking oil
  • 2 one-inch knobs ginger julienned
  • 1 teaspoon black peppercorns
  • 2 shallots or an onion thinly sliced
  • 2 to 3 cups nuoc mam pha strained
  • 6 hard-boiled eggs shelled
  • finely sliced scallions to garnish


  • Place the pork and chicken in separate bowls. Sprinkle both lightly with salt.
  • Heat 2 tablespoons cooking oil in a wok or frying pan. Brown the pork cubes. Scoop out and set aside.
  • In the remaining oil, saute the ginger, peppercorns and shallots until fragrant. Add the browned pork. Pour in about a cup and a half of the strained nuoc mam pha. Bring to the boil then lower the heat, cover and braise for 30 minutes.
  • About five minutes before the 30-minute braising time for the pork is up, heat the remaining cooking oil in a frying pan. Brown the chicken pieces in it. Scoop out out the chicken and add to the pork. Stir. Pour in the rest of the nuoc mam pha and continue braising for another 30 minutes.
  • When the pork and chicken are both tender (most of the liquid should have evaporated at this point), add the shelled eggs and cook for another few minutes.
  • Transfer the pork, chicken and eggs to a platter or shallow bowl. Pour whatever remains of the sauce over them. Sprinkle with finely sliced scallions and serve with rice.