Kho Quet Caramelized Fish Sauce with Pork and Shrimp

Why You’ll Love This Recipe

• Big, bold, umami-rich flavor from caramelized fish sauce, palm sugar, and black pepper.
• Perfect make-ahead dip that thickens into a glossy, jammy sauce.
• A fun, veggie-forward way to eat: dunk crisp-tender greens and spoon over warm jasmine rice.
• Uses budget-friendly pantry items like dried shrimp and fish sauce for authentic taste.

Grocery List

• Produce: Garlic, shallots, scallions, green beans, broccoli, baby bok choy, carrots, fresh chilies (optional), lime (optional garnish)
• Dairy: None
• Pantry: Jasmine rice, fish sauce, palm sugar, dried shrimp, unsweetened coconut water, black pepper, kosher salt

Full Ingredients

For the Kho Quet (Caramelized Fish-Sauce Dip)

• 150 g (5 oz) skinless pork belly, cut into 1/4-inch dice
• 30 g (1 oz) dried shrimp, soaked in hot water 10 minutes, drained and roughly chopped
• 2 small shallots (about 60 g), thinly sliced
• 4 garlic cloves, thinly sliced
• 65–70 g palm sugar (about 1/3 cup packed), crumbled
• 80 ml (1/3 cup) fish sauce
• 180 ml (3/4 cup) unsweetened coconut water
• 30 ml (2 tbsp) water (for caramel)
• 1 tsp coarsely ground black pepper, plus more to finish
• 1–2 small red chilies, thinly sliced (optional)
• 2 scallions, finely sliced

For the Boiled Greens and Rice

• 250 g green beans, trimmed
• 1 small head broccoli (about 300 g), cut into florets
• 1 bunch baby bok choy (about 300 g), halved lengthwise
• 2 medium carrots (about 200 g), peeled and cut into batons
• 8–10 okra pods (optional)
• 1 tbsp kosher salt (for blanching water)
• 1 cup (200 g) jasmine rice, rinsed until water runs clear

Step-by-Step Instructions

Step 1: Prep the shrimp, aromatics, and vegetables

Soak the dried shrimp in hot water for 10 minutes, then drain and roughly chop. Thinly slice the shallots and garlic; slice the scallions and chilies (if using). Rinse and cut the vegetables so they’re ready to blanch. Rinse the rice until the water runs mostly clear, then start it in your rice cooker or on the stovetop according to package directions (typically 1 cup rice to 1 1/4 cups water; simmer 12–15 minutes, rest 10 minutes).

Step 2: Render the pork belly into crisp bits

Place the diced pork belly in a small heavy pot or clay pot (1.5–2 qt) over medium heat. Cook, stirring occasionally, until the fat renders and the pork turns golden and crisp, 8–10 minutes. Use a slotted spoon to transfer the cracklings to a bowl, leaving the rendered fat in the pot (about 1–2 tbsp).

Step 3: Bloom the aromatics and dried shrimp

Add the shallots and garlic to the pot with the pork fat. Cook over medium heat, stirring, until fragrant and lightly golden, 1–2 minutes. Add the chopped dried shrimp and cook 1 minute more to bloom its flavor. Transfer the aromatics and shrimp to the bowl with the cracklings; keep the pot on the stove.

Step 4: Make a palm sugar caramel

Add the palm sugar and 2 tbsp water to the empty pot. Heat over medium-low, stirring until melted, then stop stirring. Let it bubble to a deep amber, 3–5 minutes. Carefully deglaze with fish sauce and coconut water (it will sputter); stir until any hardened caramel dissolves.

Step 5: Simmer to jammy perfection

Return the aromatics, dried shrimp, and pork cracklings to the pot. Simmer uncovered over medium-low, stirring occasionally, until thick and glossy, 12–15 minutes. You’re aiming for a syrupy, jammy consistency that coats a spoon and forms slow, sticky bubbles (final volume about 2/3 cup). Stir in 1 tsp coarse black pepper, the sliced chilies, and most of the scallions; simmer 30 seconds more. Taste and adjust: add a splash of coconut water if too salty or a pinch more palm sugar if too sharp. Finish with a last grind of black pepper.

Step 6: Blanch the vegetables

Bring a large pot of water to a rolling boil and season with 1 tbsp kosher salt. Blanch the vegetables in batches until crisp-tender: green beans 2–3 minutes, broccoli 2 minutes, carrots 2–3 minutes, baby bok choy 1–2 minutes, and okra 2 minutes if using. Drain well. Keep warm under a tea towel.

Step 7: Serve

Serve the kho quet hot in its pot or a small bowl, garnished with remaining scallions and black pepper. Arrange the warm, blanched vegetables on a platter and bring plenty of steamed jasmine rice. To eat, dip vegetables into the jammy sauce and spoon a little over the rice.

Pro Tips

• Use unsweetened coconut water; sweetened brands will make the sauce cloying.
• Caramel color equals flavor. If your caramel is too pale, the sauce will taste flat; push it to deep amber, not burnt.
• Finish with freshly ground black pepper for that signature spicy, piney aroma.
• Control salinity by simmering to the right thickness and balancing with coconut water if needed.
• Clay pot or heavy saucepan helps maintain gentle heat and reduces hot spots that can scorch the sugar.

Variations

• Vegetarian Kho Quet Chay: Replace pork belly with 150 g king oyster mushrooms (small dice) sautéed in 2 tbsp neutral oil; use vegetarian fish sauce or a mix of light soy sauce (3 tbsp) + 1 tsp white miso + 1 tsp seaweed flakes.
• Shrimpier Version: Add 100 g small fresh shrimp (peeled) in Step 5 during the last 2–3 minutes of simmering.
• No Coconut Water: Use 3/4 cup water plus 1 tsp light brown sugar for body.

Storage & Make-Ahead

The kho quet keeps well: cool completely, store airtight in the fridge up to 1 week or freeze up to 2 months. Reheat gently over low heat with a splash of water or coconut water to loosen. Blanch vegetables just before serving for best texture; rice can be cooked a few hours ahead and kept warm.

Nutrition (per serving)

Approximate per serving (with rice and vegetables): 450 calories; 15 g fat; 56 g carbohydrates; 17 g protein; 5 g fiber; sodium about 1900 mg (varies by fish sauce brand). This is a salty dipping sauce by design; pair with plenty of vegetables and rice.