Vietnamese Cotton Meat (Thit Cha Bong)

This unique dish is especially loved in the north part of Vietnam. It gets its interesting name from its appearance after having been cooked dry- It basically looks like cotton candy, if cotton candy were made of dry, fluffy, finely shredded seasoned pork. It tastes far better than it sounds.

Vietnamese cotton beef

Thit Cha Bong- Vietnamese Cotton Meat

In Vietnam, cotton meat is often served for breakfast in rice soup, or sprfinkled over a bowl of rice for dinner. It's easy to prepare and can be stored for several weeks in the refrigerator.
5 from 2 votes
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Course: Breakfast, Gluten-free, Lunch, Main Course
Cuisine: Southeast Asian, Vietnam
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: My Hungry Traveler


  • Medium saucepan
  • Mortar and Pestle (optional)
  • Frying pan


  • 1 lb Chunk lean pork loin or ground pork
  • 5 tbsp Fish sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Sugar
  • 1 tsp Coarse black pepper


  • Slice meat ¾-inch thick and around 3-inches wide. Place in a saucepan with the fish sauce. Cover and simmer on medium for 10 minutes, turning meat after 5. All the liquid should be evaporated.
  • Place meat into mortar a few pieces at a time. If no mortar, pound meat with a meat tenderizer. Pound until completely crushed and stringy. Continue with remaining meat. Shred pounded meat with fingers.
  • Heat a frying pan over low heat. Add the shredded meat, sugar, black pepper, and soy sauce. Pat everything down with a wooden spoon then spread it about. Keep doing this until the meat is completely dry and begging to make a sizzling sound. Serve or store in refrigerator to use later.


Calories: 320kcal | Carbohydrates: 4g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 2081mg | Potassium: 400mg | Fiber: 0.04g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

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