Stir-fried Pork Belly with Shrimp (Thịt Ba Chỉ Rang Tôm)

Stir-fried Pork Belly with Shrimp (Thịt Ba Chỉ Rang Tôm) is a cherished dish at Vietnamese family dinners. It is the epitome of comfort food: quick to prepare and made with only two main ingredients – pork belly and shrimp. And here’s the best part: you don’t even need to peel or devein the shrimp. The shell-on shrimp cook alongside the pork belly, absorbing the flavours of garlic, shallots, and fish sauce, while their natural sweetness complements the savoury richness of the pork.

This dish is also what Vietnamese people affectionately call a “món hao cơm” – a dish so irresistibly tasty that it makes the pot of steamed rice disappear in no time. The combination of tender, caramelized pork belly, juicy shrimp, and fragrant green onions creates a harmony of flavours and textures that’s impossible to resist.

Perfect for busy weeknights or when you’re craving something hearty, Stir-fried Pork Belly with Shrimp is quick to put together, yet it delivers the depth and satisfaction of a well-loved home-cooked meal. Serve it with hot, fluffy rice and let the magic happen at your dining table!

Q&As on Stir-fried Pork Belly with Shrimp

1. What happens if I remove the shell of the shrimp in this recipe?

It is highly recommended to cook the shrimp with the shell on for this recipe. The shell not only adds a delightful crunchiness to the texture but also helps seal in the shrimp’s natural juices, enhancing the overall flavour of the dish. Additionally, the shell slows down the cooking process slightly, preventing the shrimp from becoming overcooked or rubbery. If you remove the shell, the shrimp will lose that satisfying texture, and the dish may lack the depth of flavour typically achieved with shell-on shrimp.

2. I would like to add some vegetables to balance out the rich protein of the dish. What do you suggest?

To complement the rich flavours of Thịt Ba Chỉ Rang Tôm, many Vietnamese families serve it with “rau luộc” (boiled vegetables). Popular choices include rau muống (water spinach or morning glory spinach) and cải bẹ xanh (mustard greens). The simplicity of these boiled vegetables provides a perfect counterbalance to the dish’s savoury richness.

If you’re looking for something quicker, fresh vegetables like sliced cucumbers or tomatoes work wonderfully as their natural crispness and refreshing flavour pair perfectly with the dish. Additionally, a side of đồ chua (pickled vegetables), such as pickled carrots and daikon radish, adds a tangy contrast. If you have some on hand, you can find my recipe for pickled carrots and daikon here! These options will bring balance and freshness to your meal.

3. How do you pronounce “Thịt Ba Chỉ Rang Tôm?”

“Thịt Ba Chỉ Rang Tôm” is pronounced as:

“Teet Bah Chee Rahng Tom.”

Here’s a breakdown:

• Thịt (teet): Means “meat,” specifically pork in this context.
• Ba Chỉ (bah chee): Refers to pork belly.
• Rang (rahng): Means “stir-fried.”
• Tôm (tom): Means “shrimp.”

The tones in Vietnamese are important for correct pronunciation:

• Thịt has a flat tone.
• Ba Chỉ has a rising tone on “Chỉ.”
• Rang Tôm both have a flat tone.

Practising the tones will help you sound more natural!