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Vietnamese Thit Kho Empanadas

(2 reviews)
Vietnamese Thit Kho Empanadas
  • Prep Time 60 min
  • Total Time 6 hr 0 min
  • Servings 16
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Vietnamese Thit Kho Empanadas

Braised caramel pork, hard boiled eggs, and rice noodles, stuffed into a crusty pie wrapper.

Ingredients

PORK:

2
pounds pork shoulder or belly
2
tablespoons water
3
tablespoons sugar
2
tablespoons fish or soy sauce
1
container (around 12 oz) coconut water

DIP:

1
bunch mint
1
cucumber
1
small onion
1
clove garlic
1
cup Yoplait® Greek plain yogurt

OTHER:

4
hardboiled eggs
2
boxes Pillsbury™ Refrigerated Pie Crust
2
servings rice noodles
2
eggs (beaten for egg wash)
Sugar for sprinkling

Directions

  • 1 Make the caramel: Mix the water and sugar in a small saucepan. Cook, shaking the pan every so often, until it turns light brown. Remove from heat.
  • 2 Sear the pork on all sides in a frying pan that is safe to go in the oven. Add in the garlic cloves, fish sauce, coconut water, and caramel, and mix well. Put in the oven at 300°F for about 4 hours until tender and easy to shred.
  • 3 Shred the pork and place in a bowl. Remove the fat from the pork cooking liquid, and pour the remaining liquid over the shredded meat.
  • 4 Peel and chop your hardboiled eggs. Cook the noodles to package instructions.
  • 5 Roll out your pie crust thin so it is about 3 inches wider in diameter. Cut 4 circles from the crust.
  • 6 Fill each circle with noodles, egg, and the shreddy pork. Seal up. Brush with egg wash and sprinkle with additional sugar and salt. Place on a baking sheet and bake at 450 until lightly browned (about 10 minutes)
  • 7 Meanwhile, place the dip ingredients into a food processor and blend until smooth.
  • 8 Serve the empanadas with the sauce on the side.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
See Step By Step

STEP BY STEP  

Vietnamese Thit Kho Empanadas

As prepared by The Food in my Beard,

Thit Kho is a traditional Vietnamese dish that involves sweet and salty pork cooked in a caramel sauce.


It’s served with hard-boiled eggs over rice or noodles. I thought this pork and egg dish would make a perfect empanada filling! Shredded meats and hard boiled eggs are a common empanada ingredient in South America, so why not put in a Southeast Asian version?

These Vietnamese Thit Kho Empanadas came out great! A quick mint and yogurt sauce completed a dish that was packed with all the things I love about Vietnamese food.

Caramel sauce

Make a quick caramel to cook the pork in. It’s really just water and sugar boiled off until it turns a light brown.

Browning up pork

Brown up some pork in a hot frying pan.

Adding caramel and coconut water

Then add your caramel and some coconut water.

Pop it in the oven for a few hours

Pop it into the oven for a few hours.

Pork after cooking

When it comes out, the pork has some nice brown color and is perfectly tender.

Rolled out pie crust

Empanadas taste better when the crust is nice and thin, so I rolled the pie crust out a little.

Cutting the dough

I just use whatever round object that I happen to have to cut the dough. Today the lid to a pot was the right size.

Some noodles, egg, and pork

Some noodles, egg, and pork.

Empanadas ready for the oven

Brush with egg wash and sprinkle with a little sugar before putting them into the oven.

Dipping sauce ingredients

Meanwhile, toss mint, garlic, onion, and yogurt into the food processor and blend it smooth to make this quick dipping sauce.

Finished empanadas



Dan Whalen thinks more things should be braised in caramel. He has been blogging for over 4 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!
See Recipe

Nutrition Information

No nutrition information available for this recipe
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