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.
Thit Cha Bong- Vietnamese Cotton Meat
- 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.