Tôm Rim Thịt (Vietnamese Caramelized Shrimp and Pork)

Grandma’s Tôm Rim Thịt is an epic Caramelized Shrimp and Pork that’s SENSATIONAL over rice. It’s slow cooked in signature Vietnamese sauces and comes out bubbling in a sticky savory-sweet caramel. This is a terrific flavor-packed favorite where a little goes a long way!

If you love it with just seafood, try our version with shrimp!

Easy, humble comfort food to serve with rice

Caramelized anything is a love that runs deep in my family, and Tôm Rim Thịt is right up there with all the other claypot classics.

These traditional recipes are cooked in a style signature to Vietnamese cuisine, which Grandma uses when she makes our favorite caramelized pork, fish and chicken dishes.

You’ll find that they all have one thing in common - a rich amber color that deepens as the ingredients braise. Not only do you end up with a beautifully golden pot of pork belly and prawns, but the flavor seeps right through to the center of every piece.

The secret? A gentle splash of Grandma’s homemade Nước Màu (Vietnamese Caramel Sauce). And yes, this is another staple in our household, along with all the other aromatics and vegetables.

Unlike our other family favorites like Ga Ragu (Chicken Ragu), Xíu Mại (Meatballs in Tomato Sauce) or Steamed Lemongrass Pork where you’d smother your rice with all the toppings and sauce, this humble Tôm Rim Thịt only needs be eaten a bit at a time.

Each bite is so jam-packed with sweet and savory flavors that you’ll love balancing it out with freshly sliced cucumbers and tomatoes!

Why this recipe works

• The crispy shrimp shells add an incredibly satisfying crunch with every bite.
• Using Nước Màu (Vietnamese Caramel Sauce) means you’ll get a golden bronze color and toffee sweetness.
• Cooking with pork belly keeps the dish juicy and prevents it from easily burning.

What you’ll need

About the ingredients

We use pork belly because it has a good ratio of meat to fat for a juicier bite, but you can choose whichever cut you prefer.

For this recipe, some families like to leave the heads and legs on the shrimp. I’ve removed it off mine using scissors, which is entirely optional. You can even deshell them all if that’s what you prefer.

Grandma had her Nước Màu (Vietnamese Caramel Sauce) on hand, so we used that when we cooked. If you don’t have any available, just substitute it for dark soy sauce. It’s mainly used to deepen the color.

How to make this recipe

Heat up a pot on high heat and pour in the oil. When hot, add the garlic in to fry for 30 seconds or until aromatic. Pour the shrimp in to cook for 3 minutes or until orange all over, then transfer into a bowl for later.

Add the pork belly in along with the fish sauce, salt, nước màu (or dark soy sauce), sugar and chicken bouillon powder. Stir until well combined and cook for 5 minutes on high heat.

Add the cooked shrimp back in and stir well, then pour in the water to simmer on low-medium heat for 30 minutes or until the liquid has reduced to a thick sauce.

Note: Families usually eat this side dish on the saltier side with less sauce.

Enjoy as is over hot rice!

Recipe FAQs

Tips for the best results

• Let it simmer low and slow. This will help with the caramelization and give it a chance for the flavors to cook into the pork and shrimp.
• Use coconut water. By doing so, you’ll get a delicate sweetness that water and sugar alone will not give.
• Keep the shrimp shells on. The crunchy texture makes this dish much more enjoyable because it’s taken beyond just flavor!

What to serve it with

• Whet your appetite with a fresh serving of family-made Gỏi Cuốn (Vietnamese Rice Paper Rolls).
• Gà Xào Sả Ớt (Spicy Lemongrass Chicken) will bring an aromatic kick to the table.
• Balance all the flavors with Grandma’s super moist Chả Trứng Hấp (Steamed Egg Meatloaf).
• Make sure to load up on the veges with Stir Fried Water Spinach with Shrimp Paste and steaming hot Canh Khoai Mỡ (Creamy Purple Yam Soup).
• A bowl of refreshing Sương Sáo (Grass Jelly) or Thạch Dừa (Coconut Jelly) will cool everything down!

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