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PHO CARNITAS WITH NƯỚC CHẤM

Picture for Pho Carnitas with Nước chấm

Skipping the citrus and going instead for warming spices, fish sauce, and a bit of sugar leads to a fragrant, rich pork that can be made in bulk on a budget. Paired with a bright and zesty dipping sauce, these tacos do the work of four dishes in one. Try it out! Nước chấm inspired by https://www.seriouseats.com/sauced-nuoc-cham-recipe

US

original

metric

INGREDIENTS

For the Carnitas

For the Carnitas

of pork shoulder, pork butt (Boston butt)

8 - 10 lbs of pork shoulder, pork butt (Boston butt)

onion, halved and peeled

1 onion, halved and peeled

garlic, peeled

4 cloves garlic, peeled

knob ginger, peeled

1 knob ginger, peeled

lemongrass

1 stick lemongrass

fish sauce

2 tbsp fish sauce

brown sugar

2 tbsp brown sugar

star anise pod

1 star anise pod

cinnamon

1 stick cinnamon

Birds Eye chilis, tops removed

2.5 Birds Eye chilis, tops removed

Pork Lard

Pork Lard

Diced red onion and cilantro, for garnish

Diced red onion and cilantro, for garnish

For the Nước chấm

For the Nước chấm

garlic, minced,

2 cloves garlic, minced,

bird's eye chili, sliced thinly

1 bird's eye chili, sliced thinly

warm water

1 cup warm water

brown sugar

½ cup brown sugar

fish sauce (the three crab brand is our preferred)

⅓ cup fish sauce (the three crab brand is our preferred)

lemon or lime, juiced

1 lemon or lime, juiced

DIRECTIONS

1.

Set the onion, garlic and ginger on a baking sheet and oil lightly. Set under a broiler until charred, then set aside. Preheat oven to 275 F

2.

Cut the pork into 1.5-2inch cubes, trimming any pieces that are mostly fat. Set in a pan or baking tray, and add brown sugar, fish sauce, star anise, cinnamon, lemongrass, chilis and your charred onion, garlic, and ginger. Cover in melted pork lard and let confit in oven for 3-4 hours, until pork is tender and can be cut with a spoon.

3.

Remove meat from pan and set in baking tray. Broil until crisp, then mix them around and broil again. Repeat three times until sides are crisped. If things get too dry, add a bit of the cooking fat.

4.

For the Nước chấm

1.

Mince one two cloves of garlic and one chili and add to small cup. Add sugar, water, lemon or lime juice, and fish sauce, and mix well to combine. Taste and adjust for spice, saltiness, sweetness as necessary.

2.

For the final dish

1.

Add to warmed tortilla with desired toppings. I like to top it with chopped cilantro and onion, and then dip in the nước chấm. Enjoy!

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