top of page
  • Writer's pictureDeana Thai

Instant Pot Thịt Kho Trứng & Winter Melon Soup

Updated: Mar 5, 2021

Instant Pot Vietnamese Caramelized Pork & Eggs

Vietnamese Caramelized Pork & Eggs is a classic dish that both children and adults enjoy on any night of the week! It's a simple dish that can be paired with "canh bầu (gourd soup), "canh bí đao (winter melon soup)" and or serve alongside sauté leafy greens. The base flavor of this dish consists of coconut juice/soda, caramel sauce, and black pepper. Not only is it a classic traditional dish, but it's also a bowl of comfort for all who consume it. The sweet and savory soft tender pork balances so well with hot steamy rice creating a warm feeling of happiness when eaten! Well, at least that's how I feel!

Today, I am making thịt kho trứng (Vietnamese caramelized pork and eggs) in my 8 qt instant pot! I'm using pork spareribs and a mixture of chicken and quail eggs! The instant pot tenderized the spareribs to perfection that my family devoured the entire dish over hot steamy rice and accompanied by a winter melon soup! Our bellies are warm and full of satisfaction!

The caramelized sauce compliments any cuts of pork from spareribs to pork belly and or pork loins. It also tastes great with chicken and fish! the only protein I don't like with the caramel sauce is beef. I think beef tastes great with a tomato or paprika based sauce.

In addition, I have a giant bí đao/winter melon my father-in-law grew! I'll be making canh bí đao thịt sườn with some reserved spareribs.

Ingredients (Serves 4)

Caramelized Pork (Thịt Kho Trứng)

  • 4 lbs pork spareribs

  • 2 tsp salt (pre-boil)

  • 1/4 cup vinegar (pre-boil)

  • 8-10 chicken eggs

  • 1 pack of quail eggs (optional)

  • 1.5-inch ginger piece sliced

  • 4-5 garlic cloves halved

  • 1 can Coco soda

  • 1/2 cup water

  • 1 tsp salt

  • 2 tsp thick soy sauce/caramel sauce

  • 4 tbsp fish sauce

  • 3 tsp sugar

  • 1 tsp chicken bouillon

{Winter Melon & Sparerib Soup (Canh Bí Đao)}

  • 2 (8 cups) quarts water

  • 4 cups chopped winter melon

  • 1/2 pound pork spareribs

  • 1-inch ginger piece sliced

  • 3-4 garlic cloves sliced

  • 1 tsp salt

  • 1 tbsp sugar

  • 2 tbsp chicken/mushroom bouillon

  • 1/4 teaspoon black pepper

{Other Ingredients}

  • Cooked Rice

  • Chilis

  • Cilantro

YouTube Video will be Premiering at 3:30pm Pacific Standard Time (PST) on October 30, 2020.


Caramelized Spareribs & Eggs

  1. Cook rice according to the package instructions or the way grandma does!

  2. Pre-boil cleanse. Add spareribs into a pot with 2 teaspoons of salt and a 1/4 cup of vinegar. Once the pot of spareribs comes to a boil, reduce heat to medium and let simmer for 10-minutes. Remove and rinse thoroughly to remove any debris.

  3. 8 Quart Instant Pot. Turn on sauté mode. Add olive oil, garlic, and ginger. Allow to sauté for 2-3 minutes. Till fragrant. You will smell it!

  4. Add Coco Rico or 12-ounce (1.5 cups) coconut juice, water, salt, thick soy sauce/caramel sauce, fish sauce, sugar, and chicken bouillon. Mix Well.

  5. Add 3.5 pounds of the pork spareribs or all of it if you are not making the canh bí đao. If you are reserve 1/4 of the pork spareribs. Stir the spareribs to dress with the sauce. Close lid and set to meat/stew for 15-minuets.

  6. Quick-release, press sauté mode, and allow liquids to reduce and thicken for 12-15 minutes. Caramelized spareribs are done!

  7. Turn off sauté mode and add hard or softboiled eggs. Stir to coat eggs in the sauce to let it deepen in color and begin marinating. (To prepare the eggs, choose a pot that will fit 8 eggs. Add enough water to cover and a teaspoon of salt. When water boils, gently add eggs. Reduce heat to medium to simmer eggs for 6-minutes for softboiled or 8 for hardboiled. To keep eggs softboiled, immediately place in an ice bath. Remove shells and set aside for later.)

  8. Garnish with cilantro and or chili. Eat with rice!

Winter Melon Soup & Pork Spareribs

  1. Prepare winter melon. Four cups chopped.

  2. Add clean pork spareribs to a medium-size soup pot and water. Set heat to high.

  3. Add sliced ginger, sliced garlic cloves, salt, sugar, chicken/mushroom bouillon, and black pepper.

  4. Once it's about to boil, reduce heat to medium, close lid slightly, and simmer for 10-15 minutes. Turn off heat, give it a stir and it is ready to serve with rice!

Supplies & Equipment

Instant Pot 8-Quart:

koon's Thick Soy Sauce:

Three Crab's Fish Sauce:

Chicken Bouillon:

3,059 views0 comments

Recent Posts

See All


bottom of page