Thịt kho tàu is the Vietnamese caramelized pork dish traditionally cooked with eggs and served during Tết.
The dish uses chunks of pork belly or another fatty pork cut braised in caramel sauce, fish sauce and coconut water. Hard-boiled eggs are commonly added so they absorb the dark, savory-sweet braising liquid. The result is tender pork with a glossy brown color and a balance of salt, sweetness and richness.
Thịt kho tàu is especially associated with southern Vietnamese home cooking and Lunar New Year meals. Families often prepare a large pot because the dish keeps well and can be reheated over several days. It is commonly eaten with steamed rice and pickled vegetables, whose acidity balances the fatty pork.
Despite the word tàu, the dish is not simply a Chinese dish transplanted unchanged into Vietnam. Its precise name origin is debated, while the coconut-water braising method and Tết customs are distinctly embedded in Vietnamese cuisine.