# Ba Chỉ Ngâm Mắm (Pork Belly Soaked in Fish Sauce)

A popular Vietnamese dish, especially during Tet, consisting of pork belly soaked in a flavorful fish sauce mixture.

- Cuisine: Thai
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1 kg Pork belly
- 20 g Salt
- 10 ml Vinegar
- 20 g Ginger (with skin, sliced)
- 5 củ Shallots (smashed)
- 2 g Pounded pepper
- 10 ml Fish sauce (for boiling)
- 750 g Granulated sugar
- 500 ml Sếp và Quốc brand fish sauce
- 250 ml Filtered water
- 5 g Pounded white pepper
- 5 quả Red chilies
- 5 quả Green chilies
- Ice water

## Instructions

1. Boil the pork belly with 20g salt, 10ml vinegar, 20g sliced ginger (with skin), 5 smashed shallots, 2g pounded pepper, and 10ml fish sauce.
2. Once the water boils, cook for exactly 10 minutes, then turn off the heat.
3. Cover the pot with a lid and let it sit for another 30 minutes.
4. After 30 minutes, remove the pork belly and immediately soak it in ice water until it cools down completely.
5. Take out the pork belly and thoroughly pat it dry with a food-specific towel. The drier the meat, the longer it will last.
6. Cut the pork belly into desired pieces.
7. Prepare the soaking liquid: Combine 750g granulated sugar, 500ml Sếp và Quốc brand fish sauce, 250ml filtered water, and 5g pounded white pepper in a pot.
8. The ratio of sugar to total liquid (water + fish sauce) should be 1:1. So, 750g sugar to 750ml total liquid.
9. Bring the mixture to a boil, then reduce the heat to low and simmer for another 2 minutes.
10. Place the dried pork belly pieces tightly into a jar or container, ensuring they are packed firmly to prevent them from floating.
11. Pour the cooled fish sauce mixture over the pork belly, making sure the meat is completely submerged.
12. Add 5 red chilies and 5 green chilies to the jar for flavor and color.
13. Seal the jar tightly with a lid and refrigerate for 3 days to allow the flavors to meld.
14. After 3 days, thinly slice the soaked pork belly.
15. To make the opaque fat transparent, cover the sliced pork belly with food wrap and microwave for 30 seconds.
16. Serve the pork belly with pickled chili, pickled daikon (củ cải ngâm nước mắm), fresh vegetables, rice paper, and sweet and sour fish sauce.

## Equipment

- Pot
- Lid
- Bowl
- Jar/Container
- Microwave
- Towel (for food)

## Tips

- Do not use garlic when cooking pork as they are not compatible.
- When boiling pork, add vinegar to keep the meat white.
- To make the fat part of the pork belly translucent after soaking, microwave it for 30 seconds.

## Source

- Original video: https://www.facebook.com/share/v/16yezDj7x8/
- Recipe page: https://www.cliprecipe.com/recipe/63b5335c-1676-440f-a4ad-3194b4fad7fa
- Extracted: 2026-01-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt