well, i went Asian again, but this time it wasn't Chinese, Japanese, or Thai, it was Authentic Vietnamese! 

I know what you are going to think when i tell you about this recipe..."are you serious"...but it was truly a delight!  Thanks so much to my client Carol for telling me about it! 

I tried to keep it very authentic except for one modification, it is typically done with pork belly aka slab bacon, which is almost all fat, so instead, i used pork loin.  also, i did it in the crockpot instead of on the stovetop.

super duper simple....serves 6-8

1-2 pound pork loin, silver skin and fat carefully trimmed off the best you can
1 liter coconut water (not milk!)
1/4 cup brown sugar
2 garlic cloves, smashed
3 tbsp fish sauce
1 tbsp soy sauce
8 hard boiled eggs*
4 cups cooked rice, i used brown basmati

place everything except eggs and rice in the crockpot and turn on low.  cook for at least 8 hours, can go as high as 12 hours.  when there is about an hour left, cook the rice according to package directions, and cook and peel eggs...
*simplest way to hard boil an egg...place them in a big enough pot so all eggs rest on the bottom, cover with cold water, bring to a boil over medium high heat, boil for 1 minute, take off heat, cover, and let sit for 12 minutes.  that's it!  to peel, run under cold water until cool enough to handle, then crack and peel.  i would peel them as soon as you can because i have found that the longer you wait, the harder it becomes to get the shell off! 
place peeled eggs in a large bowl.  take pork out of the crockpot gently and place on plate or cutting board.  it should be very tender, so it may fall apart a bit, no worries, just get it out the best you can!  once the pork is out, you will notice that there are a lot of "floaters" on the surface of the broth.  you definitely want to get rid of this....you want a clear broth!  so, you can either 1) skim the surface with a slotted spoon, then pour it over the eggs or 2) strain the liquid using a fine sieve directly over the eggs, which is what i did.  this should remove almost all the gunk and leave a clear, transparent broth.  break up the meat into bite sized chunks and place in the broth with the eggs.  let this stand for 15-30 minutes.  this will allow it to cool and flavor the eggs a bit.  if there is any more gunk, skim it off the surface before serving.



place 1/2 cup cooked rice in a bowl and top with broth, 1-2 eggs, and about 4 ounces of meat. 



My client called this recipe Viet Kho, but after researching it a bit, i believe that the true Authentic name is Thit Kho.



i sauted up some broccoli greens for a little color in the background....and a little, or should i say a lot, of phytonutrients for my body!

so, what else makes this dish nutrient dense besides the vitamins and minerals in the meat and eggs?  how about the coconut water! 
coconut water is actually a very good source of electrolytes!  so if you are an athlete in search of an alternative to sports drinks like gatorade or powerade, give coconut water a try during your next run or bike ride!  did you notice that i didn't add any salt to this dish?....that is because coconut water has a decent amount of sodium (an electrolyte), as well as potassium. 
it is also a good source of calcium, dietary fiber, vitamin C, and riboflavin.

this dish was super flavorful.  be adventurous, give it a try!

tonight, i am attempting to make gnocchi!  with some venison ragu.  will it be tough and rubbery or will it be like little heavenly pillows?  wait and see!